Siwen Hou , Zihua Liang , Qi Wu , Qiqi Cai , Qibiao Weng , Weiling Guo , Li Ni , Xucong Lv
{"title":"元基因组学揭示了以红曲和麦曲为发酵起始物的米酒风味质量的差异","authors":"Siwen Hou , Zihua Liang , Qi Wu , Qiqi Cai , Qibiao Weng , Weiling Guo , Li Ni , Xucong Lv","doi":"10.1016/j.fm.2024.104647","DOIUrl":null,"url":null,"abstract":"<div><div>Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with <em>Jiuqu</em> (starter). <em>Jiuqu</em> makes an important contribution to the formation of the flavor characteristics of rice wine. <em>Hongqu</em> and <em>Maiqu</em> are two kinds of <em>Jiuqu</em> commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with <em>Hongqu</em> and <em>Maiqu</em> as fermentation agents. The results showed that the amino acid content of rice wine fermented with <em>Maiqu</em> (MQW) was significantly lower than that of rice wine fermented with <em>Hongqu</em> (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that <em>Weissiella</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Saccharomyces</em>, <em>Aspergilus</em> and <em>Monascus</em> were identified as the predominant microbial genera in HQW brewing process, while <em>Saccharopolyspora</em>, <em>Lactococcus</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Pediococcus</em>, <em>Pantoea</em>, <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Lichtheimia</em> and <em>Nakaseomyces</em> were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104647"},"PeriodicalIF":4.5000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters\",\"authors\":\"Siwen Hou , Zihua Liang , Qi Wu , Qiqi Cai , Qibiao Weng , Weiling Guo , Li Ni , Xucong Lv\",\"doi\":\"10.1016/j.fm.2024.104647\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with <em>Jiuqu</em> (starter). <em>Jiuqu</em> makes an important contribution to the formation of the flavor characteristics of rice wine. <em>Hongqu</em> and <em>Maiqu</em> are two kinds of <em>Jiuqu</em> commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with <em>Hongqu</em> and <em>Maiqu</em> as fermentation agents. The results showed that the amino acid content of rice wine fermented with <em>Maiqu</em> (MQW) was significantly lower than that of rice wine fermented with <em>Hongqu</em> (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that <em>Weissiella</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Saccharomyces</em>, <em>Aspergilus</em> and <em>Monascus</em> were identified as the predominant microbial genera in HQW brewing process, while <em>Saccharopolyspora</em>, <em>Lactococcus</em>, <em>Enterobacter</em>, <em>Leuconostoc</em>, <em>Kosakonia</em>, <em>Pediococcus</em>, <em>Pantoea</em>, <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Lichtheimia</em> and <em>Nakaseomyces</em> were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.</div></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":\"125 \",\"pages\":\"Article 104647\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-09-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001850\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001850","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
期刊介绍:
Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.