| Huangjiu is a national unique and traditional alcohol beverage and Shaoxing-jiu is widely accepted and consumed among different regions and brands of Huangjiu Shaoxing-jiu is fermented with JIUYAO,which contains numerous beneficial microbial resources playing a key role in flavor and fermentation activities of Shaoxing-jiu.However,the core microorganisms in JIUYAO were not clear and the relationship among the microbial structure,fermentation activities,and volatile compounds of Shaoxing-jiu was mostly lacking.In our paper,the core microbiota in JIUYAO were identified by HTS technology and the relationship among the microbial structure,fermentation activities,and volatile profiles in Shaoxing-jiu was investigated by correlation analysis.Finally,a representative selection of bacteria(Pediococcus and Weissella)and fungi(Saccharomycopsis,Rhizopus and S.cerevisiae)were used to develop an artificial starter that can be used to improve the fermentation activities and aromatic quality of Shaoxing-jiu.Our study provides the further utilization of an artificial starter used as a replacement of JIUYAO in the industrialization of Shaoxing-jiu.The main conclusions of this paper are as bellows(1)The community structure of bacteria and fungi of yellow wine liquor from six Shaoxing wineries was analyzed by metagenomic sequencing technology.The dominant core flora was quantitatively studied.The bacterial composition of Shaoxing wine was determined by Pediococcus pentosaceus.The representative lactic acid bacteria have the highest relative content,followed by 9 kinds of bacteria with relative content of more than 1%such as Enterococcus and Weiss,and the highest content of Rhizopus and capsular yeast in the fungal composition,followed by Aspergillus 10 species of fungi with a relative content of more than 1%,such as Gibberella(2)In order to analyze the core microflora that contributes to the flavor of Shaoxing wine in traditional Shaoxing liquor,the correlation between the core bacteria of traditional liquor and the fermentation vigor and flavor of yellow wine was studied,and it was found that during the fermentation of rice wine,only A small number of core microorganisms play an important role in the flavor formation and fermentation vigor of rice wine.The genus Fusarium oxysporum is representative of yeast,and the strain of Rhizopus genus is representative of mold,Weissella sinensis,and Weissella sphaeroides and the core microflora microorganisms in the wine drug represented by lactic acid bacteria(3)In order to establish an artificial wine fermenting agent to replace the traditional liquor,to make up for the defects caused by traditional liquor.The high-throughput screening technology is used to screen the core microorganisms that have contributed a lot to the flavor in the wine,and the artificial fermenting agent is combined and applied to the fermentation of rice wine.The newly prepared artificial wine fermentation agent can adopt the same fermentation process as the traditional Shaoxing wine.Fermentation time and fermentation activity index are equivalent.The electronic nose technology is used to compare the aroma profile of the newly prepared artificial wine fermenting agent with the traditional Shaoxing wine.The two are generally consistent and there is not much difference.In order to make the artificial wine fermenting agent can be used in industrial wine making,the appropriate lyophilized protective agent was selected and the response surface optimization experiment was designed to determine the optimal formula of artificial wine lyophilized protective agent:skim milk powder 15.09%,poly B The diol is 4.45%,the sodium glutamate is 1.96%,the maltodextrin is 11.81%,and the maximum lyophilization survival factor is 0.942,which improves the viable cell survival rate of the artificial wine drug starter,and provides a high-efficiency preparation of yellow wine for industrialized large quantities. |
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