Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu
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View abstract on PubMed
Summary
This summary is machine-generated.Adding shiitake mushrooms to Jiuqu, a key ingredient in Chinese rice wine (Huangjiu), alters its microbial community and flavor profile. Certain microbes correlate with unique shiitake mushroom volatile compounds, impacting the final wine flavor.
Area Of Science
- * Food Science and Technology
- * Microbiology
- * Fermentation Science
Background
- * Jiuqu is a crucial starter culture for brewing Chinese rice wine (Huangjiu).
- * Traditional Jiuqu production relies on wheat yeast.
- * The impact of incorporating shiitake mushroom (Lentinula edodes) into Jiuqu is underexplored.
Purpose Of The Study
- * To investigate the microbial community and flavor profiles of Jiuqu with varying shiitake mushroom content.
- * To compare shiitake-modified Jiuqu with traditional wheat yeast Jiuqu.
- * To identify correlations between microbial communities and flavor compounds in Jiuqu.
Main Methods
- * High-throughput sequencing for microbial community analysis.
- * Headspace gas chromatography-ion migration spectroscopy (HS-GC-IMS) for flavor substance detection.
- * Comparative analysis of four Jiuqu types, including a traditional wheat yeast control.
Main Results
- * Identified 1593 genera and 5507 species, with Aspergillus and Paecilomyces as dominant genera.
- * Detected 79 volatile substance monomers and dimers, including aldehydes, ketones, alcohols, and esters.
- * Significant correlations found between Aspergillus, Lactobacillus, Vibrio, and shiitake-specific volatile compounds, alcohol, esters, and furans.
Conclusions
- * Shiitake mushroom inclusion significantly influences Jiuqu's microbial composition and volatile flavor profile.
- * Specific microorganisms are associated with desirable flavor compounds derived from shiitake mushrooms.
- * Lentinula edodes shows potential as a fermentation starter for Huangjiu, particularly in the Qinba Mountain region.
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