초록
<P>Tartary buckwheat is a healthy grain rich in nutrients and medicinal ingredients and consequently is commonly used for Huangjiu brewing. In order to reveal the correlation between microbial succession and higher alcohols production, in this study, Huangjiu fermentation was conducted using Tartary buckwheat as the raw material and wheat Qu as the starter culture. Microbial community dynamics analysis indicated that the bacterial diversity initially decreased rapidly to a lower level and then increased and maintained at a higher level during fermentation. <I>Lactococcus</I> was the dominant bacteria and <I>Ralstonia</I>, <I>Acinetobacter</I>, <I>Cyanobacteria</I>, and <I>Oxalobacteraceae</I> were the bacterial genera with higher abundances. In sharp contrast, only 13 fungal genera were detected during fermentation, and <I>Saccharomyces</I> showed the dominant abundance. Moreover, 18 higher alcohol compounds were detected by GC-MS during fermentation. Four compounds (2-phenylethanol, isopentanol, 1-hexadecanol, and 2-phenoxyethanol) were stably detected with high concentrations during fermentation. The compound 2-ethyl-2-methyl-tridecanol was detected to be of the highest concentration in the later period of fermentation. Correlation analysis revealed that the generation of 2-phenylethanol, isopentanol, 1-hexadecanol, and 2-phenoxyethanol were positively correlated with <I>Granulicatella</I> and <I>Pelomonas</I>, <I>Bacteroides</I>, <I>Pseudonocardia</I> and <I>Pedomicrobium</I>, and <I>Corynebacterium</I>, respectively. The verification fermentation experiments indicated that the improved wheat Qu QT3 and QT4 inoculated with <I>Granulicatella</I> T3 and <I>Acidothermus</I> T4 led to significant increases in the contents of 2-phenylethanol and pentanol, as well as isobutanol and isopentanol, respectively, in the Tartary buckwheat Huangjiu. The findings benefit understanding of higher alcohols production and flavor formation mechanisms in Huangjiu fermentation.</P>