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Dost C, Michling F, Kaimenyi D, Rij M, Wendland J. Isolation of Saccharomycopsis species from plant material. Microbiol Res 2024; 283:127691. [PMID: 38492364 DOI: 10.1016/j.micres.2024.127691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/29/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
Saccharomycopsis species are natural organic sulphur auxotrophs. Their genomes do not encode genes for the uptake and assimilation of sulphate and thus these species cannot grow on media lacking e.g. methionine. Due to the similarity between sulphate and selenate, uptake and assimilation of selenate occurs through the same pathway starting from sulphate transporters encoded by the homologs of the SUL1 and SUL2 genes in S. cerevisiae. Lack of these transporters renders Saccharomycopsis species resistant to selenate levels that are toxic to other microorganisms. We used this feature to enrich environmental samples for Saccharomycopsis species. This led to the isolation of S. schoenii, S. lassenensis and a hitherto undescribed Saccharomycopsis species with limited by-catch of other yeasts, mainly belonging to Metschnikowia and Hanseniaspora. We performed growth and predation assays to characterize the potential of these new isolates as predacious yeasts. Most Saccharomycopsis species are temperature sensitive and cannot grow at 37°C; with the exception of S. lassenensis strains. Predation assays with S. schoenii and S. cerevisiae as prey indicated that predation was enhanced at 20°C compared to 30°C. We crossed an American isolate of S. schoenii with our German isolate using marker directed breeding. Viable progeny indicated that both strains are interfertile and belong to the same biological species. S. lassenensis is heterothallic, while S. schoenii and the new Saccharomycopsis isolate, for which we suggest the name S. geisenheimensis sp. nov., are homothallic.
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Affiliation(s)
- Carmen Dost
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Davies Kaimenyi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Mareike Rij
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany.
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2
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Wang P, Wang S, Zhu C, Sun Y, Yan Q, Yi G. Monascus purpureus M-32 fermented soybean meal improves the growth, immunity parameters, intestinal morphology, disease resistance, intestinal microbiota and metabolome in Pacific white shrimp ( Litopenaeus vannamei). ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 17:283-296. [PMID: 38800738 PMCID: PMC11127234 DOI: 10.1016/j.aninu.2024.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 02/03/2024] [Accepted: 03/28/2024] [Indexed: 05/29/2024]
Abstract
This study was conducted to evaluate the effects of Monascus purpureus M-32 fermented soybean meal (MFSM) on growth, immunity, intestinal morphology, intestinal microbiota, and intestinal metabolome of Pacific white shrimp (Litopenaeus vannamei). Four groups of diets were formulated, including control group (30% fish meal and 30% soybean meal [SBM] included in the basal diet) and three experimental groups which MFSM replaced 20% (MFSM20), 40% (MFSM40), and 60% (MFSM60) of SBM in control group, respectively. Results showed that the soluble proteins larger than 49 kDa in MFSM were almost completely degraded. Meanwhile, the crude protein, acid-soluble protein, and amino acid in MFSM were increased. The results of shrimp culture experiment showed that the replacement of SBM with MFSM decreased FCR (P < 0.001) and content of malondialdehyde (P = 0.007) in the experimental groups, and increased weight gain rate (P = 0.006), specific growth rate (P = 0.002), survival rate (P = 0.005), intestinal villus height (P < 0.001), myenteric thickness (P = 0.002), the activities of superoxide dismutase (P = 0.002), and lysozyme (P = 0.006) in experimental groups, as well as increased content of calcium (Ca2+) and phosphorus (PO 4 3 - ) in blood and muscle, and enhanced resistance to Vibrio parahaemolyticus infection. The gut microbiota of MFSM groups was significantly different from that of the control group, and the abundance of Actinobacteria and Verrucomicrobia increased significantly in the MFSM60 group, whereas Proteobacteria and Firmicutes decreased. Compared with the control group, there were significant changes in the levels of several intestinal metabolites in the MFSM60 group, including leukotriene C5, prostaglandin A1, taurochenodeoxycholic acid, carnosine, and itaconic acid. The fermentation of SBM by the strain M. purpureus M-32 has the potential to enhance the nutritional quality of SBM, promote the growth of L. vannamei, boost immune response, improve intestinal morphology and microbiota composition, as well as influence intestinal metabolites.
