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Baptista RC, Ferrocino I, Pavani M, Guerreiro TM, Câmara AA, Lang É, Dos Santos JLP, Catharino RR, Alves Filho EG, Rodrigues S, de Brito ES, Caturla MYR, Sant'Ana AS, Cocolin L. Microbiota diversity of three Brazilian native fishes during ice and frozen storage. Food Microbiol 2024; 124:104617. [PMID: 39244369 DOI: 10.1016/j.fm.2024.104617] [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: 03/05/2024] [Revised: 07/05/2024] [Accepted: 08/01/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to assess the bacterial microbiota involved in the spoilage of pacu (Piaractus mesopotamics), patinga (female Piaractus mesopotamics x male Piaractus brachypomus), and tambacu (female Colossoma macropomum × male Piaractus mesopotamics) during ice and frozen storage. Changes in the microbiota of three fish species (N = 22) during storage were studied through 16S rRNA amplicon-based sequencing and correlated with volatile organic compounds (VOCs) and metabolites assessed by nuclear magnetic resonance (NMR). Storage conditions (time and temperature) affected the microbiota diversity in all fish samples. Fish microbiota comprised mainly of Pseudomonas sp., Brochothrix sp., Acinetobacter sp., Bacillus sp., Lactiplantibacillus sp., Kocuria sp., and Enterococcus sp. The relative abundance of Kocuria, P. fragi, L. plantarum, Enterococcus, and Acinetobacter was positively correlated with the metabolic pathways of ether lipid metabolism while B. thermosphacta and P. fragi were correlated with metabolic pathways involved in amino acid metabolism. P. fragi was the most prevalent spoilage bacteria in both storage conditions (ice and frozen), followed by B. thermosphacta. Moreover, the relative abundance of identified Bacillus strains in fish samples stored in ice was positively correlated with the production of VOCs (1-hexanol, nonanal, octenol, and 2-ethyl-1-hexanol) associated with off-flavors. 1H NMR analysis confirmed that amino acids, acetic acid, and ATP degradation products increase over (ice) storage, and therefore considered chemical spoilage index of fish fillets.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil; Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
| | - Matheus Pavani
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Tatiane M Guerreiro
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | - Antonio A Câmara
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Émilie Lang
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Juliana L P Dos Santos
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo R Catharino
- Innovare Laboratory, Faculty of Pharmaceutical Science, University of Campinas, Campinas, SP, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, Fortaleza, CE, Brazil
| | | | - Magdevis Y R Caturla
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy
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Liang Z, Chen S, Wang H, Wu Q, Guo W, Ni L, Lv X. Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu. Foods 2024; 13:3114. [PMID: 39410149 PMCID: PMC11475954 DOI: 10.3390/foods13193114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2024] [Revised: 09/26/2024] [Accepted: 09/27/2024] [Indexed: 10/20/2024] Open
Abstract
Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality.
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Affiliation(s)
- Zihua Liang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Shiyun Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Hao Wang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Qi Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Weiling Guo
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China; (Z.L.); (S.C.); (H.W.); (Q.W.); (W.G.); (L.N.)
- Food Nutrition and Health Research Center, College of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
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Suo A, Wu C, Fan G, Li T, Wu F, Cong K. Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1138-1147. [PMID: 38562590 PMCID: PMC10981636 DOI: 10.1007/s13197-024-05934-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2022] [Accepted: 01/09/2024] [Indexed: 04/04/2024]
Abstract
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05934-0.
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Affiliation(s)
- Andi Suo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Fangfang Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
| | - Kaiping Cong
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China
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Ma W, Shan J, Wang M, Xie J, Chen Y, Sun N, Song Y, Hu X, Yu Q. Effects of Xanthan gum and Potassium carbonate on the quality and flavor properties of frozen Jiuniang doughs. Int J Biol Macromol 2023; 253:127191. [PMID: 37804886 DOI: 10.1016/j.ijbiomac.2023.127191] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/06/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Chinese Jiuniang (CJ) is a flavorful and nutritious food, but underutilized in frozen dough (FD) production. In addition, frozen storage can harm FD's gluten structure and degrade quality and flavor. Therefore, the impacts of two excellent protective agents (XG-Xanthan Gum; PC-Potassium Carbonate) on frozen Jiuniang dough (F-JD) quality and flavor during dynamic freezing were investigated. The results suggested that adding XG conferred F-JD with good processing stability, maintained the bound water levels, stabilized rheological properties, diminished ice crystal damage to the protein structure, and inhibited the increase in frozen water content during the freezing process. In contrast, although PC reduced free water production during freezing, it increased dough hardness and offered less protein protection than XG. Additionally, GC-QTOF/MS analysis showed that adding XG during freezing increased the relative content of pleasant flavor compounds like Phenylethyl Alcohol and decreased undesirable ones like Hexanal. Moreover, PC lowered the relative content of undesirable flavor substances (Formic acid) but reduced the relative content of beneficial flavor compounds (1-Hexanol). Importantly, the study confirmed that XG maintained the new F-JD product's storage quality during dynamic freezing. In conclusion, this study broadens CJ's application possibilities and provides new insights into mechanisms for preserving F-JD's quality and flavor.
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Affiliation(s)
- Wenjie Ma
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jialuo Shan
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mengyao Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Nan Sun
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yiming Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Zhao W, Ruan F, Qian M, Huang X, Li X, Li Y, Bai W, Dong H. Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC-MS and E-tongue analysis. Food Chem X 2023; 20:100898. [PMID: 38144730 PMCID: PMC10739914 DOI: 10.1016/j.fochx.2023.100898] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 12/26/2023] Open
Abstract
This study aimed to explore effects of indica rice addition, rice soaking time and rice soup addition on total sugar and alcohol content of semi-dry Hakka rice wine (HRW) and compare its difference in physicochemical properties and volatiles with traditional sweet rice wine (TSRW) via HPLC, GC-MS and E-tongue. The optimal fermentation conditions of semi-dry HRW were 50 % indica rice addition, 12 h rice soaking time and 85 % rice soup addition. The total sugar (16.13 mg/mL) of semi-dry HRW was significantly lower than that of TSRW (135.79 mg/mL), especially the trehalose, glucose, sucrose and maltose. Its alcohol content was significantly higher than that of TSRW. There were significant differences in volatile components between semi-dry HRW and TSRW, especially esters, alcohols and ketones, but no significant differences in organic acids and amino acids. Results obtained could provide reference data for improving the fermentation process and quality of semi-dry HRW.
