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Luo Y, Zhang C, Liao H, Luo Y, Huang X, Wang Z, Xiaole X. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions. Food Microbiol 2024; 122:104569. [PMID: 38839228 DOI: 10.1016/j.fm.2024.104569] [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: 01/26/2024] [Revised: 05/21/2024] [Accepted: 05/26/2024] [Indexed: 06/07/2024]
Abstract
Huangjiu is a spontaneously fermented alcoholic beverage, that undergoes intricate microbial compositional changes. This study aimed to unravel the flavor and quality formation mechanisms based on the microbial metabolism of Huangjiu. Here, metagenome techniques, chemometrics analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) metabolomics combined with microbial metabolic network were employed to investigate the distinctions and relationship between the microbial profiles and the quality characteristics, flavor metabolites, functional metabolic patterns of Huangjiu across three regions. Significant variations (P < 0.05) were observed in metabolic rate of physicochemical parameters and biogenic amine concentration among three regions. 8 aroma compounds (phenethyl acetate, phenylethyl alcohol, isobutyl alcohol, ethyl octanoate, ethyl acetate, ethyl hexanoate, isoamyl alcohol, and diethyl succinate) out of 448 volatile compounds were identified as the regional chemical markers. 25 dominant microbial genera were observed through metagenomic analysis, and 13 species were confirmed as microbial markers in three regions. A metabolic network analysis revealed that Saccharomycetales (Saccharomyces), Lactobacillales (Lactobacillus, Weissella, and Leuconostoc), and Eurotiales (Aspergillus) were the predominant populations responsible for substrate, flavor (mainly esters and phenylethyl alcohol) metabolism, Lactobacillales and Enterobacterales were closely linked with biogenic amine. These findings provide scientific evidence for regional microbial contributions to geographical characteristics of Huangjiu, and perspectives for optimizing microbial function to promote Huangjiu quality.
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Affiliation(s)
- Yi Luo
- Institute of Environmental Processes and Pollution Control, School of Environmental and Civil Engineering, Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, 214122, PR China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Chenhao Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Yunchuan Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China
| | - Zhenyu Wang
- Institute of Environmental Processes and Pollution Control, School of Environmental and Civil Engineering, Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi, 214122, PR China.
| | - Xia Xiaole
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, 300000, PR China.
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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 PMCID: PMC11311568 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- 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; (Y.Y.); (Z.L.); (Y.H.); (Q.W.); (L.N.)
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
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Luo Y, Liao H, Huang X, Zhang C, Gao L, Wang Z, Xia X. Unraveling the Metabolic Behavior and Interspecific Interaction Pattern of Lactic Acid Bacteria within Chinese Rice Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14899-14911. [PMID: 38913831 DOI: 10.1021/acs.jafc.4c02461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/26/2024]
Abstract
The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.
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Affiliation(s)
- Yi Luo
- Institute of Environmental Processes and Pollution Control, School of Environmental and Civil Engineering, Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
| | - Chenhao Zhang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
| | - Ling Gao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
- Jiangsu Tanggou Liangxianghe Liquor Co., Ltd., Lianyungang, Jiangsu 222535, P. R. China
| | - Zhenyu Wang
- Institute of Environmental Processes and Pollution Control, School of Environmental and Civil Engineering, Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Jiangsu Key Laboratory of Anaerobic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300000, P. R. China
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Chen X, Song C, Zhao J, Xiong Z, Peng L, Zou L, Shen C, Li Q. Application of Strain Selection Technology in Alcoholic Beverages: A Review. Foods 2024; 13:1396. [PMID: 38731767 PMCID: PMC11083718 DOI: 10.3390/foods13091396] [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: 04/07/2024] [Revised: 04/26/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
The diversity of alcohol beverage microorganisms is of great significance for improving the brewing process and the quality of alcohol beverage products. During the process of making alcoholic beverages, a group of microorganisms, represented by yeast and lactic acid bacteria, conducts fermentation. These microorganisms have complex synergistic or competitive relationships, and the participation of different microorganisms has a major impact on the fermentation process and the flavor and aroma of the product. Strain selection is one of the key steps. Utilizing scientific breeding technology, the relationship between strains can be managed, the composition of the alcoholic beverage microbial community can be improved, and the quality and flavor of the alcoholic beverage products can be increased. Currently, research on the microbial diversity of alcohol beverages has received extensive attention. However, the selection technology for dominant bacteria in alcohol beverages has not yet been systematically summarized. To breed better-quality alcohol beverage strains and improve the quality and characteristics of wine, this paper introduces the microbial diversity characteristics of the world's three major brewing alcohols: beer, wine, and yellow wine, as well as the breeding technologies of related strains. The application of culture selection technology in the study of microbial diversity of brewed wine was reviewed and analyzed. The strain selection technology and alcohol beverage process should be combined to explore the potential application of a diverse array of alcohol beverage strains, thereby boosting the quality and flavor of the alcohol beverage and driving the sustainable development of the alcoholic beverage industry.
