Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

Lv, Xu-Cong; Huang, Ruolan; Chen, Fang; Wen, Zhang; Rao, Pingfan; Ni, Li

doi:10.1016/j.foodcont.2013.05.003

Cited by 55 publications

(43 citation statements)

References 37 publications

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“…Thus, changes in volatile compounds and microorganisms during brewing need to be studied to improve the aroma quality of Chinese rice wine. A number of previous reports had studied intensively the microorganism diversity of HQW during fermentation [14][15][16][17][18][19] and the aroma profiles of WQW. [20][21][22][23] Nevertheless, articles on the specific aroma profiles in HQW are still very scarce.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…Six genera, i.e., Aspergillus, Lichtheimia, Mucor, Rhizopus, Rhizomucor, and Syncephalastrum, and 17 fungal species were identified. Two genera, Aspergillus and Lichtheimia, comprised (13) almost 84% of the filamentous fungal isolates from the nuruk samples, and Aspergillus oryzae and Lichtheimia ramosa were the most frequently occurring species.…”

Section: Microorganisms Associated With Traditional Fermentation Starmentioning

confidence: 99%

“…Bacterial community dynamics during fermentation: The bacterial community dynamics was thoroughly investigated during the traditional fermentation of Wuyi Hong Qu glutinous rice wine using PCR-DGGE and 16S rRNA gene clone library analysis (13). The principal bacterial species in the traditional wine fermentation starters are Pediococcus pentosaceus, P. acidilactici, and Bacillus sp.…”

Section: Microbial Community Dynamics During Fermentationmentioning

confidence: 99%

“…In recent studies, however, combinations of molecular analyses and classical methods were used to more effectively identify the microbial diversity. Thus, the microbial diversity correlated with traditional fermentation starters for Hong Qu has been investigated by performing morphological, physiological, and phylogenetical analyses; polymerase chain reaction (PCR); and PCR-mediated denaturing gradient gel electrophoresis (DGGE) (10)(11)(12)(13)(14).…”

Section: Introductionmentioning

confidence: 99%

“…The major principles applied in manufacturing Hong Qu are described in Fig. 2 (13). Glutinous rice was soaked and steamed and then cooled to room temperature.…”

Section: Introductionmentioning

confidence: 99%

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Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Park

Liu

Park

et al. 2016

Food Sci Biotechnol

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glutinous rice wine (produced mainly in Fujian province, China) is a traditional alcoholic beverage, which is prepared by fermenting cooked rice using a starter containing . In this review, the microbial diversity of fermentation starters from Fujian province, including fungi, bacteria, and yeast, is analyzed in comparison with those of "" (a traditional starter for making alcoholic beverages in Korea). The bacterial organization of Hong Qu starters was vastly variable in species composition and dominated by sp. Lactic acid bacteria were also found in some starters. In case of fungi, sp. was dominant, whereas non- yeast such as was detected. The microorganisms found in the starter are, in general, not significantly diverse compared with those found in the starter, with the exception of sp.; however, and both contain their own unique microbiota, which are quite diverse from each other.

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Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

2016

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Strain S12–27–1‐3‐5 (a potentially novel anaerobic species) with a 16S rRNA sequence homology of <97% was isolated and purified from pit mud by combining culture‐dependent and culture‐independent molecular methods, such as cloning of 16S rRNA, amplified rRNA restriction analysis, and denaturing gradient gel electrophoresis (DGGE). Phylogenetic analysis of the 16S rRNA gene indicated that strain S12–27–1‐3‐5 was related to Aminobacterium mobile strain ILE‐3 DSM 12262T and Aminobacterium colombiense strain DSM 12261T (95 and 96% similarity value, respectively). The results verified that cloning of the 16S rRNA was efficient to identify whether a potentially new bacterial taxon existed in impure isolates and that the DGGE method was a powerful tool for screening the target bacteria and for identifying duplicate strains. Therefore, the application of the culture‐independent molecular methods for the isolation and purification of a potentially novel species was effective. Strain S12–27–1‐3‐5 (= DSM 27871 = JCM 19605 = CICC 10731T) was an anaerobic amino acid‐degrading bacterium. The results of fermentation experiments demonstrated that strain S12–27–1‐3‐5 produced volatile fatty acids (VFAs) and the presence of Methanosarcina barkeri enhanced the generation of VFAs, which contribute to the aroma composition of Chinese liquor. This work could enrich the species resources and promote the development and utilization of an uncultured species. Copyright © 2016 The Institute of Brewing & Distilling

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Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods

Cited by 55 publications

References 37 publications

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Combining culture‐dependent and culture‐independent molecular methods for the isolation and purification of a potentially novel anaerobic species from pit mud in a Chinese liquor distillery

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