关键词: 米酒；电子舌；有机酸；氨基酸；细菌类群

Abstract: This study was undertaken to reveal the correlation between the taste quality and bacterial community of Dazhu rice wine. Taste attributes were measured using an electronic tongue, the types and contents of organic acids and amino acids were analyzed, and lactic acid bacteria were isolated and identified from the rice wine. Moreover, analysis and functional prediction of its bacterial community were carried out using MiSeq high-throughput sequencing technology. Finally, the correlation between various taste attributes and bacterial community was calculated. The results showed that Dazhu rice wine varied widely in terms of saltiness, sourness and bitterness. The rice wine contained seven organic acids and 15 amino acids, the predominant organic acids being lactic acid (8.82 mg/g) and acetic acid (6.27 mg/g), and the predominant amino acids being glutamic acid (8.06 mg/g), leucine (4.10 mg/g) and aspartic acid (3.94 mg/g). A total of 14 lactic acid bacteria were isolated by pure culture and identified as five species, namely Limosilactobacillus fermentum (four strains), Pediococcus pentosaceus (four strains), Lacticaseibacillus paracasei (two strains), Lactiplantibacillus plantarum (two strains) and Leuconostoc pseudomesenteroides (two strains). High-throughput sequencing results showed that the average relative contents of Firmicutes and Proteobacteria were greater than 1.0%, with a cumulative content of 96.93%; the relative contents of Lactobacillus, Pediococcus, Weissella, Lactococcus, Leuconostoc and Acinetobacter were greater than 1.0%, with a cumulative content of 89.43%. Correlation analysis showed a significant negative correlation (P < 0.05) between Weissella and taste indicators such as aftertaste A, astringency and bitterness. These findings showed that the major organic acids in Dazhu rice wine were lactic acid and acetic acid, that the major amino acids were glutamic acid, leucine and aspartic acid, and that bacterial community was dominated by lactic acid bacteria such as Lactobacillus, Pediococcus and Weissella. Weissella could have a positive significance on the formation of rice wine quality.

Key words: rice wine; electronic tongue; organic acids; amino acids; bacterial community structure