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Yuan H, Sun Q, Wang L, Fu Z, Zhou T, Ma J, Liu X, Fan G, Teng C. Optimization of High-Density Fermentation Conditions for Saccharomycopsis fibuligera Y1402 through Response Surface Analysis. Foods 2024; 13:1546. [PMID: 38790845 PMCID: PMC11121647 DOI: 10.3390/foods13101546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 05/09/2024] [Accepted: 05/11/2024] [Indexed: 05/26/2024] Open
Abstract
Saccharomycopsis fibuligera, which produces enzymes like amylase and protease as well as flavor substances like β-phenyl ethanol and phenyl acetate, plays a crucial role in traditional fermented foods. However, this strain still lacks a high-density fermentation culture, which has had an impact on the strain's industrial application process. Therefore, this study investigated the optimization of medium ingredients and fermentation conditions for high-density fermentation of S. fibuligera Y1402 through single-factor design, Plackett-Burman design, steepest ascent test, and response surface analysis. The study found that glucose at 360.61 g/L, peptone at 50 g/L, yeast extract at 14.65 g/L, KH2PO4 at 5.49 g/L, MgSO4 at 0.40 g/L, and CuSO4 at 0.01 g/L were the best medium ingredients for S. fibuligera Y1402. Under these conditions, after three days of fermentation, the total colony count reached 1.79 × 108 CFU/mL. The optimal fermentation conditions were determined to be an initial pH of 6.0, an inoculum size of 1.10%, a liquid volume of 12.5 mL/250 mL, a rotation speed of 120 r/min, a fermentation temperature of 21 °C and a fermentation time of 53.50 h. When fermentation was conducted using the optimized medium and conditions, the total colony count achieved a remarkable value of 5.50 × 109 CFU/mL, exhibiting a substantial increase of nearly 31 times the original value in the optimal culture medium. This significant advancement offers valuable insights and a reference for the industrial-scale production of S. fibuligera.
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Affiliation(s)
- Hongyang Yuan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
| | - Qi Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
| | - Lanshuang Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
| | - Zhilei Fu
- School of Biology and Food Science, Hebei Normal University for Nationalities, Chengde 067000, China;
| | - Tianze Zhou
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
| | - Jinghao Ma
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
| | - Xiaoyan Liu
- China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Guangsen Fan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
- Sweet Code Nutrition & Health Institute, Zibo 256306, China
| | - Chao Teng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; (H.Y.); (Q.S.); (L.W.); (T.Z.); (J.M.); (C.T.)
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2
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Wong B, Owens A, Phillips M, Kam R. Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis. J Food Sci 2023; 88:4247-4261. [PMID: 37680120 DOI: 10.1111/1750-3841.16762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 09/09/2023]
Abstract
Makgeolli is a traditional alcoholic beverage in Korea; however, research on makgeolli is limited in foreign markets such as New Zealand. This study seeks to identify sensory descriptors that best describe makgeolli among New Zealand consumers. Four methods of making makgeolli have been identified based on different processing times and the number of fermentation stages. Chemical analysis and sensory evaluation were carried out to establish the different sensory and flavor properties of the four different makgeolli samples. Chemical analysis using SPME-GC-MS was employed to understand the volatile compounds present in the four makgeolli samples, while two sensory tests were carried out simultaneously using Check-All-That-Apply (CATA) and Just-About-Right (JAR). A total of 45 volatile compounds were identified using SPME-GC-MS, and examples of major volatiles include 2-methyl-1-propanol (alcoholic flavor), limonene (citrus-like flavor), and hexanal (green/grass-like flavor). One hundred and twenty-nine subjects (n = 68 females) completed the sensory evaluation and were analyzed for this study. Female subjects tend to rate overall acceptance of makgeolli higher than male subjects; both subjects preferred 1SF-YN with the highest mean hedonic score, and the least preferred makgeolli was 1SF-N. From CATA, attributes such as apple, apricot, peach, sweet taste, and bubbly texture were statistically significant when describing makgeolli. For JAR, a high proportion of subjects indicated that sourness was too much in three of the four makgeolli samples. PRACTICAL APPLICATION: Research on rice wine in Western markets such as New Zealand is limited, and this study gives insight into how New Zealand consumers perceive Korean rice wine (makgeolli). Sensory participants in this study indicated that makgeolli is too sour and lacks sufficient sweetness in the majority of the samples examined. When launching makgeolli to the New Zealand market, practitioners need to optimize sweetness and reduce sourness to increase overall liking. Sensory terms used by subjects describing makgeolli include cider, apple, and sour.
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Affiliation(s)
- Barry Wong
- Department of Food Science and Microbiology, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Adrian Owens
- Department of Food Science and Microbiology, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Megan Phillips
- Department of Marketing, School of Business, Auckland University of Technology, Auckland, New Zealand
| | - Rothman Kam
- Department of Food Science and Microbiology, School of Science, Auckland University of Technology, Auckland, New Zealand
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Cha J, Park SE, Kim EJ, Seo SH, Cho KM, Kwon SJ, Lee MH, Son HS. Effects of saccharification agents on the microbial and metabolic profiles of Korean rice wine (makgeolli). Food Res Int 2023; 172:113367. [PMID: 37689850 DOI: 10.1016/j.foodres.2023.113367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 08/10/2023] [Indexed: 09/11/2023]
Abstract
To brew rice wine, a saccharification agent is critical to provide sugars necessary for yeast to ferment alcohol. Nuruk, a traditional Korean saccharification agent, contains saccharification enzymes and various microorganisms, including fungi and lactic acid bacteria (LAB). To investigate the effect of saccharification agents on Korean rice wine (makgeolli), we analyzed makgeolli brewed with different saccharification agents, such as koji and nuruk. In contrast to koji makgeolli, nuruk makgeolli had a distinct microbial profile with higher proportion of LAB. Comparing the microbial profiles of the saccharification agents and makgeolli revealed that the dominant microorganisms in the makgeolli were possibly derived from the saccharification agents. Several metabolites also exhibited distinct profiles depending on the saccharification agent generating the total metabolic profile difference of makgeolli samples. Collectively, the saccharification agent could provide dominant microorganisms in the makgeolli microbiota, leading to a distinct microbial and metabolic profile of makgeolli depending on its type.
