| Title: | Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu |
| Author(s): | Liu S; Hu J; Xu Y; Xue J; Zhou J; Han X; Ji Z; Mao J; |
| Address: | "National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute CO., LTD, Nantong 226500, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China. Electronic address: liushuangping668@126.com. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063, China. National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute CO., LTD, Nantong 226500, China. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute CO., LTD, Nantong 226500, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China. Electronic address: maojian@jiangnan.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.109062 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Inoculated raw wheat Qu (IRWQ), which can be produced with high efficiency and low cost while maintaining stable quality, is a new Qu that has been applied to Huangjiu brewing. In this study, single molecule real-time DNA sequencing technology and culture-dependent methods were combined for the first time to study the microbiota and the function of the principle microorganisms in IRWQ. The glucoamylase, amylase and protease contents of IRWQ were 1.17, 1.55 and 2.87-times greater, respectively, than those of traditional wheat Qu. Like traditional wheat Qu, the main volatile flavor compounds in IRWQ were alcohols; however, the esters content was much higher and the acids content was much lower. Single molecule real-time DNA sequencing technology identified 18 fungal species and 59 bacterial species in IRWQ. Then, 30 species were isolated by culture-dependent methods. These species represented about 80% of the total fungal microbiota and 35% of the total bacteria microbiota. Molds were the main contributors of glucoamylase, amylase and protease activities. Aspergillus flavus had the highest glucoamylase and protease activity. Bacillus subtilis and Bacillus amyloliquefaciens also produced high hydrolytic enzyme activities. Saccharomyces cerevisiae produced the largest amounts of aromatics compounds, alcohols, esters and acids. Aldehydes and ketones are mainly produced by molds" |
| Keywords: | Bacteria/classification/enzymology/isolation & purification China Culture Techniques/*methods Enzymes/analysis Fermentation Flavoring Agents Fungi/classification/enzymology/isolation & purification *Microbiota/genetics *Mycobiome/genetics Sequence Analysi; |
| Notes: | "MedlineLiu, Shuangping Hu, Jian Xu, Yuezheng Xue, Jingbo Zhou, Jiandi Han, Xiao Ji, Zhongwei Mao, Jian eng Research Support, Non-U.S. Gov't Canada 2020/04/26 Food Res Int. 2020 Jun; 132:109062. doi: 10.1016/j.foodres.2020.109062. Epub 2020 Feb 4" |
