LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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IF 3.714
Haiying Cai,Qi Zhang,Lingzhi Shen,Jie Luo,Ruiyu Zhu,Jianwei Mao,Minjie Zhao,Chenggang Cai
The polyphenolic compounds in wines are beneficial to human health. To better understand the effect of different factors on the phenolics and antioxidant activities of wine during rice wine fermentation, 6 rice materials and 7 rice wine starters from rural areas were used to ferment Chinese rice wine. The results showed that black rice and the starter O4 were preferred for the optimum polyphenolic content and antioxidant activity, respectively. In addition, the results indicated that the polyphenolics of the rice wines were mainly derived from their plant materials and that various rice materials could result in drastically different wine quality. In contrast, the total polyphenol contents could be less significantly changed by using different starters. The antioxidant activity results of these fermented wines were consistent with the results of the total polyphenol contents. The rice wines produced using 6 different rice materials were significantly different in antioxidant activity measured by ABTS and FRAP assay . Similar to the results of the total polyphenol content and the antioxidant activity, the wine samples with different rice materials showed significantly different polyphenolic profiles compared with those of the rice wine group with different starters. These results suggested that rice materials and starters have different effects on polyphenol extraction and conversion of rice wines.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2019
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IF 3.714
Shan Liu,Liu Yang,Yue Zhou,Shudong He,Jinglei Li,Hanju Sun,Shengfei Yao,Shangying Xu
In the present study, rice wine was produced by mixed moulds starters fermentation . The influence of mixed moulds starters on enological parameters, free amino acids (FAAs), flavor compounds, and sensory characteristics of rice wine were respectively investigated. Results indicated that the contents of ethanol, amino acid nitrogen, umami and sweet FAAs in rice wine obtained from rice fermentation using starter of simultaneous inoculation of R. chinonsis R01, A. niger A20, M. pusillus M05 and S. cerevisiae S10 (RAM-S) were higher than that of Control one using wheat Qu. In addition, flavor compound data revealed that the aroma of rice wine using different starters mainly differed in the amounts of alcohols and esters. FAAs, flavor compounds, sensory evaluation and partial least squares regression (PLSR) analysis demonstrated RAM-S wine had the best sensory characteristics with higher contents of esters, nitrogen-containing, umami and sweet FAAs, and lower of bitter FAAs. These findings demonstrated that the starter RAM-S is promising to produce rice wine with high quality standards both in flavor and fermentation performance.
研究领域:
食品科学
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发酵工程
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·Vol. 58
·期 8
·4155-4170
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IF 3.3
Yongtao Fei,Yuliang Wang,Zhichao Zhang,Jinglong Liang,Wenhong Zhao,Weidong Bai,Songgui He,Youqiang Liu
Summary The mechanised starter-making has been widely applied to the brewing of Baijiu. However, the effect of mechanical production on microbial flora and volatile flavour compounds of Chi-Flavour Baijiu was still unknown. This study was to investigate the differences in microbial flora and volatile flavours between the traditional starter Baijiu (BQ) and Round-Koji-Maker Starter Baijiu (SQ) during brewing. The results showed that the contents of alcohol, total acidity and organic acid in BQ were significantly higher than those in SQ at the end of fermentation ( P < 0.05). The dominant bacterial and fungal genera in SQ and BQ were Lactobacillus and Saccharomyces , respectively. The relative content of Pediococcus and Weissella in BQ was significantly higher than those in SQ in the prophase of fermentation. In respect of volatile flavours, there were 117 kinds of volatile flavours detected in SQ, higher than 90 kinds of those in BQ during the fermentation. The characteristic volatile flavours of Chi-Flavour Baijiu were all detected with no significant difference between BQ and SQ, and the difference in flavours mainly came from 2-methoxy-4-methylphenol, ethyl decanoate, (E)-hept-2-enal. Lactobacillus was significantly positively correlated with ethyl decanoate and ethyl benzoate in BQ and phenethyl acetate in SQ. In addition, Candida had a strong positive correlation with β-phenylethanol and ethyl myristicate in BQ and SQ. This study provides an in-depth analysis of the difference between traditional and mechanical Xiaoqu starters in Baijiu fermentation and theoretical guidance for the standard production and quality improvement of Chi-Flavour Baijiu.
研究领域:
发酵工程
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食品科学
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微生物学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Xiayu Liu,Ying Shi,Donghong Liu,Qihe Chen
An exopolysaccharide (EPS)-producing bacterium, identified as Weissella cibaria based on 16S rDNA sequencing, was isolated from Chinese traditional rice wine koji. Whole-genome sequencing (WGS) revealed 2261 core genes and 3 plasmids, with 95 carbohydrate-active enzymes identified in the genome. The EPS produced by W. cibaria ZJU.1 was primarily composed of glucose, with a molecular weight of 144.5 kDa, as determined by high-performance anion-exchange chromatography (HPAEC) and high-performance gel chromatography (HPGPC). Structural analysis indicated that the EPS predominantly consists of α-(1→6) glycosidic bonds (88.32%) and α-(1→3) branches (11.68%). Microscopic examination revealed an interleaved fibrous structure at low concentrations and a lamellar structure at higher concentrations. Thermal analysis demonstrated good stability, with the carbon ring structure intact up to 264.12°C. Furthermore, the EPS exhibited excellent dispersion stability and rheological properties at higher concentrations. Activity prediction using a zebrafish model suggested potential therapeutic benefits, including alleviation of diabetes, anti-tumor, and anti-epileptic effects. This study highlights the promising food and pharmaceutical applications of W. cibaria ZJU.1 EPS.