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Affiliation(s)
- Pan Wang
- Fisheries College, Jimei University, Xiamen, Fujian 361021, China
- Key Laboratory of Aquatic Functional Feed and Environmental Regulation of Fujian Province, Fujian DBN Aquatic Sci. & Tech. Co., Ltd., Zhangzou, Fujian 363500, China
| | - Shanshan Wang
- Key Laboratory of Aquatic Functional Feed and Environmental Regulation of Fujian Province, Fujian DBN Aquatic Sci. & Tech. Co., Ltd., Zhangzou, Fujian 363500, China
| | - Chuanzhong Zhu
- Key Laboratory of Aquatic Functional Feed and Environmental Regulation of Fujian Province, Fujian DBN Aquatic Sci. & Tech. Co., Ltd., Zhangzou, Fujian 363500, China
| | - Yunzhang Sun
- Fisheries College, Jimei University, Xiamen, Fujian 361021, China
| | - Qingpi Yan
- Fisheries College, Jimei University, Xiamen, Fujian 361021, China
| | - Ganfeng Yi
- Key Laboratory of Aquatic Functional Feed and Environmental Regulation of Fujian Province, Fujian DBN Aquatic Sci. & Tech. Co., Ltd., Zhangzou, Fujian 363500, China
- Fantastic Victory (Shenzhen) Technological Innovation Group Co., Ltd., Shenzhen, Guangdong 518054, China
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3
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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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4
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Chen G, Li W, Yang Z, Liang Z, Chen S, Qiu Y, Lv X, Ai L, Ni L. Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing. Food Res Int 2023; 173:113488. [PMID: 37803808 DOI: 10.1016/j.foodres.2023.113488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/13/2023] [Accepted: 09/14/2023] [Indexed: 10/08/2023]
Abstract
Hongqu rice wine, a famous traditional fermented alcoholic beverage, is brewed with traditional Hongqu (mainly including Gutian Qu and Wuyi Qu). This study aimed to compare the microbial communities and metabolic profiles in the traditional brewing of Hongqu rice wines fermented with Gutian Qu and Wuyi Qu. Compared with Hongqu rice wine fermented with Wuyi Qu (WY), Hongqu rice wine fermented with Gutian Qu (GT) exhibited higher levels of biogenic amines. The composition of volatile flavor components of Hongqu rice wine brewed by different fermentation starters (Gutian Qu and Wuyi Qu) was obviously different. Among them, ethyl acetate, isobutanol, 3-methylbutan-1-ol, ethyl decanoate, ethyl palmitate, ethyl oleate, nonanoic acid, 4-ethylguaiacol, 5-pentyldihydro-2(3H)-furanone, ethyl acetate, n-decanoic acid etc. were identified as the characteristic aroma-active compounds between GT and WY. Microbiome analysis based on high-throughput sequencing of full-length 16S rDNA/ITS-5.8S rDNA amplicons revealed that Lactococcus, Leuconostoc, Pseudomonas, Serratia, Enterobacter, Weissella, Saccharomyces, Monascus and Candida were the predominant microbial genera during the traditional production of GT, while Lactococcus, Lactobacillus, Leuconostoc, Enterobacter, Kozakia, Weissella, Klebsiella, Cronobacter, Saccharomyces, Millerozyma, Monascus, Talaromyces and Meyerozyma were the predominant microbial genera in the traditional fermentation of WY. Correlation analysis revealed that Lactobacillus showed significant positive correlations with most of the characteristic volatile flavor components and biogenic amines. Furthermore, bioinformatical analysis based on PICRUSt revealed that microbial enzymes related to biogenic amines synthesis were more abundant in GT than those in WY, and the enzymes responsible for the degradation of biogenic amines were less abundant in GT than those in WY. Collectively, this study provides important scientific data for enhancing the flavor quality of Hongqu rice wine, and lays a solid foundation for the healthy and sustainable development of Hongqu rice wine industry.
