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Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.

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Title: Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
Authors: Huang, Zi-Rui1 (AUTHOR), Guo, Wei-Ling1 (AUTHOR), Zhou, Wen-Bin1 (AUTHOR), Li, Lu1 (AUTHOR), Xu, Jia-Xin1 (AUTHOR), Hong, Jia-Li1 (AUTHOR), Liu, Hui-Peng1 (AUTHOR), Zeng, Feng1 (AUTHOR), Bai, Wei-Dong1 (AUTHOR), Liu, Bin1 (AUTHOR) liubin618@hotmail.com, Ni, Li1 (AUTHOR), Rao, Ping-Fan1 (AUTHOR), Lv, Xu-Cong1 (AUTHOR) xucong1154@163.com
Source: Food Research International. Jul2019, Vol. 121, p593-603. 11p.
Subjects: False discovery rate, Rice wines, Microbial communities, Lactobacillus fermentum, Lactococcus lactis, Bacillus amyloliquefaciens, Lactobacillus brevis
Abstract: Hong Qu glutinous rice wine (HQGRW), as one of the most typical representatives of Chinese rice wine, is generally brewed from glutinous rice by adding two traditional wine fermentation starters—Hong Qu (HQ) and Bai Qu (BQ). The objective of this study was to determine the microbial communities and volatile metabolites of different traditional fermentation starters for HQGRW, and elucidate the potential correlation between microbiota and volatile metabolites. Both heatmap and principal component analysis (PCA) revealed the significant variances in volatile profiles among different wine starters. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that both of bacterial and fungal communities varied significantly in different starters. HQ was dominated mainly by bacteria of Bacillus ginsengihumi (20.17%), Pantoea sp. (10.39%), Elizabethkingia sp. (5.52%), Streptococcus sp. (5.03%) Brevundimonas sp. (3.03%), Rickettsia prowazekii (2.94%), Thermus thermophilus (2.54%), Bacillus amyloliquefaciens (1.48%), Bacillus aryabhattai (1.42%); fungi of Monascus purpureus (39.7%), Aspergillus niger (27.35%), Xeromyces bisporus (8.39%), Aspergillus penicillioides (6.89%), Aspergillus flavus (2.33%) and Pichia farinose (0.79%). By contrast, BQ contained much higher proportions of bacteria of Lactococcus lactis (10.45%), Lactobacillus brevis (9.99%), Pediococcus pentosaceus (8.29%), Weissella paramesenteroides (6.69%), Lactobacillus fermentum (4.83%), Gluconobacter thailandicus (3.93%), Lactobacillus alimentarius (3.59%), fungi of Rhizopus arrhizus (31.47%), Saccharomycopsis fibuligera (27.86%), Aspergillus niger (20.81%), Issatchenkia orientalis (3.79%), Saccharomycopsis malanga (3.15%), Clavispora lusitaniae (2.29%), Candida tropicalis (1.47%), Saccharomyces cerevisiae (1.11%) and Rhizopus microsporus (0.57%). Furthermore, core functional microbiota that might contribute to volatile flavour development was explored through Spearman's correlation-based network analysis. Lactobacillus brevis , Lactobacillus alimentarius , Lactobacillus plantarum and Aspergillus niger were found to be strongly associated with acid compounds (FDR adjusted P < 0.01), while Pichia sp., Candida sp., Monascus purpureus , Lactobacillus brevis and Lactobacillus alimentarius were positively correlated with concentrations of aromatic esters associated with fruity and floral notes (FDR adjusted P < 0.01), implying that these microorganisms might make significant contributions to the flavour of rice wine. These findings demonstrated that the aromatic quality of HQGRW may be critically influenced by the microbiota in traditional fermentation starters. To conclude, this study would contribute to the development of novel defined starter cultures for improving the aromatic quality of HQGRW. Unlabelled Image • HQGRW is brewed with two traditional fermentation starters—Hong Qu (HQ) and Bai Qu (BQ). • BQ was mainly dominated by L. lactis , L. brevis , R. arrhizus , and S. fibuligera. • HQ was mainly dominated by B. ginsengihumi , Pantoea sp., M. purpureus , and A. niger. • Microbial communities varied significantly in different traditional fermentation starters. • L. brevis , L. alimentarius , R. microspores , and M. purpureus were related to volatile alcohols and esters. [ABSTRACT FROM AUTHOR]
Copyright of Food Research International is the property of Elsevier B.V. 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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  Data: Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Huang%2C+Zi-Rui%22&quot;&gt;Huang, Zi-Rui&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Guo%2C+Wei-Ling%22&quot;&gt;Guo, Wei-Ling&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Zhou%2C+Wen-Bin%22&quot;&gt;Zhou, Wen-Bin&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Li%2C+Lu%22&quot;&gt;Li, Lu&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Xu%2C+Jia-Xin%22&quot;&gt;Xu, Jia-Xin&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Hong%2C+Jia-Li%22&quot;&gt;Hong, Jia-Li&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Liu%2C+Hui-Peng%22&quot;&gt;Liu, Hui-Peng&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Zeng%2C+Feng%22&quot;&gt;Zeng, Feng&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Bai%2C+Wei-Dong%22&quot;&gt;Bai, Wei-Dong&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Liu%2C+Bin%22&quot;&gt;Liu, Bin&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; liubin618@hotmail.com&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Ni%2C+Li%22&quot;&gt;Ni, Li&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Rao%2C+Ping-Fan%22&quot;&gt;Rao, Ping-Fan&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Lv%2C+Xu-Cong%22&quot;&gt;Lv, Xu-Cong&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; xucong1154@163.com&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Research+International%22&quot;&gt;Food Research International&lt;/searchLink&gt;. Jul2019, Vol. 121, p593-603. 11p.
