Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-11-19 DOI:10.1016/j.fbp.2024.11.016

Zhongxia Guo , Lin Zhang , Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiangyong Zeng, Xiaodan Wang, Chaoyang Wei

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Abstract

In order to investigate the effect of Dendrobium nobile Lindl. (DNL) on the quality of rice wine fermented by Saccharomyces cerevisiae (DnSC) and Wickerhamomyces anomalus (DnWA), respectively, the physicochemical indexes, active ingredients, free amino acids, volatile flavor substances and nonvolatile metabolites of rice wine based on chemical methods, GC-MS and nontargeted metabolomics were studied. Results showed that the addition of DNL had a significant effect on the contents of physicochemical indicators. Compared with the fermented rice wine without the addition of DNL, the contents of active ingredients, free amino acids and volatile flavor components in DnSC and DnWA were all significantly increased. Among them, compared with SC, the contents of polysaccharides, flavonoids, total phenols and free amino acids in DnSC rose by 46.67 %, 27.07 %, 20.45 % and 50.14 % respectively. And compared with WA, these active ingredients in DnWA rose by 25.45 %, 20.13 %, 10.77 % and 46.01 % respectively. Notably, after adding DNL, the content of dendrobine in rice wine increased from 0 to 14.53 PPM (DnSC) and 11.41 PPM (DnWA) respectively. The volatile flavor compounds in DnWA rice wine were the most abundant (45 kinds), among which 14 kinds of alcohols were detected. The content of volatile flavor compounds in DnSC rice wine was the highest (45.45 mg/mL), among which 18 kinds of esters were detected. There were significant differences in flavor compounds between different rice wines, which give different aromatic styles and characteristics. Metabolomics analysis showed that the overall expression of metabolic pathways in rice wine was almost up-regulated by the addition of DNL, which resulted more metabolites in rice wine. The metabolic pathways that caused significant differences in Sc-fermented rice wine were the metabolism of nicotinate and nicotinamide and the metabolism of glyoxylate and dicarboxylate, while in Wa-fermented rice wine, they were the metabolism of phenylalanine and the metabolism of galactose. These results provide a theoretical basis for the development of DNL and its application in fermented rice wine.

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金钗石斛对酿酒酵母和酿酒酵母单培养基发酵米酒中挥发性风味物质和非挥发性代谢物的影响

为探讨金钗石斛（DNL）对酿酒酵母（DnSC）和酿酒酵母（DnWA）发酵米酒品质的影响，采用化学法、气相色谱-质谱（GC-MS）和非靶向代谢组学方法，分别对米酒的理化指标、有效成分、游离氨基酸、挥发性风味物质和非挥发性代谢物进行了研究。结果表明，添加 DNL 对理化指标的含量有显著影响。与未添加 DNL 的发酵米酒相比，DnSC 和 DnWA 中有效成分、游离氨基酸和挥发性风味成分的含量均显著增加。其中，与 SC 相比，DnSC 中多糖、类黄酮、总酚和游离氨基酸的含量分别增加了 46.67%、27.07%、20.45% 和 50.14%。与 WA 相比，DnWA 中的这些有效成分分别增加了 25.45 %、20.13 %、10.77 % 和 46.01 %。值得注意的是，添加 DNL 后，米酒中的石斛碱含量分别从 0 增加到 14.53 PPM（DnSC）和 11.41 PPM（DnWA）。DnWA 米酒中的挥发性风味化合物含量最高（45 种），其中检出 14 种醇。DnSC 米酒中的挥发性风味化合物含量最高（45.45 毫克/毫升），其中检测到 18 种酯。不同米酒的风味化合物存在明显差异，呈现出不同的香气风格和特征。代谢组学分析表明，DNL 的添加几乎上调了米酒中代谢途径的整体表达，从而增加了米酒中的代谢物。在 Sc 发酵的米酒中，造成显著差异的代谢途径是烟酸和烟酰胺的代谢、乙醛酸和二羧酸的代谢，而在 Wa 发酵的米酒中，则是苯丙氨酸的代谢和半乳糖的代谢。这些结果为 DNL 的开发及其在发酵米酒中的应用提供了理论依据。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.