Food and Fermentation Industries >

2025 , Vol. 51 >Issue 22: 135 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042032

Preparation of a new type of block Qu and its influence on ferulic acid and flavor of Huangjiu

  • BAI Xiaolin ,
  • QIN Hui ,
  • REN Dongliang ,
  • LIU Shuangping ,
  • LIU Haipo ,
  • MAO Jian
Expand
  • 1(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)
    3(Zhejiang Guyuelongshan Shaoxing Wine Co.Ltd., Shaoxing 312000, China)

Received date: 2025-01-03

  Revised date: 2025-04-03

  Online published: 2025-12-15

Fold

Abstract

Wheat Qu, as a saccharification starter culture, plays an important role in the quality of Huangjiu.The main objective of this study was to optimize the preparation process of block Qu by inoculating Penicillium oxalate M1816 to improve its glucoamylase and amylase activities.On the basis of this process, the effects of fortified block Qu prepared by inoculating Penicillium oxalate M1816 and Pseudomonas sp.A-4H screened from wheat Qu on ferulic acid and flavor of Huangjiu were further studied.Results demonstrated that under the optimal parameters of 9.5% (mass fraction) bran addition, 6% inoculation amount and 35.5% (mass fraction) total moisture content, the glucoamylase and amylase activities of the block Qu exhibited a 43% and 56% increase, respectively.Subsequently, the ferulate esterase activity of the fortified block Qu (Group) inoculated with Pseudomonas sp.A-4H and P.oxalicum M1816 was 36% higher than that of the block Qu (Control) inoculated with P.oxalicum M1816, but there was no significant difference in amylase activity between the two groups (P>0.05).The brewing experiment showed that the ferulic acid content of Huangjiu (Group) was (23.17±0.80) mg/L, which was 1.64 times that of Huangjiu (Control).In addition, the volatile flavor compounds in Huangjiu were analyzed based on Orthogonal Partial Least Squares Discriminant Analysis, and more pleasant esters and phenolic substances such as ethyl acetate, diethyl succinate, vanillin and 4-vinyl guaiacol were produced in Group.The research results provide scientific guidance for the mechanized production of a new type of wheat Qu.

Key words： wheat Qu; process optimization; enzyme activity; microbial enhancement; ferulic acid; Huangjiu flavor

Cite this article

BAI Xiaolin , QIN Hui , REN Dongliang , LIU Shuangping , LIU Haipo , MAO Jian . Preparation of a new type of block Qu and its influence on ferulic acid and flavor of Huangjiu[J]. Food and Fermentation Industries, 2025 , 51(22) : 135 -144 . DOI: 10.13995/j.cnki.11-1802/ts.042032