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Affiliation(s)
- Guimei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China
| | - Wenlong Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Ziyi Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Zihua Liang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Shiyun Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Yijian Qiu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
| | - Lianzhong Ai
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, PR China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian 362200, PR China.
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5
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Yuan HW, Zhang C, Chen SY, Zhao Y, Tie Y, Yin LG, Jing C, Wu QD, Wang YT, Xu Z, Zhang LQ, Zuo Y. Effect of different moulds on oenological properties and flavor characteristics in rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Fungal dynamic changes in naturally fermented ‘Kyoho’ grape juice. Arch Microbiol 2022; 204:556. [DOI: 10.1007/s00203-022-03166-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 07/31/2022] [Accepted: 08/01/2022] [Indexed: 11/02/2022]
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7
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Xiao R, Chen S, Wang X, Chen K, Hu J, Wei K, Ning Y, Xiong T, Lu F. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Zhu L, Li L, Yang Q, Chen L, Zhang L, Zhang G, Lin B, Tang J, Zhang Z, Chen S. Study on microbial community of "green-covering" Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu. Front Microbiol 2022; 13:973616. [PMID: 36060768 PMCID: PMC9434108 DOI: 10.3389/fmicb.2022.973616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
"Green-covering" Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental "red heart" Tuqu (ERH), which confirmed that the cause of "red heart" was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.
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Affiliation(s)
- Liping Zhu
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lanqi Li
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Qiang Yang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Liang Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Lei Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Gang Zhang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Bin Lin
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Jie Tang
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
| | - Zongjie Zhang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Shenxi Chen
- Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co. Ltd, Daye, China
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9
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Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Feng SS, Li W, Hu YJ, Feng JX, Deng J. The biological activity and application of Monascus pigments: a mini review. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Abstract
Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high temperature resistance and acid-base change resistance. In addition, the antioxidant, antibacterial, antiviral and anti-tumor biological activities of MPs have also attracted people’s attention. Moreover, Due to the presence of citrinin, the safety of MPs still needs to be discussed and explored. In this paper, the production, biological activity, application in various fields and methods of detection and reduction of citrinin of MPs were reviewed, which provide new insights into the study and safe application related to human different diseases, medicines or health care products with MPs as active substances.
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Affiliation(s)
- Shan-Shan Feng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Wen Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Yong-Jun Hu
- Department of Ultrasound , Hunan Provincial People’s Hospital, The First Affiliated Hospital of Hunan Normal University , Changsha , Hunan 410002 , China
| | - Jian-Xiang Feng
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
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Tong A, Lu J, Huang Z, Huang Q, Zhang Y, Farag MA, Liu B, Zhao C. Comparative transcriptomics discloses the regulatory impact of carbon/nitrogen fermentation on the biosynthesis of Monascus kaoliang pigments. Food Chem X 2022; 13:100250. [PMID: 35499013 PMCID: PMC9040001 DOI: 10.1016/j.fochx.2022.100250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 12/20/2021] [Accepted: 02/04/2022] [Indexed: 11/24/2022] Open
Abstract
The synthesis of Monascus pigments (MPs) depends on many fermentation conditions. Carbon and nitrogen had important effect on the biosynthesis of MPs. Comparative transcriptomic provided a comprehensive interpretation of the links between primary and secondary metabolisms in MPs.
Carbon and nitrogen play a fundamental role in the production of Monascus pigments. However, their effects on pigment biosynthesis remain undetermined. In this study, we found that Monascus kaoliang produces pigments via liquid fermentation using glycerol and peptone as suitable carbon and nitrogen sources, respectively. Comparative transcriptomic profiling was performed using RNA sequencing. It indicated that the differentially expressed genes (DEGs) of carbon were enriched using amino acids and carbohydrates via the transport and metabolism pathways, respectively. DEGs of nitrogen were enriched only using general functional prediction pathways. These data provide a comprehensive interpretation of the linkage between primary and secondary metabolisms in M. kaoliang. Moreover, they provide insights into the effects of various substances involved in secondary metabolism.
