TY - JOUR
T1 - Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine
AU - Huang, Ying Ying
AU - Liang, Zhang Cheng
AU - Lin, Xiao Zi
AU - He, Zhi Gang
AU - Ren, Xiang Yun
AU - Li, Wei Xin
AU - Molnár, István
N1 - Funding Information:
This work was financially supported by the Natural Science Foundation of China (31901803 to Y.Y.H.), the Natural Science Foundation of Fujian Province, China (2019J01115 to Y.Y.H.), the Public Scientific Research Program of Fujian Province, China (2018R1014-5 to X.Y.R and 2019R1032-7 to Y.Y.H.), the Regional Development Program of Fujian Province, China (2019N3017 to Z.G.H.), the Young Talents Project of Academy of Agricultural Sciences of Fujian Province (YC2017-6 to X.Y.R.), the China Scholarship Council (202009350004 to Y.Y.H.), the USDA National Institute of Food and Agriculture Hatch project (ARZT-1361640-H12-224 to I.M.); the Higher Education Institutional Excellence Program of the Ministry of Human Capacities in Hungary (NKFIH-1150-6/2019 to I.M.); and the U.S. National Institutes of Health (NIGMS 5R01GM114418 to I.M.). The authors thank the Beijing Allwegene Technology Co. Ltd. for Illumina MiSeq sequencing and analysis.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/3
Y1 - 2021/3
N2 - Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and standardize, resulting in inconsistent wine quality. This study investigates representative HQ samples from a large geographic region. It explores fungal microbiome compositions, identifies characteristic differences important for the production of various HQ wine styles, and reveals the key fungi responsible for HQ wine fermentation characteristics. The source of the HQ inoculum was found to be the main factor influencing fungal community composition and diversity, followed by processing technology and geographical distribution. Linear discriminant analysis effect size (LEfSe) uncovered 14 genera as potential biomarkers to distinguish regional varieties of HQ. Significant differences were also found in fermentation characteristics such as liquefying power (LP), saccharifying power (SP), fermenting power (FP), total acid content (TA) and liquor-producing power (LPP). The key fungi responsible for LP (5 genera), SP (3 genera), FP (1 genera), LPP (4 genera), and TA (4 genera) were determined using redundancy correlation analysis. Finally, Spearman's correlation analysis indicated that LPP shows a strong positive correlation with FP and LP, while TA displays a strong negative correlation with FP. The results of this study may be utilized to prepare consistently high quality, next-generation HQ by better controlling fungal community structures, and to design fermentation processes for HQ wines with desirable oenological characteristics.
AB - Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and standardize, resulting in inconsistent wine quality. This study investigates representative HQ samples from a large geographic region. It explores fungal microbiome compositions, identifies characteristic differences important for the production of various HQ wine styles, and reveals the key fungi responsible for HQ wine fermentation characteristics. The source of the HQ inoculum was found to be the main factor influencing fungal community composition and diversity, followed by processing technology and geographical distribution. Linear discriminant analysis effect size (LEfSe) uncovered 14 genera as potential biomarkers to distinguish regional varieties of HQ. Significant differences were also found in fermentation characteristics such as liquefying power (LP), saccharifying power (SP), fermenting power (FP), total acid content (TA) and liquor-producing power (LPP). The key fungi responsible for LP (5 genera), SP (3 genera), FP (1 genera), LPP (4 genera), and TA (4 genera) were determined using redundancy correlation analysis. Finally, Spearman's correlation analysis indicated that LPP shows a strong positive correlation with FP and LP, while TA displays a strong negative correlation with FP. The results of this study may be utilized to prepare consistently high quality, next-generation HQ by better controlling fungal community structures, and to design fermentation processes for HQ wines with desirable oenological characteristics.
KW - Correlations analysis
KW - Fungal microbiome
KW - Illumina high-throughput sequencing
KW - LEfSe analysis
KW - Rice wine starters
KW - Traditional fermentation
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U2 - 10.1016/j.foodres.2021.110146
DO - 10.1016/j.foodres.2021.110146
M3 - Article
C2 - 33642012
AN - SCOPUS:85099819899
SN - 0963-9969
VL - 141
JO - Food Research International
JF - Food Research International
M1 - 110146
ER -