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Affiliation(s)
- Jeongmin Cha
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Seong-Eun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Eun-Ju Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | | | | | | | - Mee-Hyun Lee
- College of Korean Medicine, Dongshin University, Naju 58245, Republic of Korea
| | - Hong-Seok Son
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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4
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Fan J, Xiao Z, Qiu W, Zhao C, Yi C, Lin D, Lin Z. Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS. Foods 2023; 12:foods12112254. [PMID: 37297498 DOI: 10.3390/foods12112254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 05/22/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023] Open
Abstract
JUNCAO wine fermentation metabolites are closely related to the final quality of the product. Currently, there are no studies of dynamic metabolite changes during fermentation of JUNCAO wine. Here, we used gas chromatography quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 189 metabolites were annotated throughout the fermentation process. The principal component analysis (PCA) revealed a clear separation between the samples in the early and late stages of fermentation. A total of 60 metabolites were annotated as differential during the fermentation (variable importance in the projection, VIP > 1, and p < 0.05), including 21 organic acids, 10 amino acids, 15 sugars and sugar alcohols, and 14 other metabolites. Pathway analysis showed that the most commonly influenced pathways (impact value > 0.1 and p < 0.05) were tricarboxylic acid cycle, alanine, aspartic acid and glutamic acid metabolism, pyrimidine metabolism, and other 10 metabolic pathways. Moreover, integrated metabolic pathways are generated to understand the conversion and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during fermentation of JUNCAO wine.
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Affiliation(s)
- Jinlin Fan
- National Engineering Research Center of Juncao, Fuzhou 350002, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zheng Xiao
- Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China
| | - Wanwei Qiu
- School of Life and Health Science, Anhui Science and Technology University, Chuzhou 233100, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Yi
- National Engineering Research Center of Juncao, Fuzhou 350002, China
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Dongmei Lin
- National Engineering Research Center of Juncao, Fuzhou 350002, China
| | - Zhanxi Lin
- National Engineering Research Center of Juncao, Fuzhou 350002, China
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Xia D, Tan X, Wang L, Li Z, Hou A, Zhu Y, Lai L, Wang Y. GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation. Foods 2023; 12:foods12101992. [PMID: 37238809 DOI: 10.3390/foods12101992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile chemicals in the fermentation process of yellow wine were annotated by GC-MS and then an OPLS-DA model was built to screen out 13 distinctive substances (VIP > 1, p < 0.01). The relative odor activity value (ROAV) was calculated using the threshold values of these chemicals and 10 substances, including alcohols, esters, and aldehydes, were found as key contributors to the overall flavor of yellow wine. Following that, consumers quantified the sensory descriptors of yellow wine using rate-all-that-apply (RATA), and correspondence analysis revealed three groups of characteristic flavors and odors. Alcohols and esters were found to be key producers of flowery and fruity scents in yellow wine, according to correlation analysis. We discovered two alcohols that are rarely found in yellow wine: [R,R]-2,3-butanediol and 1-phenylethanol. The former was found to be favorably connected with wine scent and pungent odor, and its specific effect on flavor should be researched further.
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Affiliation(s)
- Di Xia
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Xu Tan
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Li Wang
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
| | - Yan Zhu
- Tianjin of Industrial Biotechnology, Chinese Academy of Sciences, 32 Xiqi Road, Tianjin 300308, China
| | - Ling Lai
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, 1 Nongda Road, Changsha 410128, China
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6
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Zhou C, Zhou Y, Liu T, Li B, Hu Y, Zhai X, Zuo M, Liu S, Yang Z. Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine). Foods 2023; 12:foods12071458. [PMID: 37048279 PMCID: PMC10093938 DOI: 10.3390/foods12071458] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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7
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Zeng X, Mo Z, Zheng J, Wei C, Dai Y, Yan Y, Qiu S. Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu. Int J Food Microbiol 2023; 394:110166. [PMID: 36921483 DOI: 10.1016/j.ijfoodmicro.2023.110166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 01/30/2023] [Accepted: 03/01/2023] [Indexed: 03/11/2023]
Abstract
Biofilm plays an important role in resisting the adverse environment, improving the taste and texture, and promoting the synthesis of flavor substances. However, to date, the findings on the effect of biofilm and dominating bacteria Bacillus on the ester synthesis in the Baijiu field have been largely lacked. Therefore, the objectives of the present study were to primarily isolate biofilm-producing microbes in the fermented grains, evaluate the stress tolerance capacity, and unveil the effect of biofilm and co-culture with Bacillus on the ester synthesis in the strong flavor Baijiu. Results indicated that after isolation and evaluation of stress-tolerance capacity, bacterial strain BG-5 and yeast strains YM-21 and YL-10 were demonstrated as mediate or strong biofilm-producing microbes and were identified as Bacillus velezensis, Saccharomycopsis fibuligera, and Zygosaccharomyces bailii, respectively. Solid phase microextraction/gas chromatography-mass spectrometer indicated that biofilm could enhance the diversity of esters while reduce the contents of ester. The scanning electron microscopy showed an inhibitory effect of B. velezensis on the growth of S. fibuligera, further restraining the production of esters. Taken together, both biofilm and B. velezensis influence the ester synthesis process. The present study is the first to reveal the biofilm-producing microorganisms in fermented grains and to preliminarily investigate the effect of biofilm on the ester synthesis in the Baijiu field.
