AI Article Synopsis
- - Huangjiu, a traditional Chinese alcoholic drink, shows significant quality variation when brewed traditionally due to differences in its microbial community during open fermentation.
- - This study used advanced methods like amplicon sequencing to identify key microbial species that play a crucial role in the flavor development of Huangjiu.
- - By creating a synthetic microbial community from these identified species, researchers found that they could replicate the main flavors of traditional Huangjiu, highlighting the potential for improving and standardizing production processes for traditional beverages.
Article Abstract
Huangjiu, a traditional Chinese alcoholic beverage, varies widely in quality and consistency when brewed using the traditional pour-over rice wine technique, largely due to the variability in its microbial community in an open fermentation environment. This study streamlined the microbial complexity using amplicon sequencing and culture-dependent methods, leading to the identification of a set of core microbial species instrumental in flavor development. A synthetic microbial community was crafted from these key species and employed in fermentation experiments. In this study, we demonstrated that the synthetic microbial community not only replicated the major flavor profiles of traditional pour-over rice wine but also it is further proved that the core species directly determines the main flavor of pour-over rice wine, these findings are supported by our quantitative analysis of volatile compounds and sensory evaluation data. This research underscores the potential of synthetic microbial communities in standardizing production processes and improving the sensory quality of traditional beverages like Huangjiu.
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| http://dx.doi.org/10.1016/j.fm.2024.104677 | DOI Listing |
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