• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
【24h】

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

机译：中国传统甜酒中发酵剂的微生物多样性和化学分析

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink, high-throughput sequencing on the fungal internal transcribed spacer II and bacterial 16S rRNA gene of the microflora in 8 starter samples was performed. The sequencing data analysis showed that 10 genera of yeasts and mold, and 11 genera of bacteria were identified. Fungal diversity analyses showed the significant variances in the fungal compositions among the starter samples. Starter microbiota were dominated by theRhizopusgenus in SZ5, LS6, NN8, QD9, DZ10 and DZ11, indicating its important role in starch hydrolysis during CSRW brewing. According to principal coordinate analyses, the bacterial composition had even less similarity among the 8 starter samples. The chemical determination of CSRW fermented with the 8 starters demonstrated that the CSRW quality and flavor were drastically influenced by the taxonomic composition and metabolism of the microbes in the starters. This study suggests it is necessary to standardize rice wine manufacturing and flavor classification by specifying starter and fermentation techniques.
机译：中国甜酒（CSRW）是在中国流行的酒精饮料。为了研究CSRW发酵剂中微生物成分对酒精饮料最终品质的影响，对8个发酵剂样品中真菌内部转录间隔区II和细菌菌群的细菌16S rRNA基因进行了高通量测序。测序数据分析表明，共鉴定出10属酵母和霉菌，以及11属细菌。真菌多样性分析表明，起始样品之间的真菌组成存在明显差异。发酵菌主要由SZ5，LS6，NN8，QD9，DZ10和DZ11中的根瘤菌组成，表明其在CSRW酿造过程中在淀粉水解中的重要作用。根据主坐标分析，细菌成分在8个起始样品之间的相似性甚至更低。用8种发酵剂发酵后的CSRW的化学测定表明，发酵剂中微生物的生物分类组成和代谢极大地影响了CSRW的质量和风味。这项研究表明有必要通过指定发酵剂和发酵技术来规范黄酒的生产和风味分类。

著录项

  • 来源
    《Food microbiology》 |2018年第8期|319-326|共8页
  • 作者

    Haiying Cai; Ting Zhang; Qi Zhang; Jie Luo; Chenggang Cai; Jianwei Mao;

  • 作者单位

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology,Zhejiang Key Lab for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University;

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology;

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology;

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology;

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology;

    Zhejiang Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Microbial diversity; Rice wine; Fermentation starter; High-throughput sequencing (HTS); Chemical analysis;

    机译：微生物多样性;米酒;发酵剂;高通量测序（HTS）;化学分析;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号