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Affiliation(s)
- Xiangyong Zeng
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang City 550025, China.
| | - Zhenni Mo
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Department of Light Industry and Chemical Engineering, Guizhou Light Industry Technical College, Guiyang City 550025, China
| | - Jia Zheng
- Wuliangye Yibin Co Ltd, No.150 Minjiang West Road, Yibin City 644007, China
| | - Chaoyang Wei
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang City 550025, China
| | - Yifeng Dai
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang City 550025, China
| | - Yan Yan
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang City 550025, China
| | - Shuyi Qiu
- College of Liquor and Food Engineering, Guizhou University, Guiyang City 550025, China; Guizhou Provincial Key Laboratory of Fermentation and Biopharmacy, Guizhou University, Guiyang City 550025, China
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Tian S, Li Y, Li Y, Du G. Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shufang Tian
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yanbin Li
- College of Biological and Food Engineering Anhui Polytechnic University Wuhu 241000 China
- Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding Anhui Polytechnic University Wuhu Anhui 241000 China
| | - Yudong Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Guocheng Du
- Science Center for Future Foods Jiangnan University Wuxi 214122 China
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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Chen T, Wang H, Su W, Mu Y, Tian Y. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics. Food Res Int 2023; 165:112350. [PMID: 36869445 DOI: 10.1016/j.foodres.2022.112350] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
The purpose of this study was to reveal the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. Microbial diversity, volatile and non-volatile flavor substances were detected by high-throughput sequencing (HTS), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME/GC-MS) and gas chromatography time of flight mass spectrometry (GC-TOF-MS). High performance liquid chromatography (HPLC) was used to detect organic acids in corn wine fermentation, and its physiochemical properties were tracked. The results showed that physiochemical factors changed obviously with fermentation time. Bacillus, Prevotella_9, Acinetobacter and Gluconobacter were the predominant bacterial. Rhizopus and Saccharomyces were the dominant fungi. Acetic acid and succinic acid were important organic acids in corn wine. According to variable importance of projection (VIP) > 1 and P < 0.05, 24 volatile flavor substances with significant difference were screened out from 52 volatile flavor substances. Similarly, 25 non-volatile flavor substances with significant differences were screened out from the 97 reliable metabolites identified by 223 chromatographic peaks. Eight key metabolic pathways were enriched from 25 non-volatile flavor substances according to path influence values > 0.1 and P < 0.05. Based on Two-way Orthogonal Partial Least Squares (O2PLS) model and Pearson correlation coefficient, Saccharomyces, Rhizopus, uncultured_bacterium, Aneurinibacillus, Wickerhamomyces and Gluconobacter may be the potential volatile flavor-contributing microorganism genus in corn wine. The Pearson correlation coefficient showed that Saccharomyces was significantly positively correlated with malic acid, oxalic acid, valine and isoleucine, and Rhizopus was positively correlated with glucose-1-phosphate and alanine. These findings enhanced our understanding of the formation mechanism of flavor substances in corn wine and provided the theoretical basis for stabilizing flavor quality of corn wine.
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Affiliation(s)
- Tianyan Chen
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Hanyu Wang
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.
| | - Yingchun Mu
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yexin Tian
- College of Liquor and Food Engineering, Guizhou University, Guiyang, China
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10
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Zhu Y, Liu S, Ma D, Xu Y, Yang C, Mao J. Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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11
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Characterisation of Korean rice wine ( makgeolli) prepared by different processing methods. Curr Res Food Sci 2022; 6:100420. [PMID: 36618098 PMCID: PMC9816670 DOI: 10.1016/j.crfs.2022.100420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/25/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022] Open
Abstract
Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk - a Korean starter culture (1SF-N), single-stage fermentation with nuruk and yeast (1SF-YN), two-stage fermentation (2SF) and three-stage fermentation (3SF). Chemical analysis was used to determine how the different processing routes could affect the rice wine's properties in terms of alcohol content, pH, colour, mineral content, proximate composition, antioxidant activity, total phenolic content, sugar, free amino acid, and organic acid profile. Sensory analysis using polarised projective mapping (PPM) and 62 participants found that sweetness is the most desirable attribute for makgeolli among New Zealand consumers with sourness and bitterness as less desirable. The 2SF makgeolli sample had the highest concentration of glucose (8.2 mg/mL) and maltose (107 mg/mL) and in the PPM experiment was the most preferred out of the four processing methods. The 1SF-N makgeolli sample had the highest alcohol (13% ABV), crude protein (4.9%), antioxidant activity, total phenolic (621 mg GAE/L) and free amino acids content, however, it was the least overall liked makgeolli sample. Overall, the novelty of this research includes formulating a traditional Korean turbid rice wine in a Western country environment and evaluating consumer perception of makgeolli beyond the normal clientele in South Korea. From these results it is suggested that the properties of makgeolli can be manipulated via processing to suit the brewer's sensory needs that best fits the consumer market.
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12
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Yao L, Huang C, Ding J, Zhang T, Yu J, Yang C, Chen X. Application of yeast in plant-derived aroma formation from cigar filler leaves. Front Bioeng Biotechnol 2022; 10:1093755. [PMID: 36619396 PMCID: PMC9815610 DOI: 10.3389/fbioe.2022.1093755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Introduction: There are various degrees of defects of cigar filler leaves after air drying. Methods: In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis. Results and discussion: The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with Clavispora lusitaniae, Cyberlindera fabianii, Saccharomycosis fibuligera and Zygosaccharomyces bailii R6. After being inoculated with Hanseniaspora uvarum J1, Hanseniaspora uvarum J4 and Pichia pastoris P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.
