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Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fractions were gathered according to sensory evaluation. Subsequently, we used peptidomics to identify the sum of 4158 peptides in most umami fractions. Finally, six novel umami peptides (DTYNPR, TYNPR, SYNPR, RFRQGD, NFHHGD, and FHHGD) and five umami-enhancing peptides (TYNPR, SYNPR, NFHHGD, FHHGD, and TVDGPSH) were filtered via virtual screening, molecular docking, and sensory verification. Moreover, the structure–activity relationship was discussed using computational approaches. Docking analysis showed that all umami peptides tend to bind with T1R1 through hydrogen bonds and hydrophobic forces, which involve key residues HIS71, ASP147, ARG151, TYR220, SER276, and ALA302. The active site calculation revealed that the positions of the key umami residues D and R in the terminal may cause taste differences in identified peptides. [ABSTRACT FROM AUTHOR]

Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of Lactobacillus, Faecalibaculum, and Akkermansia. Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology. [ABSTRACT FROM AUTHOR]

Non- Saccharomyces yeast (NSY) co-fermentation with Saccharomyces cerevisiae has been widely used to produce high-quality fermented alcoholic beverages. In this study, we evaluated the feasibility of 24 NSY strains belonging to 13 different genera co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing. Different fermentation trials were set up and the effects on huangjiu fermentation were also analyzed. Results indicated that simultaneous inoculation could realize the application of NSY, while the appropriate proportion of S. cerevisiae and NSY (1:1 or 1:10) showed differential effects. Finally, three types of NSY strains (Zygosaccharomyces rouxii Non-Sc11, Kloeckera apiculata Non-Sc17, and Candida tropicalis Non-Sc21) with high ethanol content (>16% vol), moderate concentration of higher alcohols (<400 mg/L, 14% vol), higher production of esters (P < 0.05), and lower organic acid (P < 0.05) were obtained ultimately. The sensory evaluation demonstrated that using no less than one kind of the three NSY strains in simultaneous fermentation with S. cerevisiae jiangnan1# (1:1) resulted in sensory diversity of new huangjiu styles. In addition, the method for evaluation and application of NSY in co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing had been established for the first time, which could be directly applied in industrial production of huangjiu. [Display omitted] • This is the first report on the use of non- Saccharomyces yeast for huangjiu co-fermentation. • Simultaneous inoculation of non- Saccharomyces yeast and S. cerevisiae is established. • The feasibility of 24 non- Saccharomyces yeast belonging to 13 different genera is evaluated. • Using three non- Saccharomyces yeast results in sensory diversity of new huangjiu styles. • Three strains of non- Saccharomyces yeast with potential industrial application in huangjiu beverage. [ABSTRACT FROM AUTHOR]

Huangjiu is a popular Chinese traditional alcoholic beverage, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome assembly of the industrial strain Aspergillus flavus SU-16 for huangjiu brewing. This work provides insights and supports for the further industrial applications of A. flavus isolates by comprehensively studying of the safety and genomic variations of SU-16. We demonstrated that SU-16 is a non-aflatoxigenic A. flavus at both molecular and metabolic levels. Using of nanopore sequencing technology resulted in a complete genome sequence for all 8 A. flavus chromosomes, as well as the mitochondrion. Genome comparisons of SU-16 with reference strains identified the chromosomal rearrangements, revealed the adaption mechanism of SU-16 to huangjiu ecological niche, and found that SU-16 is a good repository for CAZymes and some bioactive secondary metabolites. The results will help to develop more scientific huangjiu fermentation processes, and explore metabolism pathways of desired or harmful components in huangjiu to improve its quality. • SU-16 was identified as a non-aflatoxigenic A. flavus strain; • Nanopore sequence technology resulted a gapless, near-finished genome assembly of A. flavus SU16; • Metabolic alterations caused by the accumulation of genetic variations are the main driving force for the functional differentiation of A. flavus during domestication; • SU-16 possesses an incomplete aflatoxin biosynthesis gene cluster; • Results provide insights and supports for the further application of SU-16 in the other fields. [ABSTRACT FROM AUTHOR]

Aromatic alcohols (including β-phenylethanol, tyrosol and tryptophol) could contribute positively to the aroma flavor of huangjiu at an appropriate amount. In this study, it was found that the aromatic alcohols in huangjiu were predominantly synthesized by Saccharomyces cerevisiae HJ01. The Ehrlich pathway and shikimate pathway, including 31 genes, are responsible for aromatic alcohol biosynthesis in S. cerevisiae. During the first 120 h of huangjiu fermentation, the genes GAP1 HJ01 (permease), BAT2 HJ01 (transaminase), PDC1 HJ01 and PDC5 HJ01 (pyruvate decarboxylase), and ADH1 HJ01 (alcohol dehydrogenase) formed integrated Ehrlich pathway are responsible for aromatic alcohol biosynthesis. In S. cerevisiae HJ01, the mutations in the promoter region of genes GAP1 HJ01, BAT2 HJ01, PDC1 HJ01, and PDC5 HJ01 involved in the Ehrlich pathway increased the promoter strength and transcriptional levels of related genes. The addition of 20 U/g acid protease could substantially increase the expression levels of genes involved in the Ehrlich pathway, and therefore there were 34.7% increasing for the concentration of total aromatic alcohols. • Aromatic alcohols in huangjiu are synthesized by Saccharomyces cerevisiae. • Aromatic alcohols in huangjiu are mainly synthesized through the Ehrlich pathway. • Key genes and promoter mutations in Ehrlich pathway were identified. • Acid protease enhanced expression level of key genes. [ABSTRACT FROM AUTHOR]