Citation: | ZHANG Yanfeng, ZHANG Xiaoyun. Effect of Raw Material Pretreatment on Microbial Community Succession during the Fermentation of Persimmon Wine[J]. Science and Technology of Food Industry, 2023, 44(14): 111−120. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070165. |
[1] |
LUO Z, WANG R. Persimmon in China: Domestication and traditional utilizations of genetic resources[J]. Advances in Horticultural Science,2008,22(4):239−243.
|
[2] |
XIA L H, CHEN Y L, FENG Y B, et al. Breeding report of a new persimmon cultivar Heishi No. l[J]. Agricultural Science and Technology,2017,18(4):632−634.
|
[3] |
LAMIKANRA O. Fresh-cut fruits and vegetables: Science, technology and market[M]. USA: CRC Press, 2002: 1.
|
[4] |
ZHU W, ZHU B, LI Y, et al. Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine[J]. Food Chemistry,2016,197(partA):141−149.
|
[5] |
MIAOMIAO LIU, KUN YANG, YIMAN QI, et al. Fermentation temperatureand the phenolic and aroma profile of persimmon wine[J]. Journal of the Institute of Brewing,2018,124(3):269−275. doi: 10.1002/jib.497
|
[6] |
冯娟, 张鹏, 李江阔, 等. 柿子加工产品研究进展[J]. 保鲜与加工,2020,20(3):204−209. [FENG J, ZHANG P, LI J, et al. Research progress on persimmon processed products[J]. Storage and Process,2020,20(3):204−209. doi: 10.3969/j.issn.1009-6221.2020.03.032
FENG J, ZHANG P, LI J, et al. Research progress on persimmon processed products[J]. Storage and Process, 2020, 20(3): 204-209. doi: 10.3969/j.issn.1009-6221.2020.03.032
|
[7] |
陈凌波. 柿子果酒的发酵工艺及残渣再利用的研究[D]. 天津: 天津科技大学, 2019.
CHEN L B. Study on fermentation technology and residue of persimmon fruit wine[D]. Tianjin: Tianjin University of Science and Technology, 2019.
|
[8] |
贾翠英, 杨天佑, 刘琳, 等. 柿子酒中非花色苷酚物质的提取及组成分析[J]. 食品工业科技,2010,31(10):158−160+172. [JIA C Y, YANG D Y, LIU L, et al. Extraction and analysis of non-anthocyanin phenolics in persimmon wine[J]. Science and Technology of Food Industry,2010,31(10):158−160+172.
JIA C Y, YANG D Y, LIU L, et al. Extraction and analysis of non-anthocyanin phenolics in persimmon wine[J]. Science and Technology of Food Industry, 2010, 31(10): 158-160+172.
|
[9] |
HWANG J T, HAN C K, CHOI S Y, et al. Protective effect of dealcoholized persimmon wine on H2O2-induced oxidative injury in H9c2 cardiomyocytes[J]. Journal of Food Research,2013,2(4):61−67. doi: 10.5539/jfr.v2n4p61
|
[10] |
范民婷, 姜东琪, 张云舒, 等. 黑树莓酒自然发酵过程中微生物群落演替研究[J]. 中国酿造,2020,39(9):91−96. [FAN M T, JIANG D Q, ZHANG Y S. Analysis of microbial community succession during spontaneous fermentation of black raspberry wine[J]. China Brewing,2020,39(9):91−96.
FAN M T, JIANG D Q, ZHANG Y S. Analysis of microbial community succession during spontaneous fermentation of black raspberry wine[J]. China Brewing, 2020, 39(9): 91-96.
|
[11] |
张晓蒙, 李德美, 金玮鋆, 等. 西藏青稞酒酿造小曲微生物多样性分析[J]. 中国酿造,2018,37(9):28−33. [ZHANG X M, LI D G, JIN W J, et al. Analysis of microbial diversity of tibet highland barley wine distiller's yeast based on high-throughput sequencing technology[J]. China Brewing,2018,37(9):28−33.
ZHANG X M, LI D G, JIN W J, et al. Analysis of microbial diversity of tibet highland barley wine distiller’s yeast based on high-throughput sequencing technology[J]. China Brewing, 2018, 37(9): 28-33.
|
[12] |
WANG C, DAVID G F, ALBERT M, et al. Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE[J]. Frontiers in Microbiology,2015,6(1156):1156.
|
[13] |
FILIPPIS F D, STORIA A L, BLAIOTTA G. Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing[J]. Food Microbiology,2017,63:117−122. doi: 10.1016/j.fm.2016.11.010
|
[14] |
MARIA, DEL, CARMEN, et al. Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing[J]. LWT Food Science & Technology, 2016, 72.
|
[15] |
HAILAN P, ERIK H, SCOTT K, et al. Insights into the bacterial community and its temporal succession during the fermentation of wine grapes[J]. Frontiers in Microbiology,2015(6):809.
|
[16] |
贾丽艳, 田宇敏, 王晓勇, 等. 传统清香型白酒发酵过程中真菌群落结构及其动态演替[J]. 中国食品学报,2020,20(10):303−308. [JIA L Y, TIAN Y M, WNAG X Y, et al. Community and change of fungi in fermentation process of the tranditional light-aroma Baijiu[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(10):303−308.
JIA L Y, TIAN Y M, WNAG X Y, et al. Community and change of fungi in fermentation process of the tranditional light-aroma Baijiu[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(10): 303-308.
|
[17] |
张天英. 柿子酒发酵过程中营养组分及单宁的变化研究[D]. 新乡: 河南科技学院, 2012.