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Affiliation(s)
- Lan Yao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Chenyi Huang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Jingyi Ding
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Tongtong Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Jun Yu
- Hubei Institute of Tobacco Science, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
| | - Chunlei Yang
- Hubei Institute of Tobacco Science, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
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13
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Analysis of the Microbial Community Structure and Volatile Metabolites of JIUYAO in Fangxian, China. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
JIUYAO is an important saccharification starter in the production of huangjiu and is also an important source of flavor. In this study, the microbial community structure of JIUYAO from Fangxian was studied by high-throughput sequencing (HTS) technology for the first time. The volatile flavor compounds of the JIUYAO metabolites were also analyzed by headspace solid-phase microextraction combined with full two-dimensional gas chromatography-mass spectrometry (HS-SPME-GC×GC/MS) for the first time. The results showed that there were 15 dominant bacterial genera, including Weissella, Pediococcus, unclasssified_k_norank_d_Bacteria, Lactobacillus, Leuconostoc, etc. Thirteen species of dominant fungi included Wickerhamomyces, Saccharomycopsis, Rhizopus, etc. The different samples of JIUYAO were similar in their microbial species, but the number of species was significantly different. A total of 191 volatile flavor compounds (VFCs) were detected, among which esters, alcohols, acids, and alkenes were the main flavor compounds, and 21 terpenoids were also detected. In addition, the functional prediction of micro-organisms in JIUYAO revealed that global and overview maps, amino acid metabolism, and carbohydrate metabolism were the dominant categories. Through correlation analysis, 538 potential correlations between the dominant micro-organisms and the different flavor compounds were obtained. This study revealed the interactions between the micro-organisms and the volatile metabolites in JIUYAO, which provided reliable data for the analysis of the microbial community structure of Fangxian JIUYAO and provided theoretical support for the quality evaluation of JIUYAO.
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14
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Gao S, Shan L, Shi Y, Zhao Y, Mu Q, Cui Y, Chai X, Wang Y. Exploration of the variations of amino acids in Massa Medicata Fermentata and their effects on gastrointestinal diseases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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16
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Christensen LF, García-Béjar B, Bang-Berthelsen CH, Hansen EB. Extracellular microbial proteases with specificity for plant proteins in food fermentation. Int J Food Microbiol 2022; 381:109889. [DOI: 10.1016/j.ijfoodmicro.2022.109889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 07/06/2022] [Accepted: 08/24/2022] [Indexed: 11/17/2022]
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17
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Xie X, Lu X, Zhang X, Zheng F, Yu D, Li C, Zheng S, Chen B, Liu X, Ma M, Xu G. In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry. Food Chem X 2022; 15:100440. [PMID: 36211780 PMCID: PMC9532792 DOI: 10.1016/j.fochx.2022.100440] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/29/2022] [Accepted: 09/02/2022] [Indexed: 11/17/2022] Open
Abstract
A systematic strategy for detection and annotation of carboxyl compound was developed. 197 carboxyl compounds were detected in Chinese Baijiu for the first time. Annotation was based on MS1, tR, in-silico MS/MS, and characteristic fragments. Three of carboxyl compounds were newly identified in Chinese Baijiu. Distribution of carboxyl compounds in Baijiu with different flavors was revealed.
Carboxyl compounds have a significant influence on the flavor of Chinese Baijiu. However, because of the structural diversity and low concentration, the deep profiling of carboxyl compounds in Chinese Baijiu is still challenging. In this work, a systematic method for comprehensive analysis of carboxyl compounds in Chinese Baijiu was established. After derivatized under optimized conditions, 197 p-dimethylaminophenacyl bromide-derived carboxylic compounds were annotated by multidimensional information including accurate mass, predicted tR, in-silico MS/MS, and diagnostic ions for the first time. In addition, 48 of the 197 carboxyl compounds were positively identified, and three of them were newly identified in Chinese Baijiu. Moreover, we found the number and the concentration of carboxyl compounds in sauce-flavor Baijiu were more abundant than in strong-flavor Baijiu. This work provides a novel method for the analysis of carboxyl compounds in Baijiu and other complex samples.
