Analysis of Fungi Diversity and Volatile Flavor Compounds in Chinese Rice Wine Fermentation Process

doi:10.3969/j.issn.1673-1689.2016.03.013

Home > Archive>Volume 35, Issue 3, 2016 >303-309. DOI:10.3969/j.issn.1673-1689.2016.03.013

Analysis of Fungi Diversity and Volatile Flavor Compounds in Chinese Rice Wine Fermentation Process
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                        10.3969/j.issn.1673-1689.2016.03.013
                    
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As the Chinese national specialty，Chinese rice wine has a long history and unique production and fermentation technology，the microbial community and metabolites contribute to the unique flavor during the rice wine brewing. In this study，the metagenome technology was applied to explore the fungi diversity and the GC?鄄MS was used to analyze the volatile flavor compounds in ferment mash of different fermentation periods. The results showed that the ferment mash had higher fungi diversity at the initial stage，22 genera were identified in 0 day. The relative abundance of Aspergillus were all above 90% ，which was much higher as compared with other eukaryotic microorganisms during the fermentation process. The advantageous fungi changed obviously，the genera number decreased at first four days and increased later. The analyzed of volatile flavor compounds showed that the generation of volatile substances were greatly influenced by physical and chemical properties of fermented mash. High acidity，alcohol and low pH reduced the fungi diversity，and lowered the contents of volatile flavor compounds.

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MOU Rang, MAO Jian, MENG Xiangyong, LIU Yunya. Analysis of Fungi Diversity and Volatile Flavor Compounds in Chinese Rice Wine Fermentation Process[J]. Journal of Food Science and Biotechnology,2016,35(3):303-309.

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Online: November 01,2016
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