1
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Hao J, Xu H, Yan P, Yang M, Mintah BK, Dai C, Zhang R, Ma H, He R. Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6417-6430. [PMID: 38506633 DOI: 10.1002/jsfa.13465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 01/20/2024] [Accepted: 03/20/2024] [Indexed: 03/21/2024]
Abstract
BACKGROUND Rice wine (RW) fermentation is limited by its long fermentation time, weak taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS The results showed that fixed-frequency ultrasonic treatment (28 kHz, 45 W L-1, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. Isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92%, 129.19%, 7.79% and 97.84%, respectively, as compared to the control. CONCLUSION Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jing Hao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Pengfei Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Mengyuan Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | | | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Rong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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2
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Yan Y, Liang Z, Huo Y, Wu Q, Ni L, Lv X. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters. Foods 2024; 13:2452. [PMID: 39123642 DOI: 10.3390/foods13152452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/20/2024] [Accepted: 06/22/2024] [Indexed: 08/12/2024] Open
Abstract
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.
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Affiliation(s)
- Yingyin Yan
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zihua Liang
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Yujia Huo
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Qi Wu
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Li Ni
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Xucong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
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3
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Zhao W, Liang M, Fan P, Pan L, Liang J, Fei Y, Bai W. Effect of hydrolyzed soybean on the volatile flavors and microbial community in the traditional brewing process of chi-flavor Baijiu. J Food Sci 2024; 89:4019-4031. [PMID: 38778551 DOI: 10.1111/1750-3841.17132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/18/2024] [Accepted: 05/02/2024] [Indexed: 05/25/2024]
Abstract
Addition of soybean in raw materials could improve the flavor of chi-flavor Baijiu (CFB) in production. For investigating the mechanism of flavor improvement during fermentation, the changes of volatile flavors and their relationship with microbial community were analyzed. The results showed that the average contents of lactic and acetic acid in EG (added with hydrolyzed soybean) samples were higher those of CK (without hydrolyzed soybean) samples. The contents of main volatile esters, including ethyl acetate, ethyl palmitate, and ethyl benzoate, in EG samples were higher than those in CK samples at the end of fermentation. The content of alcohols in EG sample was 140.55 mg/L, higher than that in CK sample at the end of fermentation. Especially, the average content of characteristic flavor β-phenylethanol in EG samples increased 17.6% in comparison with that in CK samples during fermentation. Lactobacillus and Pediococcus were the dominant bacterial genera, whereas Saccharomyces, Mortierella, and Trichosporon were dominant fungal genera in both CK and EG samples. Lactobacillus and Weissella confusa showed strong positive correlation with β-phenylethanol, ethyl acetate, and ethyl benzoate. This study provides an in-depth analysis of the effects of hydrolyzed soybeans on the volatile flavor compounds and microbial communities of CFB and theoretical guidance for improving the quality of CFB.
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Affiliation(s)
- Wenhong Zhao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Minhua Liang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- South China University of Technology, School of Food Science and Engineering, Guangzhou, China
| | - Puxi Fan
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lijuan Pan
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Jinglong Liang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Yongtao Fei
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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4
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Choi KT, Lee SH, Kim YJ, Choi JS, Lee SB. Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation. Food Chem X 2024; 22:101368. [PMID: 38645938 PMCID: PMC11031794 DOI: 10.1016/j.fochx.2024.101368] [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: 02/20/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/23/2024] Open
Abstract
Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.
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Affiliation(s)
- Kyu-Taek Choi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Su-Hyun Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Yeong-Jun Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Jun-Su Choi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Sae-Byuk Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
- Institute of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, South Korea
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5
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Shi N, Li HQ, Lu HC, Tian MB, Han X, He F, Wang J. Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities. Food Chem X 2023; 20:100939. [PMID: 38144755 PMCID: PMC10740085 DOI: 10.1016/j.fochx.2023.100939] [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: 08/14/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
Adding pomace or juice runoff during maceration is a traditional winemaking process. To mitigate the negative effects of rainfall during harvest and examine the effects of adjusting the pomace ratio during fermentation on the flavor profile of Marselan grape wines, the prefermentation addition of Petit Manseng grape pomace (PAP) and prefermentation juice runoff (PJR) was determined. The phenolic and volatile compounds were investigated using HPLC-MS and GC-MS. PAP enriched the flavanols and PJR enriched the pigment and copigment matrix. Approximate 10% increase in the ratio of pomace promoted the formation of anthocyanin derivatives. The increased pomace ratio reduced the concentration of volatile compounds without impacting the aroma quality. Sensory analysis revealed PAP wines scored higher for acidity and astringency and PJR wines scored higher for color. In conclusion, an appropriate increase in the pomace ratio of approximately 10% can enhance the color and mouthfeel of the wine while having a limited influence on aroma.
