Correlation analysis of microorganism and volatile flavor substance of the third round fermented grains of Dongniang sauce-flavor Baijiuduring fermentation
In this study,the changes of microbial diversit y and volatile flavor substances during the third round of fermented grains of Dongniang sauce-flavor Baijiu were analyzed by Illumina MiSeq high-throughput sequencing technology and headspace solid phase microextraction gas chro-matography and mass spectrometry(HS-SPME-GC-MS).Key differential flavor substances were screened by partial least square-discriminant analysis(PLS-DA),and the correlation between dominant microorganism and volatile flavor substances was revealed.The results showed that 4 dominant phyla and 16 dominant genera(including 8 bacteria and 8 fungi)were detected in all the fermented grains samples.A total of 68 volatile flavor substances in the third round fermented grains of Dongniang sauce-flavor Baijiu were detected,including 15 alcohols,27 esters,10 aldehydes,4 acids,4 phenols and 8 others.16 key differential flavor substances were screened out by the PLS-DA model.The correlation results showed that Aspergillus showed highly significant positive correlation(P＜0.01)with most esters,and Priceomyces and Lactobacillus showed highly significant positive correlation(P＜0.01)with ethyl heptadecanoate.
万方数据
维普