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Affiliation(s)
- Xiaodie Chen
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Chuan Song
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Jian Zhao
- School of Life Sciences, Sichuan University, Chengdu 610041, China;
| | - Zhuang Xiong
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd., Luzhou 646000, China;
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
| | - Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; (X.C.); (Z.X.); (L.P.); (L.Z.)
- Postdoctoral Research Station of Luzhou Laojiao Company, Luzhou 646000, China
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Hou J, Li XX, Sun Y, Li Y, Yang XY, Sun YP, Cui HL. Novel Archaeal Histamine Oxidase from Natronobeatus ordinarius: Insights into Histamine Degradation for Enhancing Food Safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6519-6525. [PMID: 38497614 DOI: 10.1021/acs.jafc.4c00695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Histamine, found abundantly in salt-fermented foods, poses a risk of food poisoning. Natronobeatus ordinarius, a halophilic archaeon isolated from a salt lake, displayed a strong histamine degradation ability. Its histamine oxidase (HOD) gene was identified (hodNbs). This is the first report of an archaeal HOD. The HODNbs protein was determined to be a tetramer with a molecular weight of 307 kDa. HODNbs displayed optimum activity at 60-65 °C, 1.5-2.0 M NaCl, and pH 6.5. Notably, within the broad NaCl range between 0.5 and 2.5 M, HODNbs retained above 50% of its maximum activity. HODNbs exhibited good thermal stability, pH stability, and salinity tolerance. HODNbs was able to degrade various biogenic amines. The Vmax of HODNbs for histamine was 0.29 μmol/min/mg, and the Km was 0.56 mM. HODNbs exhibited high efficiency in histamine removal from fish sauce, namely, 100 μg of HODNbs degraded 5.63 mg of histamine (37.9%) in 10 g of fish sauce within 24 h at 50 °C. This study showed that HODNbs with excellent enzymatic properties has promising application potentials to degrade histamine in high-salt foods.
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Affiliation(s)
- Jing Hou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xin-Xin Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yu Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Yang Li
- School of Oceanography, Zhejiang University, 1 Zheda Road, Dinghai District, Zhoushan 316021, Zhejiang, People's Republic of China
| | - Xiao-Yan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Ya-Ping Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Heng-Lin Cui
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang 212013, Jiangsu, People's Republic of China
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Huang X, Yan X, Gao L, Luo Y, Liao H, Long M, Duan L, Xia X. In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing. Food Res Int 2024; 176:113824. [PMID: 38163724 DOI: 10.1016/j.foodres.2023.113824] [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: 08/10/2023] [Revised: 11/28/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
This research paper focuses on the application of the "Design-Build-Test-Learn" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods.
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Affiliation(s)
- Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xinyuan Yan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Ling Gao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Mengfei Long
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Liangjie Duan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, PR 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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Liao H, Asif H, Huang X, Luo Y, Xia X. Mitigation of microbial nitrogen-derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence-based review and future perspectives. Compr Rev Food Sci Food Saf 2023; 22:5020-5062. [PMID: 37823801 DOI: 10.1111/1541-4337.13253] [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: 02/20/2023] [Revised: 09/20/2023] [Accepted: 09/21/2023] [Indexed: 10/13/2023]
Abstract
Alcoholic beverages have been enjoyed worldwide as hedonistic commodities for thousands of years. The unique quality and flavor are attributed to the rich microbiota and nutritional materials involved in fermentation. However, the metabolism of these microbiota can also introduce toxic compounds into foods. Nitrogen-derived metabolic hazards (NMH) are toxic metabolic hazards produced by microorganisms metabolizing nitrogen sources that can contaminate alcoholic beverages during fermentation and processing. NMH contamination poses a risk to dietary safety and human health without effective preventive strategies. Existing literature has primarily focused on investigating the causes of NMH formation, detection methods, and abatement techniques for NMH in fermentation end-products. Devising effective process regulation strategies represents a major challenge for the alcoholic beverage industry considering our current lack of understanding regarding the processes whereby NMH are generated, real-time and online detection, and the high degradation rate after NMH formation. This review summarizes the types and mechanisms of nitrogenous hazard contamination, the potential risk points, and the analytical techniques to detect NMH contamination. We discussed the changing patterns of NMH contamination and effective strategies to prevent contamination at different stages in the production of alcoholic beverages. Moreover, we also discussed the advanced technologies and methods to control NMH contamination in alcoholic beverages based on intelligent monitoring, synthetic ecology, and computational assistance. Overall, this review highlights the risks of NMH contamination during alcoholic beverage production and proposes promising strategies that could be adopted to eliminate the risk of NMH contamination.
