Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

Lv, Xu-Cong; Cai, Qingsheng; Ke, Xinxin; Chen, Fang; Rao, Pingfan; Ni, Li

doi:10.1016/j.foodcont.2015.01.046

Cited by 32 publications

(20 citation statements)

References 55 publications

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“…[3] HQW shows a bright red color, subtle sweet flavour, and multiple health-promoting functions due to the application of Hong Qu in the brewing process, which can significantly reduce the total cholesterol, low-density lipoprotein cholesterol, and total triacylglycerol concentrations. [4,5] Despite its unique appearance and specific health benefits, the development of HQW is still very slow for its lack of modern brewing technology and limited scientific research, compared with WQW. [6] Thus, it is important to explore the difference between WQW and HQW during brewing.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…3). A. oryzae decreased continuously and maintained a relatively small population throughout the entire brewing process (12). In contrast, the concentration of M. purpureus gradually increased during the early period of the brewing process but decreased slowly between days 10 and 46, as revealed in Fig.…”

Section: Dynamics Of Fungal and Yeast Communities During Fermentationmentioning

confidence: 84%

“…Lv et al (12) characterized the fungal community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine. The relative proportions of some various fungal species, including R. oryzae, Pichiaguillier mondii, and Saccharomycopsis fibuligera, were detected in the early brewing stage; however, they significantly decreased as the fermentation progressed, whereas Saccharomyces cerevisiae became the dominant species during the latter fermentation stage (Fig.…”

Section: Dynamics Of Fungal and Yeast Communities During Fermentationmentioning

confidence: 99%

“…In recent studies, however, combinations of molecular analyses and classical methods were used to more effectively identify the microbial diversity. Thus, the microbial diversity correlated with traditional fermentation starters for Hong Qu has been investigated by performing morphological, physiological, and phylogenetical analyses; polymerase chain reaction (PCR); and PCR-mediated denaturing gradient gel electrophoresis (DGGE) (10)(11)(12)(13)(14).…”

Section: Introductionmentioning

confidence: 99%

“…Profile of the quantitative changes of some dominant fungi species during Wuyi Hong Qu glutinous rice wine fermentation process(12).…”

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confidence: 99%

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Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Park

Liu

Park

et al. 2016

Food Sci Biotechnol

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glutinous rice wine (produced mainly in Fujian province, China) is a traditional alcoholic beverage, which is prepared by fermenting cooked rice using a starter containing . In this review, the microbial diversity of fermentation starters from Fujian province, including fungi, bacteria, and yeast, is analyzed in comparison with those of "" (a traditional starter for making alcoholic beverages in Korea). The bacterial organization of Hong Qu starters was vastly variable in species composition and dominated by sp. Lactic acid bacteria were also found in some starters. In case of fungi, sp. was dominant, whereas non- yeast such as was detected. The microorganisms found in the starter are, in general, not significantly diverse compared with those found in the starter, with the exception of sp.; however, and both contain their own unique microbiota, which are quite diverse from each other.

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CRISPR/Cas9‐based genome engineering in the filamentous fungus Rhizopus oryzae and its application to L‐lactic acid production

Zhu,

Wang,

Wang

et al. 2024

Biotechnology Journal

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The filamentous fungus Rhizopus oryzae is one of the main industrial strains for the production of a series of important chemicals such as ethanol, lactic acid, and fumaric acid. However, the lack of efficient gene editing tools suitable for R. oryzae makes it difficult to apply technical methods such as metabolic engineering regulation and synthetic biology modification. A CRISPR‐Cas9 system suitable for efficient genome editing in R. oryzae was developed. Firstly, four endogenous U6 promoters of R. oryzae were identified and screened with the highest transcriptional activity for application to sgRNA transcription. It was then determined that the U6 promoter mediated CRISPR/Cas9 system has the ability to efficiently edit the genome of R. oryzae through NHEJ and HDR‐mediated events. Furthermore, the newly constructed CRISPR‐Cas9 dual sgRNAs system can simultaneously disrupt or insert different fragments of the R. oryzae genome. Finally, this CRISPR‐Cas9 system was applied to the genome editing of R. oryzae by knocking out pyruvate carboxylase gene (PYC) and pyruvate decarboxylase gene (pdcA) and knocking in phosphofructokinase (pfkB) from Escherichia coli and L‐lactate dehydrogenase (L‐LDH) from Heyndrickxia coagulans, which resulted in a substantial increase in L‐LA production. In summary, this study showed that the CRISPR/Cas9‐based genome editing tool is efficient for manipulating genes in R. oryzae.

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Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

Cited by 32 publications

References 55 publications

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

CRISPR/Cas9‐based genome engineering in the filamentous fungus Rhizopus oryzae and its application to L‐lactic acid production

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