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Zhao G, Zhou Z, Li Z, Liu S, Shan Z, Cheng F, Zhou W, Mao J. The differences in main components, enzyme activity, and microbial composition between substandard and normal jiuyao. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4293-4302. [PMID: 36750373 DOI: 10.1002/jsfa.12487] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 12/21/2022] [Accepted: 02/07/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Jiuyao is a critical fermenting agent in traditional huangjiu brewing and it affects the quality of huangjiu. To assess and monitor the quality of jiuyao effectively we determined the differences between two common types of substandard jiuyao and normal jiuyao, with emphasis on the comparison of the main components, enzymatic activity, volatile substances, and microbial community structure. RESULTS The water and starch content, acid protease activity, and esterification capability of type I substandard jiuyao were significantly lower than those of the normal jiuyao, and the protein contents, liquefaction capability, glycation capability, and neutral protease activity were substantially higher than those of the normal jiuyao. Type II substandard jiuyao had significantly lower indices than the normal group except for the starch and free amino acid content, which were significantly higher than those of the normal jiuyao. Significant differences were observed between substandard and normal jiuyao in the content of 21 volatile compounds. 2-Pentylfuran could be used as a marker of substandard jiuyao. Type I substandard jiuyao contained a higher abundance of aerobic Pediococcus and Marivita in comparison with the normal jiuyao. Type II substandard jiuyao consisted of a greater abundance of anaerobic Mucor and Staphylococcus. CONCLUSION The quality of jiuyao was significantly affected by the water content. Due to the different abundances of aerobic and anaerobic bacteria in jiuyao, oxygen may also be an important parameter affecting the quality of jiuyao. We believe that the present study offers a theoretical basis for the evaluation and control of the quality of jiuyao. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guoliang Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
| | - Zhichu Shan
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Fei Cheng
- Zhejiang Pagoda Brand Shaoxing Rice Wine Co., Ltd, Shaoxing, Zhejiang Province, 312000, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jian Mao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, 163000, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu Province, 214000, China
- National Engineering Research Center for Huangjiu, Shaoxing, Zhejiang Province, 312000, China
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang Province, 312000, China
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Ribeiro-Filho N, Linforth R, Bora N, Powell CD, Fisk ID. The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Res Int 2022; 162:112044. [DOI: 10.1016/j.foodres.2022.112044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/16/2022]
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Wu Z, Wang J, Niu C, Liu C, Zheng F, Li Q. Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing. World J Microbiol Biotechnol 2022; 38:59. [DOI: 10.1007/s11274-021-03115-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022]
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Ribeiro-Filho N, Linforth R, Powell CD, Fisk ID. Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chem 2021; 361:130025. [PMID: 34029908 DOI: 10.1016/j.foodchem.2021.130025] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 04/13/2021] [Accepted: 05/07/2021] [Indexed: 11/25/2022]
Abstract
The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential inorganic elements during alcoholic fermentation of brewers wort, fermented using three independent yeast strains, Saccharomyces pastorianus W34/70, and Saccharomyces cerevisiae strains M2 and NCYC2592 under a range of conditions replicated for each yeast strain. 10 treatments were applied: 1 control and 9 inorganic supplementations: standard brewers wort, ammonia-nitrogen, inorganic phosphate, potassium, magnesium, copper, zinc, iron, manganese and a composite mixture, Twenty-five chemical markers were evaluated by HPLC (ethanol, glycerol), and GC-MS (aroma). There was a significant change in volatile aroma compounds during fermentation, which was more prominent when supplemented with ammonia nitrogen, inorganic phosphate, potassium or magnesium (P < 0.05). Heavy metal ions mostly had a negative effect on the flavour formation.
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Affiliation(s)
- Normando Ribeiro-Filho
- DSER/Centre of Agrarian Science Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Robert Linforth
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Chris D Powell
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
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