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Affiliation(s)
- Wenhong Zhao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Fengxi Ruan
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaoyuan Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Xiangluan Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yanxin Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
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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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7
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Chen G, Yuan Y, Tang S, Yang Z, Wu Q, Liang Z, Chen S, Li W, Lv X, Ni L. Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters. Curr Res Food Sci 2023; 7:100628. [PMID: 38021257 PMCID: PMC10660030 DOI: 10.1016/j.crfs.2023.100628] [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: 09/09/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 12/01/2023] Open
Abstract
As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The present study aimed to investigate the impact of Hongqu on the volatile compositions and the microbial communities in the traditional production of Gutian Hongqu rice wine (GT) and Wuyi Hongqu rice wine (WY). Through the OPLS-DA analysis, 3-methylbutan-1-ol, isobutanol, ethyl lactate, ethyl acetate, octanoic acid, diethyl succinate, phenylethyl alcohol, hexanoic acid and n-decanoic acid were identified as the characteristic volatile flavor components between GT and WY. Microbiome analysis revealed significant enrichments of Lactobacillus, Pediococcus, Aspergillus and Hyphopichia in WY brewing, whereas Monascus, Saccharomyces, Pantoea, and Burkholderia-Caballeronia-Paraburkholderia were significantly enriched in GT brewing. Additionally, correlation analysis showed that Saccharomyces, Lactobacillus, Weissella and Pediococcus were significantly positively correlated wih most characteristic volatile components. Conversely, Picha, Monascus, Franconibacter and Kosakonia showed significant negative correlations with most of the characteristic volatile components. Furthermore, bioinformatical analysis indicated that the gene abundances for enzymes including glucan 1,4-alpha-glucosidase, carboxylesterase, alcohol dehydrogenase, dihydroxy-acid dehydratase and branched-chain-amino-acid transaminase were significantly higher in WY compared to GT. This finding explains the higher content of higher alcohols and characteristic esters in WY relative to GT. Collectively, this study provides a theoretical basis for improving the flavor profile of Hongqu rice wine and establishing a solid scientific foundation for the sustainable development of Hongqu rice wine industry.
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Affiliation(s)
- Guimei Chen
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Yujie Yuan
- 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
| | - Suwen Tang
- 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
| | - Qi Wu
- 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
| | - 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
| | - Xucong Lv
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- 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
- Fujian Huizelong Alcohol Co., Ltd, Pingnan County, Ningde, Fujian, 352303, PR China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- 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
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8
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Mao X, Yue SJ, Xu DQ, Fu RJ, Han JZ, Zhou HM, Tang YP. Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process. ACS OMEGA 2023; 8:32311-32330. [PMID: 37720734 PMCID: PMC10500577 DOI: 10.1021/acsomega.3c04732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 08/18/2023] [Indexed: 09/19/2023]
Abstract
Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.
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Affiliation(s)
- Xi Mao
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Shi-Jun Yue
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Ding-Qiao Xu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Rui-Jia Fu
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Jian-Zhang Han
- Xi’an
DaKou Wine Company Ltd., Xi’an 710300, Shaanxi Province, China
| | - Hao-Ming Zhou
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
| | - Yu-Ping Tang
- Key
Laboratory of Shaanxi Administration of Traditional Chinese Medicine
for TCM Compatibility, and State Key Laboratory of Research &
Development of Characteristic Qin Medicine Resources (Cultivation),
and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New
Drugs Research, Shaanxi University of Chinese
Medicine, Xi’an 712046, Shaanxi Province, China
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9
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Long M, Pei X, Lu Z, Xu D, Zheng N, Li Y, Ge H, Cao W, Osire T, Xia X. Effective degradation of anthraquinones in Folium Sennae with Monascus fermentation for toxicity reduce and efficacy enhancement. Heliyon 2023; 9:e18735. [PMID: 37560635 PMCID: PMC10407211 DOI: 10.1016/j.heliyon.2023.e18735] [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: 10/19/2022] [Revised: 07/15/2023] [Accepted: 07/25/2023] [Indexed: 08/11/2023] Open
Abstract
Folium Sennae are widely used around the world, mainly in purging and removal of endogenous active substances, such as anthraquinone and its derivatives. However, the potential toxicity of anthraquinones to the liver, kidney, and intestinal limits the application of Folium Sennae. In this study, we aimed at safe regulation of Folium Sennae to degrade anthraquinones, boosting medicinal properties and reducing toxicity and potency with Monascus fermentation. Monascus strains H1102 for Folium Sennae fermentation were selected as the initial strain which was capable of producing high yields of functional pigment and low yields of hazardous citrinin. The anthraquinone degradation rate reached 41.2%, with 212.2 U mL-1 of the pigment and approximately 0.038 mg L-1 of the citrinin under optimal fermentation conditions followed by response surface streamlining, which met the requirements of reducing toxicity, increasing efficiency of Monascus fermented Folium Sennae. Furthermore, the Monascus/Folium Sennae culture had no observable toxic effect on HK-2 and L-02 cells in vitro and further inhibited cell apoptosis and necrosis. Overall, our results showed that Monascus fermentation could provide an alternative strategy for toxicity reduction of herbal medicines as well as efficacy enhancement.
