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author：

Huang, Z.-R. (Huang, Z.-R..) [1] | Guo, W.-L. (Guo, W.-L..) [2] | Zhou, W.-B. (Zhou, W.-B..) [3] | Li, L. (Li, L..) [4] | Xu, J.-X. (Xu, J.-X..) [5] | Hong, J.-L. (Hong, J.-L..) [6] | Liu, H.-P. (Liu, H.-P..) [7] | Zeng, F. (Zeng, F..) [8] | Bai, W.-D. (Bai, W.-D..) [9] | Liu, B. (Liu, B..) [10] | Ni, L. (Ni, L..) [11] | Rao, P.-F. (Rao, P.-F..) [12] | Lv, X.-C. (Lv, X.-C..) [13]

Indexed by：

Scopus

Abstract：

Hong　Qu　glutinous　rice　wine　(HQGRW),　as　one　of　the　most　typical　representatives　of　Chinese　rice　wine,　is　generally　brewed　from　glutinous　rice　by　adding　two　traditional　wine　fermentation　starters—Hong　Qu　(HQ)　and　Bai　Qu　(BQ).　The　objective　of　this　study　was　to　determine　the　microbial　communities　and　volatile　metabolites　of　different　traditional　fermentation　starters　for　HQGRW,　and　elucidate　the　potential　correlation　between　microbiota　and　volatile　metabolites.　Both　heatmap　and　principal　component　analysis　(PCA)　revealed　the　significant　variances　in　volatile　profiles　among　different　wine　starters.　Microbiological　analysis　based　on　high-throughput　sequencing　(HTS)　technology　demonstrated　that　both　of　bacterial　and　fungal　communities　varied　significantly　in　different　starters.　HQ　was　dominated　mainly　by　bacteria　of　Bacillus　ginsengihumi　(20.17%),　Pantoea　sp.　(10.39%),　Elizabethkingia　sp.　(5.52%),　Streptococcus　sp.　(5.03%)　Brevundimonas　sp.　(3.03%),　Rickettsia　prowazekii　(2.94%),　Thermus　thermophilus　(2.54%),　Bacillus　amyloliquefaciens　(1.48%),　Bacillus　aryabhattai　(1.42%);　fungi　of　Monascus　purpureus　(39.7%),　Aspergillus　niger　(27.35%),　Xeromyces　bisporus　(8.39%),　Aspergillus　penicillioides　(6.89%),　Aspergillus　flavus　(2.33%)　and　Pichia　farinose　(0.79%).　By　contrast,　BQ　contained　much　higher　proportions　of　bacteria　of　Lactococcus　lactis　(10.45%),　Lactobacillus　brevis　(9.99%),　Pediococcus　pentosaceus　(8.29%),　Weissella　paramesenteroides　(6.69%),　Lactobacillus　fermentum　(4.83%),　Gluconobacter　thailandicus　(3.93%),　Lactobacillus　alimentarius　(3.59%),　fungi　of　Rhizopus　arrhizus　(31.47%),　Saccharomycopsis　fibuligera　(27.86%),　Aspergillus　niger　(20.81%),　Issatchenkia　orientalis　(3.79%),　Saccharomycopsis　malanga　(3.15%),　Clavispora　lusitaniae　(2.29%),　Candida　tropicalis　(1.47%),　Saccharomyces　cerevisiae　(1.11%)　and　Rhizopus　microsporus　(0.57%).　Furthermore,　core　functional　microbiota　that　might　contribute　to　volatile　flavour　development　was　explored　through　Spearman＇s　correlation-based　network　analysis.　Lactobacillus　brevis,　Lactobacillus　alimentarius,　Lactobacillus　plantarum　and　Aspergillus　niger　were　found　to　be　strongly　associated　with　acid　compounds　(FDR　adjusted　P　＜　0.01),　while　Pichia　sp.,　Candida　sp.,　Monascus　purpureus,　Lactobacillus　brevis　and　Lactobacillus　alimentarius　were　positively　correlated　with　concentrations　of　aromatic　esters　associated　with　fruity　and　floral　notes　(FDR　adjusted　P　＜　0.01),　implying　that　these　microorganisms　might　make　significant　contributions　to　the　flavour　of　rice　wine.　These　findings　demonstrated　that　the　aromatic　quality　of　HQGRW　may　be　critically　influenced　by　the　microbiota　in　traditional　fermentation　starters.　To　conclude,　this　study　would　contribute　to　the　development　of　novel　defined　starter　cultures　for　improving　the　aromatic　quality　of　HQGRW.　©　2018　Elsevier　Ltd

Keyword：

High-throughput sequencing; Hong Qu glutinous rice wine; Microbial community; Traditional fermentation starters; Volatile metabolites

Community：

  • [ 1 ] [Huang, Z.-R.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 2 ] [Huang, Z.-R.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 3 ] [Guo, W.-L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 4 ] [Guo, W.-L.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 5 ] [Zhou, W.-B.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 6 ] [Zhou, W.-B.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 7 ] [Li, L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 8 ] [Xu, J.-X.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 9 ] [Xu, J.-X.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 10 ] [Hong, J.-L.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 11 ] [Hong, J.-L.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 12 ] [Liu, H.-P.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 13 ] [Liu, H.-P.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 14 ] [Zeng, F.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 15 ] [Bai, W.-D.]College of Light Industry and Food Science, Zhongkai University of Agricultural Engineering, Guangzhou, 510225, China
  • [ 16 ] [Liu, B.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 17 ] [Ni, L.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 18 ] [Rao, P.-F.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 19 ] [Lv, X.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • [ 20 ] [Lv, X.-C.]Institute of Food Science and Technology, College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350108, China
  • [ 21 ] [Lv, X.-C.]College of Light Industry and Food Science, Zhongkai University of Agricultural Engineering, Guangzhou, 510225, China
  • [ 22 ] [Lv, X.-C.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

Reprint 's Address：

  • [Lv, X.-C.]National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry UniversityChina

Email：


xucong1154@163.com
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Source ：

Food Research International

ISSN： 0963-9969

Year： 2019

Volume： 121

Page： 593-603

4 . 9 7 2

JCR@2019

7 . 0 0 0

JCR@2023

ESI HC Threshold：133

CAS Journal Grade：2

Cited Count：

WoS CC Cited Count： 0

SCOPUS Cited Count： 120

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 3

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