Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry

Xiao, Rong; Chen, Shanquan; Wang, Xiaoqi; Chen, Kaiqin; Hu, Jue; Ke, Wei; Ning, Yi; Xiong, Tao; Lu, Fangguo

doi:10.1016/j.lwt.2022.114000

Cited by 20 publications

(14 citation statements)

References 67 publications

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“…Consequently, Pantoea and Pediococcus have a strong coordination effect during broomcorn millet Huangjiu fermentation. A positive correlation between Weissella and ethyl butyrate has been reported in traditional Chinese Xiaoqu rice wine [33]. Rhizopus, with its high amylase capacity, is closely bound to many organic acids such as pentanoic acid, nonanoic acid, and octanoic acid.…”

Section: Discussionmentioning

confidence: 92%

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

Wang

et al. 2023

Foods

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Broomcorn millet Huangjiu brewing is usually divided into primary fermentation and post-fermentation. Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary fermentation of broomcorn millet Huangjiu. Results indicated that a total of 161 volatile flavor compounds were measured during primary fermentation, and estragole was detected for the first time in broomcorn millet Huangjiu. A total of 82 bacteria genera were identified. Pediococcus, Pantoea, and Weissella were the dominant genera. Saccharomyces and Rhizopus were dominant among the 30 fungal genera. Correlation analysis showed that 102 microorganisms were involved in major flavor substance production during primary fermentation, Lactobacillus, Photobacterium, Hyphodontia, Aquicella, Erysipelothrix, Idiomarina, Paraphaeosphaeria, and Sulfuritalea were most associated with flavoring substances. Four bacteria, Lactobacillus (R1), Photobacterium (R2), Idiomarina (R3), and Pediococcus (R4), were isolated and identified from wheat Qu, which were added to wine Qu to prepare four kinds of fortified Qu (QR1, QR2, QR3, QR4). QR1 and QR2 fermentation can enhance the quality of Huangjiu. This work reveals the correlation between microorganisms and volatile flavor compounds and is beneficial for regulating the micro-ecosystem and flavor of the broomcorn millet Huangjiu.

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Section: Discussionmentioning

confidence: 92%

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

Wang

et al. 2023

Foods

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Section: Dynamic Changes In Volatile Components During Fermentationmentioning

confidence: 94%

“…Moreover, Q1 and Q2 BRWs were relatively close on the plot, suggesting that their overall flavors were similar. In contrast, Q3 was situated far from Q1 and Q2 on PC2, likely due to the dissimilar microbial composition of starters in different regions [16]. Consequently, PCA analysis was utilized to further investigate the distinction in volatile compounds among the three wine samples, which showed that the first and second principal components accounted for 86.67% and 11.01%, respectively (Figure 1c).…”

Section: Dynamic Changes In Volatile Components During Fermentationmentioning

confidence: 99%

Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

Tang,

Peng

2023

Foods

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The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman’s correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.

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“…Flavor compounds in CRW were obtained from references , , , , , , , , , , and . Aroma description and threshold were obtained from references , , , − , , , , , , , and − .…”

Section: Introductionmentioning

confidence: 99%

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

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Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine: Assement via high-throughput sequencing and gas chromatography-ion mobility spectrometry

Cited by 20 publications

References 67 publications

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

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