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Affiliation(s)
- Mengfei Long
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Xiaomei Pei
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Zhi Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
- Infinitus (China) Co. Ltd., Guangzhou, 510665, China
| | - Duo Xu
- Wuxi Dipont School of Arts and Science, Wuxi, 214122, China
| | - Nan Zheng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Yaxian Li
- Infinitus (China) Co. Ltd., Guangzhou, 510665, China
| | - Hanxiao Ge
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Wentao Cao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
| | - Tolbert Osire
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen, 518172, Guangdong, China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China
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10
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Qian M, Ruan F, Zhao W, Dong H, Bai W, Li X, Huang X, Li Y. The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine. Food Chem 2023; 416:135844. [PMID: 36893639 DOI: 10.1016/j.foodchem.2023.135844] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 02/24/2023] [Accepted: 03/01/2023] [Indexed: 03/07/2023]
Abstract
The dynamics of physicochemical properties, microbial community and flavor metabolites during fermentation of two typical Hakka rice wine were investigated. Results showed that total sugar content was 136.83 g/L in sweet rice wine, which almost 8 times higher than that in semi-dry rice wine. Its amino acid contents especially bitterness amino acids were also higher than those in semi-dry rice wine. Most organic acids in Hakka rice wine had the tendency of increase in initial stage of fermentation, following a decrease and finally being almost stable. A total of 131 volatiles including esters, alcohols, aldehydes, acids, ketones were detected. Pediococcus, Bacillus, Acinetobacter, Pantoea, Enterobacter and Lactobacillus were the dominant bacterial genera and Monascus, Saccharomyces, Rhizopus were the dominant fungal genera, which are strongly associated with the significant changes in flavor metabolites during Hakka rice wine fermentation. The obtained findings provided reference data for the optimization of Hakka rice wine fermentation.
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Affiliation(s)
- Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Fengxi Ruan
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Wenhong Zhao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Weidong Bai
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Xiangluan Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaoyuan Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Yanxin Li
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
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11
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Zhao G, Zhou Z, Li Z, Liu S, Shan Z, Cheng F, Zhou W, Mao J. The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4293-4302. [PMID: 36750373 DOI: 10.1002/jsfa.12487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 12/21/2022] [Accepted: 02/07/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Jiuyao is a critical fermenting agent in traditional huangjiu brewing and it affects the quality of huangjiu. To assess and monitor the quality of jiuyao effectively we determined the differences between two common types of substandard jiuyao and normal jiuyao, with emphasis on the comparison of the main components, enzymatic activity, volatile substances, and microbial community structure. RESULTS The water and starch content, acid protease activity, and esterification capability of type I substandard jiuyao were significantly lower than those of the normal jiuyao, and the protein contents, liquefaction capability, glycation capability, and neutral protease activity were substantially higher than those of the normal jiuyao. Type II substandard jiuyao had significantly lower indices than the normal group except for the starch and free amino acid content, which were significantly higher than those of the normal jiuyao. Significant differences were observed between substandard and normal jiuyao in the content of 21 volatile compounds. 2-Pentylfuran could be used as a marker of substandard jiuyao. Type I substandard jiuyao contained a higher abundance of aerobic Pediococcus and Marivita in comparison with the normal jiuyao. Type II substandard jiuyao consisted of a greater abundance of anaerobic Mucor and Staphylococcus. CONCLUSION The quality of jiuyao was significantly affected by the water content. Due to the different abundances of aerobic and anaerobic bacteria in jiuyao, oxygen may also be an important parameter affecting the quality of jiuyao. We believe that the present study offers a theoretical basis for the evaluation and control of the quality of jiuyao. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guoliang Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhichu Shan
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Fei Cheng
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jian Mao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
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12
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Tian S, Li Y, Li Y, Du G. Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shufang Tian
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yanbin Li
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yudong Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Guocheng Du
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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13
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Yang Y, Xia Y, Yan X, Li S, Ni L, Zhang H, Ni B, Ai L. Insights into whereby raw wheat Qu contributes to the flavor quality of Huangjiu during brewing. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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14
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Chen L, Xiang W, Liang X, Liu J, Zhu H, Cai T, Zhang Q, Tang J. Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China. Foods 2023; 12:foods12030585. [PMID: 36766114 PMCID: PMC9914865 DOI: 10.3390/foods12030585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/01/2023] Open
Abstract
The fungal community in Qu plays a key role in the formation of turbid rice wine (TRW) style. The Sichuan Basin and its surrounding areas have become one of the main TRW production regions in China; however, the fungal community in Qu and how they affect the characteristics of TRW remain unknown. Therefore, this study provided insight into the fungal biomarkers in Qu from Guang'an (GQ), Dazhou (DQ), Aba (AQ), and Liangshan (LQ), as well as their relationships with compounds in TRW. The main biomarkers in GQ were Rhizopus arrhizus, Candida glabrata, Rhizomucor pusillus, Thermomyces lanuginosus and Wallemia sebi. However, they changed to Saccharomycopsis fibuligera and Mucor indicus in DQ, Lichtheimia ramose in AQ, and Rhizopus microsporus and Saccharomyces cerevisiae in LQ. As a response to fungal biomarkers, the reducing sugar, ethanol, organic acids, and volatile compounds were also changed markedly in TRWs. Among important volatile compounds (VIP > 1.00), phenethyl alcohol (14.1-29.4%) was dominant in TRWs. Meanwhile, 3-methyl-1-butanol (20.6-56.5%) was dominant in all TRWs except that fermented by GQ (GW). Acetic acid (29.4%) and ethyl palmitate (10.1%) were dominant in GW and LW, respectively. Moreover, GQ biomarkers were positively correlated with acetic acid and all unique important volatile compounds in GW. DQ biomarkers had positive correlations with unique compounds of acetoin and ethyl 5-chloro-1,3,4-thiadiazole-2-carboxylate in DW. Meanwhile, the AQ biomarkers were positively correlated with all AW unique, important, and volatile compounds. Although there were not any unique volatile compounds in LW, 16 important volatile compounds in LW were positively related to LQ biomarkers. Obviously, biomarkers in different geographic Qu played vital roles in the formation of important volatile compounds, which could contribute specific flavor to TRWs. This study provided a scientific understanding for future efforts to promote the excellent characteristics of TRW by regulating beneficial fungal communities.