研究领域:
微生物学
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食品科学
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生物医药
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Wenjie Ma,Jialuo Shan,Mengyao Wang,Jianhua Xie,Yi Chen,Lanxi Liang,Jiazhong Feng,Xiaobo Hu,Qiang Yu
In the study, a sweet wine koji (YQ-5) was successfully selected to make frozen Chinese sweet rice wine dough (F-CD) for flavor enrichment. Subsequently, the effects of single improver (SI: xanthan gum, potassium carbonate, antifreeze protein, diacetyl tartaric esters of monoglycerides and composite improver (XPADG: Four improvers mixed in proportion) on the texture, rheological properties, microstructure, water status, protein secondary structure, volatile flavor substances and sensory properties of F-CD during frozen storage were investigated. The results indicated that XPADG slowed the increase in freezable water and water mobility in the dough, giving dough the most stable rheological properties and minimizing the damage of freezing to the secondary structure and microstructure of proteins. Besides, GC-QTOF/MS analysis showed that XPADG may facilitate the retention of flavoring substances in F-CD after storage for 6 days. Finally, the sensory evaluation showed that XPADG imparted good sensory properties to the product after freezing for 6 days.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
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2023
·
IF 11.4
Peng Zhang,Lan-Yi Lu,Shuang-Yan Liao,Gui-Ting Xu,Xin-Yi Liu,Zhang-Li Hu,Ying Xu,Li-Yan Wang
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This study applied a liquid static fermentation system to screen hydrolyzing microorganisms for cell wall hydrolysis. Baijiu jiuqu and Gutian hongqu were found to have promising potential for application. The fermentation using 2% baijiu jiuqu and 2% glucose for pre-activation achieved comparable recovery of carotenoids to homogenizer disruption methods and produced stable fragrance which may be attributed to ethyl octanoate, hexyl formate, and phenethyl butyrate, as revealed by gas chromatography-mass spectrometry analysis. The abundance of astaxanthin molecules was slightly affected by fermentation with fold change < 2, while molecules with higher fold change (>10) were mainly carbohydrates, lipids, and steroids proving the safety of the fermentation. This study provides a new scheme for the biorefining of Haematococcus. pluvialis , potentially contributing to the industrial production of natural astaxanthin.
研究领域:
微生物学
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生物技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2025
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IF 5.2
Sheng-Bing Yang,Zhen-Ming Lu,Han-Jun Shen,Jun-Jie Fu,Yang Yang,Xiao-Juan Zhang,Li-Juan Chai,Song-Tao Wang,Su-Yi Zhang,Cai-Hong Shen,Jin-Song Shi,Zheng-Hong Xu
Solid-state fermentation heterogeneity causes microenvironmental differences, shaping diverse microbial communities and metabolite compositions. Here, we aimed to investigate the variations in Qu -aroma between the inner (I-) and outer (O-) layers of medium-temperature Daqu (MT- Daqu ) starter, and to analyze the differences in microbial communities as well as the associated metabolic pathways related to Qu -aroma volatile organic compounds (VOCs). Firstly, quantitative descriptive analysis revealed that the I-layer exhibited intensified rancid-roasted notes, whereas the O-layer showed stronger grain and woody notes. Secondly, a total of 225 VOCs were identified from 88 inner and outer layer samples using HS-SPME-GC–MS, among which 43 differential VOCs were confirmed between the layers (VIP > 1, P < 0.05, and Fold change ≥1.5 or ≤0.67). Thin film (TF)-SPME-GC-O/MS revealed 52 and 47 odors with corresponding VOCs in the I- and O-layers, respectively. Subsequently, cross-referencing metagenomic and metabolic databases revealed that 37 aroma-active VOCs were functionally linked to six metabolic modules within the MT- Daqu microbial metabolic network. Finally, integrated metagenomic and amplicon sequencing identified potential functional microorganisms associated with specific metabolic modules. Five genera, including Kroppenstedtia and Thermomyces , were identified as characteristic of the I-layer, while 22 genera, such as Lactobacillus and Saccharomycopsis , were characteristic of the O-layer. Notably, Kroppenstedtia , Thermomyces , Lactobacillus , Saccharomycopsis , and Weissella were ubiquitously associated with all six metabolic modules across both layers of MT- Daqu . This study delivers a perspective for clarifying the spatial heterogeneity of Qu -aroma and its microbial drivers.
研究领域:
食品科学
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微生物学
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发酵技术
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分析化学
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代谢组学
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基因组学
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感官分析
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2018
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IF 3.52
Jia Zheng,Dong Zhao,Zhifu Peng,Kangzhuo Yang,Qiang Zhang,Yongkui Zhang
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes at the temperature-rise phase (3-day and 7-day) to the nutty and moldy notes at the temperature-fall phase (18-day, 21-day and 27-day). Acetic acid, methional, ethyl acetate, phenylethyl alcohol, ethyl 2-phenylacetate, 4-vinylguaiacol were potential aroma active compounds based on their Osme values. Results of GC quantitative analyses showed that the acids had the highest concentration. The concentration of ( E )-2-hexenal, ethyl acetate, isoamyl alcohol, phenylethyl alcohol, 2- n -pentylfuran, acetic acid and lactic acid increased with the fermentation time, presented the highest level in the temperature-rise phase and decreased after this period. The concentration of ( E,E )-2,4-hexadienal, 2,6-dimethylpyrazine, trimethylpyrazine, tetramethylpyrazine presented the highest level at the temperature-fall phase. Ethyl 3-methylbutanoate, ( E , E )-2,4-hexadienal, ( E , E )-2,4-nonadienal, acetic acid and butanoic acid had high odor active values. Results of principal component analysis showed that acetic acid, hexanal, ( E )-2-hexenal, lactic acid, isoamyl alcohol, 1-hexanol and 1-octen-3-ol were critical volatile chemicals to distinguish different WBS samples.
研究领域:
食品科学
·
分析化学
·
感官科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）