| Title: | Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu |
| Author(s): | Chen C; Liu Y; Tian H; Ai L; Yu H; |
| Address: | "Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China. Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, 201418, China. Electronic address: hyyu@sit.edu.cn" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "This study focused on the microbial communities found in JIUYAO, the fermentation starter traditionally used in Shaoxing-jiu, and elucidated their relationship with the fermentation activities and volatile compounds involved in winemaking. The microbial communities found in all JIUYAO samples tested were dominated by Pediococcus and Weissella bacteria and Saccharomycopsis and Rhizopus fungi. Saccharifying power showed significant positive correlations with the presence of Pedioccoccus, Saccharomycopsis, and Rhizopus, whereas acid production capacity was strongly associated with Pedioccoccus, Weissella, and Rhizopus. Alcohol production capacity positively correlated with the presence of Pedioccoccus and Rhizopus. Fifteen important volatile compounds (odor-activity values?ª+>/=?ª+1) including esters, alcohols, acids, and aldehydes were identified in Huangjiu samples fermented with JIUYAO. Positive correlations were found between Saccharomycopsis and phenylethanol/ethyl butyrate, Rhizopus and ethyl propionate/ethyl laurate/ethyl butyrate, Pedioccoccus and ethyl laurate/acetic acid, and Weissella and decanoic acid/isopentanol. These results imply that these microorganisms significantly contribute to the fermentation activities and flavor of Shaoxing-jiu. Finally, the results showed that a combination of five core microbes with Saccharomyces cerevisiae could be used as a starter in winemaking. To conclude, this study provides a comprehensive overview of the core microbes found in JIUYAO and strategies for the selection of beneficial microorganisms to improve the quality and flavor of Shaoxing-jiu" |
| Keywords: | Bacteria/classification/genetics/*isolation & purification/metabolism *Biodiversity Ethanol/metabolism Fermentation Flavoring Agents/chemistry/metabolism Humans Metagenome Rhizopus/genetics/*isolation & purification/metabolism Saccharomyces cerevisiae/gen; |
| Notes: | "MedlineChen, Chen Liu, Yang Tian, Huaixiang Ai, Lianzhong Yu, Haiyan eng England 2019/11/11 Food Microbiol. 2020 Apr; 86:103326. doi: 10.1016/j.fm.2019.103326. Epub 2019 Sep 17" |
