Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine
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红曲糯米酒传统发酵剂武夷曲和古田曲挥发性成分及微生物群落比较研究
DOI：
10.1016/j.fm.2017.07.019
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发表时间：
2018-02-01
影响因子：
5.3
通讯作者：
Ni, Li
中科院分区：
文献类型：
--
作者：
Liu, Zhibin;Wang, Zhiyao;Ni, Li
红曲是以红曲菌等微生物为主要成分，并含有大量微生物代谢产物，作为传统酒类红曲糯米酒的发酵剂。本研究比较了武夷曲和古田曲的发酵特性、挥发性成分和微生物区系结构。WYQ的色价、糖化酶和α-淀粉酶活性显著高于其他品种。不同产地的挥发性成分和微生物群落也存在较大差异。结果表明，在GTQ和WYQ发酵剂中分别以伯克霍尔德氏菌属（Burkholderia）和芽孢杆菌属（Bacillus）占优势，分别占71.62%和44.73%;此外，还检测到213个细菌属和150种真菌低丰度。由于线性判别分析效应大小算法，14属水平的细菌类群和10种水平的真菌类群可以用来区分这两种类型的发酵剂。此外，利用偏最小二乘判别分析，进一步分析了WYQ和GTQ中挥发性组分和微生物群的潜在相关性。最终，这项研究提供了详细的洞察挥发性概况和微生物群落在红曲。(C)2017爱思唯尔有限公司版权所有
Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for their fermentation properties, volatile profiles, and microbiota structures in this study. Significantly higher color value, glucoamylase and alpha-amylase activities were discovered in WYQ. And substantial variation in volatile components and microbial communities were also observed between them. It was identified that bacterial genus Burkholderia dominated GTQ (71.62%) and Bacillus dominated WYQ (44.73%), while Monascus purpureus was the most abundant fungal species in both types of starters (76.99%). In addition, 213 bacterial genera and 150 fungal species with low-abundance were also detected. Since the Linear Discriminant Analysis Effect Size algorithm, 14 genus-level bacterial taxa and 10 species-level fungal taxa could be utilized to distinguish these two types of starters. Moreover, the potential correlation of the volatile components and microbiota within WYQ and GTQ were further analyzed, by utilizing Partial Least Squares Discriminant Analysis. Ultimately, this study provides detailed insight into the volatile profiles and microbial communities presented in Hong Qu. (C) 2017 Elsevier Ltd. All rights reserved.