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Affiliation(s)
- Aijun Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jinqiang Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zirui Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qizhen Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuyu Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Bin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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12
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Tian S, Zeng W, Fang F, Zhou J, Du G. The microbiome of Chinese rice wine (Huangjiu). Curr Res Food Sci 2022; 5:325-335. [PMID: 35198991 PMCID: PMC8844729 DOI: 10.1016/j.crfs.2022.01.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/30/2021] [Accepted: 01/09/2022] [Indexed: 12/30/2022] Open
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13
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Yang H, Peng Q, Zhang H, Sun J, Shen C, Han X. The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Chen GM, Huang ZR, Wu L, Wu Q, Guo WL, Zhao WH, Liu B, Zhang W, Rao PF, Lv XC, Ni L, Sun JY, Sun BG. Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.02.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Lin X, Ren X, Huang Y, Liang Z, Li W, Su H, He Z. Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaozi Lin
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Xiangyun Ren
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Yingying Huang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Weixin Li
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Hao Su
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhigang He
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
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16
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Farh MEA, Abdellaoui N, Seo JA. pH Changes Have a Profound Effect on Gene Expression, Hydrolytic Enzyme Production, and Dimorphism in Saccharomycopsis fibuligera. Front Microbiol 2021; 12:672661. [PMID: 34248880 PMCID: PMC8265565 DOI: 10.3389/fmicb.2021.672661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 05/25/2021] [Indexed: 11/21/2022] Open
Abstract
Saccharomycopsis fibuligera is an amylolytic yeast that plays an important role within nuruk (a traditional Korean fermentation starter) used for the production of makgeolli (Korean rice wine), which is characterized by high acidity. However, the effect of pH change (neutral to acidic) on the yeast cell to hyphal transition and carbohydrate-hydrolyzing enzyme activities for S. fibuligera has not been investigated yet. In this study, S. fibuligera strains were cultured under the different pH conditions, and the effect on the enzyme production and gene expression were investigated. An acidic pH induced a hyphal transition from yeast cell of S. fibuligera KPH12 and the hybrid strain KJJ81. In addition, both strains showed a gradual decrease in the ability to degrade starch and cellulose as the pH went down. Furthermore, a transcriptome analysis demonstrated that the pH decline caused global expression changes in genes, which were classified into five clusters. Among the differentially expressed genes (DEGs) under acidic pH, the downregulated genes were involved in protein synthesis, carbon metabolism, and RIM101 and cAMP-PKA signaling transduction pathways for the yeast-hyphal transition. A decrease in pH induced a dimorphic lifestyle switch from yeast cell formation to hyphal growth in S. fibuligera and caused a decrease in carbohydrate hydrolyzing enzyme production, as well as marked changes in the expression of genes related to enzyme production and pH adaptation. This study will help to elucidate the mechanism of adaptation of S. fibuligera to acidification that occur during the fermentation process of makgeolli using nuruk.
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Affiliation(s)
| | - Najib Abdellaoui
- School of Systems Biomedical Science, Soongsil University, Seoul, South Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul, South Korea
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17
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Zhou K, Wu L, Chen G, Liu Z, Zhao X, Zhang C, Lv X, Zhang W, Rao P, Ni L. Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol. Front Microbiol 2021; 12:702951. [PMID: 34234769 PMCID: PMC8256164 DOI: 10.3389/fmicb.2021.702951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 05/25/2021] [Indexed: 12/05/2022] Open
Abstract
Hongqu is a famous fermented food produced by Monascus and has been used as food coloring, wine starters and food additives for thousands of years in China. Excellent Monascus strain is an important prerequisite for producing high-quality Hongqu. However, the isolation of Monascus pure culture from Hongqu samples is time-consuming and laborious because it is easily interfered by other microorganisms (especially filamentous fungi). Therefore, the development of restrictive medium for Monascus enrichment from Hongqu is of great significance for the preparation and screening of excellent Monascus strains. Results of this study showed that Monascus has good tolerance to lactic acid and ethanol. Under the conditions of tolerance limits [7.5% lactic acid (v/v) and 12.0% ethanol (v/v)], Monascus could not grow but it still retained the vitality of spore germination, and the spore activity gradually decreased with the increasing concentrations of lactic acid and ethanol. More interestingly, the addition of lactic acid and ethanol significantly changed the microbial community structure in rice milk inoculated with Hongqu. After response surface optimization, Monascus could be successfully enriched without the interference of other microorganisms when 3.98% (v/v) lactic acid and 6.24% (v/v) ethanol were added to rice milk simultaneously. The optimal enrichment duration of Monascus by the restrictive medium based on the synergistic stress of lactic acid and ethanol is 8∼24 h. The synergistic stress of lactic acid and ethanol had no obvious effects on the accumulation of major metabolites in the progeny of Monascus, and was suitable for the enrichment of Monascus from different types of Hongqu. Finally, the possible mechanisms on the tolerance of Monascus to the synergistic stress of lactic acid and ethanol were preliminarily studied. Under the synergistic stress of lactic acid and ethanol, the cell membrane of Monascus defends against lactic acid and ethanol into cells to some extent, and the superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities of Monascus were higher than those of other fungi, which significantly reduced the degree of lipid peroxidation of cell membrane, while secreting more amylase to make reducing sugars to provide the cells with enough energy to resist environmental stress. This work has great application value for the construction of Monascus strain library and the better development of its germplasm resources.
