文献类型：期刊文献

英文题名：Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

作者：Xie, Guangfa[1];Zheng, Huajun[2];Qiu, Zheling[3];Lin, Zichen[2];Peng, Qi[2,4];Dula Bealu, Girma[2];Elsheery, Nabil Ibrahim[5];Lu, Yin[1];Shen, Chi[2];Fu, Jianwei[2];Yang, Huanyi[2];Han, Jiongping[6];Lu, Jian[7];Liu, Guanming[3]

机构：[1]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Coll Shaoxing CRW, Hangzhou, Peoples R China;[2]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life Sci, Shaoxing, Peoples R China;[3]Shaoxing Jianhu Brewing Co Ltd, Shaoxing, Peoples R China;[4]Univ Calif Davis, Calif Inst Food & Agr Res, Davis, CA 95616 USA;[5]Tanta Univ, Agr Bot Dept, Fac Agr, Tanta, Egypt;[6]Shaoxing Univ, Sch Med, Shaoxing, Peoples R China;[7]Jiangnan Univ, Sch Biotechnol, Natl Engn Lab Cereal Fermentat Technol, Wuxi, Jiangsu, Peoples R China

年份：2021

卷号：9

期号：7

起止页码：3885

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000657833800001)、、Scopus(收录号：2-s2.0-85107127535)、WOS

基金：Foundation of Science and Technology Planning Project of Shaoxing City, Zhejiang Province, China, Grant/Award Number: 2018C30010; Project of Shaoxing University, Grant/Award Number: 08019038 and 08021036; Foundation of Public Projects of Zhejiang Province, China, Grant/Award Number: 2017C32101 and LGN20C200016; Program of Introducing Talents of Zhejiang ShurenUniversity, Grant/Award Number: 2018R009; Special Research Project of Shaoxing Rice Wine College of Zhejiang Shuren University, Grant/Award Number: RCJ5200000; Zhejiang Shuren University Basic Scientific Research Special Funds, Grant/Award Number: 2020XZ007

语种：英文

外文关键词：gene prediction; Huangjiu; lactic acid bacteria; metagenomic sequencing; spoilage

外文摘要：Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well-fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.