近日，福州大學(xué)倪莉教授團(tuán)隊(duì)在國(guó)際期刊《Current Research in Food Scinence》發(fā)表題為“Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine”的研究性論文。該研究旨在探究紅曲米酒傳統(tǒng)發(fā)酵過程中微生物群落對(duì)揮發(fā)性化合物和生物胺形成的影響。
Abstract
作為中國(guó)米酒（黃酒）的典型代表，紅曲米酒以其色澤紅潤(rùn)、口感醇厚和香味濃郁而聞名。然而，由于開放的釀造環(huán)境和傳統(tǒng)的發(fā)酵技術(shù)，傳統(tǒng)釀造的紅曲米酒存在一定的安全風(fēng)險(xiǎn)，如一定量的生物胺。本研究系統(tǒng)地研究了高、低生物胺含量（LBAW和HBAW）的兩種紅曲米酒在傳統(tǒng)釀造過程中微生物群落和揮發(fā)性風(fēng)味成分的動(dòng)態(tài)變化和差異。結(jié)果表明，LBAW和HBAW的總生物胺含量分別為20.91mg/L和69.06mg/L。HBAW中腐胺、尸胺、精胺和亞精胺均顯著高于LBAW，值得注意的是，精胺在HBAW中含量為17.62mg/L，在LBAW中未檢測(cè)到。此外，兩種紅曲米酒的揮發(fā)性風(fēng)味特征有明顯差異。HBAW中苯乙酮、乙酸正丁酯和苯并噻唑的含量明顯更高，而LBAW中乙酸異戊酯、乳酸乙酯、己酸乙酯和苯乙醇的含量顯著較高。16S/ITS擴(kuò)增子的高通量測(cè)序結(jié)果顯示，1）Weissella，Kosakonia，Pantoea，Monascus，Saccharomyces 和 Millerozyma是HBAW傳統(tǒng)釀造過程中的主要微生物屬，而Weissella，Kosakonia，Monascus，Saccharomyces和Issatchenkia是LBAW傳統(tǒng)釀造過程中的主要微生物屬。2）關(guān)聯(lián)分析表明，生物胺與Saccharomycetales，Cyberlindnera，Zygoascus，Aspergillus和Acinetobacter呈顯著負(fù)相關(guān)，與Lactobacillus，Pediococcus，Millerozyma和Apiotrichum呈正相關(guān)。3）Lactobacillus，Pediococcus和Saccharomyces與大部分揮發(fā)性風(fēng)味成分呈顯著正相關(guān)，而Candida，Trichosporon和Monascus與大部分揮發(fā)性風(fēng)味成分呈顯著負(fù)相關(guān)。4）基于PICRUSt的生物信息學(xué)分析表明，HBAW微生物群落中生物胺生物合成的關(guān)鍵酶比LBAW更豐富。這些結(jié)果表明，紅曲米酒發(fā)酵過程中微生物群落影響著揮發(fā)性風(fēng)味物質(zhì)和生物胺的形成。本研究有助于科學(xué)了解生物胺的形成機(jī)制，有助于制定提高紅曲米酒品質(zhì)的有效策略。
Highlights
nThe total contents of biogenic amines in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively.
nThe volatile flavor characteristics of LBAW and HBAW was quite different.
nBiogenicamines were significantly positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum, etc.
nThe key enzymes for the biosynthesis of biogenic amines were more abundant in the microbial community of HBAW than LBAW.
Results
Fig. 1. Dynamic changes of ethanol (A), total acids (B) and reducing sugar (C) during the traditional brewing of two types of Hongqu rice wine (LBAW and HBAW).
Fig. 2. Dynamic changes of total biogenic amines (A), putrescine (B), cadaverine (C), spermidine (D), spermidine (E) and histamine (F) during the traditional brewing of two types of Hongqu rice wine (LBAW and HBAW).
Fig. 3. Heat map analysis of the dynamic changes in volatile flavor components during the traditional brewing of two types of Hongqu rice wine (LBAW and HBAW).
Fig. 4. Principal component analysis (PCA) and Hierarchical clustering analysis (HCA) of volatile flavor components during the traditional brewing of two types of Hongqu rice wine (LBAW and HBAW). (A) PCA score plot. (B) PCA loading plot. (C) Hierarchical clustering diagram.
Fig. 5. Sensory profiles of the two types of Hongqu rice wine (LBAW and HBAW) with the ratings given by trained panel.
Fig. 6. Stacked histogram of the relative abundance of the predominant microbial taxa at the genus level. (A) Bacterial taxa. (B) Fungal taxa.
Fig. 7. Correlation analysis between the volatile components/biogenic amines and the predominant microbial taxa at the genus level.
Fig. 8. Bubble chart of dynamic changes in the abundance of the enzymes closely related to the synthesis and decomposition of biogenic amines during the traditional brewing of Hongqu rice wine (LBAW and HBAW). (A) Bacterial community; (B) Fungal community.
