Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

Abstract

Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji on rice wine brewing and shows that the microbial composition varied significantly among the different koji. Of the koji, AQ (An Qi) and YB (Yi Bin) contained fewer microflora but exhibited higher starch degradation and wine production efficiency. The Two-way Orthogonal PLS model and Pearson correlation analysis suggests that the presence of biogenic amines in rice wine was related to contaminating microorganisms in the koji including Lactobacillus, Kosakonia, Pantoea, Ralstonia, Kosakonia and Pantoea. The formation of higher alcohols is related to Saccharomyces species. Screening of beneficial yeasts with low production of higher alcohols and avoiding contamination by unwanted bacteria are suggested for improving the quality of rice wine.

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

“…Amino acid nitrogen is a crucial parameter for assessing the quality of rice wine as it reflects both the nutritional content and contributes to the flavour profile (Qin et al ., 2022). As depicted in Fig.…”

Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing

“…Although a comparison of several commercially available koji for rice wine brewing were reported recently [ 13 ], there is no comparative study about commercially available koji for distilled spirit making so fa as we know. As there are considerable differences in making process and concerning points between rice wine and distilled spirit, we compared six commercially available koji for Xiaoqu Baijiu in this study.…”