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Affiliation(s)
- Lanchai Chen
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
| | - Wenliang Xiang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
- Correspondence: ; Tel.: +86-28-8772-0552
| | - Xuemei Liang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Sichuan Vocational School of Commerce, Chengdu 611731, China
| | - Junyu Liu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Haoyu Zhu
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ting Cai
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
| | - Qing Zhang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
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15
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Jia Y, Liu Y, Hu W, Cai W, Zheng Z, Luo C, Li D. Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome. Front Microbiol 2023; 14:1138877. [PMID: 36910204 PMCID: PMC9998997 DOI: 10.3389/fmicb.2023.1138877] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 02/08/2023] [Indexed: 03/14/2023] Open
Abstract
Introduction The main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content. Methods This study revealed the microbial community structure and their metabolic functions during cigar leaf fermentation by high-throughput sequencing and correlation analysis, and evaluated the fermentation performance of functional microbes based on in vitro isolation and bioaugmentation fermentation. Results The relative abundance of Staphylococcus and Aspergillus increased first but then decreased during the fermentation, and would occupy the dominant position of bacterial and fungal communities, respectively, on the 21st day. Correlation analysis predicted that Aspergillus, Staphylococcus and Filobasidium could contribute to the formation of saccharide compounds, Bacillus might have degradation effects on nitrogenous substances. In particular, Candida, as a co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substrates and synthesize flavor substances, but also contribute to maintaining the stability of microbial community. Moreover, based on in vitro isolation and bioaugmentation inoculation, it was found that Candida parapsilosis and Candida metapsilosis could significantly reduce the alkaloids content and increase the content of flavor components in tobacco leaves. Discussion This study found and validated the critical role of Candida in the fermentation of cigar tobacco leaves through high-throughput sequencing and bioaugmentation inoculation, which would help guide the development of microbial starters and directional regulation of cigar tobacco quality.
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Affiliation(s)
- Yun Jia
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanrong Hu
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Wen Cai
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Zhaojun Zheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng Luo
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Dongliang Li
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
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16
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Jia L, Huang Y, Yu JH, Stadler M, Shao Y, Chen W, Chen F. Characterization of key upstream asexual developmental regulators in Monascus ruber M7. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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17
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Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Liao H, Luo Y, Huang X, Xia X. Dynamics of quality attributes, flavor compounds, and microbial communities during multi-driven-levels chili fermentation: Interactions between the metabolome and microbiome. Food Chem 2022; 405:134936. [DOI: 10.1016/j.foodchem.2022.134936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 11/15/2022]
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19
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Chen GM, Li WL, Tong SG, Qiu YT, Han JZ, Lv XC, Ai LZ, Sun JY, Sun BG, Ni L. Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine. Curr Res Food Sci 2022; 5:1433-1444. [PMID: 36110382 PMCID: PMC9467907 DOI: 10.1016/j.crfs.2022.08.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/26/2022] [Accepted: 08/28/2022] [Indexed: 11/25/2022] Open
Abstract
As a typical representative of Chinese rice wine (Huangjiu), Hongqu rice wine is famous for its red color, mellow taste and strong fragrance. However, due to the open brewing environment and traditional fermentation technology, there are some safety risks in traditional brewed Hongqu rice wine, such as a certain amount of biogenic amines. In this study, the dynamic changes and the differences of microbial communities and volatile flavor components between two types of Hongqu rice wine with high and low biogenic amine contents (LBAW and HBAW) during the traditional brewing were systematically investigated. The results showed that the total biogenic amine contents in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The contents of putrescine, cadaverine, spermine and spermidine in HBAW were significantly higher than those in LBAW, and it was noteworthy that spermine content in HBAW was 17.62 mg/L, which was not detected in LBAW. In addition, the volatile flavor characteristics of the two kinds of Hongqu rice wine were obviously different. The contents of acetophenone, n-butyl butanoate and benzothiazole were obviously higher in HBAW, while the contents of isoamyl acetate, ethyl lactate, ethyl caprate and phenylethyl alcohol were significantly higher in LBAW. High-throughput sequencing of 16S/ITS amplicon revealed that Weissella, Kosakonia, Pantoea, Monascus, Saccharomyces and Millerozyma were the predominant microbial genera during the traditional brewing of HBAW, while Weissella, Kosakonia, Monascus, Saccharomyces and Issatchenkia were the predominant microbial genera during the traditional brewing of LBAW. Correlation analysis revealed that biogenic amines were significantly negatively correlated with unclassified_o_Saccharomycetales, Cyberlindnera, Zygoascus, Aspergillus and Acinetobacter, but positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum. In addition, we also found that Lactobacillus, Pediococcus and Saccharomyces were significantly positively correlated with most of the volatile flavor components, while Candida, Trichosporon and Monascus were significantly negatively correlated with most of the volatile flavor components. In addition, bioinformatical analysis based on PICRUSt demonstrated that the key enzymes for biogenic amine biosynthesis were more abundant in the microbial community of HBAW than LBAW. These findings demonstrate that the formations of volatile flavor and biogenic amines in Hongqu rice wine are influenced by microbial community during the fermentation. This work facilitates scientific understanding of the formation mechanism of biogenic amines, and may be useful to develop effective strategies to improve the quality of Hongqu rice wine.
