Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

Ai, Mei; Qiu, Xue; Huang, Jun; Wu, Chongde; Yao, Jin; Zhou, Rongqing

doi:10.1016/j.ijfoodmicro.2018.12.008

Cited by 83 publications

(35 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specifically, uracil can be degraded to acetyl-CoA, 3-hydroxypropionic acid, and pantothenic acid during the fermentation of HS Xiaoqu (Zhu et al, 2020), whereas thymine can be degraded to acetyl-CoA and methylmalonic acid in KL Xiaoqu. Besides, pyruvate can be degraded to lactic acid in KL Xiaoqu (Ai et al, 2019). Fatty acids, including d-glyceric acid, palmitoleic acid, linoleic acid, stearic acid, cis-gondoic acid, arachidic acid, and 1-monopalmitin, produced by acetyl-CoA through the fatty acid biosynthesis pathway or fat degradation, were also identified as major compounds in AS and HS Xiaoqu (Mu et al, 2020).…”

Section: Construction Of the Metabolic Networkmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

show abstract

Section: Construction Of the Metabolic Networkmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Acids were formed mostly during the acid fermentation by Acetobacter and Lactobacillus , and they play an important role in the taste of vinegars (Ai et al., 2019). 3‐Methylbutanoic acid with a strong pungent cheesy or sweaty smell had been detected in four varieties of vinegars (Frauendorfer & Schieberle, 2008), but no significant difference in its level were found between them.…”

Section: Resultsmentioning

confidence: 99%

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Liu

et al. 2021

J. Food Biochem.

View full text Add to dashboard Cite

In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squaresdiscriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). Practical applications Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

show abstract

“…Monascus , an essential microorganism for the production of Hongqu, can metabolize a variety of useful enzymes and secondary metabolites ( Zhou et al, 2019 ). For example, liquefying enzymes and saccharifying enzymes contribute to the degradation of starch in grains and the formation of reducing sugars ( Shin et al, 2017 ; Ai et al, 2019 ); Monascus pigment can be used for food coloring and antisepsis ( Agboyibor et al, 2018 ); and lovastatin and γ-aminobutyric acid are beneficial to the development of lipid-lowering and blood pressure-reducing drugs, respectively ( Eren et al, 2015 ; Zhang et al, 2018 ; Xiong et al, 2019 ). To fully understand the production and application values of Monascus , it is necessary to isolate and purify the original strain from Hongqu to obtain high-quality Monascus .…”

Section: Introductionmentioning

confidence: 99%

Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Zhou

Chen

et al. 2021

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

Cited by 83 publications

References 44 publications

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Contact Info

Product

Resources

About