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Affiliation(s)
- Xiaoyu Xie
- Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, China
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Xin Lu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Xiuqiong Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Fujian Zheng
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Di Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Chao Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- School of Computer Science & Technology, Dalian University of Technology, Dalian 116024, China
| | - Sijia Zheng
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Bo Chen
- Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, China
| | - Xinyu Liu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
| | - Ming Ma
- Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Key Laboratory of Phytochemical R&D of Hunan Province, Hunan Normal University, Changsha 410081, China
- Corresponding authors at: CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Guowang Xu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Liaoning Province Key Laboratory of Metabolomics, Dalian 116023, China
- Corresponding authors at: CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
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Liu Z, Fu B, Duan X, Lv W, Kang S, Zhou M, Wang C, Li D, Xu N. Effects of cell-cell interactions between A. oryzae and Z. rouxii on morphology and secondary metabolites. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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19
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Chen L, Chen W, Zheng B, Yu W, Zheng L, Qu Z, Yan X, Wei B, Zhao Z. Fermentation of NaHCO 3-treated corn germ meal by Bacillus velezensis CL-4 promotes lignocellulose degradation and nutrient utilization. Appl Microbiol Biotechnol 2022; 106:6077-6094. [PMID: 35976426 DOI: 10.1007/s00253-022-12130-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/30/2022] [Accepted: 08/02/2022] [Indexed: 11/25/2022]
Abstract
Sodium bicarbonate pretreatment and solid-state fermentation (SSF) were used to maximize the nutritional value of corn germ meal (CGM) by inoculating it with Bacillus velezensis CL-4 (isolated from chicken cecal contents and capable of degrading lignocellulose). Based on genome sequencing, B. velezensis CL-4 has a 4,063,558 bp ring chromosome and 46.27% GC content. Furthermore, genes associated with degradation of lignocellulose degradation were detected. Pretreatment of CGM (PCGM) with sodium bicarbonate (optimized to 0.06 g/mL) neutralized low pH. Fermented and pretreated CGM (FPCGM) contained more crude protein (CP), soluble protein of trichloroacetic acid (TCA-SP), and total amino acids (aa) than CGM and PCGM. Degradation rates of cellulose and hemicellulose were reduced by 21.33 and 71.35%, respectively, after 48 h fermentation. Based on electron microscopy, FPCGM destroys the surface structure and adds small debris of the CGM substrate, due to lignocellulose breakdown. Furthermore, 2-oxoadipic acid and dimethyl sulfone were the most important metabolites during pretreatment. Concentrations of adenosine, cytidine, guanosine, S-methyl-5'-thioadenosine, and adenine decreased significantly after 48 h fermentation, whereas concentrations of probiotics, enzymes, and fatty acids (including palmitic, 16-hydroxypalmitic, and linoleic acids) were significantly improved after fermentation. In conclusion, the novel pretreatment of CGM provided a proof of concept for using B. velezensis CL-4 to degrade lignocellulose components, improve nutritional characteristics of CGM, and expand CGM lignocellulosic biological feed production. KEY POINTS: • Sodium bicarbonate (baking soda) can be used as an economical and green additive to pretreat corn germ meal; • Fermentation with B. velezensis degrades the cellulose and hemicellulose component of corn germ meal and improves its feed quality; • As a novel qualified presumption of safety (QPS) strain, B. velezensis should have broad potential applications in food and feed industries.
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Affiliation(s)
- Long Chen
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Wanying Chen
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Boyu Zheng
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Wei Yu
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Lin Zheng
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Zihui Qu
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Xiaogang Yan
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China
| | - Bingdong Wei
- Institute of Animal Nutrition and Feed, Jilin Academy of Agricultural Sciences, No. 186 Dong Xinghua Street, Gongzhuling, Jilin Province, 136100, People's Republic of China.
| | - Zijian Zhao
- Institute of Agro-Food Technology, Jilin Academy of Agricultural Sciences, No. 1366 Cai Yu Street, Changchun, Jilin Province, 130033, People's Republic of China.
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20
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Understanding of microbial diversity in three representative Qu in China and characterization of the volatile compounds in the corresponding Chinese rice wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Qin F, Wu Z, Zhang W. Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Fengyang Qin
- Department of Food Engineering, College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
| | - Zhengyun Wu
- Department of Food Engineering, College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
| | - Wenxue Zhang
- Department of Food Engineering, College of Biomass Science and Engineering Sichuan University Chengdu 610065 China
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22
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Wang Y, Lin L, Li L, Li Q, Gao M, Yang X, Yang J, Xie C. Dynamic changes of differential metabolites and key metabolic pathways of Gastrodia elata Blume during fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2088788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yu Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Ling Lin
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Lilang Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Qiji Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Ming Gao
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Xiaosheng Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Juan Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Chunzhi Xie
- College of Food and Biotechnology Engineering, Xuzhou University of Technology, Xuzhou, China
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23
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Yue Q, Wang Z, Yu F, Tang X, Su L, Zhang S, Sun X, Li K, Zhao C, Zhao L. Changes in metabolite profiles and antioxidant and hypoglycemic activities of Laminaria japonica after fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Putri SP, Ikram MMM, Sato A, Dahlan HA, Rahmawati D, Ohto Y, Fukusaki E. Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology. J Biosci Bioeng 2022; 133:425-435. [DOI: 10.1016/j.jbiosc.2022.01.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 01/21/2022] [Accepted: 01/21/2022] [Indexed: 12/23/2022]
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25
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Tian S, Zeng W, Fang F, Zhou J, Du G. The microbiome of Chinese rice wine (Huangjiu). Curr Res Food Sci 2022; 5:325-335. [PMID: 35198991 PMCID: PMC8844729 DOI: 10.1016/j.crfs.2022.01.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/30/2021] [Accepted: 01/09/2022] [Indexed: 12/30/2022] Open
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Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System. Microbiol Spectr 2021; 9:e0071821. [PMID: 34549993 PMCID: PMC8557893 DOI: 10.1128/spectrum.00718-21] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Although the importance of microbiota in the natural environment and in industrial production has been widely recognized, little is known about the formation and succession patterns of the microbial community, particularly secondary succession after disturbance. Here, we choose the Xiaoqu liquor brewing process as an experimental model in which sorghum grains were first aerobically saccharified and then anaerobically fermented after being stirred and acidified to explore multistage community succession patterns. We analyzed microbial composition, physicochemical factors, and metabolites of brewing grains inoculated with two different starters, pure starter and traditional starter, respectively. Two groups showed similar succession patterns where the saccharification microbiota was mainly derived from starters, while environmental microorganisms, mainly Lactobacillaceae and Saccharomyces, dominated the fermentation microbiota regardless of the original saccharification community composition. Species replacement shaped the bacterial community, while species replacement and loss both contributed to fungal community succession in both groups. Grain acidification and hypoxia led to the succession of bacterial and fungal communities during fermentation, respectively. Despite inoculation with starters containing different microorganisms, similar microbial communities during the fermentation stage of the two groups exhibited similar metabolite composition. However, higher abundance of Rhizopus in the saccharification of the pure starter group led to more alcohols, while higher abundance of Monascus and Saccharomycopsis in the traditional starter group promoted acid and ester metabolism. These results revealed the microbial succession patterns of two-stage liquor brewing and its influence on flavor metabolism, which could be used to regulate the microbial community in food fermentation to further promote the modernization of the fermented food industry. IMPORTANCE Revealing formation and assembly mechanisms of microbiota can help us to understand and further regulate its roles in the ecosystems. The Xiaoqu liquor brewing system is a tractable microbial ecosystem with low complexity. This two-stage microbial ecosystem can be used as an experimental model to analyze the multistage temporal succession pattern of microbial communities. Our results demonstrated the dynamic composition and succession pattern of a microbial community in the two-stage liquor brewing system. The results also revealed the microbial origins determining community composition, the ecological processes dominating microbial community succession patterns, the determinants affecting microbial community successions, and the effect of microbial community changes on metabolite synthesis. Overall, our study not only provides an insight into multistage succession patterns of microbial communities in liquor brewing systems but also provides reference for optimizing the quality of fermented products, which will be helpful to understand the succession patterns of microbial communities in other natural ecosystems.
