Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Chen, Lihua; Liu, Bo; Li, Dongna; Wang, Sanxia; Ma, Xinbin; Zhang, Yeting

doi:10.1016/j.fbio.2023.102652

Cited by 18 publications

(3 citation statements)

References 42 publications

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“…However, traditional rice wine is facing a crisis of weak market prospects. A potential solution to this crisis is to develop health products [1] by incorporating medicinal and edible plants into rice wine, such as bamboo leaves [4], Eucommia ulmoides [5], and ginkgo [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Cai,

Dong,

Liu

et al. 2023

Fermentation

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Cynanchum bungei Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of C. bungei Decne, namely, 5%, 15%, and 25%, were added to media to brew C. bungei Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of C. bungei Decne rice wine were determined. Furthermore, the effects of C. bungei Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of Saccharomyces cerevisiae were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the C. bungei Decne added. However, the vitality of Saccharomyces cerevisiae was inhibited by C. bungei Decne to some extent. Combined with a sensory evaluation, 15% C. bungei Decne was found to be the optimal additive concentration with which to brew C. bungei Decne rice wine. These data provide a theoretical basis for the development of C. bungei Decne rice wine.

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Section: Introductionmentioning

confidence: 99%

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Cai,

Dong,

Liu

et al. 2023

Fermentation

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“…3 Enzymatic deglycosylation is employed to reduce bitterness in citrus juices. 43 Food fermentations with lactic acid bacteria were also reported to reduce the bitterness of many plant foods, for example, sorghum 5 and rice wine, 58 and the deglycosylation of bitter tastants likely contributes to this effect.…”

Section: ■ Discussionmentioning

confidence: 99%

Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides

Dymarska,

Widenmann,

Low

et al. 2024

J. Agric. Food Chem.

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Food-fermenting lactobacilli convert glycosylated phytochemicals to glycosyl hydrolases and thereby alter their biological activity. This study aimed to investigate the microbial transformation of β-glucosides of phytochemicals in comparison with utilization of cellobiose. Four homofermentative and four heterofermentative lactobacilli were selected to represent the metabolic diversity of Lactobacillaceae. The genomes of Lactobacillus crispatus, Companilactobacillus paralimentarius, Lacticaseibacillus paracasei, and Lactiplantibacillus plantarum encoded for 8 to 22 enzymes, predominantly phospho-β-glucosidases, with predicted activity on β-glucosides. Levilactobacillus hammesii and Furfurilactobacillus milii encoded for 3 β-glucosidases, Furfurilactobacillus rossiae for one, and Fructilactobacillus sanfranciscensis for none. The hydrolysis of amygdalin, esculin, salicin, glucosides of quercetin and genistein, and ginsenosides demonstrated that several strains hydrolyzed β-glucosides of phytochemicals but not cellobiose. Taken together, several of the carbohydrate-active enzymes of food-fermenting lactobacilli are specific for glycosides of phytochemicals.

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“…The analysis of yellow rice wine Jiuqu from different sources revealed that it primarily contains Weissella, Lactobacillus, Lactococcus, Bacillus, Enterococcus, and Cronobacter [38]. These microorganisms can impact the flavors and qualities of yellow rice wine through the regulation of microbial growth, fermentation metabolites [39][40][41], metabolic balance, and ethanol production [42][43][44].…”

Section: Microbial Improvement Of the Composition And Quality Of Yell...mentioning

confidence: 99%

Advancements and Future Directions in Yellow Rice Wine Production Research

Zhang,

Li,

Zou

et al. 2024

Fermentation

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Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.

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Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Cited by 18 publications

References 42 publications

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Conversion of Phytochemicals by Lactobacilli: (Phospho)-β-glucosidases Are Specific for Glucosylated Phytochemicals Rather than Disaccharides

Advancements and Future Directions in Yellow Rice Wine Production Research

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