Abstract
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products.
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The datasets used or analyzed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- BLAST:
-
The basic local alignment search tool
- CA:
-
Cluster analysis
- FRAP:
-
Ferric reducing antioxidant power
- GAE:
-
Gallic acid equivalents
- GSH:
-
Glutathione
- GSHEAC:
-
Glutathione equivalent antioxidant capacity
- HS-GC:
-
Headspace-gas chromatography
- ITS:
-
Internally transcribed spacer
- MEGA:
-
Molecular evolutionary genetics analysis
- PDA:
-
Potato dextrose agar (medium)
- PCA:
-
Principal component analysis
- RE:
-
Rutin equivalent
- TCA:
-
Trichloroacetic acid
- TEAC:
-
Trolox equivalent antioxidant capacity
- TFC:
-
Total flavonoid content
- TPC:
-
Total phenolic content
- UHPLC-QE-MS:
-
Ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometer
- YRR1:
-
Isolated strain from the starter of Sichuan province, China
- YRR2:
-
Isolated strain from the starter of Hunan province, China
- YRR3:
-
Isolated strain from the starter of Guangxi province, China
- YRR4:
-
Isolated strain from the starter of Chongqing province, China
- YRR5:
-
Isolated strain from the starter of Guangxi province, China
- WJ01:
-
Rhizopus oryzae WJ01 (GenBank accession MT835118)
- AQR:
-
Commercial Rhizopus oryzae, Angel Yeast Co., Ltd, China
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Acknowledgements
This study was supported by Hunan Provincial Science and Technology Department, China (Grant No. 2020SK2140) and the Technology Development Project of Jiangxi Lidu Liquor Industry Co. Ltd. (No. 2019430102003061 and No. 2020430102002535). The authors wish to acknowledge Professor Xiyun Deng, University of Hunan Normal University, for his help in providing language help. Thanks to Mr. Shengang Liu for providing information help.
Funding
This study was supported by Hunan Provincial Science and Technology Department, China (Grant No. 2020SK2140) and the Technology Development Project of Jiangxi Lidu Liquor Industry Co. Ltd. (No. 2019430102003061 and No. 2020430102002535).
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Conceptualization, Y.Y. and T.Y.; Methodology, Y.Y.; Formal Analysis, Y.Y.; Investigation, Y.Y., N.Y. and S.X.; Resources, T.Y.; Data Curation, Y.Y.; Writing – Original Draft Preparation, Y.Y.; Writing – Review & Editing, H.Z. and T.Y.; Visualization, Y.Y. and N.Y.; Supervision, T.Y. and H.Z.
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Yang, Y., Zhong, H., Yang, N. et al. Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae. J Food Sci Technol 59, 2339–2350 (2022). https://doi.org/10.1007/s13197-021-05250-x
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DOI: https://doi.org/10.1007/s13197-021-05250-x