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Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera. Journal of Food Science and Technology 2021; 58:3752-3764. [PMID: 34471299 DOI: 10.1007/s13197-020-04833-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/28/2020] [Accepted: 10/01/2020] [Indexed: 10/23/2022]
Abstract
This study aims to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, β-phenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually.
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28
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Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review. Food Sci Biotechnol 2021; 30:881-890. [PMID: 34395019 PMCID: PMC8302692 DOI: 10.1007/s10068-021-00917-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 12/19/2022] Open
Abstract
Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.
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29
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Xie ZB, Zhang KZ, Kang ZH, Yang JG. Saccharomycopsis fibuligera in liquor production: A review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03743-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Moon HY, Kim HJ, Kim KS, Yoo SJ, Lee DW, Shin HJ, Seo JA, Kang HA. Molecular characterization of the Saccharomycopsis fibuligera ATF genes, encoding alcohol acetyltransferase for volatile acetate ester formation. J Microbiol 2021; 59:598-608. [PMID: 34052992 DOI: 10.1007/s12275-021-1159-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/19/2021] [Accepted: 04/19/2021] [Indexed: 10/21/2022]
Abstract
Aroma ester components produced by fermenting yeast cells via alcohol acetyltransferase (AATase)-catalyzed intracellular reactions are responsible for the fruity character of fermented alcoholic beverages, such as beer and wine. Acetate esters are reportedly produced at relatively high concentrations by non-Saccharomyces species. Here, we identified 12 ATF orthologues (SfATFs) encoding putative AATases, in the diploid genome of Saccharomycopsis fibuligera KJJ81, an isolate from wheat-based Nuruk in Korea. The identified SfATF proteins (SfAtfp) display low sequence identities with S. cerevisiae Atf1p (between 13.3 and 27.0%). All SfAtfp identified, except SfAtf(A)4p and SfAtf(B)4p, contained the activation domain (HXXXD) conserved in other Atf proteins. Culture supernatant analysis using headspace gas chromatography mass spectrometry confirmed that the recombinant S. cerevisiae strains expressing SfAtf(A)2p, SfAtf(B)2p, and SfAtf(B)6p produced high levels of isoamyl and phenethyl acetates. The volatile aroma profiles generated by the SfAtf proteins were distinctive from that of S. cerevisiae Atf1p, implying difference in the substrate preference. Cellular localization analysis using GFP fusion revealed the localization of SfAtf proteins proximal to the lipid particles, consistent with the presence of amphipathic helices at their N- and C-termini. This is the first report that systematically characterizes the S. fibuligera ATF genes encoding functional AATases responsible for acetate ester formation using higher alcohols as substrate, demonstrating their biotechnological potential for volatile ester production.
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Affiliation(s)
- Hye Yun Moon
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Hyeon Jin Kim
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Ki Seung Kim
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Su Jin Yoo
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Dong Wook Lee
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Hee Je Shin
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea
| | - Jeong-Ah Seo
- School of Systems Biomedical Science, Soongsil University, Seoul, 06978, Republic of Korea
| | - Hyun Ah Kang
- Molecular Systems Biology Laboratory of Life Science, Chung-Ang University, Seoul, 06974, Republic of Korea.
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31
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Liu J, Chen J, Li S, Tian W, Wu H, Han B. Comparison of volatile and non-volatile metabolites in sufu produced with bacillus licheniformis by rapid fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1901733] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Jingjing Liu
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - shuangshi Li
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - weina Tian
- Department of Food Technology, School of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Haigang Wu
- School of Life Sciences, Henan University, Henan, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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32
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Zhao C, Su W, Mu Y, Mu Y, Jiang L. Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu. Front Microbiol 2021; 11:617030. [PMID: 33597930 PMCID: PMC7882485 DOI: 10.3389/fmicb.2020.617030] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Accepted: 12/18/2020] [Indexed: 12/20/2022] Open
Abstract
Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.