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– Name: Abstract
  Label: Abstract
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  Data: Hong Qu glutinous rice wine (HQGRW), as one of the most typical representatives of Chinese rice wine, is generally brewed from glutinous rice by adding two traditional wine fermentation starters—Hong Qu (HQ) and Bai Qu (BQ). The objective of this study was to determine the microbial communities and volatile metabolites of different traditional fermentation starters for HQGRW, and elucidate the potential correlation between microbiota and volatile metabolites. Both heatmap and principal component analysis (PCA) revealed the significant variances in volatile profiles among different wine starters. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that both of bacterial and fungal communities varied significantly in different starters. HQ was dominated mainly by bacteria of Bacillus ginsengihumi (20.17%), Pantoea sp. (10.39%), Elizabethkingia sp. (5.52%), Streptococcus sp. (5.03%) Brevundimonas sp. (3.03%), Rickettsia prowazekii (2.94%), Thermus thermophilus (2.54%), Bacillus amyloliquefaciens (1.48%), Bacillus aryabhattai (1.42%); fungi of Monascus purpureus (39.7%), Aspergillus niger (27.35%), Xeromyces bisporus (8.39%), Aspergillus penicillioides (6.89%), Aspergillus flavus (2.33%) and Pichia farinose (0.79%). By contrast, BQ contained much higher proportions of bacteria of Lactococcus lactis (10.45%), Lactobacillus brevis (9.99%), Pediococcus pentosaceus (8.29%), Weissella paramesenteroides (6.69%), Lactobacillus fermentum (4.83%), Gluconobacter thailandicus (3.93%), Lactobacillus alimentarius (3.59%), fungi of Rhizopus arrhizus (31.47%), Saccharomycopsis fibuligera (27.86%), Aspergillus niger (20.81%), Issatchenkia orientalis (3.79%), Saccharomycopsis malanga (3.15%), Clavispora lusitaniae (2.29%), Candida tropicalis (1.47%), Saccharomyces cerevisiae (1.11%) and Rhizopus microsporus (0.57%). Furthermore, core functional microbiota that might contribute to volatile flavour development was explored through Spearman&#39;s correlation-based network analysis. Lactobacillus brevis , Lactobacillus alimentarius , Lactobacillus plantarum and Aspergillus niger were found to be strongly associated with acid compounds (FDR adjusted P &lt; 0.01), while Pichia sp., Candida sp., Monascus purpureus , Lactobacillus brevis and Lactobacillus alimentarius were positively correlated with concentrations of aromatic esters associated with fruity and floral notes (FDR adjusted P &lt; 0.01), implying that these microorganisms might make significant contributions to the flavour of rice wine. These findings demonstrated that the aromatic quality of HQGRW may be critically influenced by the microbiota in traditional fermentation starters. To conclude, this study would contribute to the development of novel defined starter cultures for improving the aromatic quality of HQGRW. Unlabelled Image • HQGRW is brewed with two traditional fermentation starters—Hong Qu (HQ) and Bai Qu (BQ). • BQ was mainly dominated by L. lactis , L. brevis , R. arrhizus , and S. fibuligera. • HQ was mainly dominated by B. ginsengihumi , Pantoea sp., M. purpureus , and A. niger. • Microbial communities varied significantly in different traditional fermentation starters. • L. brevis , L. alimentarius , R. microspores , and M. purpureus were related to volatile alcohols and esters. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;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.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodres.2018.12.024
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        Type: general
      – SubjectFull: Rice wines
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      – SubjectFull: Microbial communities
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              Text: Jul2019
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