Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Yin, Xuan; Yoshizaki, Yumiko; Ikenaga, Makoto; Han, Xianpei; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hiroyuki; Takamine, Kazunori

doi:10.1016/j.jbiosc.2019.09.017

Cited by 30 publications

(28 citation statements)

References 22 publications

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“…In addition, Rhizopus sp. in qu was also reported to secrete lactic acid (33), but the relative abundance of Rhizopus sp. was inconsistent with lactic acid content in shinkiku products.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

et al. 2020

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Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of 半夏白朮天麻湯 (Hangebyakujutsutemmato). However, the quality of shinkiku varies by manufacture because there are no reference standards to control the quality of medicinal shinkiku. Thus, we aim to characterize the quality of various commercially available shinkiku by chemical and microbial analysis. We collected 13 shinkiku products manufactured in China and Korea and investigated the microbial structure and chemical constituents. Amplicon sequence analysis revealed that Aspergillus sp. was common microorganism in shinkiku products. Digestive enzymes (α-amylase, protease, and lipase), organic acids (ferulic acid, citric acid, lactic acid, and acetic acid), and 39 volatile compounds were commonly found in shinkiku products. Although there were some commonalities in shinkiku products, microbial and chemical characteristic considerably differed as per the manufacturer. Aspergillus sp. was predominant in Korean products, and Korean products showed higher enzyme activities than Chinese products. Meanwhile, Bacillus sp. was commonly detected in Chinese shinkiku, and ferulic acid was higher in Chinese products. Principal component analysis based on the GC-MS peak area of the volatiles also clearly distinguished shinkiku products manufactured in China from those in Korea. Chinese products contained higher amounts of benzaldehyde and anethole than Korean ones. Korean products were further separated into two groups: one with relatively higher linalool and terpinen-4-ol and another with higher hexanoic acid and 1-octen-3-ol. Thus, our study revealed the commonality and diversity of commercial shinkiku products, in which the commonalities can possibly be the reference standard for quality control of shinkiku, and the diversity suggested the importance of microbial management to stabilize the quality of shinkiku.

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“…In addition, Rhizopus sp. in qu was also reported to secrete lactic acid (33), but the relative abundance of Rhizopus sp. was inconsistent with lactic acid content in shinkiku products.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

et al. 2020

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“…For example, the abundance of R. oryzae could reach 88% at the beginning of Sichuan Xiaoqu baijiu brewing [6]. Rhizopus widely exists in the starters and fermented grains of various liquors and can rapidly utilize various raw materials to produce glycerol, lactic acid, amylase and protease, among other hydrolases and volatile compounds [29,37].…”

Section: Microbial Community Based On Highthroughput Sequencingmentioning

confidence: 99%

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Wang

Zhang

et al. 2021

Biotechnology & Biotechnological Equipment

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Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing. The results revealed that fungi accounted for the largest number of culturable microorganisms, followed by bacteria and molds. The diversity of bacteria and fungi first increased and then decreased, before increasing slightly at the late stage. Most microbial species came from the environment or raw materials, and the microbial community changed greatly during fermentation; thus, the dominant microorganisms in the starter might not be the dominant organisms during fermentation. The bacterial composition changed in a certain pattern, and the core microbes were lactic acid bacteria and Acetobacter pasteurianus. The composition of each genus was relatively uniform at the early stage, while Lactobacillus spp. were dominant at the late stage. Among them, Lactobacillus sp., which ranked first, had low initial abundance, before reaching 63.7% at the end. Four fungi, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Aspergillus sp. and Rhizopus oryzae, were dominant, accounting for 74.6%-93.6% of the species present, among which the first two accounted for 50.3%-81.2%. This study provides a basis for the mechanized production of Xiaoqu baijiu.

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“…In contrast, other distilled spirits undergo saccharification and fermentation separately, enzyme preparation is added for saccharification, one or more yeasts are inoculated for liquid fermentation, and the base liquor is obtained by liquid distillation ( Jin et al, 2017 ; Wanikawa, 2020 ). Due to the differences in the selection of raw materials, types of distillers, and production processes, etc., 12 types of baijiu have been developed in China, with four main flavor types; sauce, strong, light, and rice flavors ( Yin et al, 2020a ; Gao et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…Rice-flavor baijiu is a rare type of baijiu in China that is brewed from rice ( Yin et al, 2020a ). The production process mainly includes raw material pretreatment, inoculation, saccharification, fermentation, distillation, aging, blending, and bottling ( Figure 1 ).…”

Section: Introductionmentioning

confidence: 99%

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Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Lei

Zhang

et al. 2021

Front. Microbiol.

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Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88–99.23%). The core fungi were Saccharomyces (7.06–83.50%) and Rhizopus (15.21–90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.

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Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Cited by 30 publications

References 22 publications

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

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