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Affiliation(s)
- Gui-Mei Chen
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- 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
| | - Wen-Long 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
| | - Shan-Gong Tong
- 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
| | - Yun-Tao Qiu
- Fujian Huizelong Alcohol Co., Ltd, Pingnan County, Ningde, Fujian, 352303, PR China
| | - Jin-Zhi Han
- 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
| | - Xu-Cong Lv
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- 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
| | - Lian-Zhong Ai
- School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, PR China
| | - Jin-Yuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Bao-Guo Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Li Ni
- College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- 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
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20
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Kang J, Xue Y, Chen X, Han BZ. Integrated multi-omics approaches to understand microbiome assembly in Jiuqu, a mixed-culture starter. Compr Rev Food Sci Food Saf 2022; 21:4076-4107. [PMID: 36038529 DOI: 10.1111/1541-4337.13025] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/28/2023]
Abstract
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eukaryotes cohabit, interact, and communicate. However, the spontaneous fermentation based on empirical processing hardly guarantees the stable assembly of the microbiome and a standardized quality of Jiuqu. This review describes the state of the art, limitations, and challenges towards the application of traditional and omics-based technology to study the Jiuqu microbiome and highlights the need for integrating meta-omics data. In addition, we review the varieties of Jiuqu and their production processes, with particular attention to factors shaping the microbiota of Jiuqu. Then, the potentials of integrated omics approaches used in Jiuqu research are examined in order to understand the assembly of the microbiome and improve the quality of the products. A variety of different approaches, including molecular and mass spectrometry-based techniques, have led to scientific advances in the analysis of the complex ecosystem of Jiuqu. To date, the extensive research on Jiuqu has mainly focused on the microbial community diversity, flavor profiles, and biochemical characteristics. An integrative approach to large-scale omics datasets and cultivated microbiota has great potential for understanding the interrelation of the Jiuqu microbiome. Further research on the Jiuqu microbiome may explain the inherent property of compositional stability and stable performance of a complex microbiota coping with environmental perturbations and provide important insights to reconstruct synthetic microbiota and develop modern intelligent manufacturing procedures for Jiuqu.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yansong Xue
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoxue Chen
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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21
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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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22
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Yan Y, Sun L, Xing X, Wu H, Lu X, Zhang W, Xu J, Ren Q. Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation. AMB Express 2022; 12:79. [PMID: 35716260 PMCID: PMC9206695 DOI: 10.1186/s13568-022-01418-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 06/08/2022] [Indexed: 01/16/2023] Open
Abstract
Higher alcohols (HAs) are abundant compounds that provide important flavors in Huangjiu, but they also cause hangover. Previous studies have shown the production of HAs to be related to yeast, but the correlations between HAs and other microorganisms are rarely reported. In this study, we detected changes in levels of HAs and microbial dynamics during the Huangjiu fermentation process. Relationships were characterized using Pearson’s correlation coefficient. The functional core HA-producing bacteria were selected by bidirectional orthogonal partial least squares (O2PLS). The result showed that 2-methyl-1-propanol, phenethyl alcohol and 3-methyl-1-butanol were the principle HAs present at high levels. Lactococcus and Saccharomyces were predominant at the genus level of bacteria and fungi, respectively. A total of 684 correlations between HAs and microorganisms were established. Five genera were screened as functional core HA-producing bacteria. Our findings might provide some new inspiration for controlling the content of HAs, enhancing international prestige and market expansion of Huangjiu.
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Affiliation(s)
- Yi Yan
- School of Light Industry, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China
| | - Leping Sun
- School of Light Industry, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China
| | - Xuan Xing
- School of Light Industry, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China
| | - Huijun Wu
- School of Light Industry, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China
| | - Xin Lu
- State Key Laboratory for Infectious Disease Prevention and Control, Chinese Center for Disease Control and Prevention, National Institute for Communicable Disease Control and Prevention, Beijing, China
| | - Wei Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jialiang Xu
- School of Light Industry, Beijing Technology and Business University, Beijing, China. .,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China.
| | - Qing Ren
- School of Light Industry, Beijing Technology and Business University, Beijing, China. .,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing, 100048, China.
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23
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Li R, Yang S, Lin M, Guo S, Han X, Ren M, Du L, Song Y, You Y, Zhan J, Huang W. The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance. Front Microbiol 2022; 12:636639. [PMID: 35281311 PMCID: PMC8914289 DOI: 10.3389/fmicb.2021.636639] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 12/20/2021] [Indexed: 11/30/2022] Open
Abstract
Chinese Marselan grapes are believed to possess the potential to become a characteristic regional variety, whose quality is internationally recognized. The fermentation-related mycobiota from six climatically diverse Marselan-producing regions in China were analyzed via high-throughput sequencing (HTS), while the influence of environmental factors was evaluated as well. The results implied that the phyla Ascomycota and genus Aureobasidium dominated the fungal communities in 166 Marselan must and fermented samples. Significant differences were detected in the fungal microbiota from the regions, as well as the wineries, while these discrepancies decreased as the fermentation progressed. Moreover, the discrepancy in fungal communities between the wineries exceeded the variation involving the regions. Geoclimatic elements (Gc) and physicochemical indexes (Pi) exerted a significant effect on the fungal must consortium, explaining 58.17% of the taxonomic information. Furthermore, a correlation was proposed between the spontaneous fermentation performance and their association with fungal taxonomic composition. In addition to depicting a fundamental landscape of fungal biogeography patterns across Chinese main wine-producing regions, we firstly proposed the correlation between the must polyphenol content and fungal microbiota, which may provide a new strategy for harnessing autochthonous “microbial terroir.”