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Affiliation(s)
- Kangxi Zhou
- College of Chemical Engineering, Fuzhou University, Fuzhou, China.,Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Li Wu
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Guimei Chen
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Zhibin Liu
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Xinze Zhao
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Chen Zhang
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Xucong Lv
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Wen Zhang
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Pingfan Rao
- Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, China.,Fujian Center of Excellence for Food Biotechnology, Institute of Food Science and Technology, Fuzhou University, Fuzhou, China
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18
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Yang Y, Xia Y, Song X, Mu Z, Qiu H, Tao L, Ai L. The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu. Front Microbiol 2021; 12:678903. [PMID: 34093500 PMCID: PMC8174305 DOI: 10.3389/fmicb.2021.678903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 04/12/2021] [Indexed: 11/24/2022] Open
Abstract
Hong Qu Huangjiu (HQW) is distinguished by its inclusion of Monascus pigments, meaning that photosensitivity strongly affects the sensory quality of the wine. In this study, the effects of Flos sophorae immaturus (FSI) on the stability of Monascus pigments, the flavor profiles, and the sensory characteristics of HQW were investigated. After sterilization, the addition of FSI increased the preservation rate of Monascus pigments in HQW by up to 93.20%, which could be accounted for by the synergy of rutin and quercetin in FSI. The total content of the volatile flavor compounds in HQW increased significantly as the added amounts of FSI were increased, especially 3-methyl-1-butanol, 2-methyl-1-propanol, and short-chain fatty acid ethyl esters (SCFAEE). Sensory evaluation and partial least-squares regression revealed that the concentration of FSI significantly affected the aroma characteristics of HQW but had little effect on the mouthfeel. The addition of 0.9 mg/mL FSI yielded a satisfactory HQW with high scores in terms of mouthfeel and aroma. The strong correlation between fruit-aroma, full-body, and SCFAEE suggests that FSI might alter the aroma of HQW by enhancing the synthesis of SCFAEE. Summarily, treatment with FSI represents a new strategy for improving the stability of photosensitive pigments and thus adjusting the aroma of HQW or similar beverages.
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Affiliation(s)
- Yijin Yang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China.,School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Song
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiyong Mu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Huazhen Qiu
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Leren Tao
- School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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19
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Huang YY, Liang ZC, Lin XZ, He ZG, Ren XY, Li WX, Molnár I. Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine. Food Res Int 2021; 141:110146. [PMID: 33642012 DOI: 10.1016/j.foodres.2021.110146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 01/07/2021] [Accepted: 01/11/2021] [Indexed: 01/16/2023]
Abstract
Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and standardize, resulting in inconsistent wine quality. This study investigates representative HQ samples from a large geographic region. It explores fungal microbiome compositions, identifies characteristic differences important for the production of various HQ wine styles, and reveals the key fungi responsible for HQ wine fermentation characteristics. The source of the HQ inoculum was found to be the main factor influencing fungal community composition and diversity, followed by processing technology and geographical distribution. Linear discriminant analysis effect size (LEfSe) uncovered 14 genera as potential biomarkers to distinguish regional varieties of HQ. Significant differences were also found in fermentation characteristics such as liquefying power (LP), saccharifying power (SP), fermenting power (FP), total acid content (TA) and liquor-producing power (LPP). The key fungi responsible for LP (5 genera), SP (3 genera), FP (1 genera), LPP (4 genera), and TA (4 genera) were determined using redundancy correlation analysis. Finally, Spearman's correlation analysis indicated that LPP shows a strong positive correlation with FP and LP, while TA displays a strong negative correlation with FP. The results of this study may be utilized to prepare consistently high quality, next-generation HQ by better controlling fungal community structures, and to design fermentation processes for HQ wines with desirable oenological characteristics.
