This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavo...This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.展开更多
Through a summary of the results of past research on the time of the origin of hongqu(红曲,red yeast rice),a critical review is made of multiple pieces of published evidence supporting the various viewpoints that hong...Through a summary of the results of past research on the time of the origin of hongqu(红曲,red yeast rice),a critical review is made of multiple pieces of published evidence supporting the various viewpoints that hongqu originated from the Han,Wei,Jin,Tang,or Song dynasties.Based on a newly discovered textual comment by Kong Guangtao孔广陶(1832–1890)that rectified the mistake of mis-quoting“red wheat powder in Guazhou”(Guazhou hongzhi瓜州红)as“red yeast rice in Guazhou”(Guazhou hongqu瓜州红麯)in Entry into Learning(Chuxue ji初学记),a conclusion can be drawn that the evidence for a Han dynasty origin that has dominated for nearly forty years is not well-grounded,and proposes that Chinese hongqu originated in the Tang dynasty(618–907).展开更多
基金funded by Outstanding Talent of“Qishan Scholar”of Fuzhou University of China(GXRC21049)the Open Project Program of the Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University(BTBU)(FQS-201802,FQS-202008).
文摘This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.
基金sponsored by the Fujian Engineering and Research Center for Microbial Techniques of Red Yeast Rice,and copyedited by John Moffett。
文摘Through a summary of the results of past research on the time of the origin of hongqu(红曲,red yeast rice),a critical review is made of multiple pieces of published evidence supporting the various viewpoints that hongqu originated from the Han,Wei,Jin,Tang,or Song dynasties.Based on a newly discovered textual comment by Kong Guangtao孔广陶(1832–1890)that rectified the mistake of mis-quoting“red wheat powder in Guazhou”(Guazhou hongzhi瓜州红)as“red yeast rice in Guazhou”(Guazhou hongqu瓜州红麯)in Entry into Learning(Chuxue ji初学记),a conclusion can be drawn that the evidence for a Han dynasty origin that has dominated for nearly forty years is not well-grounded,and proposes that Chinese hongqu originated in the Tang dynasty(618–907).
