Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

Cai, Hong; Zhang, Ting; Zhang, Qi; Luo, Jie; Cai, Chenggang; Mao, Jianwei

doi:10.1016/j.fm.2018.02.002

Cited by 124 publications

(83 citation statements)

References 34 publications

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“…Baijiu produced by these yeasts typically has higher "harmony" scores, and higher floral aroma scores than Baijiu produced by other yeasts. [30,31] This explained to some extent the high liquefication and saccharification activities of sample C, and the high fermentation activity of sample A. A total of 26 genera were detected in the Daqu samples.…”

Section: Prokaryote Community Structure and Diversitymentioning

confidence: 88%

“…Absidia are important contributors to Baijiu fermentation. [20,30,32] Interestingly, Thermomucor, which has been found in Daqu in only a few studies, can secrete large amounts of various hydrolyzing enzymes, including protease, glucosidase, glucoamylase, lipase, and pectinase, which can decompose macromolecules. [28,[33][34][35][36][37][38][39] Thermomucor is therefore expected to be an important contributor to the saccharification and liquefication activities and to cause small metabolites and volatile compounds to be produced during Baijiu production.…”

Section: Prokaryote Community Structure and Diversitymentioning

confidence: 99%

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Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Fan

Chen

et al. 2019

International Journal of Food Properties

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We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of various esters reflected sensory evaluations of the Daqu classes but no rule linking the flavor compound types and concentrations to Daqu grade was identified. The prokaryotic microorganism communities were similar in premium-and first-grade Daqu but very different in general-grade Daqu. The eukaryotic microorganism communities in premium-and general-grade Daqu were similar, but the genus abundances were more similar in the premium-and first-grade Daqu samples than in premium-and general-grade Daqu. ARTICLE HISTORY

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Section: Prokaryote Community Structure and Diversitymentioning

confidence: 88%

Section: Prokaryote Community Structure and Diversitymentioning

confidence: 99%

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Fan

Chen

et al. 2019

International Journal of Food Properties

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“…The microbial species, along with their relative abundances and interactions, in the starter cultures play an important role in fermentation, which determines the ultimate productivity and flavor quality of the rice wine (Hong et al, 2016;Yang et al, 2017a). For instance, mold and some bacteria can produce liquefaction and saccharification enzymes, which hydrolyze the starch in the raw material to produce the fermentable sugars that the yeast consume to produce alcohol as a by-product (Cai et al, 2018). In addition, mold, yeast, and bacteria produce a variety of enzymes required for cellular metabolism that generates diverse small molecules, which further contribute to the flavor and aroma of the final products (Yang et al, 2017a).…”

Section: Introductionmentioning

confidence: 99%

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

Jiang

et al. 2020

Front. Microbiol.

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Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatographymass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.

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“…). This result was different from qPCR because some microorganisms were difficult to culture (Cai et al ., ). Fortunately, the three microorganisms (A1, A2 and A3) added in the early stage were identified in the mature Daqu by sequencing.…”

Section: Resultsmentioning

confidence: 97%

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Song

Tang

Liang

et al. 2019

Int J of Food Sci Tech

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Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% AE 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 AE 1.36 mg kg À1 ), isobutanol (0.19 AE 0.04 mg kg À1 ) and isoamyl alcohol (1.55 AE 0.13 mg kg À1 ). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness. Effect of bioaugmentation in Daqu J. Song et al. 2643 * Difference between this sample and the control group was significant (P < 0.05).

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Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

Cited by 124 publications

References 34 publications

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

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