Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Huang, Zirui; Guo, Weiling; Zhou, Weiping; Lü, Li; Xu, Jiaxin; Hong, Jia‐Li; Liu, Hui-Peng; Zeng, Feng; Bai, Weidong; Liu, Bin; Ni, Li; Rao, Pingfan; Lv, Xu-Cong

doi:10.1016/j.foodres.2018.12.024

Cited by 118 publications

(69 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The limitations of traditional isolation methods mean that they cannot fully reflect the composition of bacterial communities in Huangjiu brewing. Using PCR-DGGE and HTS technologies, researchers confirmed that a number of uncultured bacteria exist in the fermentation broth of Huangjiu, and also delineated their functional metabolism characteristics (Lv et al, 2013;Huang et al, 2019;Shuang et al, 2019). At the genus level, Bacillus, Saccharopolyspora, Staphylococcus, Lactobacillus, Leuconostoc, Lactococcus, Weissella, Pseudomonas, Thermoactinomyces, and Enterobacteria were the most abundant bacteria in Shaoxing Huangjiu and Shanghai Huangjiu (both were Wheat Qu Huangjiu, but used different types of Qu; Ji et al, 2018).…”

Section: Dynamics Of Microbial Community During Huangjiu Brewingmentioning

confidence: 94%

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.

show abstract

Section: Dynamics Of Microbial Community During Huangjiu Brewingmentioning

confidence: 94%

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The relative abundance of Lactobacillus increased in conjunction with the decrease in the relative abundance of Rhizobium, Aureimonas, Enterobacter, and Pseudomonas, especially in the #3 sauerkraut. A probable explanation is that Lactobacillus can produce lactic acid and a variety of antimicrobial substances such as bacteriocins that can inhibit the growth of pathogens and spoilage microorganisms during the fermentation process (Huang et al, 2019). In addition, Clostridium and Enterobacter were generally considered to be spoilage bacteria in fermented cucumber pickles (Franco and Perez-Diaz, 2012) which were apparently higher in #2 samples than that in the other samples at day 30.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

Yang

Xiu

et al. 2020

Front. Microbiol.

View full text Add to dashboard Cite

Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman's correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.

show abstract

“…Johansen et al reviewed the functions of several quorum sensing (QS) (mediation of microbial cell-cell communication by secretion or recognition of small signal molecules) systems to regulate microbial traits in food-related communities and the potential effects on the quality of fermented products [49]. QS has been studied for several microorganisms involved in the production of fermented vegetables, sourdough, wine and some dairy products [50][51][52][53]. Although there are recent studies about the analysis of the metabolites profile of milk kefir [54][55][56], there is no thorough study to investigate the signaling functions of such metabolites on kefir-related species.…”

Section: Nature Of Interactionsmentioning

confidence: 99%

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

2020

View full text Add to dashboard Cite

Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.

show abstract

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Cited by 118 publications

References 56 publications

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households

A Big World in Small Grain: A Review of Natural Milk Kefir Starters

Contact Info

Product

Resources

About