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Affiliation(s)
- Ying-Ying Huang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China; Southwest Center for Natural Products Research, University of Arizona, 250 E. Valencia Rd., Tucson, AZ 85706, USA
| | - Zhang-Cheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - Xiao-Zi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China.
| | - Zhi-Gang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China.
| | - Xiang-Yun Ren
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - Wei-Xin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350003, PR China; Fujian Key Laboratory of Agricultural Products (Food) Processing, 350003 Fuzhou, Fujian Province, PR China
| | - István Molnár
- Southwest Center for Natural Products Research, University of Arizona, 250 E. Valencia Rd., Tucson, AZ 85706, USA.
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20
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Chen L, Li D, Ren L, Song S, Ma X, Rong Y. Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine. Food Sci Nutr 2021; 9:71-86. [PMID: 33473272 PMCID: PMC7802529 DOI: 10.1002/fsn3.1899] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 12/26/2022] Open
Abstract
Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces anomalus (W. anomalus) and Saccharomyces cerevisiae (S. cerevisiae). The results underlined that inoculation strategies and non-Saccharomyces yeasts all affected the volatile acidity, total acidity, and alcohol content of rice wine. The sequential cofermentation consumed relatively more sugar and resulted in the higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improve rice wine flavor than simultaneous cofermentation. Moreover, simultaneous cofermentation increased fatty aroma of rice wine, while sequential cofermentation increased mellow and cereal-like flavor. These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Dongna Li
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Lixia Ren
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Shiqing Song
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Xia Ma
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Yuzhi Rong
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
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21
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Sakandar HA, Hussain R, Farid Khan Q, Zhang H. Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review. Food Res Int 2020; 138:109830. [DOI: 10.1016/j.foodres.2020.109830] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/01/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
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22
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Liang Z, Lin X, He Z, Su H, Li W, Ren X. Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine. Food Microbiol 2020; 90:103467. [DOI: 10.1016/j.fm.2020.103467] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/13/2020] [Accepted: 01/19/2020] [Indexed: 01/19/2023]
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23
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Wang F, He JL, Turgun T, Ge DE, Rahman N, Zhou JZ, Liu XL. Effect of Chinese Rice Wine on the Endogenous Protease Activity, Myofibrillar Degradation, and Quality Characteristics in Topmouth Culter ( Culter alburnus). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1760987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fan Wang
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Jia-Liang He
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Tursunay Turgun
- College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang, China
| | - Da-E Ge
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Nurgul Rahman
- College of Life Science, Xinjiang Normal University, Urumqi, Xinjiang, China
| | - Jian-Zhong Zhou
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiao-Li Liu
- Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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24
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The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food Microbiol 2020; 86:103347. [DOI: 10.1016/j.fm.2019.103347] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2019] [Revised: 09/02/2019] [Accepted: 10/01/2019] [Indexed: 11/20/2022]
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25
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High-throughput Sequencing-based Analysis of Microbial Diversity in Rice Wine Koji from Different Areas. Curr Microbiol 2020; 77:882-889. [PMID: 31950235 DOI: 10.1007/s00284-020-01877-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 01/03/2020] [Indexed: 02/07/2023]
Abstract
