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Foods

Title:		Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
Author(s):		Liu A; Yang X; Guo Q; Li B; Zheng Y; Shi Y; Zhu L;
Address:		"East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China. School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China"
Journal Title:		Foods
Year:		2022
Volume:		20220411
Issue:		8
Page Number:		-
DOI:		10.3390/foods11081097
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation"
Keywords:		Hong Qu glutinous rice wine correlation analysis dynamic change flavor compounds microbial diversity;
Notes:		"PubMed-not-MEDLINELiu, Anqi Yang, Xu Guo, Quanyou Li, Baoguo Zheng, Yao Shi, Yuzhuo Zhu, Lin eng 31871872/National Natural Science Foundation of China/ 2020TD68/Central Public-interest Scientific Institution Basal Research Fund, CAFS/ 2021M01/Central Public-interest Scientific Institution Basal Research Fund, ECSFR, CAFS/ Switzerland 2022/04/24 Foods. 2022 Apr 11; 11(8):1097. doi: 10.3390/foods11081097"