Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China
The fungal community in Qu plays a key role in the formation of turbid rice wine (TRW) style. The Sichuan Basin and its surrounding areas have become one of the main TRW production regions in China; however, the fungal community in Qu and how they affect the characteristics of TRW remain unknown. Th...
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/585 |
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| author | Lanchai Chen Wenliang Xiang Xuemei Liang Junyu Liu Haoyu Zhu Ting Cai Qing Zhang Jie Tang |
| author_facet | Lanchai Chen Wenliang Xiang Xuemei Liang Junyu Liu Haoyu Zhu Ting Cai Qing Zhang Jie Tang |
| author_sort | Lanchai Chen |
| collection | DOAJ |
| description | The fungal community in Qu plays a key role in the formation of turbid rice wine (TRW) style. The Sichuan Basin and its surrounding areas have become one of the main TRW production regions in China; however, the fungal community in Qu and how they affect the characteristics of TRW remain unknown. Therefore, this study provided insight into the fungal biomarkers in Qu from Guang’an (GQ), Dazhou (DQ), Aba (AQ), and Liangshan (LQ), as well as their relationships with compounds in TRW. The main biomarkers in GQ were <i>Rhizopus arrhizus</i>, <i>Candida glabrata</i>, <i>Rhizomucor pusillus</i>, <i>Thermomyces lanuginosus</i> and <i>Wallemia sebi</i>. However, they changed to <i>Saccharomycopsis fibuligera</i> and <i>Mucor indicus</i> in DQ, <i>Lichtheimia ramose</i> in AQ, and <i>Rhizopus microsporus</i> and <i>Saccharomyces cerevisiae</i> in LQ. As a response to fungal biomarkers, the reducing sugar, ethanol, organic acids, and volatile compounds were also changed markedly in TRWs. Among important volatile compounds (VIP > 1.00), phenethyl alcohol (14.1–29.4%) was dominant in TRWs. Meanwhile, 3-methyl-1-butanol (20.6–56.5%) was dominant in all TRWs except that fermented by GQ (GW). Acetic acid (29.4%) and ethyl palmitate (10.1%) were dominant in GW and LW, respectively. Moreover, GQ biomarkers were positively correlated with acetic acid and all unique important volatile compounds in GW. DQ biomarkers had positive correlations with unique compounds of acetoin and ethyl 5-chloro-1,3,4-thiadiazole-2-carboxylate in DW. Meanwhile, the AQ biomarkers were positively correlated with all AW unique, important, and volatile compounds. Although there were not any unique volatile compounds in LW, 16 important volatile compounds in LW were positively related to LQ biomarkers. Obviously, biomarkers in different geographic Qu played vital roles in the formation of important volatile compounds, which could contribute specific flavor to TRWs. This study provided a scientific understanding for future efforts to promote the excellent characteristics of TRW by regulating beneficial fungal communities. |
| first_indexed | 2024-03-11T09:45:31Z |
| format | Article |
| id | doaj.art-e5db03780ff34361ad67f4d0dccc2036 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-11T09:45:31Z |
| publishDate | 2023-01-01 |
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| spelling | doaj.art-e5db03780ff34361ad67f4d0dccc20362023-11-16T16:41:27ZengMDPI AGFoods2304-81582023-01-0112358510.3390/foods12030585Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, ChinaLanchai Chen0Wenliang Xiang1Xuemei Liang2Junyu Liu3Haoyu Zhu4Ting Cai5Qing Zhang6Jie Tang7School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaThe fungal community in Qu plays a key role in the formation of turbid rice wine (TRW) style. The Sichuan Basin and its surrounding areas have become one of the main TRW production regions in China; however, the fungal community in Qu and how they affect the characteristics of TRW remain unknown. Therefore, this study provided insight into the fungal biomarkers in Qu from Guang’an (GQ), Dazhou (DQ), Aba (AQ), and Liangshan (LQ), as well as their relationships with compounds in TRW. The main biomarkers in GQ were <i>Rhizopus arrhizus</i>, <i>Candida glabrata</i>, <i>Rhizomucor pusillus</i>, <i>Thermomyces lanuginosus</i> and <i>Wallemia sebi</i>. However, they changed to <i>Saccharomycopsis fibuligera</i> and <i>Mucor indicus</i> in DQ, <i>Lichtheimia ramose</i> in AQ, and <i>Rhizopus microsporus</i> and <i>Saccharomyces cerevisiae</i> in LQ. As a response to fungal biomarkers, the reducing sugar, ethanol, organic acids, and volatile compounds were also changed markedly in TRWs. Among important volatile compounds (VIP > 1.00), phenethyl alcohol (14.1–29.4%) was dominant in TRWs. Meanwhile, 3-methyl-1-butanol (20.6–56.5%) was dominant in all TRWs except that fermented by GQ (GW). Acetic acid (29.4%) and ethyl palmitate (10.1%) were dominant in GW and LW, respectively. Moreover, GQ biomarkers were positively correlated with acetic acid and all unique important volatile compounds in GW. DQ biomarkers had positive correlations with unique compounds of acetoin and ethyl 5-chloro-1,3,4-thiadiazole-2-carboxylate in DW. Meanwhile, the AQ biomarkers were positively correlated with all AW unique, important, and volatile compounds. Although there were not any unique volatile compounds in LW, 16 important volatile compounds in LW were positively related to LQ biomarkers. Obviously, biomarkers in different geographic Qu played vital roles in the formation of important volatile compounds, which could contribute specific flavor to TRWs. This study provided a scientific understanding for future efforts to promote the excellent characteristics of TRW by regulating beneficial fungal communities.https://www.mdpi.com/2304-8158/12/3/585QuSichuan basinturbid rice winefungal biomarkervolatile compoundcorrelation analysis |
| spellingShingle | Lanchai Chen Wenliang Xiang Xuemei Liang Junyu Liu Haoyu Zhu Ting Cai Qing Zhang Jie Tang Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China Foods Qu Sichuan basin turbid rice wine fungal biomarker volatile compound correlation analysis |
| title | Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China |
| title_full | Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China |
| title_fullStr | Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China |
| title_full_unstemmed | Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China |
| title_short | Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China |
| title_sort | fungal biomarkers in traditional starter determine the chemical characteristics of turbid rice wine from the rim of the sichuan basin china |
| topic | Qu Sichuan basin turbid rice wine fungal biomarker volatile compound correlation analysis |
| url | https://www.mdpi.com/2304-8158/12/3/585 |
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