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Affiliation(s)
- Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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33
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Jia W, Fan Z, Du A, Li Y, Zhang R, Shi Q, Shi L, Chu X. Recent advances in Baijiu analysis by chromatography based technology–A review. Food Chem 2020; 324:126899. [DOI: 10.1016/j.foodchem.2020.126899] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 03/31/2020] [Accepted: 04/22/2020] [Indexed: 01/27/2023]
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34
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Su C, Zhang KZ, Cao XZ, Yang JG. Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor. Food Res Int 2020; 137:109425. [PMID: 33233107 DOI: 10.1016/j.foodres.2020.109425] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 05/23/2020] [Accepted: 06/05/2020] [Indexed: 01/15/2023]
Abstract
Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. Although this liquor is popular in southwestern China, it can have a dull taste, limiting its market. To improve the flavour profile of Xiaoqu liquor, we selected two functional yeast strains (Saccharomycopsis fibuligera and Saccharomyces cerevisiae) from Zaopei (fermented grain) of Baijiu liquor and used them for Xiaoqu liquor fermentation. Compared with traditional Xiaoqu (Starter), bioaugmentation inoculation increased the glucoamylase and acidic protease activities and the ethanol synthesis rate, while decreasing the acidity of the Zaopei (fermented grains) in the early stage of fermentation. By the end of the fermentation process, the alcohol and ester content had also increased by 42.5% and 11.8%, respective, and that of aldehydes and ketones, and heterocyclic compounds decreased by 73.7% and 77.1%, respectively. Traditional isolation and high-throughput sequencing were employed to analyse the microorganisms in the Zaopei. Bioaugmentation inoculation increased the microbial diversity of Xiaoqu liquor during the fermentation process. The dominant fungus during fermentation using the two types of starter cultures was S. cerevisiae, whereas the dominant bacteria was Pseudomonas, followed by Bacillus, Weissella, Lactobacillus, and Bacteroides. Principal component analysis of the bacterial community structure and flavour substances in the Zaopei produced using the two strains revealed that there were few differences between the two liquors and that inoculation with functional yeasts may not change the flavour substances in Xiaoqu liquor. However, correlation analysis showed that Escherichia Shigella, Terrisporobacter, Bacillus, Clostridium, and Prevotellaceae are the main microorganisms in the Xiaoqu liquor fermentation process. These results lay the foundation to improve the quality of Xiaoqu liquor.
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Affiliation(s)
- Chang Su
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China; College of Food Science, Sourthwest University, Chongqing City 400715, China
| | - Kai-Zheng Zhang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Xin-Zhi Cao
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China
| | - Jian-Gang Yang
- College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China.
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35
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Jiang L, Mu Y, Wei S, Mu Y, Zhao C. Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine. Food Sci Nutr 2020; 8:2288-2298. [PMID: 32405386 PMCID: PMC7215209 DOI: 10.1002/fsn3.1507] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 02/07/2020] [Accepted: 02/18/2020] [Indexed: 12/12/2022] Open
Abstract
Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4-24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.
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Affiliation(s)
- Li Jiang
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Yingchun Mu
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Su Wei
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Yu Mu
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
| | - Chi Zhao
- School of Liquor and Food EngineeringGuizhou UniversityGuizhouChina
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36
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Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu. Food Microbiol 2020; 86:103326. [PMID: 31703871 DOI: 10.1016/j.fm.2019.103326] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 07/24/2019] [Accepted: 09/04/2019] [Indexed: 01/23/2023]
Abstract
This study focused on the microbial communities found in JIUYAO, the fermentation starter traditionally used in Shaoxing-jiu, and elucidated their relationship with the fermentation activities and volatile compounds involved in winemaking. The microbial communities found in all JIUYAO samples tested were dominated by Pediococcus and Weissella bacteria and Saccharomycopsis and Rhizopus fungi. Saccharifying power showed significant positive correlations with the presence of Pedioccoccus, Saccharomycopsis, and Rhizopus, whereas acid production capacity was strongly associated with Pedioccoccus, Weissella, and Rhizopus. Alcohol production capacity positively correlated with the presence of Pedioccoccus and Rhizopus. Fifteen important volatile compounds (odor-activity values ≥ 1) including esters, alcohols, acids, and aldehydes were identified in Huangjiu samples fermented with JIUYAO. Positive correlations were found between Saccharomycopsis and phenylethanol/ethyl butyrate, Rhizopus and ethyl propionate/ethyl laurate/ethyl butyrate, Pedioccoccus and ethyl laurate/acetic acid, and Weissella and decanoic acid/isopentanol. These results imply that these microorganisms significantly contribute to the fermentation activities and flavor of Shaoxing-jiu. Finally, the results showed that a combination of five core microbes with Saccharomyces cerevisiae could be used as a starter in winemaking. To conclude, this study provides a comprehensive overview of the core microbes found in JIUYAO and strategies for the selection of beneficial microorganisms to improve the quality and flavor of Shaoxing-jiu.
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37
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Zhao G, Kuang G, Li J, Hadiatullah H, Chen Z, Wang X, Yao Y, Pan ZH, Wang Y. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses. Food Res Int 2020; 129:108879. [DOI: 10.1016/j.foodres.2019.108879] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 11/23/2019] [Accepted: 11/30/2019] [Indexed: 12/22/2022]
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38
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Zhao G, Liu C, Li S, Wang X, Yao Y. Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis. Food Funct 2020; 11:640-648. [PMID: 31895399 DOI: 10.1039/c9fo02314c] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Aspergillus oryzae is a common starter in the soy sauce industry and struggles to grow under complex fermentation conditions. However, little is known about the flavor formation mechanism under osmotic conditions (low-temperature and high-salt) in A. oryzae. This work investigated the flavors and the relative protein expression patterns by gas chromatography-mass spectrometry (GC-MS) and proteomic analysis. Low-temperature and a high-salt content are unfavorable to the secretion of hydrolases and the formation of fragrant aldehydes. The aldehyde contents under osmotic conditions were reduced to 1.4-3.7 times lower than that of the control. Besides, copper amine oxidases which decreased under low-temperature stress and salt stress were shown to be important in catalyzing the oxidative deamination of several amine substrates to fragrant aldehydes. Furthermore, alcohol dehydrogenase and polyketide synthase are beneficial to the formation of alcohols and aromatic flavors under low-temperature stress and salt stress. Particularly, the ethanol content under 16 °C stress was 3.5 times higher than that under 28 °C.
