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Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
- Source :
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Food microbiology [Food Microbiol] 2024 Sep; Vol. 122, pp. 104569. Date of Electronic Publication: 2024 May 27. - Publication Year :
- 2024
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Abstract
- Huangjiu is a spontaneously fermented alcoholic beverage, that undergoes intricate microbial compositional changes. This study aimed to unravel the flavor and quality formation mechanisms based on the microbial metabolism of Huangjiu. Here, metagenome techniques, chemometrics analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) metabolomics combined with microbial metabolic network were employed to investigate the distinctions and relationship between the microbial profiles and the quality characteristics, flavor metabolites, functional metabolic patterns of Huangjiu across three regions. Significant variations (P < 0.05) were observed in metabolic rate of physicochemical parameters and biogenic amine concentration among three regions. 8 aroma compounds (phenethyl acetate, phenylethyl alcohol, isobutyl alcohol, ethyl octanoate, ethyl acetate, ethyl hexanoate, isoamyl alcohol, and diethyl succinate) out of 448 volatile compounds were identified as the regional chemical markers. 25 dominant microbial genera were observed through metagenomic analysis, and 13 species were confirmed as microbial markers in three regions. A metabolic network analysis revealed that Saccharomycetales (Saccharomyces), Lactobacillales (Lactobacillus, Weissella, and Leuconostoc), and Eurotiales (Aspergillus) were the predominant populations responsible for substrate, flavor (mainly esters and phenylethyl alcohol) metabolism, Lactobacillales and Enterobacterales were closely linked with biogenic amine. These findings provide scientific evidence for regional microbial contributions to geographical characteristics of Huangjiu, and perspectives for optimizing microbial function to promote Huangjiu quality.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Subjects :
- China
Taste
Flavoring Agents metabolism
Flavoring Agents chemistry
Metabolomics methods
Odorants analysis
Microbiota
Solid Phase Microextraction
Biogenic Amines analysis
Biogenic Amines metabolism
East Asian People
Fermentation
Wine analysis
Wine microbiology
Volatile Organic Compounds metabolism
Volatile Organic Compounds analysis
Metagenomics
Bacteria classification
Bacteria metabolism
Bacteria genetics
Bacteria isolation & purification
Metabolic Networks and Pathways
Gas Chromatography-Mass Spectrometry
Oryza microbiology
Oryza chemistry
Oryza metabolism
Subjects
Details
- Language :
- English
- ISSN :
- 1095-9998
- Volume :
- 122
- Database :
- MEDLINE
- Journal :
- Food microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 38839228
- Full Text :
- https://doi.org/10.1016/j.fm.2024.104569