Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

Liu, Shuang Ping; Mao, Jian; Liu, Yun Ya; Meng, Xiang Yong; Ji, Zhong Wei; Zhou, Zhi Lei; Ai‐lati, Aisikaer

doi:10.1007/s11274-015-1931-1

Cited by 67 publications

(49 citation statements)

References 49 publications

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“…Some of the detected compounds have been reported previously in microbial fermentation broths, including those from actinomycetes and Streptomyces sp. For instance, 2(5H)-furanone (1) (Braun et al, 1995), 2-ethyl hexan-1-ol (2) (Sunesson et al, 1997), 1-octanol (3) (Gu et al, 2007; Chaves-López et al, 2015), 1-undecanol (4) (Liu et al, 2015), 2-octanol (5) (Spreafico et al, 1997), phenol, 2,5- bis (1,1-dimethylethyl)- (6) (Zhang et al, 2013; Nandhini, 2015), ethyl 4-ethoxybenzoate (7) (Sharma et al, 2010), 1-tetradecanol (8) (Nhi-Cong et al, 2010), cyclo( L -Pro- D -Ala) (9) , cyclo(Gly-Pro) (10) (Ser et al, 2015b), cyclo(Leu-Pro) (11) , cyclo(Pro-Phe) (12) (Jog et al, 2014; Sharma et al, 2016) and phenol, 2,2′-methylene bis [6-(1,1-dimethylethyl)-4-methyl-] (13) (Tan et al, 2015b). …”

Section: Discussionmentioning

confidence: 99%

Streptomyces sp. MUM212 as a Source of Antioxidants with Radical Scavenging and Metal Chelating Properties

et al. 2017

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Reactive oxygen species and other radicals potentially cause oxidative damage to proteins, lipids, and DNA which may ultimately lead to various complications including mutations, carcinogenesis, neurodegeneration, cardiovascular disease, aging, and inflammatory disease. Recent reports demonstrate that Streptomyces bacteria produce metabolites with potent antioxidant activity that may be developed into therapeutic drugs to combat oxidative stress. This study shows that Streptomyces sp. MUM212 which was isolated from mangrove soil in Kuala Selangor, Malaysia, could be a potential source of antioxidants. Strain MUM212 was characterized and determined as belonging to the genus Streptomyces using 16S rRNA gene phylogenetic analysis. The MUM212 extract demonstrated significant antioxidant activity through DPPH, ABTS and superoxide radical scavenging assays and also metal-chelating activity of 22.03 ± 3.01%, 61.52 ± 3.13%, 37.47 ± 1.79%, and 41.98 ± 0.73% at 4 mg/mL, respectively. Moreover, MUM212 extract was demonstrated to inhibit lipid peroxidation up to 16.72 ± 2.64% at 4 mg/mL and restore survival of Vero cells from H2O2-induced oxidative damages. The antioxidant activities from the MUM212 extract correlated well with its total phenolic contents; and this in turn was in keeping with the gas chromatography–mass spectrometry analysis which revealed the presence of phenolic compounds that could be responsible for the antioxidant properties of the extract. Other chemical constituents detected included hydrocarbons, alcohols and cyclic dipeptides which may have contributed to the overall antioxidant capacity of MUM212 extract. As a whole, strain MUM212 seems to have potential as a promising source of novel molecules for future development of antioxidative therapeutic agents against oxidative stress-related diseases.

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Section: Discussionmentioning

confidence: 99%

Streptomyces sp. MUM212 as a Source of Antioxidants with Radical Scavenging and Metal Chelating Properties

et al. 2017

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“…in CRWS would significantly increase the flavor of Chinese steamed buns (Luangsakul et al, ) because the S. cerevisiae and Lactobacillus sp . can produce various flavor compounds (Liu, Mao, et al, ). However, the concentration of flavor compounds they produce in dough would be significantly lower than what they produce during the Chinese rice wine fermentation process.…”

Section: Resultsmentioning

confidence: 99%

“…Total DNA extraction was carried out according to a previous report (Liu, Mao, et al, ; Liu et al, ). The primers TAGTGTGCGACTCTGA AGAGTTTGATCMTGGCTCAG and TCAGAGTCGCACACTA ACCTTGTTACGACTT were used to amplify bacterial 16S rDNA.…”

Section: Methodsmentioning

confidence: 99%

“…The volatile compounds in different samples were extracted using an automatic headspace sampling system (CTC HTS PAL, Switzerland) with a 50/30 µm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber (2 cm, Supelco, Inc., Bellefonte, PA). Gas chromatography‐mass spectrometry (GC‐MS) analysis was carried out according to a previous report (Liu, Mao, et al, ).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Chinese rice wine sludge on the production of Chinese steamed buns

