To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with , we studied the dynamics change of microbiota, along with the physicochemical properties and metabolite profiles and their interaction relationship during the fermentation process. The abundance of lactic acid bacteria (, , , and ) increased significantly during fermentation, while yeasts gradually established dominance. The inter-kingdom network of the dominant genera analysis further identified the following as core microbiota: , , , , , , , and . Additionally, pH, alcohol, and total acid were significantly affected by microbiota variation. Fourteen of all identified volatile compounds with key different aromas were screened using PCA, OPLS-DA, and rOAV. The network of interconnected core microbiota with key different aromas revealed that and had stronger correlations with 1-butanol, 3-methyl-, propanoic acid, and 2-methyl-ethyl ester.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10878857 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2024.101223 | DOI Listing |
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