Effects of <i>Dendrobium officinale</i> on the Quality of Rice Wine Fermented Separately by <i>Saccharomyces cerevisiae</i> and <i>Wickerhamomyces anomalus</i>: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites
This study aims to investigate the difference in the quality of rice wine fermented with different yeasts (<i>Saccharomyces cerevisiae</i> FBKL2.8022 (<i>Sc</i>) and <i>Wickerhamomyces anomalus</i> FBKL2.8023 (<i>Wa</i>)) by adding <i>Dendrobium...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/7/627 |
| Summary: | This study aims to investigate the difference in the quality of rice wine fermented with different yeasts (<i>Saccharomyces cerevisiae</i> FBKL2.8022 (<i>Sc</i>) and <i>Wickerhamomyces anomalus</i> FBKL2.8023 (<i>Wa</i>)) by adding <i>Dendrobium officinale</i> (<i>D. officinale</i>). The results showed that the addition of <i>D. officinale</i> improved the physicochemical indices and sensory scores in rice wine and promoted the release of active substances from <i>D. officinale</i>. The addition of <i>D. officinale</i> increased the types and contents of flavor substances in <i>Wa</i>-fermented rice wine and inhibited the generation of flavor substances in <i>Sc</i>-fermented rice wine. Untargeted metabolomics analysis showed that the number of differential metabolites was higher before and after fermentation with <i>D. officinale</i>. The main pathways causing the differences were phenylalanine metabolism and alanine, aspartate and glutamate metabolism (which belong to the amino acid metabolism pathways). This study provides a reference to explore the application value of <i>D. officinale</i> in the fermentation and food industry. |
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| ISSN: | 2311-5637 |