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Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.

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Title: Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
Authors: Xie, Guangfa1 (AUTHOR), Zheng, Huajun2 (AUTHOR), Qiu, Zheling3 (AUTHOR), Lin, Zichen2 (AUTHOR), Peng, Qi2,4 (AUTHOR) dr_pengqi@163.com, Dula Bealu, Girma2 (AUTHOR), Elsheery, Nabil Ibrahim5 (AUTHOR), Lu, Yin1 (AUTHOR), Shen, Chi2 (AUTHOR), Fu, Jianwei2 (AUTHOR), Yang, Huanyi2 (AUTHOR), Han, Jiongping6 (AUTHOR), Lu, Jian7 (AUTHOR), Liu, Guanming3 (AUTHOR)
Source: Food Science & Nutrition. Jul2021, Vol. 9 Issue 7, p3885-3892. 8p.
Subject Terms: Rice wines, Bacterial diversity, Lactic acid bacteria, Fermentation, Lactobacillus brevis, Numbers of species
Abstract: Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well‐fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200–400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well‐fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well‐fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
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  Data: <searchLink fieldCode="AR" term="%22Xie%2C+Guangfa%22">Xie, Guangfa</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zheng%2C+Huajun%22">Zheng, Huajun</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Qiu%2C+Zheling%22">Qiu, Zheling</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lin%2C+Zichen%22">Lin, Zichen</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Peng%2C+Qi%22">Peng, Qi</searchLink><relatesTo>2,4</relatesTo> (AUTHOR)<i> dr_pengqi@163.com</i><br /><searchLink fieldCode="AR" term="%22Dula+Bealu%2C+Girma%22">Dula Bealu, Girma</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Elsheery%2C+Nabil+Ibrahim%22">Elsheery, Nabil Ibrahim</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lu%2C+Yin%22">Lu, Yin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shen%2C+Chi%22">Shen, Chi</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fu%2C+Jianwei%22">Fu, Jianwei</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yang%2C+Huanyi%22">Yang, Huanyi</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Han%2C+Jiongping%22">Han, Jiongping</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Lu%2C+Jian%22">Lu, Jian</searchLink><relatesTo>7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Guanming%22">Liu, Guanming</searchLink><relatesTo>3</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Jul2021, Vol. 9 Issue 7, p3885-3892. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Rice+wines%22">Rice wines</searchLink><br /><searchLink fieldCode="DE" term="%22Bacterial+diversity%22">Bacterial diversity</searchLink><br /><searchLink fieldCode="DE" term="%22Lactic+acid+bacteria%22">Lactic acid bacteria</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Lactobacillus+brevis%22">Lactobacillus brevis</searchLink><br /><searchLink fieldCode="DE" term="%22Numbers+of+species%22">Numbers of species</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well‐fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200–400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well‐fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well‐fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1002/fsn3.2369
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      – Code: eng
        Text: English
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        PageCount: 8
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      – SubjectFull: Rice wines
        Type: general
      – SubjectFull: Bacterial diversity
        Type: general
      – SubjectFull: Lactic acid bacteria
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Lactobacillus brevis
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      – SubjectFull: Numbers of species
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              M: 07
              Text: Jul2021
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              Y: 2021
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