Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

Kim, S.A.; Yun, Song Joong; Jeon, Seong Ho; Kim, N.H.; Kim, H.W.; Cho, Tae Jin; Lee, S.H.; Hwang, Inchan; Rhee, Min Suk

doi:10.1016/j.foodcont.2015.01.002

Cited by 17 publications

(16 citation statements)

References 15 publications

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“…We also observed a small number of genes related to human diseases. Other researchers found similar results in fermented food, such as turbid rice wine (a Korean rice wine) (Kim et al, 2015), sweet and fermenting brewery wort (Menz et al, 2010), and traditional fermented foods in the northeast region of India (Keisam et al, 2019). According to Bolotin et al (1999) and Olano et al (2001), the mere existence of these undesired genes may not be represent pathogenicity of these fermented products.…”

Section: Distribution Of Genes Associated With Kegg Pathways In Xiaoqumentioning

confidence: 75%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

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Section: Distribution Of Genes Associated With Kegg Pathways In Xiaoqumentioning

confidence: 75%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Zhao

et al. 2021

Front. Microbiol.

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“…This may be because there are many uncultured microorganisms in rice wine koji that have no specific taxonomic position in Greengenes or the Ribosomal Database Project (RDP) database, or because rice wine koji has formed a unique microbial flora owing to its special production environment and technology. It is difficult to fully capture the rice wine koji biodiversity map ( Kim et al, 2015 ) by using only traditional isolation and identification methods. Second-generation sequencing technology effectively makes up for this shortcoming, breaking through the technical bottleneck that is the inability to separate and purify microorganisms by using culture medium, and shows the feasibility and obvious advantages of high-throughput technology in rice wine koji microbial research; moreover, it provides a new research focus for follow-up studies of the microbial species composition of traditional fermented foods.…”

Section: Resultsmentioning

confidence: 99%

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

et al. 2022

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Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified. Weissella, Pediococcus, Lactobacillus, Enterobacter, Lactococcus, Pantoea, Bacillus, Staphylococcus, and Leuconostoc were the dominant genera in rice wine koji. The bacterial community structure of rice wine koji samples from different regions was significantly different (p < 0.05). The bacterial community composition of the samples from Hubei and Guangxi was similar, but significantly different from that of SC samples (p < 0.05). These differences may be caused by variations in geography, environment, or manufacturing. In addition, the results of microbial phenotype prediction by BugBase and bacterial functional potential prediction by PICRUSt showed that eight of the nine predicted phenotypic functions of rice wine koji samples from different regions were significantly different (p < 0.05) and that vigorous bacterial metabolism occurred in rice wine koji samples.

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“…To place the results of the present study in proper perspective, selected reported studies on the contamination of raw and processed rice products by B. cereus are being briefly mentioned. These include Korean raw rice affected by production area and degree of milling (Kim et al, ); Korean rice during storage (Zhang et al, ); cooked rice (Dong, ; Hariram & Labbé, ; Jawad & Mutalib, ; Jawad, Mutalib, & Abdullah, ; Rachtanapun, Tantala, Klinmalai, & Ratanasumawong, ; Wang, Ding, & Oh, ); fried rice (Jawad, Mutalib, & Abdullah, ); rice cake (Wang, Park, Choi, Ha, & Oh, ); and refined and turbid rice wines (Jeon et al, ; Kim et al, ).…”

Section: Introductionmentioning

confidence: 99%

Control ofBacillus cereusspore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders

Juneja

Friedman

Mohr

et al. 2017

J Food Process Preserv

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The inhibition of Bacillus cereus growth from spores in cooked rice by nine fruit and vegetable peel powders was investigated. The powders were mixed into rice at 10% (wt/wt) along with fourstrain B. cereus cocktail to obtain a spore concentration of about 2.04 log spores per gram. Aliquots (5 g) of cooked rice were cooled from 54.5 to 7.2 8C in 12, 15, 18, or 21 hr, resulting in 1.93, 2.82, 3.83, and 3.58 log cfu/g increases, respectively, in B. cereus levels. Both organic and nonorganic naval orange peel, nonorganic red delicious apple peel as well as organic and nonorganic golden delicious apple peel supplemented in cooked rice were most effective in restricting growth after cooling in 21 hr. The results show that incorporation of 10% food-derived peels into rice may reduce the potential risk of B. cereus germination and outgrowth during abusive cooling regimes, thus reducing the risk to consumers. Practical applicationsThe results presented will play a significant role in eliminating hazards associated with Bacillus cereus in rice.

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Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line

Cited by 17 publications

References 15 publications

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Control ofBacillus cereusspore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders

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