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Affiliation(s)
- Ruilong Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Siyu Yang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengyuan Lin
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Sijiang Guo
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiaoyu Han
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengmeng Ren
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Le Du
- Wuhan Donghu Big Data Trading Center Co., Ltd., Wuhan, China
| | - Yinghui Song
- Penglai Grape and Wine Industry Development Service Center, Yantai, China
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- *Correspondence: Jicheng Zhan,
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Weidong Huang,
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24
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Tian S, Zeng W, Zhou J, Du G. Correlation between the microbial community and ethyl carbamate generated during Huzhou rice wine fermentation. Food Res Int 2022; 154:111001. [DOI: 10.1016/j.foodres.2022.111001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 01/07/2022] [Accepted: 01/18/2022] [Indexed: 11/04/2022]
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25
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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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26
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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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27
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Zhang H, Gao S, Zhang X, Meng N, Chai X, Wang Y. Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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28
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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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29
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Constructing a Defined Starter for Multispecies Vinegar Fermentation via Evaluating the Vitality and Dominance of Functional Microbes in Autochthonous Starter. Appl Environ Microbiol 2021; 88:e0217521. [PMID: 34818103 DOI: 10.1128/aem.02175-21] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Mature vinegar culture has usually been used as a type of autochthonous starter for rapidly initiate initiating the next batch of acetic acid fermentation (AAF) and maintaining the batch-to-batch uniformity of AAF in the production of traditional cereal vinegar. However, the vitality and dominance of functional microbes in autochthonous starters remain unclear, which hinders further improvement of fermentation yield and production. Here, based on metagenomic (MG), metatranscriptomic (MT), and 16S rRNA gene sequencings, 11 bacterial operational taxonomic units (OTUs) with significant metabolic activity (MT/MG ratio >1) and dominance (relative abundance >1%) were targeted in the autochthonous vinegar starter, all of which were assigned to 4 species (Acetobacter pasteurianus, Lactobacillus acetotolerans, L. helveticus, Acetilactobacillus jinshanensis). Then, we evaluated the successions and interactions of these 11 bacterial OTUs at different AAF stages. Last, a defined starter was constructed with 4 core species isolated from the autochthonous starter (A. pasteurianus, L. acetotolerans, L. helveticus, Ac. jinshanensis). The defined starter culture could rapidly initiate the AAF in a sterile or unsterilized environment and similar dynamics of metabolites (ethanol, titratable acidity, acetic acid, lactic acid, and volatile compounds) and environmental indexes (temperature, pH) of fermentation were observed as compared with that of autochthonous starter (P > 0.05). This work provides a method to construct a defined microbiota from a complex system while preserving its metabolic function. IMPORTANCE Complex microorganisms are beneficial to the flavor formation in natural food fermentation, but they also pose challenges to the mass production of standardized products. It is attractive to construct a defined starter to rapidly initiate fermentation process and significantly improve fermentation yield. This study provides a comprehensive understanding of vital and dominant species in the autochthonous vinegar starter via multi-omics, and designs a defined microbial community for the efficient fermentation of cereal vinegar.
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30
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Xu D, Wang W, Wang P, Zhang X, Zhang J, Xu C, Wang F. Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Dandan Xu
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Wenping Wang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Peng Wang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Xin Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Jian Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Chunyan Xu
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Fenghuan Wang
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing 100050 China
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31
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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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32
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Chen C, Liu Z, Zhou W, Tian H, Huang J, Yuan H, Yu H. Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter. Front Microbiol 2021; 12:716281. [PMID: 34616382 PMCID: PMC8488391 DOI: 10.3389/fmicb.2021.716281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 08/24/2021] [Indexed: 12/25/2022] Open
Abstract
In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.
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Affiliation(s)
- Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zheng Liu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wenya Zhou
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Juan Huang
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haibin Yuan
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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33
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Xiao C, Wang L, Zhang YG, Tu TY, Wang ST, Shen CH, Yuan HW, Zhong XZ. A comparison of microbial communities and volatile compounds in wheat Qu from different geographic locations. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111752] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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34
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Liu Z, Chen F, Sun J, Ni L. Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui). Food Chem 2021; 367:130624. [PMID: 34339982 DOI: 10.1016/j.foodchem.2021.130624] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 07/05/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022]
Abstract
Wuyi Rock tea (WRT), a top-ranking oolong tea, possesses characteristic woody, floral, nutty flavor. WRT flavor is mainly formed during the manufacturing process. However, details regarding its formation process are not fully understood yet. In this study, the dynamics of volatile and phenolic components over the whole manufacturing process of WRT were investigated. During withering, despite minor changes in volatile and phenolic components, the central vacuole shrunk remarkably, which reduced the cell mechanical performance and facilitated the subsequent enzymatic fermentation. During fermentation, approximately 78% of flavan-3-ols in fresh tea leaves were oxidized and converted to a diverse mixture of highly heterogeneous oxidation products, such as theaflavins, whereas flavonols, phenolic acids, and xanthine alkaloids remained stable throughout the manufacturing process. Aldehydes, ketones, and heterocyclic compounds, imparting woody, floral, and nutty scent, were mainly formed during the roasting steps. This detailed information can expand our understanding on the formation of WRT flavor.
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Affiliation(s)
- Zhibin Liu
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Fuchen Chen
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Li Ni
- Institute of Food Science & Technology, Fuzhou University, Fuzhou 350108, China.
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35
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Xie G, Zheng H, Qiu Z, Lin Z, Peng Q, Dula Bealu G, Elsheery NI, Lu Y, Shen C, Fu J, Yang H, Han J, Lu J, Liu G. Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation. Food Sci Nutr 2021; 9:3885-3892. [PMID: 34262745 PMCID: PMC8269602 DOI: 10.1002/fsn3.2369] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 04/27/2021] [Accepted: 05/12/2021] [Indexed: 12/11/2022] Open
Abstract
Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well-fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.