Ai‐lati

Liu

et al. 2018

J Food Process Preserv

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Chinese rice wine sludge (CRWS), analogous to beer yeast sludge, is the filter cake remaining after squeezing the fermentation mash of Chinese rice wine. CRWS contains high levels of protein (44.74%), nonstructural carbohydrates (37.33%), crude fiber (13.5%), and essential amino acids, which could enhance the trophic value of Chinese steamed buns. In our research, the microbiota of CRWS (mainly Saccharomyces cerevisiae and Lactobacillus sp.) was analyzed at the species level by single‐molecule real‐time DNA sequencing technology. Interestingly, the microbiota of CRWS was similar to that of the starter dough typically used to prepare Chinese steamed buns. Incorporation of CRWS significantly influenced the pasting properties and farinograph characteristics of the dough, which control the texture of the Chinese steamed buns, and supplementation with 5∼30% CRWS caused the properties of the resulting buns to be more similar to those of northern‐style steamed buns. CRWS addition also significantly enhanced the content of aroma compounds in the Chinese steamed buns. Practical applications In China, approximately three million tons of CRWS is produced per year, and the reutilization of CRWS is a challenge faced by the Chinese rice wine industry. Meanwhile, Chinese steamed buns prepared with CRWS are becoming increasingly popular, and CRWS has been used in the preparation of homemade Chinese steamed buns. However, the use of CRWS in the industrial production of Chinese steamed buns has not yet been developed. The productive use of CRWS could have substantial economic benefits. In this study, the effect of CRWS incorporation on Chinese steamed buns is reported for the first time. The results showed that CRWS improved the quality of Chinese steamed buns. The results of this study suggest a simple and convenient method for incorporating CRWS into the industrial production of northern‐style Chinese steamed buns.

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“…PCR‐based denaturing gradient gel electrophoresis (DGGE) and 16S rRNA gene library analysis were performed to analyse the bacterial community structure of two styles of liquor, and the results showed that the predominant bacteria in strong aroma style fermented grains were those from Bacilli, Bacteroidetes, and Clostridia, whereas the predominant bacteria in the fermented grains of roasted sesame aroma style belonged to Bacilli, Flavobacteria, and Gammaproteobacteria . During the fermentation process of Chinese Shaoxing rice wine, ten genera ‐ Bacillus , Leuconostoc , Lactococcus , Weissella , Thermoactinomyces , Pseudomonas , Saccharopolyspora , Staphylococcus , Enterobacter and Lactobacillus ‐ were identified as the main bacteria, with Bacillus and Lactobacillus dominant . Xiao et al reported that metabolic heat was a major driving force promoting the formation of microbiota in medium temperature (MT) Daqu from day 4 to 12.…”

Section: Discussionmentioning

confidence: 99%

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

Xie

et al. 2019

J. Inst. Brew.

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Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu production is one of the key processes in the formation of sesame flavour liquor. The composition and changes in the microbial community during the making of Daqu have a significant impact on the quality of Daqu liquor. In this study, microbial diversity based on high throughput sequencing technology was used to reveal the bacterial community structure and succession law in the four critical stages of high temperature Daqu production. The results show that Firmicutes had a significant advantage (76.7%‐98.2%) in the four stages as Proteobacteria and Actinobacteria reached peak values in the first and second periods, and decreased in the later periods. At the genus level, Kroppenstedtia, Lactobacillus, Weissella, Lentibacillus, Bacillus and Saccharopolyspora were detected as the main bacterial groups in the high temperature Daqu of Chinese sesame flavour liquor. The abundance of Lactobacillus and Weissella was greater than that of other microbes in the Daqu entry period. During the first Daqu flipping, the number of bacterial genera reached a peak in the production process. Then, the bacterial diversity continued to decrease until the last period, while Kroppenstedtia, Saccharopolyspora and Lentibacillus adapted to the high temperature environment and accumulated during the second Daqu flipping and the Daqu exit. This research used high throughput sequencing technology to reveal, for the first time, the bacterial composition and dynamic succession in high temperature Daqu production of Chinese sesame flavour liquor. This work will contribute to a deeper understanding of the correlation between the formation of flavour substances in sesame flavour liquor and the microorganisms used in its production. © 2019 The Institute of Brewing & Distilling

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Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

Cited by 67 publications

References 49 publications

Streptomyces sp. MUM212 as a Source of Antioxidants with Radical Scavenging and Metal Chelating Properties

Streptomyces sp. MUM212 as a Source of Antioxidants with Radical Scavenging and Metal Chelating Properties

Effect of Chinese rice wine sludge on the production of Chinese steamed buns

High throughput sequencing of the bacterial composition and dynamic succession in Daqu for Chinese sesame flavour liquor

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