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Affiliation(s)
- Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hussain Asif
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xinlei Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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Yang Z, Li W, Yuan Y, Liang Z, Yan Y, Chen Y, Ni L, Lv X. Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine. Foods 2023; 12:3075. [PMID: 37628073 PMCID: PMC10453061 DOI: 10.3390/foods12163075] [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: 06/30/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation of the flavor quality and drinking safety of Hongqu rice wine. Previous studies have shown that high biogenic amine (BA) content in rice wine has potential physiological toxicity and has become a bottleneck problem restricting the development of the rice wine industry. This study aimed to evaluate the regulatory effects of the microbial community on the formation of BAs and volatile flavor components during the brewing of Hongqu rice wine. The results demonstrated that histamine, putrescine, cadaverine, tyramine, tryptamine, spermine, and spermidine were the main BAs in Hongqu rice wine. The contents of putrescine, cadaverine, histamine, tyramine, and spermidine in Hongqu rice wine of HBAs (with higher BAs content) were significantly higher than those in LBAs (with lower BAs content). GC-MS testing results showed that there were significant differences in the composition of volatile organic compounds (VOCs) between HBAs and LBAs. Among them, VOCs such as 2-methoxy-4-vinylphenol, ethyl caprate, phenethyl acetate, ethyl lactate, ethyl myristate, ethyl palmitate, ethyl n-octadecanoate, ethyl oleate, and ethyl linoleate were identified as the characteristic volatile components with significant differences between HBAs and LBAs. Microbiome analysis based on metagenomic sequencing revealed that unclassified_g_Pantoea, Klebsiella pneumoniae, Panobacter disperse, unclassified_f_Enterobacteriaceae, Leuconostoc mesenteroides, and Saccharomyces cerevisiae were the dominant microbial species in the HBA brewing process, while Weissella confuse, Pediococcus acidilactici, Saccharomyces cerevisiae, and Aspergillus niger were the dominant microbial species in the LBA brewing process. Furthermore, correlation heatmap analysis demonstrated that BAs were positively related to Lactobacillus curvatus, Lactococcus lactis, and Leuconostoc mesenteroides. Bioinformatical analysis based on the KEGG database revealed that the microbial genes encoding enzymes involved in BAs' synthesis were more abundant in HBAs, and the abundances of microbial genes encoding enzymes related to BAs' degradation and the metabolism of characteristic volatile components were higher in LBAs. Overall, this work provides important scientific data for enhancing the flavor quality of Hongqu rice wine and lays a solid foundation for the healthy development of the Hongqu rice wine industry.
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Affiliation(s)
| | | | | | | | | | | | | | - Xucong Lv
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China; (Z.Y.); (W.L.); (Y.Y.); (Z.L.); (Y.Y.); (Y.C.); (L.N.)
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10
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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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11
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Luo Y, Li D, Liao H, Xia X. Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1315-1325. [PMID: 36114594 DOI: 10.1002/jsfa.12225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/12/2022] [Accepted: 09/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation. RESULTS Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ = -0.829 and ρ = -0.714, respectively, P < 0.05) in the B. amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ = -0.657 and ρ = -0.543, respectively, P < 0.05) in the B. licheniformis 2-B3 group. CONCLUSION The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.