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Affiliation(s)
- Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hui-Qing Li
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao Han
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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6
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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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7
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Tang A, Peng B. Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms. Foods 2023; 12:3576. [PMID: 37835229 PMCID: PMC10572163 DOI: 10.3390/foods12193576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman's correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.
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Affiliation(s)
- Aoxing Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Bangzhu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China
- Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, 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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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: 27] [Impact Index Per Article: 27.0] [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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10
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Qian M, Ruan F, Zhao W, Dong H, Bai W, Li X, Liu X, Li Y. Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu. Foods 2023; 12:2915. [PMID: 37569185 PMCID: PMC10417750 DOI: 10.3390/foods12152915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/26/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The physicochemical properties, amino acids, and volatile metabolites of 20 types of Guangdong Hakka Huangjiu were systematically compared in this study. Lower sugar contents were detected in LPSH, ZJHL-1, and GDSY-1, but the total sugar contents of the other types of Guangdong Hakka Huangjiu were more than 100 g/L (which belonged to the sweet type). Among them, a lower alcohol content was found in GDSY-1 (8.36 %vol). There was a significant difference in the organic acid and amino acid composition among the 20 Guangdong Hakka Huangjiu samples, especially the amino acid composition. However, bitter amino acids as the major amino acids accounted for more than 50% of the total amino acids. A substantial variation in volatile profiles was also observed among all types of Guangzhou Hakka Huangjiu. Interestingly, MZSK-1 had different volatile profiles from other Guangzhou Hakka Huangjiu samples. According to gas chromatography olfactometry (GC-O), most of the aroma-active ingredients identified in Guangdong Hakka Huangjiu were endowed with a pleasant aroma of "fruity".
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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 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
- 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 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
| | - Wenhong Zhao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
| | - Hao Dong
- 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 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
- 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 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
- 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
| | - Xiaoyan Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
- 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 510225, China; (M.Q.); (F.R.); (W.B.); (X.L.); (X.L.); (Y.L.)
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11
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Xia D, Tan X, Wang L, Li Z, Hou A, Zhu Y, Lai L, Wang Y. GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation. Foods 2023; 12:foods12101992. [PMID: 37238809 DOI: 10.3390/foods12101992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.
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Affiliation(s)
- Di Xia
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Xu Tan
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Li Wang
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Yan Zhu
- Tianjin of Industrial Biotechnology, Chinese Academy of Sciences, 32 Xiqi Road, Tianjin 300308, China
| | - Ling Lai
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
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12
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Zhang L, Zhao G, Yao Y, Zhu W, Xu S, Li H. Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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13
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Deng H, Ji L, Han X, Wu T, Han B, Li C, Zhan J, Huang W, You Y. Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine. Compr Rev Food Sci Food Saf 2023; 22:1495-1516. [PMID: 36856535 DOI: 10.1111/1541-4337.13119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 01/15/2023] [Accepted: 01/22/2023] [Indexed: 03/02/2023]
Abstract
Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.
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Affiliation(s)
- Huan Deng
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Lin Ji
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Xiaoyu Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Tianyang Wu
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Bing Han
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Chenyu Li
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China.,School of Advanced Agricultural Sciences, Peking University, Beijing, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
| | - Yilin You
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing, China
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14
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Zhao W, Liang Z, Qian M, Li X, Dong H, Bai W, Wei Y, He S. Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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15
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The Existing Recovery Approaches of the Huangjiu Lees and the Future Prospects: A Mini Review. Bioengineering (Basel) 2022; 9:bioengineering9110695. [DOI: 10.3390/bioengineering9110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/06/2022] [Accepted: 11/07/2022] [Indexed: 11/17/2022] Open
Abstract
Huangjiu lees (HL) is a byproduct in Chinese Huangjiu production with various nutrient and biological functional components. Without efficient treatment, it could cause environmental issues and bioresource wasting. Existing dominant recovery approaches focus on large-scale disposal, but they ignore the application of high-value components. This study discusses the advantages and limitations of existing resourcing approaches, such as feed, food and biogas biological production, considering the efficiency and value of HL resourcing. The extraction of functional components as a suggestion for HL cascade utilization is pointed out. This study is expected to promote the application of HL resourcing.
