The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

Yang, Huanyi; Peng, Qi; Zhang, Hongbo; Sun, Jin; Shen, Changwei; Han, Xueyuan

doi:10.1016/j.lwt.2021.112649

Cited by 13 publications

(19 citation statements)

References 40 publications

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“…When 5% inoculum was employed, the glucoamylase activity of wheat Qu was 914.02 ± 49.98 U g −1 and its amylase activity was 1.18 ± 0.02 U g −1 . Therefore, this wheat Qu could be used for Huangjiu brewing 23 . The inoculation amount of Saccharopolyspora was 5% and no further optimization was performed.…”

Section: Resultsmentioning

confidence: 99%

Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu

Liu

Liu³

et al. 2022

J Sci Food Agric

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BACKGROUND Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangjiu. However, the bitterness of mechanized Huangjiu impedes its further development. RESULTS Based on process optimization, when the fermentation temperature was 45 °C and the fermentation time was 122 h, the inoculation amount of Saccharopolyspora was 5%, the amount of added water was 26%, and the glucoamylase and amylase activities of wheat Qu increased by 27% and 40% respectively, compared with those before optimization. Huangjiu fermented by raw wheat Qu inoculated with Saccharopolyspora rosea F2014 showed a significant (P < 0.05) decrease in bitter amino acid content (1.24 vs. 2.86 g L−1, a decrease of 56%), which attenuated its bitterness. CONCLUSION An innovative fermentation process of inoculating Saccharopolyspora into raw wheat Qu was developed for the first time. Such a process could be used to control bitterness based on raw wheat Qu inoculated with Saccharopolyspora rosea F2014, instead of traditional wheat Qu in Huangjiu fermentation. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu

Liu

Liu³

et al. 2022

J Sci Food Agric

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“…The investigation of the culture-dependent microbial abundance and physicochemical properties of Daqu provided the first insight into the microbial composition and metabolic changes, which provides a basis for further omics analyses ( Huang et al, 2020 ) and might be used to initially evaluate the maturity of Daqu . Despite the high workload and incomplete coverage, culture-dependent methods isolate cultivable strains that can be used as functional starters with contributions to the quality of ferment liquor and foods ( Zheng et al, 2012 ; Lv et al, 2015 ; Yang et al, 2022 ). Considering bacteria, yeasts and molds as the three major types of microbiota in Daqu ( Cai et al, 2021 ) and spore-forming bacteria, especially Bacillus as producers of enzymes and aroma compounds that contribute to Daqu flavor and quality ( Yan et al, 2013b ; He et al, 2019 ), two groups of bacteria, namely, aerobic bacteria and spore-forming bacteria and two groups of fungi, namely, yeast and mold, were analyzed using culture-dependent methods during MT- Daqu production.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to phenethyl alcohol, isoamyl alcohol, hexanol, and S-2,3-butanediol were present at high contents in all samples, and their contents in MDI were higher than those in MDO. These higher alcohols might be formed from amino acid catabolism via the Ehrlich metabolic pathway or from lipid oxidation by some microbial strains, such as Enterobacter , Acinetobacter , Aspergillus , Rhizopus , and Alternaria ( Zhang et al, 2011 ; Tang Q. X. et al, 2019 ; Yang et al, 2022 ). In addition, geranylacetone, which was present at an intermediate content, was first identified in MT- Daqu , and its function and source in Daqu are still unknown and require further exploration.…”

Section: Discussionmentioning

confidence: 99%

“…Considering the application of the mature MT- Daqu for Baijiu production, the strains from the mature MT- Daqu were isolated and identified. A total of five to ten colonies with the square root of the total number of colonies were picked randomly from each plate for purification using the successive streak plate method ( Yang et al, 2022 ). Genomic DNA was used as a template for PCR to amplify the bacterial 16S rDNA using the universal primer pairs 27F and 1492R, the mold 18S rDNA using the primers NS1(5′-GTAGTCATATGCTTGTCTC-3′) NS6 (5′-GCATCACAGACCTGTTATTGCCTC-3′), and the yeast internal transcribed spacer (ITS) regions using the universal primers ITS1/ITS4 ( Zhang H. et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

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Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

et al. 2022

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Medium-temperature Daqu (MT-Daqu), a saccharification-fermentation agent and aroma-producing agent, is used to produce Chinese strong-flavor Baijiu. Many related studies have been published; however, less is known about microbial community and quality properties inside and outside the MT-Daqu from fermentation to storage. Here, along with determining the physicochemical index, the microbial community of MT-Daqu was investigated using both culture-dependent and culture-independent methods during 31 days of fermentation and 4 months of storage. Volatile compounds of mature MT-Daqu were analyzed using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). The results indicated obvious variation in the microbial community due to the changes in environmental conditions, and the physicochemical indices shifted from fluctuations in the fermentation period to relative stability after storage for 3 months. Moreover, the microbial counts and physicochemical indices of the inner layers of MT-Daqu differed from those of the outer layers. The dominant communities, including the bacterial phyla Firmicutes, Proteobacteria, and Actinobacteria and the fungal phyla Ascomycota and Mucoromycota, showed different abundances in the two parts of the mature MT-Daqu, and different microbial communities were enriched in both parts. Additionally, pyrazines and alcohols were the most abundant volatile aroma compounds in the mature MT-Daqu.

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“…The making method is to soak glutinous rice before steaming and then cool rice to the appropriate temperature before mixing it with wheat Qu, yeast and water to ferment at 30 °C for 5 days and 15 °C for 15 days (Xu et al ., 2015c; Yang et al ., 2021). The species of raw material (You et al ., 2019; Lilin et al ., 2021), production processes (Liu et al ., 2020), microbiota structures and properties (Zhao et al ., 2020; Yang et al ., 2022) and so on are the main factors influencing the qualities of Chinese rice wine. However, traditional cooking method does not change the composition of rice, so it is unknown how different compositions of rice, such as different degrees of starch degradation products affect the qualities of Chinese rice wine.…”

Section: Introductionmentioning

confidence: 99%

Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine

Guan

Zhang

Ren

et al. 2022

Int J of Food Sci Tech

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SUMMARY In view that enzymatic extrusion can change the degradation degree of raw materials, this paper studied the regulation rules of four indexes of degradation degree of enzymatically extruded glutinous rice flour and the correlation between these indexes and the quality indexes of brewed Chinese rice wine. The results showed that at appropriate water content, dextrose equivalent (DE) and water solubility index (WSI) were linearly related to the enzyme content in extrusion with thermostable α‐amylase (TS‐αA) and mesophilic α‐amylase (MS‐αA), respectively. But water absorption index (WAI) was not significantly affected by enzyme content. The percentages of each degree of polymerisation (DP) (1–7) and that of the sum of the rest DPs called other DP were the fundamental reasons for different DE values, WSI, WAI and quality indexes of Chinese rice wine. DP1 was significantly positively correlated with alcohol degree, and negatively correlated with total acid. DP2–DP7 (except DP4) was significantly positively correlated with amino acid nitrogen. Besides, other DP was significantly positively correlated with total sugar and total acid. The percentages of DP1, DP2–DP7 and other DP could be respectively adjusted by changing enzyme content in extrusion with MS‐αA, MS‐αA/TS‐αA and TS‐αA to control the related quality indexes of Chinese rice wine.

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The volatile profiles and microbiota structures of the wheat Qus used as traditional fermentation starters of Chinese rice wine from Shaoxing region

Cited by 13 publications

References 40 publications

Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu

Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu

Comparative analysis of the microbiotas and physicochemical properties inside and outside medium-temperature Daqu during the fermentation and storage

Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine

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