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Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.
Food Microbiology ( IF 5.3 ) Pub Date : 2020-02-29 , DOI: 10.1016/j.fm.2020.103467
Zhangcheng Liang 1 , Xiaozi Lin 1 , Zhigang He 1 , Hao Su 1 , Weixin Li 1 , Xiangyun Ren 1
Affiliation  

Hong Qu glutinous rice wine (HQGRW) is typically very bitter after fermentation due to the presence of bitter amino acids (BAA). The amino acids are considered to primarily derive from the hydrolysis of protein from the raw material by microbial populations during fermentation, and temperature also has an important effect on bitter tastes. Here, the dynamics of fungal and bacterial communities during the traditional fermentation of HQGRW were investigated using high-throughput sequencing and RNA-based rRNA gene sequencing. Both principal component analysis (PCA) and hierarchical clustering analysis (HCA) revealed significant differences between the fungal and bacterial communities during fermentation at 20 °C and those performed at 25 °C and 30 °C. The growth of Saccharomyces and some LAB apparently inhibited the growth of several pernicious bacterial taxa including acetic acid bacteria. The amino acid contents of the samples all increased continuously under the different temperature conditions. Moreover, higher temperatures were associated with higher perceptual intensity of bitterness and contents of amino acids including bitter, sweet, umami, and astringent type amino acids as well as the total amino acid content during fermentation. Furthermore, the total BAA content was strongly and positively correlated with Pediococcus, Saccharomyces, Lactobacillus, Monascus, and Halomonas relative abundances, with correlations identified by |r| > 0.6 with P adjusted P < 0.05. In conclusion, these results contribute to a better understanding of the mechanisms underlying BAA production during the traditional fermentation of HQGRW and will help improve the quality and safety of these wines.

中文翻译:

红曲糯米酒发酵过程中氨基酸和微生物群落动态。

洪曲糯米酒(HQGRW)通常在发酵后由于存在苦味氨基酸(BAA)而非常苦涩。氨基酸被认为主要来源于发酵过程中微生物种群从原料中水解蛋白质,并且温度对苦味也有重要影响。在这里,使用高通量测序和基于RNA的rRNA基因测序研究了HQGRW传统发酵过程中真菌和细菌群落的动态。主成分分析(PCA)和层次聚类分析(HCA)均表明,在20°C的发酵过程中以及在25°C和30°C的发酵过程中,真菌和细菌群落之间存在显着差异。酵母菌和一些乳酸菌的生长明显抑制了包括乙酸细菌在内的几种有害细菌类群的生长。在不同温度条件下,样品的氨基酸含量均不断增加。此外,较高的温度与较高的苦味感强度和包括苦味,甜味,鲜味和涩味型氨基酸在内的氨基酸含量以及发酵过程中总氨基酸含量有关。此外,总BAA含量与球菌,酿酒酵母,乳杆菌,红曲菌和嗜盐单胞菌相对丰度呈强正相关,相关性由| r |确定。> 0.6且P调整为P <0.05。结论,
更新日期:2020-03-02
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