ZHANG T Y. Chang of physical and chemical compositions and tannin in the fermentation[D]. Xinxiang: Henan Innstitute of Science and Technology, 2012.
|
[18] |
WANG Y, SHENG H F, HE Y, et al. Comparison of the levels of bacterial diversity in freshwater, intertidal wetland, and marine sediments by using millions of illumina tags[J]. Applied & Environmental Microbiology,2012,78(23):8264−8271.
|
[19] |
LUNDBERG D S, YOURSTONE S, MIECZKOWSKI P, et al. Practical innovations for high-throughput amplicon sequencing[J]. Nat Meth,2013,10(10):999−1002. doi: 10.1038/nmeth.2634
|
[20] |
王涵钰. 玉米酒发酵过程中微生物多样性及风味品质研究[D]. 贵阳: 贵州大学, 2021.
WANG H Y. Study on microbial diversity and flavor quality of corn wine during fermentation[D]. Guiyang: Guizhou University, 2021.
|
[21] |
杨玲, 王琪, 郭旭凯, 等. 高粱单宁含量对清香型大曲白酒酒醅中细菌种群的影响[J]. 中国酿造,2020,39(7):83−88. [YANG L, WANG Q, GUO X K, et al. Effect of sorghum on bacterial community in fermented grains of Fen-flavor Daqu Baijiu
J]. China Brewing,2020,39(7):83−88.
|
[22] |
韩国强, 孙协平, 吴鹏飞, 等. 基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性[J]. 食品科学,2021,42(18):80−85. [HAN G Q, SUN X P, WU P F, et al. High throughput sequencing-based analysis of microbial community structure and diversity during Baijiu fermentation with miced-strain xiaoqu[J]. Food Science,2021,42(18):80−85.
HAN G Q, SUN X P, WU P F, et al. High throughput sequencing-based analysis of microbial community structure and diversity during Baijiu fermentation with miced-strain xiaoqu[J]. Food Science, 2021, 42(18): 80-85.
|
[23] |
邢敏钰, 杜海, 徐岩. 芝麻香型白酒发酵过程中乳酸菌多样性及其演替规律[J]. 微生物学通报,2018,45(1):19−28. [XING M Y, DU H, XU Y. Diversity and succession of lactic acid bacteria during sesame-flavor liquor fermentation[J]. Acta Microbiologica Sinica,2018,45(1):19−28.
XING M Y, DU H, XU Y. Diversity and succession of lactic acid bacteria during sesame-flavor liquor fermentation[J]. Acta microbiologica Sinica, 2018, 45(1): 19-28.
|
[24] |
AMPE F, OMAR N B & MOIZAN C, et al. Polyphasic study of the spatial distribution of microorganisms in Mexican Pozol, a fermented maize dough, demonstrates the need for cultivation-independent methods to investigate traditional fermentations[J]. Applied & Environmental Microbiology,1999,65(12):5464−5473.
|
[25] |
STILES M E & WILHELM H H. Lactic Acid Bacteria of foods and their current taxonomy[J]. International Journal of Food Microbiology,1997,36:1−29. doi: 10.1016/S0168-1605(96)01233-0
|
[26] |
张源, 孙晓璐, 兰伟, 等. 草莓酒自然发酵过程中的真菌群落分析[J]. 阜阳师范学院学报(自然科学版),2018,35(2):21−26,42. [ZHANG Y, SONG X L, LAN W, et al. Dynamic analysis on fungal community of naturally fermented strawberry wine[J]. Journal of Fuyang Teachers College (Natural Science Edition),2018,35(2):21−26,42.
ZHANG Y, SONG X L, LAN W, et al. Dynamic analysis on fungal community of naturally fermented strawberry wine[J]. Journal of Fuyang Teachers College(Natural Science Edition), 2018, 35(2): 21-26, 42.
|
[27] |
LI X R, MA E B, YAN L Z, et al. Bacterial and fungal diversity in the traditional Chinese liquor fermentation process[J]. International Journal of Food Microbiology,2011,146(1):31−37. doi: 10.1016/j.ijfoodmicro.2011.01.030
|
[28] |
ZHANG W X, QIAO Z W, TANG Y Q, et al. Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor[J]. Journal of the Institute of Brewing,2007,113(1):21−27. doi: 10.1002/j.2050-0416.2007.tb00251.x
|
[29] |
LU Y, GUAN X L, LI R B, et al. Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine[J]. Process Biochemistry,2021,100:49−58. doi: 10.1016/j.procbio.2020.09.023
|
[30] |
成林, 成坚, 王琴, 等. 酒曲微生物菌群对酿造酒产品风味影响的研究进展[J]. 中国酿造,2020,39(10):1−4. [CHEN L, CHENG J, WANG Q, et al. Research progress on the effect of Jiuqu microbial flora on the flavor of brewed alcoholic drink[J]. China Brewing,2020,39(10):1−4.
CHEN L, CHENG J, WANG Q, et al. Research progress on the effect of Jiuqu microbial flora on the flavor of brewed alcoholic drink[J]. China Brewing, 2020, 39(10): 1-4.
|
[31] |
JI Z W, JIN J S, YU G S, Mou Y R, et al. Characteristic offilamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine[J]. International Journal of Food Science& Technology,2018,53(7):1611−1621.
|
[32] |
ZHANG H X, WANG L, TAN Y W, et al. Effect of Pichia on shaping the fermentation microbial community of sauce-flavorBaijiu-ScienceDirect[J]. International Journal of Food Microbiology, 2020, 336.
|
[1] | “The full text download” [J]. Science and Technology of Food Industry, 2023, 44(17). |
[2] | “The full text download”[J]. Science and Technology of Food Industry, 2023, 44(2). |
[3] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(21). |
[4] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(16): 1-1. |
[5] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(13). |
[6] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(12). |
[7] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(11). |
[8] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(10). |
[9] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(8). |
[10] | “The full text download”[J]. Science and Technology of Food Industry, 2022, 43(7). |