Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing

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

“…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.…”

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

“…In Table 1, the results were summarized by reediting at the level of the previous table of Lv et al (5,14). Most members of fungi found in nuruk are shared with those of white Qu and red Qu; however, some isolates of the Lichtheimia sp.…”

“…Lv et al (14) have characterized 43 filamentous fungi, which were separated from 10 fermentation starters, using macroscopic and microscopic characteristic methods and were then classified into 16 different species on the basis of morphological determination and ITS sequences analysis. Among them, the genus Aspergillus had the most popular number (14 isolates) of isolates, followed by Rhizopus (11 isolates), Monascus (5 isolates), and Penicillium (4 isolates).…”

“…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).…”

“…Glutinous rice is then soaked in water for 30 min, pounded, and mixed with an old starter powder (1-2%). It is then moved to an incubation room (35-40 o C) and incubated for 4-5 days, and then, the product is dried under sunlight (10,11,14). Mixing new starters with old ones seems to be an important step for inoculation of Monascus sp., although aging is the process for natural inoculation for various microorganisms (11).…”