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Affiliation(s)
- Guangfa Xie
- College of Biology and Environmental EngineeringCollege of Shaoxing CRWZhejiang Shuren UniversityHangzhouChina
| | - Huajun Zheng
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Zheling Qiu
- Shaoxing Jianhu Brewing Co., LtdShaoxingChina
| | - Zichen Lin
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Qi Peng
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
- California Institute of Food and Agricultural ResearchUniversity of CaliforniaDavisCAUSA
| | - Girma Dula Bealu
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | | | - Yin Lu
- College of Biology and Environmental EngineeringCollege of Shaoxing CRWZhejiang Shuren UniversityHangzhouChina
| | - Chi Shen
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Jianwei Fu
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | - Huanyi Yang
- School of Life ScienceNational Engineering Research Center for Chinese CRW (Branch Center)Shaoxing UniversityShaoxingChina
| | | | - Jian Lu
- School of BiotechnologyNational Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
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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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37
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Jia Y, Niu CT, Zheng FY, Liu CF, Wang JJ, Lu ZM, Xu ZH, Li Q. Development of a defined autochthonous starter through dissecting the seasonal microbiome of broad bean paste. Food Chem 2021; 357:129625. [PMID: 33864999 DOI: 10.1016/j.foodchem.2021.129625] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 02/16/2021] [Accepted: 03/14/2021] [Indexed: 10/21/2022]
Abstract
Bean-based fermentation foods are usually ripened in open environment, which would lead to inconsistencies in flavor and quality between batches. The physicochemical metabolism and microbial community of seasonal broad bean paste (BBP) were compared to distinguish discriminant metabolites and unique taxa, as well as their specific reasons for different flavor and quality in this study. Here, we found that environmental variables led to the seasonal distribution of microbiota, and differential microorganisms further contributed to the inconsistency of flavor quality, in which Lactobacillales was responsible for the higher titratable acid and amino acid nitrogen concentration in winter pei, while Saccharomycetales benefited the formation of volatile flavor substances in autumn pei. Additionally, we compared the effect of different combinations of Lactobacillales with Zygosaccharomyces rouxii on the quality of BBP, and found that W. confusa was more suitable for BBP fermentation rather than T. halophilus in terms of sensory characteristics and physicochemical metabolites.
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Affiliation(s)
- Yun Jia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Cheng-Tuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Fei-Yun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Chun-Feng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jin-Jing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Zhen-Ming Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China.
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Jiangsu Modern Industrial Fermentation, Jiangnan University, Wuxi 214122, China.
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38
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Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110575] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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39
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Zhao C, Su W, Mu Y, Mu Y, Jiang L. Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu. Front Microbiol 2021; 11:617030. [PMID: 33597930 PMCID: PMC7882485 DOI: 10.3389/fmicb.2020.617030] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 12/18/2020] [Indexed: 12/20/2022] Open
Abstract
Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.
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Affiliation(s)
- Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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40
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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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41
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Ren X, He Z, Lin X, Lin X, Liang Z, Liu D, Huang Y, Fang Z. Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:185-193. [PMID: 32623720 DOI: 10.1002/jsfa.10630] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/24/2020] [Accepted: 07/05/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions, which can also enhance the utilization rate of raw materials (URRM), thus increasing the production efficiency, was sought in the present research. RESULTS The strain FJMR24 was successfully isolated and screened from 35 fermentation starters and exhibited high amylase activity (2200.9 ± 18.5 U g-1 ) and high glucoamylase activity (2330.4 ± 31.9 U g-1 ). Based on a morphological examination and a sequence analysis of the internal transcribed spacer (ITS) gene and β-tubulin gene, FJMR24 was identified as Monascus purpureus, which is an edible and versatile fungus that plays a dominant role in the processing of Hong Qu. A moderate pH of 5-6 under incubation at 35 °C for 5-6 days was favorable for the growth and enzyme production of FJMR24. The strain could also tolerate the extreme conditions of 15-45 °C, 18% ethanol (v/v), and an acidity of pH 2. The excellent fermentation adaptability of FJMR24 might enable it to retain high enzyme activity during rice wine brewing. As a result of the action of FJMR24, the URRM of the base liquor increased by around 26% due to increased starch hydrolysis efficiency, which was mainly due to the high unit enzyme activity of FJMR24. CONCLUSION This study provides perspectives for the application of a M. purpureus strain with high starch hydrolysis activity for enhancing the URRM in traditional rice wine brewing. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiangyun Ren
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zhigang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Xiaozi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Xiaojie Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Di Liu
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Yingying Huang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, China
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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42
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Ma W, Geng X, Jia F, Zhang X, Zhang Y, Xue J. Investigation of microbial composition and functional characterization of Zangqu using high throughput sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110342] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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43
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Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions. Food Res Int 2021; 139:109943. [DOI: 10.1016/j.foodres.2020.109943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 11/08/2020] [Accepted: 11/27/2020] [Indexed: 12/30/2022]
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44
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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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45
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Guan Q, Zheng W, Mo J, Huang T, Xiao Y, Liu Z, Peng Z, Xie M, Xiong T. Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5197-5206. [PMID: 32530042 DOI: 10.1002/jsfa.10569] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/30/2020] [Accepted: 06/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Suansun is a traditional salt-free fermented bamboo shoot product that has been widely consumed as a cooking ingredient in south China for centuries. The aim of this study was to evaluate and compare the microbial and metabolic diversity in samples of two kinds of suansun, namely Guangdong suansun (GD) and Yunnan suansun (YN), using high-throughput sequencing (HTS) and headspace solid-phase microextraction-gas chromatograph-mass spectrometry (HS-SPME/GC-MS), respectively, and then to assess the influence of environmental factors on the microbial communities. RESULTS The results showed that Lactobacillus and Serratia were the most abundant bacterial genera in both the GD and YN groups. For the fungi, Pichia, Candida, and Debaryomyces were the major genera in the GD group, whereas Pichia and Zygosaccharomyces were the dominant genera in the YN group. The canonical correlation analysis (CCA) results demonstrated that three environmental factors - temperature, longitude, and altitude - play a more important role in affecting the microbial community composition of suansun than physical and chemical factors. The fugal community composition was more influenced by environmental factors than the bacterial community. The volatile profile of the GD group differed from that of the YN group, and the difference was mainly reflected in the relative alcohol, aldehyde, ester, and aromatic compound content. CONCLUSIONS This study provided insights into the microbial and metabolic profiles of suansun products. The findings might be useful for the improvement and standardization of suansun production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Wendi Zheng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Jialing Mo
