Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Zhou, Kuanjiu; Wu, Li; Chen, Guimei; Liu, Zhibin; Zhao, Xinze; Zhang, Chen; Lv, Xu-Cong; Rao, Pingfan; Ni, Li

doi:10.3389/fmicb.2021.702951

Cited by 5 publications

(8 citation statements)

References 46 publications

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“…Saccharomyces became one of the dominant fungi on the 7th day of fermentation, and then dominated the subsequent fermentation process. Previous study had shown that Monascus has excellent ability to produce liquefaction and and saccharifying enzymes ( Zhou et al, 2021 ). In this study, high-throughput sequencing results showed that Monascus has a relatively higher abundance in HBAW fermentation than LBAW, so the reducing sugar content in HBAW was obviously higher than that of LBAW at the early stage of fermentation.…”

Section: Resultsmentioning

confidence: 99%

“…As a typical representative of Chinese rice wine, Hongqu rice wine possesses bright red color, subtle sweet taste, typical mellow flavor and health functions due to the addition of Hongqu (red mold rice). As a starter for Hongqu rice wine, Hongqu is made from steamed rice by solid-state fermentation with the inoculation of starter cultures ( Qumu , Monascus as the predominant microbe) ( Liu et al, 2018 ; Zhou et al, 2021 ). Similar to other traditional fermented foods, Hongqu is usually prepared in a non-sterile, open fermentation environment.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Chen

Tong

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Chen

Tong

et al. 2022

Current Research in Food Science

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“…The 1.0 g sample was evenly spread on the potato dextrose agar (PDA) medium, and 1 mL of sterilized lactic acid solution (50%) was added to cover the sample. And then they were incubated at 30 • C. Next, the white and red colonies were continuously selected and transferred to the new PDA medium by drawing lines method (Zhou et al, 2021).…”

Section: Directional Screening Of Monascus Via Culture-dependent Methodsmentioning

confidence: 99%

“…And then they were incubated at 30°C. Next, the white and red colonies were continuously selected and transferred to the new PDA medium by drawing lines method ( Zhou et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

“…Monascus is a medicine and food homologous microorganism, featuring the characteristics of lactic acid tolerance, ethanol tolerance, and hypoxia tolerance ( Weusthuis et al, 2017 ; Cai et al, 2019 ; Zhou et al, 2021 ), which makes it suitable for the liquor brewing environment. Monascus excretes a variety of hydrolytic enzymes (saccharification enzymes, proteases, esterase, etc.)…”

Section: Introductionmentioning

confidence: 99%

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Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Zhu¹,

Li²,

Chen³

et al. 2022

Front. Microbiol.

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“Green-covering” Tuqu (TQ), as one of Xiaoqu, is a special fermentative starter (also known as Jiuqu in Chinese) that originated in southern China and is characterized by a layer of green mold covering (Aspergillus clavatus) the surface and (sometimes) with a red heart. It plays a vital role in producing light-aroma-type Baijiu (LATB). However, to date, the microbiota that causes red heart of TQ remain largely unexplored, and it is still unclear how these microbiota influence on the quality of LATB. In this study, two types of TQ, one with a red heart (RH) and another with a non-red heart (NRH), were investigated by high throughput sequencing (HTS) and directional screening of culture-dependent methods. The obtained results revealed the differences in the microbial communities of different TQ and led to the isolation of two species of Monascus. Interestingly, the results of high performance liquid chromatography (HPLC) detection showed that citrinin was not detected, indicating that Monascus isolated from TQ was no safety risk, and the contents of gamma-aminobutyric acid in the fermented grains of RH were higher than that of NRH during the fermentation. Selecting the superior autochthonous Monascus (M1) isolated from the TQ to reinoculate into the TQ-making process, established a stable method for producing the experimental “red heart” Tuqu (ERH), which confirmed that the cause of “red heart” was the growth of Monascus strains. After the lab-scale production test, ERH increased ethyl ester production and reduced higher alcohols production. In addition, Monascus had an inhibitory effect on the growth of Saccharomyces and Aspergillus. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB.

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Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

Wen

Xia

et al. 2022

Journal of Food Biochemistry

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Chinese Jiang-flavor Baijiu is the most widely consumed liquor. Jiang-flavor Daqu, a fermentation starter, is important sources of key flavors of Jiang-flavor Baijiu. Some microbes play significant roles in flavor formation of Daqu. In order to clarify the microbial population that promotes the formation of Daqu flavor, we use high throughput sequencing technology combined with headspace solid-phase microextraction gas chromatography-mass spectrometry to investigate microbial population and volatile compounds in Jiang-flavor Daqu. In addition, the dynamic changes of physicochemical factors and enzyme activities in Jiang-flavor Daqu were investigated. Correlations between microbial population, volatile compounds, physicochemical factors, and enzyme activities of Jiang-flavor Daqu were disclosed by redundancy analysis and Spearman correlation analysis. A total of 66 volatile compounds were identified and 14 primary microorganisms were selected. Results showed that high temperature environment could promote the formation of acids, aldehydes and ketones, phenols, furans by affecting the growth of Monascus, Trichomonascus, Cutaneotrichosporon, Wallemia, Millerozyma, Nigrospora, Cladosporium, Bacillus, and Pediococcus in the early fermentation stage. While high nitrogen environment was more suitable for the growth of Virgibacillus and Kroppenstedtia, who could promote the formation of pyrazines in the late fermentation stage. Practical applicationsThis study has provided a scientific basis for the directed regulation of Daqu fermentation through physicochemical factors, developed scientific basis for artificially constructing Daqu microbial population and obtaining an easy-to-operate, reproducible fermentation system for Daqu production.

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Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Abstract: Graphical AbstractThe restrictive medium containing lactic acid and ethanol enabled the enrichment of Monascus sp.

Cited by 5 publications

References 46 publications

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine

Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu

Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu

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