Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu
<i>Jiuqu</i> (starter) makes an important contribution to the formation of the flavor characteristics of <i>Hongqu</i> rice wine (HQW). <i>Gutian</i> Qu (GTQ) and <i>Wuyi</i> Qu (WYQ) are two kinds of <i>Jiuqu</i> commonly used in HQW brewi...
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2024-09-01
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| author | Zihua Liang Shiyun Chen Hao Wang Qi Wu Weiling Guo Li Ni Xucong Lv |
| author_facet | Zihua Liang Shiyun Chen Hao Wang Qi Wu Weiling Guo Li Ni Xucong Lv |
| author_sort | Zihua Liang |
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| description | <i>Jiuqu</i> (starter) makes an important contribution to the formation of the flavor characteristics of <i>Hongqu</i> rice wine (HQW). <i>Gutian</i> Qu (GTQ) and <i>Wuyi</i> Qu (WYQ) are two kinds of <i>Jiuqu</i> commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. <i>Burkholderia gladioli</i>, <i>Pantoea dispersa</i>, <i>Weissella cibaria</i>, <i>Monascus purpureus</i>, and <i>Saccharomyces cerevisiae</i> were the predominant microbial populations in GTW brewing at the species level, while <i>Sphingomonas</i> sp., <i>Kosakonia cowanii</i>, <i>Enterobacter asburiae</i>, <i>Leuconostoc lactis</i>, <i>Aspergillus niger</i>, and <i>Saccharomyces cerevisiae</i> were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of <i>Jiuqu</i> and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality. |
| format | Article |
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| spelling | doaj-art-8cb2e8fa83f64cec94692d794fed109e2025-08-20T02:16:50ZengMDPI AGFoods2304-81582024-09-011319311410.3390/foods13193114Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> QuZihua Liang0Shiyun Chen1Hao Wang2Qi Wu3Weiling Guo4Li Ni5Xucong Lv6Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, ChinaInstitute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China<i>Jiuqu</i> (starter) makes an important contribution to the formation of the flavor characteristics of <i>Hongqu</i> rice wine (HQW). <i>Gutian</i> Qu (GTQ) and <i>Wuyi</i> Qu (WYQ) are two kinds of <i>Jiuqu</i> commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. <i>Burkholderia gladioli</i>, <i>Pantoea dispersa</i>, <i>Weissella cibaria</i>, <i>Monascus purpureus</i>, and <i>Saccharomyces cerevisiae</i> were the predominant microbial populations in GTW brewing at the species level, while <i>Sphingomonas</i> sp., <i>Kosakonia cowanii</i>, <i>Enterobacter asburiae</i>, <i>Leuconostoc lactis</i>, <i>Aspergillus niger</i>, and <i>Saccharomyces cerevisiae</i> were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of <i>Jiuqu</i> and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality.https://www.mdpi.com/2304-8158/13/19/3114<i>Hongqu</i> rice winemetagenomicsmetabolomicsvolatile flavor componentsbiogenic amines |
| spellingShingle | Zihua Liang Shiyun Chen Hao Wang Qi Wu Weiling Guo Li Ni Xucong Lv Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu Foods <i>Hongqu</i> rice wine metagenomics metabolomics volatile flavor components biogenic amines |
| title | Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu |
| title_full | Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu |
| title_fullStr | Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu |
| title_full_unstemmed | Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu |
| title_short | Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu |
| title_sort | metagenomic and metabolomic profiling reveals the differences of flavor quality between i hongqu i rice wines fermented with i gutian i qu and i wuyi i qu |
| topic | <i>Hongqu</i> rice wine metagenomics metabolomics volatile flavor components biogenic amines |
| url | https://www.mdpi.com/2304-8158/13/19/3114 |
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