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Yangsheng Xiao
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhen Peng
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang, PR China
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
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46
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Zhao C, Su W, Mu Y, Jiang L, Mu Y. Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation. Food Res Int 2020; 138:109800. [PMID: 33288182 DOI: 10.1016/j.foodres.2020.109800] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 10/02/2020] [Accepted: 10/08/2020] [Indexed: 12/11/2022]
Abstract
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the flavors profiles associated with microbiota changes during its fermentation have not yet been evaluated. In this study, we explored the correlations between microbial communities with physicochemical properties and flavor components during BGRW fermentation. High-throughput sequencing was used to identify the microbial community composition of BGRW at different fermentation stages, and physicochemical properties and volatile flavor compounds (VFCs) were identified via fermentation features testing and headspace solid phase microextraction gas chromatography mass spectrometry. First, we revealed Pantoea and Kosakonia predominated bacterial genera the early stage of BGRW fermentation, Leuconostoc, Pediococcus, Bacillus, and Lactobacillus predominated bacterial genera the later stage, while Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation. Second, total sugars, titratable acids, pH, ethanol, amino acid nitrogen, and 43 VFCs were detected during fermentation. Twenty-three VFCs were differentially produced according to the linear discriminant analysis effect size method. With the increase of the fermentation time, the kinds and contents of esters and alcohols were also increased, while acids decreased. Moreover, 12 microbial genera, Lactococcus, Pediococcus, Leuconostoc, Lactobacillus, Cronobacter, Pantoea, Weissella, Enterococcus, Rhizopus, Myceliophthora, Cystofilobasidium, and Aspergillus were found to be highly correlated (|ρ| > 0.7 and P < 0.05) with physicochemical properties and VFCs, by redundancy analysis (RDA) and two-way orthogonal partial least squares (O2PLS) analysis. Ultimately, based on the results, a metabolic map of dominant genera in BGRW was established. Our findings provided detailed information on the dynamic changes of physicochemical properties and VFCs and selection of beneficial strains to improve the quality of BGRW.
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Affiliation(s)
- Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China.
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang 550025, China
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47
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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation. Appl Environ Microbiol 2020; 86:AEM.00306-20. [PMID: 32303548 DOI: 10.1128/aem.00306-20] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/14/2020] [Indexed: 12/30/2022] Open
Abstract
Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people's health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function.IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.
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48
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Li Z, Liu Y, Li Y, Lin F, Wu L. Screening and identification of
Monascus
strains with high‐yield monacolin K and undetectable citrinin by integration of HPLC analysis and
pksCT
and
ctnA
genes amplification. J Appl Microbiol 2020; 129:1410-1418. [DOI: 10.1111/jam.14689] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 03/31/2020] [Accepted: 04/27/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Z. Li
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - Y. Liu
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - Y. Li
- Fujian Xianzhilou Biological Science & Technology Co., LTD Fuzhou Fujian Province People’s Republic of China
| | - F. Lin
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - L. Wu
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
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49
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Liang ZC, Lin XZ, He ZG, Su H, Li WX, Guo QQ. Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine. Food Res Int 2020; 136:109329. [PMID: 32846528 DOI: 10.1016/j.foodres.2020.109329] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/14/2020] [Accepted: 05/16/2020] [Indexed: 10/24/2022]
Abstract
Hong Qu glutinous rice wine (HQGRW) is produced from glutinous rice with the addition of the traditional fermentation starter Hong Qu (mainly Gutian Hong Qu and Wuyi Hong Qu) has been added. It is unpalatable and rejected by consumers because the bitter and umami tastes are too high. The objective of this study was to compare the dynamics of the microbial communities and amino acids especially those in the different traditional fermentation starters used during HQGRW fermentation, and elucidate the key microbes responsible for amino acids. Three widely-used types of Hong Qu starters were used which can make different bitterness and umami in our previous studies, namely, black Wuyi Hong Qu (WB), red Wuyi Hong Qu (WR), and Gutian Hong Qu (GT). The living dynamics of fungal and bacterial communities during the fermentation were determined by high-throughput sequencing and rRNA gene sequencing technology for the first time. The content of amino acids in the HQGRW were determined by reverse-phase high-performance liquid chromatography analysis. The results showed that there were differences between fungal communities during the fermentation process in Wuyi Hong Qu and Gutian Hong Qu starters and between bacterial communities during the fermentation process in the three types of starters. The amino acid content of the samples showed an increasing trend in each group. The total amino acids, as well as the bitter, sweet, umami, astringent amino acids, in the GT Hong Qu group increased more slowly during fermentation, as comparerd to those in WB and WR groups. Furthermore, Meyerozyma, Saccharomyces, Bacillus, Rhizopus, Pediococcus, Monascus, and Halomonas were strongly positively correlated with the content of bitter and umami amino acids (|r| > 0.6 with FDR adjusted P < 0.05) by Spearman's correlation analysis. To conclude, these findings may contribute to a better understanding of the bitter and umami amino acid production mechanism during traditional fermentation and helpful in improving the taste of HQGRW.
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Affiliation(s)
- Zhang-Cheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Xiao-Zi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China.
| | - Zhi-Gang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China.
| | - Hao Su
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Wei-Xin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Qi-Qi Guo
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China; Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
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50
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Jiang L, Su W, Mu Y, Mu Y. Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters. Front Microbiol 2020; 11:593. [PMID: 32362879 PMCID: PMC7180510 DOI: 10.3389/fmicb.2020.00593] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Accepted: 03/18/2020] [Indexed: 12/19/2022] Open
Abstract
Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatography–mass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.
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Affiliation(s)
- Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Fermentation Engineering and Biopharmaceuticals, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Fermentation Engineering and Biopharmaceuticals, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Fermentation Engineering and Biopharmaceuticals, Guizhou University, Guiyang, China
| | - Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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