Rice wine, a traditional fermented alcoholic beverage in China, is produced with grains such as rice, which are fermented with saccharifying starter-koji. Its flavor quality is closely associated to the starter culture-koji, which is made by mixing botanical materials with high-class glutinous rice in certain ecological context. However, there are few reports on the microbial community structure of rice wine koji. In this paper, bacterial community structures of rice wine koji were analyzed using 16S rRNA gene sequencing based on Illumina MiSeq high-throughput technology in 20 samples collected from Xiaogan area, Hubei province and Dazhu area, Sichuan province (10 from each area). We found rice wine koji flora mainly consisted of Weissella, Lactobacillus, Lactococcus, Bacillus, Enterococcus, and Cronobacter, with relative abundances of 29.49%, 10.93%, 8.85%, 4.75%, 1.16% and 1.15%, respectively, as well as an accumulative average relative abundance of 58.71%. They all belonged to Firmicutes and Proteobacteria-the two known dominant genus. Genus-level PCA (Principal component analysis) and OTU-level PCoA (Principal coordinates analysis) based on unweighted UniFrac distances showed that the bacterial community structure differed significantly between the samples from the 2 areas. 7 OTUs were detected in all samples, accounting for 4.4% of the total qualified assembly. Among the 7 OTUs, 3 OTUs were identified as Enterococcus, 2 OTUs were identified as Cronobacter, 1 OTU was identified as Bacillus and 1 OTU was identified as Alkaliphilus. Fifty-eight lactic acid bacteria (LAB) strains were isolated from the 20 koji samples with traditional microbial methods. Among them, Enterococcus faecium and Pediococcus pentosaceus were the dominant LAB isolates, with relative abundances of 51.72% and 31.03%. Despite the differences, a large number of shared bacteria were detected in samples from the two areas.
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26
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Liang Z, Lin X, He Z, Li W, Ren X, Lin X. Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine. ELECTRON J BIOTECHN 2020. [DOI: 10.1016/j.ejbt.2019.12.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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27
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28
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Huang ZR, Guo WL, Zhou WB, Li L, Xu JX, Hong JL, Liu HP, Zeng F, Bai WD, Liu B, Ni L, Rao PF, Lv XC. Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine. Food Res Int 2019; 121:593-603. [DOI: 10.1016/j.foodres.2018.12.024] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 11/04/2018] [Accepted: 12/20/2018] [Indexed: 01/25/2023]
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29
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Huang ZR, Hong JL, Xu JX, Li L, Guo WL, Pan YY, Chen SJ, Bai WD, Rao PF, Ni L, Zhao LN, Liu B, Lv XC. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine. Food Microbiol 2018; 76:487-496. [DOI: 10.1016/j.fm.2018.07.014] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/18/2018] [Accepted: 07/26/2018] [Indexed: 01/13/2023]
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30
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Liu Z, Wang Z, Lv X, Zhu X, Chen L, Ni L. Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food Microbiol 2018; 69:105-115. [DOI: 10.1016/j.fm.2017.07.019] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Revised: 07/17/2017] [Accepted: 07/25/2017] [Indexed: 01/10/2023]
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31
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Wang XD, Ban SD, Qiu SY. Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.467] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Xiao-Dan Wang
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy; Guizhou University; Guiyang Guizhou 550025 China
- College of Life Sciences; Guizhou University; Guiyang Guizhou 550025 China
- School of Liquor-making and Food Engineering; Guizhou University; Guiyang Guizhou 550025 China
| | - Shi-Dong Ban
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy; Guizhou University; Guiyang Guizhou 550025 China
- School of Liquor-making and Food Engineering; Guizhou University; Guiyang Guizhou 550025 China
| | - Shu-Yi Qiu
- Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy; Guizhou University; Guiyang Guizhou 550025 China
- School of Liquor-making and Food Engineering; Guizhou University; Guiyang Guizhou 550025 China
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32
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Shin HM, Lim JW, Shin CG, Shin CS. Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk. Food Sci Biotechnol 2017; 26:1349-1355. [PMID: 30263669 PMCID: PMC6049790 DOI: 10.1007/s10068-017-0187-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Revised: 05/31/2017] [Accepted: 06/01/2017] [Indexed: 10/19/2022] Open
Abstract
Wine fermentations using rice media containing either Monascus koji or rice nuruk were performed and fermentative characteristics based on the koji type were investigated. Cultivations were performed in a 20 °C room in a 20 L bottle with the rice media that included Monascus rice koji at both 20 and 30%, or rice nuruk at 20%. After 22 days of cultivation, the ethanol yield reached 14.2-14.6% (v/v) for M. koji and 16.5% (v/v) for rice nuruk. This lower yield with use of M. koji was thought to be due to rapid cell concentration decreases in the later stage. Total amounts of organic acids and volatile compounds in fermentations using M. koji were 166-172 and 1779-1874 mg/L, respectively, being 8.7-12.9% and 46.3-54.1% higher than with use of rice nuruk. With M. koji, a high quality rice wine was produced with high levels of volatile compounds and monacolin K.
