Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
Under semi-open brewing conditions, traditional Huangjiu often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, Saccharomyces cerevisiae SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the fl...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009532 |
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| author | Haiyan Yu Shiqi Wu Qiaowei Li Chen Chen Qian Chen Huaixiang Tian |
| author_facet | Haiyan Yu Shiqi Wu Qiaowei Li Chen Chen Qian Chen Huaixiang Tian |
| author_sort | Haiyan Yu |
| collection | DOAJ |
| description | Under semi-open brewing conditions, traditional Huangjiu often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, Saccharomyces cerevisiae SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the flavor and microbial composition of Huangjiu exhibiting high levels of delayed bitterness were also investigated. GC–MS analysis indicated that S. cerevisiae SC-6 significantly lowered the levels of key delayed bitter compounds, including octanoic acid, ethyl caprylate, benzaldehyde, and phenol, by 54.80 %, 12.21 %, 31.38 %, and 43.23 %, respectively. PCoA analysis demonstrated that SC-6 altered the microbial community of traditional Huangjiu. Correlation analysis indicated that reduced bitter compounds correlated with changed abundances of Rhodopseudomonas, unclassified_f_Micromonosporaceae, Lachnoclostridium, Lactobacillus, Streptomyces, Clostridium_sensu_stricto_1, Staphylococcus, Pseudomonas, unclassified_o__Enterobacterales, and Candida. These results provide effective guidance for controlling off-flavors in traditional Huangjiu and clarify the role of microorganisms in the production of bitter substances. |
| format | Article |
| id | doaj-art-ce5ddecb127649dc82ed5533eb88b5d3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ce5ddecb127649dc82ed5533eb88b5d32025-02-12T05:31:50ZengElsevierFood Chemistry: X2590-15752025-01-0125102065Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6Haiyan Yu0Shiqi Wu1Qiaowei Li2Chen Chen3Qian Chen4Huaixiang Tian5Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaDepartment of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaDepartment of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaDepartment of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaCorresponding authors.; Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaCorresponding authors.; Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, ChinaUnder semi-open brewing conditions, traditional Huangjiu often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, Saccharomyces cerevisiae SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the flavor and microbial composition of Huangjiu exhibiting high levels of delayed bitterness were also investigated. GC–MS analysis indicated that S. cerevisiae SC-6 significantly lowered the levels of key delayed bitter compounds, including octanoic acid, ethyl caprylate, benzaldehyde, and phenol, by 54.80 %, 12.21 %, 31.38 %, and 43.23 %, respectively. PCoA analysis demonstrated that SC-6 altered the microbial community of traditional Huangjiu. Correlation analysis indicated that reduced bitter compounds correlated with changed abundances of Rhodopseudomonas, unclassified_f_Micromonosporaceae, Lachnoclostridium, Lactobacillus, Streptomyces, Clostridium_sensu_stricto_1, Staphylococcus, Pseudomonas, unclassified_o__Enterobacterales, and Candida. These results provide effective guidance for controlling off-flavors in traditional Huangjiu and clarify the role of microorganisms in the production of bitter substances.http://www.sciencedirect.com/science/article/pii/S2590157524009532Traditional HuangjiuSaccharomyces cerevisiaeDelayed bitternessFunctional core microbiota |
| spellingShingle | Haiyan Yu Shiqi Wu Qiaowei Li Chen Chen Qian Chen Huaixiang Tian Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 Food Chemistry: X Traditional Huangjiu Saccharomyces cerevisiae Delayed bitterness Functional core microbiota |
| title | Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 |
| title_full | Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 |
| title_fullStr | Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 |
| title_full_unstemmed | Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 |
| title_short | Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 |
| title_sort | novel insights into delayed bitterness control in traditional huangjiu regulating bacterial community by inoculated with saccharomyces cerevisiae sc 6 |
| topic | Traditional Huangjiu Saccharomyces cerevisiae Delayed bitterness Functional core microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009532 |
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