| Title: | "Fungal Biomarkers in Traditional Starter Determine the Chemical Characteristics of Turbid Rice Wine from the Rim of the Sichuan Basin, China" |
| Author(s): | Chen L; Xiang W; Liang X; Liu J; Zhu H; Cai T; Zhang Q; Tang J; |
| Address: | "School of Food and Bioengineering, Xihua University, Chengdu 610039, China. Key Laboratory of Food Microbiology of Sichuan, Xihua University, Chengdu 610039, China. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China. Sichuan Vocational School of Commerce, Chengdu 611731, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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 Rhizopus arrhizus, Candida glabrata, Rhizomucor pusillus, Thermomyces lanuginosus and Wallemia sebi. However, they changed to Saccharomycopsis fibuligera and Mucor indicus in DQ, Lichtheimia ramose in AQ, and Rhizopus microsporus and Saccharomyces cerevisiae 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" |
| Keywords: | Qu Sichuan basin correlation analysis fungal biomarker turbid rice wine volatile compound; |
| Notes: | "PubMed-not-MEDLINEChen, Lanchai Xiang, Wenliang Liang, Xuemei Liu, Junyu Zhu, Haoyu Cai, Ting Zhang, Qing Tang, Jie eng 31571935/the National Natural Science Foundation of China/ 2020-YF09-00007-SN/Chengdu Science and Technology Project/ Z211010/Talent Introduction Grogram of Xihua University, China/ Switzerland 2023/02/12 Foods. 2023 Jan 30; 12(3):585. doi: 10.3390/foods12030585" |