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Affiliation(s)
- Guozhong Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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39
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Mu Y, Su W, Yu XT, Mu YC, Jiang L, Wang HL. Untargeted metabolomics based on GC-TOF-MS reveals the optimal pre-fermentation time for black glutinous rice wine. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1705481] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yu Mu
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Xiao-Ting Yu
- College of Life Sciences, Guizhou University, Guizhou, China
| | - Ying-Chun Mu
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Li Jiang
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
| | - Hong-Lin Wang
- School of Liquor and Food Engineering, Guizhou University, Guizhou, China
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40
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Abstract
Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.
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41
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Park MK, Seo JA, Kim YS. Comparative study on metabolic changes of Aspergillus oryzae isolated from fermented foods according to culture conditions. Int J Food Microbiol 2019; 307:108270. [DOI: 10.1016/j.ijfoodmicro.2019.108270] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 07/13/2019] [Accepted: 07/19/2019] [Indexed: 12/22/2022]
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42
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Lee SM, Kim SB, Kim YS. Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce. J Food Sci 2019; 84:2758-2776. [PMID: 31509249 DOI: 10.1111/1750-3841.14771] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 07/08/2019] [Accepted: 07/25/2019] [Indexed: 11/27/2022]
Abstract
The changes of volatile compounds in soy sauce during long-term fermentation (12 months) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction (SBSE). A total of 144 and 129 compounds were identified in soy sauce with long-term fermentation by SPME and SBSE, respectively. The contents of most compounds, such as acids, aldehydes, benzene and benzene derivatives, esters, lactones, pyrazines, pyrones, and pyrroles, showed a tendency to increase, whereas those of alcohols and ketones decreased according to long-term fermentation. In addition, principal component analysis and partial least squares discriminant analysis were applied to discriminate soy sauce samples according to fermentation periods and determine key volatile compounds related to long-term fermentation. The initial fermentation stages were mainly associated with some alcohols, ketones, and lactones, whereas the later stages were strongly associated with most esters, some phenols, benzene and benzene derivatives, and pyrroles. Moreover, the key volatile compounds associated with long-term fermentation in soy sauce samples were ethyl 3-methylbutanoate (ethyl isovalerate), ethyl pentanoate (ethyl valerate), 1-octen-3-yl acetate, 3-(methylthio)-1-propanol (methionol), ethyl benzoate, ethyl 2-phenylacetate, 1-(1H-pyrrol-2-yl)ethanone (2-acetylpyrrole), and 5-pentyl-2-oxolanone (γ-nonalactone). PRACTICAL APPLICATION: This study investigated changes of volatile compounds in soy sauce during long-term fermentation (12 months) using solid-phase microextraction and stir bar sorptive extraction. In addition, the key volatile compounds associated with long-term fermentation in soy sauce samples were determined. These results may help to predict the effective contributors related to long-term fermentation of soy sauce and improve the quality of soy sauce during long-term fermentation.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Sa-Bin Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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43
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Park MK, Kim YS. Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria. Molecules 2019; 24:molecules24112123. [PMID: 31195658 PMCID: PMC6600562 DOI: 10.3390/molecules24112123] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/28/2019] [Accepted: 06/04/2019] [Indexed: 11/16/2022] Open
Abstract
Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.
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Affiliation(s)
- Min Kyung Park
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea.
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44
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Lee SM, Hwang YR, Kim MS, Chung MS, Kim YS. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules 2019; 24:molecules24061183. [PMID: 30917562 PMCID: PMC6471338 DOI: 10.3390/molecules24061183] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/12/2019] [Accepted: 03/24/2019] [Indexed: 11/16/2022] Open
Abstract
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Young Rim Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju 363-954, Korea.
| | - Myung Sub Chung
- Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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45
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Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions-Carbon Sources and Cultivation Times. Molecules 2018; 23:molecules23112762. [PMID: 30366381 PMCID: PMC6278445 DOI: 10.3390/molecules23112762] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 10/18/2018] [Accepted: 10/23/2018] [Indexed: 11/17/2022] Open
Abstract
Saccharomycopsis fibuligera KJJ81 isolated from nuruk is an amylolytic yeast that is widely used as a microbial starter in various fermented foods. Volatile and nonvolatile metabolites of S. fibuligera KJJ81 were investigated according to different carbon sources and cultivation times using a nontargeted metabolomic approach. Partial-least-squares discriminant analysis was applied to determine the major metabolites, which were found to be closely related to the clustering and discrimination of S. fibuligera KJJ81 samples. Some volatile metabolites derived from phenylalanine, such as 2-phenylethanol, 2-phenylethyl acetate, and ethyl phenylacetate, were predominantly found in cultivation medium containing glucose (YPD medium). In addition, the level of 2-phenylethanol increased continuously with the cultivation time. In terms of nonvolatile metabolites, carbohydrates (mannose, arabitol, and mannitol), fatty acids (palmitic acid and stearic acid), organic acids (oxalic acid and succinic acid), and amino acids (isoleucine, serine, alanine, glutamic acid, glycine, proline, phenylalanine, and threonine) were the main contributors to S. fibuligera KJJ81 samples cultivated in YPD medium according to cultivation time. These results show that the formation of volatile and nonvolatile metabolites of S. fibuligera KJJ81 can be significantly affected by both the carbon sources and the cultivation time.
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