Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3576 |
| _version_ | 1797575864413585408 |
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| author | Aoxing Tang Bangzhu Peng |
| author_facet | Aoxing Tang Bangzhu Peng |
| author_sort | Aoxing Tang |
| collection | DOAJ |
| description | The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman’s correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by <i>Saccharomyces cerevisiae</i>, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry. |
| first_indexed | 2024-03-10T21:44:19Z |
| format | Article |
| id | doaj.art-0de2a168ff3f46e0a0a611adbc281ae0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:19Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0de2a168ff3f46e0a0a611adbc281ae02023-11-19T14:22:49ZengMDPI AGFoods2304-81582023-09-011219357610.3390/foods12193576Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional MicroorganismsAoxing Tang0Bangzhu Peng1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaThe flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman’s correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by <i>Saccharomyces cerevisiae</i>, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.https://www.mdpi.com/2304-8158/12/19/3576black rice wineXiaoqucharacteristic flavor compoundscore microbescorrelation analysis |
| spellingShingle | Aoxing Tang Bangzhu Peng Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms Foods black rice wine Xiaoqu characteristic flavor compounds core microbes correlation analysis |
| title | Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms |
| title_full | Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms |
| title_fullStr | Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms |
| title_full_unstemmed | Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms |
| title_short | Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms |
| title_sort | diversifying the flavor of black rice wines through three different regional xiaoqus in china and unraveling their core functional microorganisms |
| topic | black rice wine Xiaoqu characteristic flavor compounds core microbes correlation analysis |
| url | https://www.mdpi.com/2304-8158/12/19/3576 |
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