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Affiliation(s)
- Yi Luo
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Dongrui Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Hui Liao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Xiaole Xia
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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12
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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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13
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Liu S, Yao H, Sun M, Zhou Z, Mao J. Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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14
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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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15
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Han J, Lin X, Liang H, Zhang S, Zhu B, Ji C. Improving the safety and quality of Roucha using amine-degrading lactic acid bacteria starters. Food Res Int 2022; 161:111918. [DOI: 10.1016/j.foodres.2022.111918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 07/22/2022] [Accepted: 09/07/2022] [Indexed: 11/26/2022]
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16
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Luo Q, Shi R, Gong P, Liu Y, Chen W, Wang C. Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Liu X, Liang J, Ma Y, Sun J, Liu Y, Gu X, Wang Y. The impact of protein hydrolysis on biogenic amines production during sufu fermentation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Tsafack PB, Tsopmo A. Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 2022; 8:e10456. [PMID: 36105466 PMCID: PMC9465362 DOI: 10.1016/j.heliyon.2022.e10456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/14/2022] [Accepted: 08/22/2022] [Indexed: 11/20/2022] Open
Abstract
Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.
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Affiliation(s)
- Patrick Blondin Tsafack
- Nutrition and Functional Food, School of Biosciences and Veterinary Medicine, University of Camerino, Via A. D'Accorso, 16, Camerino, Italy
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry and Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
- Corresponding author.
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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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20
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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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21
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Ma X, Bi J, Li X, Zhang G, Hao H, Hou H. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters. Foods 2021; 10:foods10112572. [PMID: 34828853 PMCID: PMC8621993 DOI: 10.3390/foods10112572] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/13/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.
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Affiliation(s)
- Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xinyu Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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22
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Zhang J, Ji C, Han J, Zhao Y, Lin X, Liang H, Zhang S. Inhibition of biogenic amines accumulation during Yucha fermentation by autochthonous
Lactobacillus plantarum
strains. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15291] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jingbo Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Chaofan Ji
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Jing Han
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yunsong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xinping Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Huipeng Liang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian PR China
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Zhao Y, Sang X, Hao H, Bi J, Zhang G, Hou H. Novel starter cultures Virgibacillus spp. selected from grasshopper sub shrimp paste to inhibit biogenic amines accumulation. AMB Express 2021; 11:25. [PMID: 33569734 PMCID: PMC7876174 DOI: 10.1186/s13568-021-01186-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 02/01/2021] [Indexed: 12/01/2022] Open
Abstract
Controlling the content of biogenic amines (BAs) is critical to guarantee the safety of fermented aquatic products. The degradation characteristics and application potential of amine-negative starter cultures (Virgibacillus halodenitrificans CGMCC 1.18601: G25, Virgibacillus pantothenticus CGMCC 1.18602: G38) screened from grasshopper sub shrimp paste (Gssp) were studied. The enzymes of the two strains G25 and G38 that degrade BAs were amine oxidases (AOs) located on their respective cell membranes. The conditions that promoted the AO activity of Virgibacillus spp. were NaCl concentrations 5–10%, temperature 37 °C, pH 7.0 and ethanol concentrations 0–2%. Safety assessments (antibiotic susceptibility, biofilm activity and hemolytic activity) indicated that Virgibacillus spp. do not present a risk to human health, and this isolate can be confidently recommended as safe starter cultures for the food industry. Then, the two strains were cultured separately as starters and applied to the Gssp to analyze their influence on the flavor and quality of the product. As far as the bad flavors in Gssp such as sulfur-organic and sulf-chlor were concerned, the response values in the starter groups by G25 and G38 were significantly reduced by 39% and 65%, respectively. For the ability of strains to degrade BAs in Gssp, G25 degraded 11.1% of histamine, 11.3% of tyramine, 15.5% of putrescine and 4.1% of cadaverine; G38 significantly degraded 10.1% of histamine, 21.8% of tyramine, 18.1% of putrescine and 5.0% of cadaverine. These results indicated that the selected species could be used as starter cultures for the control of BA accumulation and degradation in Gssp.
