Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
Anqi Liu, Yang Xu, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi +1 more
Foods
Abstract
As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that <i>Pantoea</i>, <i>Lactiplantibacillus</i>, <i>Lactobacillus</i>, <i>Leuconostoc</i>, and <i>Weissella</i> predominated the bacterial genera, and <i>Monascus</i> was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that <i>Lactiplantibacillus</i> was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Monascus predominated fungal genus
“The results revealed that <i>Pantoea</i>, <i>Lactiplantibacillus</i>, <i>Lactobacillus</i>, <i>Leuconostoc</i>, and <i>Weissella</i> predominated the bacterial genera, and <i>Monascus</i> was the pred...”
Lactiplantibacillus was closely associated with flavor compounds formation
“The correlations analysis showed that <i>Lactiplantibacillus</i> was closely associated with flavor compounds formation.”
organic acids, free amino acids, key volatile compounds (esters and alcohols) increased during fermentation
“Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation.”