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16
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Li WL, Tong SG, Yang ZY, Xiao YQ, Lv XC, Weng Q, Yu K, Liu GR, Luo XQ, Wei T, Han JZ, Ai LZ, Ni L. The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar. Curr Res Food Sci 2022; 5:1720-1731. [PMID: 36238813 PMCID: PMC9550536 DOI: 10.1016/j.crfs.2022.10.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/02/2022] [Accepted: 10/02/2022] [Indexed: 11/05/2022] Open
Abstract
In this study, we investigated the dynamics of microbial community and flavor metabolites during the traditional fermentation of Hongqu aromatic vinegar (HAV) and subsequently explored the potential relationship between microbiota and flavor metabolites. The microbiome analysis based on high-throughput sequencing (HTS) of amplicons demonstrated that Lactobacillus, Acetobacter and Clostridium were the dominant bacterial genera, while Alternaria, Candida, Aspergillus and Issatchenkia were the dominant fungal genera during the acetic acid fermentation (AAF) of HAV. A total of 101 volatile flavor compounds were identified through gas chromatography-mass spectrometry (GC-MS) during HAV fermentation, including esters (35), alcohols (17), aldehydes (11), acids (11), ketones (7), phenols (10), and others (10). Redundancy analysis (RDA) was used to reveal the correlation between microbiota and volatile flavor compounds. Lactobacillus and Acetobacter were the two bacterial genera that have the great influence on the production of volatile flavor components in HAV. Among them, Lactobacillus was positively correlated with a variety of ethyl esters, while Acetobacter positively contributed to the formation of several organic acids. Furthermore, the non-volatile metabolites were detected by ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS). A total of 41 dipeptides were identified during HAV fermentation, and most of them may have sensory characteristics and biological activities. RDA showed that Aspergillus, Epicoccum, Issatchenkia, Candida and Malassezia were the most influential fungal genera on non-volatile metabolites. In particular, Epicoccum was first reported in Hongqu vinegar and showed a positive correlation with the production of various organic acids. In conclusion, this study provides a scientific basis for understanding the flavor generation mechanism of HAV, and may be valuable for developing effective techniques to select suitable strains to improve the flavor quality of HAV. Microbial community in Hongqu aromatic vinegar was investigated by high-throughput sequencing. The key flavor metabolites during the acetic acid fermentation of HAV were selected through PLS-DA. Lactobacillus, Acetobacter and Clostridium were the predominant bacterial genera in HAV fermentation. Alternaria, Candida, Aspergillus and Issatchenkia were the predominant fungal genera in HAV fermentation. Redundancy analysis (RDA) revealed the correlation between microbiota and flavor metabolites.
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Affiliation(s)
- Wen-Long Li
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Shan-Gong Tong
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Zi-Yi Yang
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Yan-Qin Xiao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
| | - Xu-Cong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Corresponding author. Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
| | - Qi Weng
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Kui Yu
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Gui-Rong Liu
- Fujian Minyan Food Technology Co., Ltd., Sanming, Fujian, 365500, PR China
| | - Xiao-Qing Luo
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Tao Wei
- Fujian Salt Industry Group Co., Ltd., Fuzhou, Fujian, 350001, PR China
| | - Jin-Zhi Han
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
- Corresponding author. 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
| | - Li Ni
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China
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17
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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] [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. The total contents of biogenic amines in LBAW and HBAW were 20.91 and 69.06 mg/L, respectively. The volatile flavor characteristics of LBAW and HBAW was quite different. Biogenic amines were significantly positively correlated with Lactobacillus, Pediococcus, Millerozyma and Apiotrichum, etc. The key enzymes for the biosynthesis of biogenic amines were more abundant in the microbial community of HBAW than LBAW.
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