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Zhao J, Niu C, Du S, Liu C, Zheng F, Wang J, Li Q. Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109917] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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25
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Guo J, Luo W, Fan J, Suyama T, Zhang WX. Co-inoculation of Staphylococcus piscifermentans and salt-tolerant yeasts inhibited biogenic amines formation during soy sauce fermentation. Food Res Int 2020; 137:109436. [DOI: 10.1016/j.foodres.2020.109436] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/06/2020] [Accepted: 06/09/2020] [Indexed: 12/11/2022]
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26
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Luo Y, Huang Y, Xu RX, Qian B, Zhou JW, Xia XL. Primary and Secondary Succession Mediate the Accumulation of Biogenic Amines during Industrial Semidry Chinese Rice Wine Fermentation. Appl Environ Microbiol 2020; 86:e01177-20. [PMID: 32591381 PMCID: PMC7440807 DOI: 10.1128/aem.01177-20] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 06/09/2020] [Indexed: 01/01/2023] Open
Abstract
The use of exogenous functional microorganisms to regulate biogenic amine (BA) content is a common approach in fermentation systems. Here, to better understand the microbial traits of succession trajectories in resource-based and biotic interference systems, the BA-related primary and secondary succession were tracked during industrial semidry Chinese rice wine (CRW) fermentation. Dominant abundance and BA-associated microbial functionality based on phylogenetic investigation of communities by reconstruction of unobserved states (PICRUSt) indicated that Citrobacter, Acinetobacter, Lactobacillus, Exiguobacterium, Bacillus, Pseudomonas, and Enterobacter spp. prominently contributed to the decarboxylase gene family in CRW. The expression levels of tyrosine decarboxylase (tyrDC), ornithine decarboxylase (odc), and agmatine deiminase (aguA) genes were assessed by quantitative PCR (qPCR). The transcription levels of these genes did not correlate with the BA formation rate during postfermentation, indicating that acidification and carbon source depletion upregulated the expression and microbes launch the dormancy strategy to respond to unfavorable conditions. Furthermore, microbial interference with CRW fermentation by Lactobacillus plantarum (ACBC271) and Staphylococcus xylosus (CGMCC1.8382) coinoculated at a ratio of 1:2 exhibited the best synergetic control of BA content. Spearman correlations revealed that Lactobacillus and Staphylococcus exhibited influence on BA-associated microbiota (|ρ| > 0), Exiguobacterium and Pseudomonas were strongly suppressed by Lactobacillus (ρ = -0.867 and ρ = -0.782, respectively; P < 0.05), and Staphylococcus showed the strongest inhibitory effect toward Lactobacillus (ρ = -0.115) and Citrobacter (ρ = -0.188) in the coinoculated 1:2 group. The high inhibitory effect of exogenous added strains on specific bacteria presented evidence for the obtained BA-associated contributors. Overall, this work provides important insight into the microbial traits that rely on resource usage and functional microbiota within food microbial ecology.IMPORTANCE Understanding the shifting patterns of substance usage and microbial interactions is a fundamental objective within microbiology and ecology. Analyses of primary and secondary microbial succession allow for determinations of taxonomic diversity, community traits, and functional transformations over time or after a disturbance. The kinetics of BA generation and the patterns of resource consumption, functional metagenome prediction, and microbial interactions were profiled to elucidate the equilibrium mechanism of microbial systems. Secondary succession after a disturbance triggers a change in resource usage, which in turn affects primary succession and metabolism. In this study, the functional potential of exogenous microorganisms under disturbance synergized with secondary succession strategies, including rebalancing and dormancy, which ultimately reduced BA accumulation. Thus, this succession system could facilitate the settling of essential issues with respect to microbial traits that rely on resource usage and microbial interactions that occur in natural ecosystems.
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Affiliation(s)
- Yi Luo
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China
| | - Yang Huang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China
| | - Rui-Xian Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China
| | - Bin Qian
- Zhejiang Guyue Longshan Shaoxing Wine Co. Ltd., Shaoxing, People's Republic of China
| | - Jing-Wen Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Xiao-le Xia
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, People's Republic of China
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27
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Lu Y, Yang L, Yang G, Chi Y, Sun Q, He Q. Insight into the Fermentation of Chinese Horse Bean-chili-paste. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Guohua Yang
- Sichuan Dandan Pixian-douban Co.; Ltd., Chengdu, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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28
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Zhang K, Li Q, Wu W, Yang J, Zou W. Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. J Food Sci 2019; 84:2373-2386. [DOI: 10.1111/1750-3841.14768] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2019] [Revised: 06/26/2019] [Accepted: 07/12/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Kaizheng Zhang
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Qiong Li
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Wenchi Wu
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Jiangang Yang
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
| | - Wei Zou
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
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29
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Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030067] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.
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An In-vitro Screening for Biogenic Amines Producing Microorganisms from Fermented Foods and its Degradation by Bacteria from Canine Saliva. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.1.29] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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31
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Brizuela N, Tymczyszyn EE, Semorile LC, Valdes La Hens D, Delfederico L, Hollmann A, Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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