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Int J Food Microbiol. 2019 Aug 16;303:9-18. doi: 10.1016/j.ijfoodmicro.2019.05.001. Epub 2019 May 2.

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes.

Author information

1
National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China.
2
National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
3
National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China.
4
Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, Jiangsu 212043, China.
5
National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China. Electronic address: maojian@jiangnan.edu.cn.
6
CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, RNAM Center for Marine Microbiology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 164 West Xingang Road, Guangzhou 510301, China.

Abstract

Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography-mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a metagenomic sequencing approach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation. The chromatographic analysis identified amino acids, alcohols, acids, phenols and esters as major flavor components, and six microbial genera (Saccharomyces, Aspergillus, Saccharopolyspora, Staphylococcus, Lactobacillus, and Lactococcus) were most closely related to the production of these flavor components. This study helps clarify the different metabolic roles of microorganisms in flavor formation during Shaoxing huangjiu fermentation.

KEYWORDS:

Flavor; Function microorganisms; Huangjiu; Metagenomic sequencing; Rice wine

[Indexed for MEDLINE]

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