Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract

Zhang, Bo; Lingqiong, Kong; Cao, Yu; Xie, Guangfa; Zhang, Guan; Lu, Jian

doi:10.1016/j.foodchem.2012.02.057

Cited by 29 publications

(29 citation statements)

References 15 publications

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“…A total of 45 proteins spots were excised, and only 21 spots representing 20 proteins were successfully identified. This might be ascribed to the incomplete genome information available on environmental microbes [17]. A detailed analysis of this result showed that 17 spots representing 16 proteins originated from the secretion of bacteria, and yeasts (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…The extract of Daqu was prepared according to Zhang et al [17] with some modifications. Briefly, 5 g of Daqu sample was soaked in 10 ml of 50 mM acetate buffer (pH 4.2, containing 90 mM NaCl) for 12 h. The suspension was centrifuged twice (10000 g, 10 min) to remove the large particles.…”

Section: Preparation Of Metaproteome From Daqu Extractmentioning

confidence: 99%

“…Isoelectric focusing (IEF) and SDS-PAGE were performed according to the method described by Zhang et al [17]. After SDS-PAGE, the 2D gels were stained with 0.1% Coomassie blue R-250.…”

Section: D Gel Electrophoresis and Protein Identificationmentioning

confidence: 99%

“…Both MS/MS and MS data were used for the identification of proteins candidates in the NCBI database by using Mascot (Matrix Science) with the following selection criteria: NCBInr database, taxonomy of all entries, trypsin of the digestion enzyme, one missed cleavage site, parent ion mass tolerance at 100 ppm, MS/MS mass tolerance of 0.5 Da, carbamidomethylation of cysteine (global modification), and methionine oxidation (variable modification). The probability score (95% confidence interval) calculated by the software was used as criteria for correct identification [17,19]. In addition, given the complexity of Daqu sample, the mass spectra were firstly searched against the "all entries" database in NCBInr, then the Bacteria, Fungi, and "others" databases were separately selected to avoid the failed matching.…”

Section: D Gel Electrophoresis and Protein Identificationmentioning

confidence: 99%

See 3 more Smart Citations

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

Wu¹,

Deng²,

He³

et al. 2016

J Proteomics Bioinform

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Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Metaproteome From Daqu Extractmentioning

confidence: 99%

“…Isoelectric focusing (IEF) and SDS-PAGE were performed according to the method described by Zhang et al [17]. After SDS-PAGE, the 2D gels were stained with 0.1% Coomassie blue R-250.…”

Section: D Gel Electrophoresis and Protein Identificationmentioning

confidence: 99%

Section: D Gel Electrophoresis and Protein Identificationmentioning

confidence: 99%

See 2 more Smart Citations

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

Wu¹,

Deng²,

He³

et al. 2016

J Proteomics Bioinform

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“…Zhang et al. () used raw wheat Qu from the Shaoxing region in their research. Proteomic studies were used to analyze extractions in solution to identify all extracellular proteins (extracellular enzymes).…”

Section: Production Technology For Wheat Qumentioning

confidence: 99%

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

Zhang

et al. 2019

Journal of Food Science

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Chinese rice wine (CRW) is an ancient wine with a moderate alcohol content; it has been prized in China for its color, sweet flavor profile, and is a national beverage typically used in banquets. Wheat Qu is the starter used to make CRW, and plays a vital role in the quality and flavor profile. This review details the raw materials and the wheat Qu manufacturing process, and recent information on wheat Qu microbiotas. The volatile compounds in wheat Qus and its flavor are also reviewed. Finally, the enzymes, and metabolites contained in wheat Qu, such as biogenic amines, are also discussed.

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Correlation of microbial community structure and volatile flavor compounds during corn yellow wine fermentation

Guo,

Zhao,

Shi

2023

Biotechnology Progress

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High‐throughput sequencing was used to define microbial community structure and GC–MS to identify volatile flavor substances during fermentation of corn yellow wine, and results were analyzed by multivariate statistical analysis. Seventeen bacterial phyla, 239 bacterial genera, 4 fungal phyla, and 18 fungal genera were found and changes in community structure occurred during fermentation. Twenty‐four volatile flavor substances, including 14 esters and 5 alcohols, were detected and changes during fermentation recorded. Sixteen microbial genera correlated with volatile flavor substances and Weissella, Lactobacillus, Pseudomonas, Rhodotorul, and Kwoniella had significant correlation with ethyl esters and higher alcohols. Micro‐organisms thus influence flavor development during corn yellow wine fermentation.

show abstract

Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract

Cited by 29 publications

References 15 publications

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

Metaproteomic Characterization of Daqu, a Fermentation Starter Culture of Chinese Liquor

Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites

Correlation of microbial community structure and volatile flavor compounds during corn yellow wine fermentation

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