| الملخص: | The microbial community and metabolite composition of Musalais wine, a traditional Chinese alcoholic beverage, remain unclear, yet are crucial for industry development. Therefore, this study characterized the microbial diversity and metabolite profiles during Musalais wine fermentation (ZW:1 d, WW:10 d, SW:15 d) using high-throughput sequencing and UPLC-MS/MS. The results showed that the dominant fungal genera included Saccharomyces, Aspergillus, Talaromyces, Aureobasidium, and the fungal diversity ranking was WW > ZW > SW, reaching its peak in the middle stage of fermentation; The dominant bacterial genera include Gluconobacter, Acinetobacter, Pseudomonas, Blautia, and Brevundimonas, and bacterial diversity gradually increases, reaching its maximum in the late stage. Metabolomic analysis identified 1364 compounds, categorized into 20 classes, with ZW, SW and WW exhibiting were different profiles. Enriched pathways included ABC transporters,aminoacyl-tRNA biosynthesis and amino acid biosynthesis. Correlation analysis linked metabolites (e.g., malic acid, phloroglucinol) to microbial activity showed that the main metabolite in the sample were 1-amino-1-cyclobutanecarboxylic acid, 3-amino-4-hydroxy-N-methylBenesulfonam-ide gramine, pyrogallol, phloroglucinol, malic acid, [(4-methylbenzyl) sulfanyl] acetic acid, erythronolactone, flunixin, Lactiplantibacillus, Rhodotorula, Thermoascus, Aspergillu, Leuconostoc, Mycobacterium, Blautia and Hungatella, highlighting roles in flavor and nutrient formation. Fungi metabolized organoheterocyclic compounds as benzenoids, shikimates and lipids and lipid-like molecules, which shaping wine quality. These findings provide insights for optimizing Musalais wine production.
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