期刊
FOOD SCIENCE & NUTRITION
卷 9, 期 7, 页码 3885-3892出版社
WILEY
DOI: 10.1002/fsn3.2369
关键词
gene prediction; Huangjiu; lactic acid bacteria; metagenomic sequencing; spoilage
资金
- Foundation of Science and Technology Planning Project of Shaoxing City, Zhejiang Province, China [2018C30010]
- Project of Shaoxing University [08019038, 08021036]
- Foundation of Public Projects of Zhejiang Province, China [2017C32101, LGN20C200016]
- Program of Introducing Talents of Zhejiang ShurenUniversity [2018R009]
- Special Research Project of Shaoxing Rice Wine College of Zhejiang Shuren University [RCJ5200000]
- Zhejiang Shuren University Basic Scientific Research Special Funds [2020XZ007]
Huangjiu fermentation involves a rich diversity of bacteria, with approximately 200-400 different bacterial species present in each sample. Lactic acid bacteria dominate the fermentation process, with lactobacillus being the predominant species in well-fermented Huangjiu and Lactobacillus brevis being dominant in poorly fermented Huangjiu. Gene prediction revealed differences in metabolic pathways, with malate transformation and lactate anabolism being more active in well-fermented Huangjiu while acetate accumulation was stronger in poorly fermented Huangjiu, leading to increased acidity.
Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well-fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.
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