scholarly journals Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Xutao Hong ◽  
Jing Chen ◽  
Lin Liu ◽  
Huan Wu ◽  
Haiqin Tan ◽  
...  
Keyword(s):  
Metagenomic Sequencing ◽  
Rice Wine ◽  
Microbiota Composition ◽  
Chinese Rice Wine ◽  
The Relationship

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)

2018 ◽  
Author(s):  
Xiaoli Liu ◽  
Zhaohui Wei ◽  
Linlin Fan ◽  
Da'e Ge ◽  
Fan Wang ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Culter Alburnus ◽  
Phenolics Content ◽  
Endogenous Proteases

In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.

scholarly journals Effect of Chinese rice wine on proteolytic characterization originating from endogenous proteases in topmouth culter ( Culter alburnus)

2018 ◽  
Author(s):  
Xiaoli Liu ◽  
Zhaohui Wei ◽  
Linlin Fan ◽  
Da'e Ge ◽  
Fan Wang ◽  
...  
Keyword(s):  
Total Phenolics ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Texture Profile ◽  
Total Antioxidant ◽  
Culter Alburnus ◽  
Phenolics Content ◽  
Endogenous Proteases

In this study we investigated the influence of rice wine (Jinbiao, Yinbiao, Wunianchen, Nv’erhong) on the activity of endogenous proteases, myofibrillar degradation and quality characteristics in topmouth culter muscle. Rice wines had pH of about 4.3, and micromolar level of calcium ions. Nv’erhong (NEH) had the highest total phenolics content, while Wunianchen (WNC) showed the strongest total antioxidant capacity. WNC showed the considerable inhibitory action on the endogenous proteases, and delayed the degradation of myosin heavy chain and α-actinin, which occurred more quickly in other groups, especially in blank and alcohol controls. Total volatile base nitrogen production and texture profile for the fish fillets confirmed the improvement role of rice wine on the quality. In general, rice wine can inhibit the endogenous proteases and reduce the extent of myofibrillar degradation on the combined role of acidic pH and antioxidative components, resulting in the maintaining of good quality of the fish.

scholarly journals Identification of a Lactic Acid Bacteria to Degrade Biogenic Amines in Chinese Rice Wine and Its Enzymatic Mechanism

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 312 ◽  
Author(s):  
Tianjiao Niu ◽  
Xing Li ◽  
Yongjie Guo ◽  
Ying Ma
Keyword(s):  
Biogenic Amines ◽  
Amine Oxidase ◽  
Fermentation Broth ◽  
Optimal Choice ◽  
Rice Wine ◽  
Amine Oxidases ◽  
Chinese Rice Wine ◽  
Sephadex Column ◽  
Enzymatic Mechanism

A L. plantarum, CAU 3823, which can degrade 40% of biogenic amines (BAs) content in Chinese rice wine (CRW) at the end of post-fermentation, was selected and characterized in this work. It would be an optimal choice to add 106 cfu/mL of selected strain into the fermentation broth to decrease the BAs while keeping the character and quality of CRW. Nine amine oxidases were identified from the strain and separated using Sephadex column followed by LC-MS/MS analysis. The purified amine oxidase mixture showed a high monoamine oxidase activity of 19.8 U/mg, and more than 40% of BAs could be degraded. The biochemical characters of the amine oxidases were also studied. This work seeks to provide a better solution to degrade BAs in CRW prior to keeping the character and quality of CRW and a better understanding of the degradability of the strain to the BAs.

scholarly journals Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

2021 ◽  
Vol 11 ◽  
Author(s):  
Chi Zhao ◽  
Wei Su ◽  
Yu Mu ◽  
Yingchun Mu ◽  
Li Jiang
Keyword(s):  
Tricarboxylic Acid Cycle ◽  
Guizhou Province ◽  
Metagenomic Sequencing ◽  
Metabolic Potential ◽  
Bacterial Phyla ◽  
Flight Mass Spectrometry ◽  
Yield And Quality ◽  
Volatile Profiles ◽  
The Relationship

Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

Production of Koji by Black-Skin-Red-Koji

2011 ◽  
Vol 236-238 ◽  
pp. 2748-2752
Author(s):  
Shang Ling Fang ◽  
Yu Fang Yang ◽  
Da Zhen ◽  
Mao Bin Chen
Keyword(s):  
Aspergillus Niger ◽  
Wine Yeast ◽  
Process Conditions ◽  
Rice Wine ◽  
Optimal Process ◽  
Chinese Rice Wine ◽  
Black Skin ◽  
Orthogonal Tests

In order to improve the quality of the black-skin-red-kojo, the Chinese rice wine yeast was introduced in the koji-making process，and adjusted the proportion of Monascusand Aspergillus niger and optimized the water content．Effects of different factors on the quality of the koji were investigated and the optimal process conditions were obtained through the orthogonal tests.

The impact of different Saccharomyces cerevisiae strains on microbial composition and quality of Chinese rice wine fermentations

Yeast ◽  
2020 ◽  
Author(s):  
Helong Zheng ◽  
Ping Wei ◽  
Guoqing Zhang ◽  
Wen Xu ◽  
Yudong Li
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rice Wine ◽  
Microbial Composition ◽  
Chinese Rice Wine ◽  
The Impact ◽  
Wine Fermentations

Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine

2020 ◽  
Vol 130 (2) ◽  
pp. 159-165
Author(s):  
Fengbo Zhu ◽  
Sen Li ◽  
Xiao Guan ◽  
Kai Huang ◽  
Qiuyun Li
Keyword(s):  
Japonica Rice ◽  
Rice Wine ◽  
Chinese Rice Wine

The Relationship Between Interoception and Metacognition

2016 ◽  
Vol 30 (2) ◽  
pp. 76-86 ◽  
Author(s):  
Judith Meessen ◽  
Verena Mainz ◽  
Siegfried Gauggel ◽  
Eftychia Volz-Sidiropoulou ◽  
Stefan Sütterlin ◽  
...  
Keyword(s):  
Memory Performance ◽  
Memory Task ◽  
Demographic Characteristics ◽  
Metacognitive Awareness ◽  
Interoceptive Awareness ◽  
Future Research ◽  
Heartbeat Perception ◽  
Interoceptive Accuracy ◽  
The Relationship

Abstract. Recently, Garfinkel and Critchley (2013) proposed to distinguish between three facets of interoception: interoceptive sensibility, interoceptive accuracy, and interoceptive awareness. This pilot study investigated how these facets interrelate to each other and whether interoceptive awareness is related to the metacognitive awareness of memory performance. A sample of 24 healthy students completed a heartbeat perception task (HPT) and a memory task. Judgments of confidence were requested for each task. Participants filled in questionnaires assessing interoceptive sensibility, depression, anxiety, and socio-demographic characteristics. The three facets of interoception were found to be uncorrelated and interoceptive awareness was not related to metacognitive awareness of memory performance. Whereas memory performance was significantly related to metamemory awareness, interoceptive accuracy (HPT) and interoceptive awareness were not correlated. Results suggest that future research on interoception should assess all facets of interoception in order to capture the multifaceted quality of the construct.

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