Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

Huang, Zirui; Hong, Jia‐Li; Xu, Jiaxin; Li, Lü; Guo, Weiling; Pan, Yong; Chen, Shaojun; Bai, Weidong; Rao, Pingfan; Ni, Li; Zhao, Lina; Bin, Liu; Lv, Xu-Cong

doi:10.1016/j.fm.2018.07.014

Cited by 129 publications

(73 citation statements)

References 41 publications

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“…Both the traditional PCR-DGGE method and high-throughput sequencing (HTS) analysis have shown that Bacillus sp. and LAB are the main bacterial genera present during Huangjiu brewing (Lv et al, 2013;Cai et al, 2018;Huang et al, 2018). A significant change in the bacterial community occurs during brewing, especially in the abundance of Bacillus and Lactobacillus species.…”

Section: Metabolic Function Of Dominant Microorganisms During Huangjimentioning

confidence: 99%

“…The microbial community interacts with the open fermentation environment, and thus changes constantly during Huangjiu brewing. Both fungal and bacterial communities varied significantly in different fermentation periods of Huangjiu (Huang et al, 2018). Numerous studies on the microbial communities of Wheat Qu Huangjiu and Hong Qu Huangjiu have been reported, as well as on Qu and other traditional starters (Wang et al, 2014;Hong et al, 2016;Huang et al, 2018;Ji et al, 2018;Shuang et al, 2019;Chen C. et al, 2020).…”

Section: Dynamics Of Microbial Community During Huangjiu Brewingmentioning

confidence: 99%

“…As Huangjiu is brewed using a variety of microorganisms co-fermenting under an open environment, the microbial community of Huangjiu during brewing plays a decisive role in the production of flavor compounds (Zhu et al, 2015). Microorganisms detected during Huangjiu brewing are yeast, bacteria, and filamentous fungi; of these, yeast and filamentous fungi contribute the most aroma components due to their involvement in saccharification, liquefaction, and alcoholic fermentation (Huang et al, 2018;Chen C. et al, 2020). Changes in the raw materials or fermentation process directly influence the composition of microbial communities and thereby alter the flavor profile of the resulting Huangjiu.…”

Section: Introductionmentioning

confidence: 99%

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Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

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Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.

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Section: Metabolic Function Of Dominant Microorganisms During Huangjimentioning

confidence: 99%

Section: Dynamics Of Microbial Community During Huangjiu Brewingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

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“…的原生生物。微生物体积微小、结构简单, 却又无处不在, 在人类健康 (Yang & Tarng, 2018)、工农业生产 (Huang et al, 2018)、环境保护 (Liu et al, 2018) 和食品安全 (Alori & Babalola, 2018)…”

Section: 综述unclassified

Analysis of prospective microbiology research using third-generation sequencing technology

Xu¹,

Yue²,

Hu³

et al. 2019

Biodiversity Science

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Microbes are ubiquitous in human life. In years past, the study of microbes has only focused on single-bacteria cultures and qualitative analyses. The development of sequencing technology has greatly enhanced progress in microbiology research and more and more evidence shows that human symbiotic microbes, especially intestinal microbes, are closely related to human health. Second-generation sequencing technology is currently mainstream in microbiology research because of its high throughput, high accuracy and low cost. However, with the deepening complexity of research, the disadvantages of second-generation technology, i.e. short read length (< 450 bp), lead to subsequent challenges in data analysis and genome assembly, and limit the applicability to future research. In this context, the third-generation sequencing technology comes into being. The third-generation of sequencing (TGS) technology is also called single molecule sequencing. It directly carries out real-time sequencing of single DNA molecules without PCR amplifications. TGS technology significantly increases read length up to 2-10 kb or even 2.2 Mb. Because of its advantages of long read and no preference for GC, TGS provides a new method for full-length gene sequencing that facilitates the assembly of complete and reliable genome maps in microbes and that further reveals the diversity of microbial structures and functions. This review summarizes the technical characteristics and principles of TGS, and then mainly analyzes its applications and progress in 16S/18S rRNA gene sequencing, complete bacterial genome mapping and metagenomics research.

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“…Thus, the activities of amylase and glucoamylase in filamentous fungi are the key to enhancing the URRM in rice wine brewing. However, traditional Hong Qu is still made under nonsterile conditions, causing an unclear microbial profile and inconsistent wine quality 11 . In this situation, it would be difficult to clarify and regulate the function of filamentous fungi within Hong Qu.…”

Section: Introductionmentioning

confidence: 99%

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

Ren

Lin

et al. 2020

J Sci Food Agric

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BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions, which can also enhance the utilization rate of raw materials (URRM), thus increasing the production efficiency, was sought in the present research. RESULTS The strain FJMR24 was successfully isolated and screened from 35 fermentation starters and exhibited high amylase activity (2200.9 ± 18.5 U g−1) and high glucoamylase activity (2330.4 ± 31.9 U g−1). Based on a morphological examination and a sequence analysis of the internal transcribed spacer (ITS) gene and β‐tubulin gene, FJMR24 was identified as Monascus purpureus, which is an edible and versatile fungus that plays a dominant role in the processing of Hong Qu. A moderate pH of 5–6 under incubation at 35 °C for 5–6 days was favorable for the growth and enzyme production of FJMR24. The strain could also tolerate the extreme conditions of 15–45 °C, 18% ethanol (v/v), and an acidity of pH 2. The excellent fermentation adaptability of FJMR24 might enable it to retain high enzyme activity during rice wine brewing. As a result of the action of FJMR24, the URRM of the base liquor increased by around 26% due to increased starch hydrolysis efficiency, which was mainly due to the high unit enzyme activity of FJMR24. CONCLUSION This study provides perspectives for the application of a M. purpureus strain with high starch hydrolysis activity for enhancing the URRM in traditional rice wine brewing. © 2020 Society of Chemical Industry

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Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

Cited by 129 publications

References 41 publications

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Analysis of prospective microbiology research using third-generation sequencing technology

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

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