The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods.

ABSTRACT: Xiangzao brine is a special flavored food produced by the natural fermentation of Huangjiu lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the volatile flavor components, microbial species, and flavor peptide distributions of four groups of samples (XZ-1Y, XZ-2Y, XZ-3Y, and XZ-4Y) fermented for 1-4 years. The results showed that the samples fermented for 1 year had the highest contents of umami amino acids and umami peptides, and the samples fermented for 4 years had the highest contents of organic acids and fruity components. In addition, 42 volatile flavor components and 532 peptides were identified, including 393 umami taste peptides and only 37 bitter taste peptides. Correlatio

SUBMITTER: Zhang R 

PROVIDER: S-EPMC11641313 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature