Effect of microbial communities on flavor profile of Hakka rice wine throughout production
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000087 |
| _version_ | 1797244943119417344 |
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| author | Junyi Wang Ziyi Wang Fangqing He Zhuangguang Pan Yixuan Du Zhiying Chen Yuxin He Yuanming Sun Meiying Li |
| author_facet | Junyi Wang Ziyi Wang Fangqing He Zhuangguang Pan Yixuan Du Zhiying Chen Yuxin He Yuanming Sun Meiying Li |
| author_sort | Junyi Wang |
| collection | DOAJ |
| description | Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC–MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine. |
| first_indexed | 2024-03-08T15:32:00Z |
| format | Article |
| id | doaj.art-d3300865f8584c05b2c884752b9acff2 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:19:02Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-d3300865f8584c05b2c884752b9acff22024-03-26T04:27:15ZengElsevierFood Chemistry: X2590-15752024-03-0121101121Effect of microbial communities on flavor profile of Hakka rice wine throughout productionJunyi Wang0Ziyi Wang1Fangqing He2Zhuangguang Pan3Yixuan Du4Zhiying Chen5Yuxin He6Yuanming Sun7Meiying Li8Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR ChinaGuangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, Guangzhou, Guangdong 510642, PR China; College of Food Science, South China Agricultural University, Guangzhou 510642, PR China; Corresponding author at: Guangdong Provincial Key Lab of Food Safety and Quality, South China Agricultural University, China.Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC–MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.http://www.sciencedirect.com/science/article/pii/S2590157524000087Hakka HuangjiuKey odorantsGas chromatography–mass spectrometry (GC–MS)Microbial communityNon-Saccharomyces |
| spellingShingle | Junyi Wang Ziyi Wang Fangqing He Zhuangguang Pan Yixuan Du Zhiying Chen Yuxin He Yuanming Sun Meiying Li Effect of microbial communities on flavor profile of Hakka rice wine throughout production Food Chemistry: X Hakka Huangjiu Key odorants Gas chromatography–mass spectrometry (GC–MS) Microbial community Non-Saccharomyces |
| title | Effect of microbial communities on flavor profile of Hakka rice wine throughout production |
| title_full | Effect of microbial communities on flavor profile of Hakka rice wine throughout production |
| title_fullStr | Effect of microbial communities on flavor profile of Hakka rice wine throughout production |
| title_full_unstemmed | Effect of microbial communities on flavor profile of Hakka rice wine throughout production |
| title_short | Effect of microbial communities on flavor profile of Hakka rice wine throughout production |
| title_sort | effect of microbial communities on flavor profile of hakka rice wine throughout production |
| topic | Hakka Huangjiu Key odorants Gas chromatography–mass spectrometry (GC–MS) Microbial community Non-Saccharomyces |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524000087 |
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