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Affiliation(s)
- Hyun Man Shin
- Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Korea
| | - Jae Woong Lim
- Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221 Korea
| | - Cheol Gon Shin
- Bohae R and D Center, Bohae Brewery Co., Jangseong, Cheollanam-do 57221 Korea
| | - Chul Soo Shin
- Department of Biomaterials Science and Engineering, Yonsei University, Seoul, 03722 Korea
- Department of Biotechnology, Yonsei University, Seoul, 03722 Korea
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33
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Lv XC, Jiang YJ, Liu J, Guo WL, Liu ZB, Zhang W, Rao PF, Ni L. Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine. Int J Food Microbiol 2017; 255:58-65. [PMID: 28595086 DOI: 10.1016/j.ijfoodmicro.2017.05.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 05/13/2017] [Accepted: 05/15/2017] [Indexed: 01/19/2023]
Abstract
Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine microbial community structure. However, when DGGE is applied to evaluate the fungal community of traditional fermentation starters, the choice of hypervariable ribosomal RNA gene regions is still controversial. In the current study, several previously published fungal PCR primer sets were compared and evaluated using PCR-DGGE, with the purpose of screening a suitable primer set to study the fungal community of traditional fermentation starters for Hong Qu glutinous rice wine. Firstly, different primer sets were used to amplify different hypervariable regions from pure fungal cultures. Except NS1/FR1+ and ITS1fGC/ITS4, other primer sets (NL1+/LS2R, NL3A/NL4GC, FF390/FR1+, NS1/GCFung, NS3+/YM951r and ITS1fGC/ITS2r) amplified the target DNA sequences successfully. Secondly, the selected primer sets were further evaluated based on their resolution to distinguish different fungal cultures through DGGE fingerprints. Three primer sets (NL1+/LS2R, NS1/GCFung and ITS1fGC/ITS2r) were finally selected for investigating the fungal community structure of different traditional fermentation starters for Hong Qu glutinous rice wine. The internal transcribed spacer (ITS) region amplified by ITS1fGC/ITS2r, which is more hypervariable than the 18S rRNA gene and 26S rRNA gene, provides an excellent tool to separate amplification products of different fungal species. Results indicated that PCR-DGGE profile using ITS1fGC/ITS2r showed more abundant fungal species than that using NL1+/LS2R and NS1/GCFung. Therefore, ITS1fGC/ITS2r is the most suitable primer set for PCR-DGGE analysis of fungal community structure in traditional fermentation starters for Hong Qu glutinous rice wine. DGGE profiles based on ITS1fGC/ITS2r revealed the presence of twenty-four fungal species in traditional fermentation starter. A significant difference of fungal community can be observed directly from DGGE fingerprints and principal component analysis. The statistical analysis results based on the band intensities of fungal DGGE profile showed that Saccharomyces cerevisiae, Saccharomycopsis fibuligera, Rhizopus oryzae, Monascus purpureus and Aspergillus niger were the dominant fungal species. In conclusion, the comparison of several primer sets for fungal PCR-DGGE would be useful to enrich our knowledge of the fungal community structures associated with traditional fermentation starters, which may facilitate the development of better starter cultures for manufacturing Chinese Hong Qu glutinous rice wine.
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Affiliation(s)
- Xu-Cong Lv
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Ya-Jun Jiang
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Jie Liu
- Graduate School at Shenzhen, Tsinghua University, Shenzhen, Guangdong 518055, China
| | - Wei-Ling Guo
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Zhi-Bin Liu
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Wen Zhang
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Ping-Fan Rao
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Li Ni
- College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
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