References

[1] MA D L, LIU S P, LIU H P, et al.Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu[J].Journal of the Science of Food and Agriculture, 2022, 102(15):7301-7312.
[2] PENG Q, ZHENG H J, YU H F, et al.Environmental factors drive the succession of microbial community structure during wheat Qu fermentation[J].Food Bioscience, 2023, 56:103169.
[3] SUN H L, LIU S P, ZHANG J, et al.Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for Huangjiu brewing[J].International Journal of Food Microbiology, 2022, 380:109859.
[4] PENG Q, ZHENG H J, MENG K, et al.Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)[J].LWT, 2022, 168:113900.
[5] LIU S P, HU J, XU Y Z, et al.Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat Qu[J].Food Research International, 2020, 132:109062.
[6] YU P B, DU J, CAO C L, et al.Development of a novel multi‐strain wheat Qu with high enzyme activities for Huangjiu fermentation[J].Journal of the Science of Food and Agriculture, 2021, 101(11):4808-4817.
[7] CHIM C, DIZON E I, HURTADA W A, et al.Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation[J].Food Research, 2019, 4(1):199-206.
[8] ZHANG J, LIU S P, SUN H L, et al.Enzyme production potential of Penicillium oxalicum M1816 and its application in ferulic acid production[J].Foods, 2021, 10(11):2577.
[9] XIONG Q Q, ZHANG J, SHI Q, et al.The key metabolites associated with nutritional components in purple glutinous rice[J].Food Research International, 2022, 160:111686.
[10] DUAN X L, DAI Y W, ZHANG T.Characterization of feruloyl esterase from Bacillus pumilus SK52.001 and its application in ferulic acid production from de-starched wheat bran[J].Foods, 2021, 10(6):1229.
[11] 毛健, 王宗敏, 张晶,等.一株产阿魏酸酯酶的假单胞菌及其应用.中国:CN201910312493.5[P].2020-08-04.
MAO J, WANG Z M, ZHANG J, et al.A strain of ferulate esterase producing Pseudomonas and its application.China:CN201910312493.5[P].2020-08-04.
[12] OGHAZ N A, HATAMZADEH S, RAHNAMA K, et al.Adjustment and quantification of UV-visible spectrophotometry analysis:An accurate and rapid method for estimating Cladosporium spp.spore concentration in a water suspension[J].World Journal of Microbiology and Biotechnology, 2022, 38(10):183.
[13] 周志立, 刘双平, 徐岳正,等.仿草包曲在黄酒发酵中的应用及其对黄酒风味的影响[J].食品科学技术学报, 2021,39(5):135-144.
ZHOU Z L, LIU S P, XU Y Z, et al.Application of imitated caobao Koji in Huangjiu fermentation and its influence on Huangjiu flavor[J].Journal of Food Science and Technology, 2021,39(5):135-144.
[14] 毛青钟. 黄酒机制生麦曲与传统生麦曲的比较探讨[J].中国酿造, 2005, 24(5):42-44.
MAO Q Z.Compared discussion between the machine-making and traditional raw wheat Koji in rice wine brewing[J].China Brewing, 2005, 24(5):42-44.
[15] MOSHER J J, BERNBERG E L, SHEVCHENKO O, et al.Efficacy of a 3rd generation high-throughput sequencing platform for analyses of 16S rRNA genes from environmental samples[J].Journal of Microbiological Methods, 2013, 95(2):175-181.
[16] 刘娅, 刘双平, 刘甜甜,等.低产杂醇高产酯酵母菌株的选育和共酵对黄酒品质的影响及机制分析[J].食品科学技术学报, 2024, 42(4):31-44.
LIU Y, LIU S P, LIU T T, et al.Breeding of yeast strains with low fusel alcohol yield and high ester yield and effect of co-fermentation on Huangjiu quality and its mechanism analysis[J].Journal of Food Science and Technology, 2024, 42(4):31-44.
[17] WEI X L, LIU S P, YU J S, et al.Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process[J].Journal of Bioscience and Bioengineering, 2017, 123(4):460-465.
[18] ZHU Y, LIU S P, MA D L, et al.Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis[J].Food Bioscience, 2023, 52:102370.
[19] KONG Y, ZHANG L L, SUN Y, et al.Determination of the free amino acid, organic acid, and nucleotide in commercial vinegars[J].Journal of Food Science, 2017, 82(5):1116-1123.
[20] 毛青钟,俞关松.三种生麦曲的性能和应用研究[J].酿酒, 2016, 43(6):66-73.
MAO Q Z, YU G S.Three kinds of raw wheat Qu performance and experimental research[J].Liquor Making, 2016, 43(6):66-73.
[21] 曹振华, 沈才洪, 王小军,等.麸皮添加量对泸型大曲质量的影响[J].酿酒科技, 2016(4):21-24.
CAO Z H, WANG X J, et al.Effects of the adding level of wheat bran on the quality of Luzhou Daqu[J].Liquor-Making Science & Technology, 2016(4):21-24.
[22] LEI Y, CAI W C, WANG Y R, et al.Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu[J].Food Bioscience, 2024, 58:103679.
[23] MA S Y, LUO H B, ZHAO D, et al.Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing Daqu[J].Bioresource Technology, 2022, 345:126549.
[24] ZHANG L L, XIONG S J, DU T H, et al.Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce Koji making[J].Food Bioscience, 2023, 53:102636.
[25] WU H L, LI H L, XUE Y, et al.High efficiency co-production of ferulic acid and xylooligosaccharides from wheat bran by recombinant xylanase and feruloyl esterase[J].Biochemical Engineering Journal, 2017, 120:41-48.
[26] CHEN L H, LI D N, REN L X, et al.Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine[J].Food Science & Nutrition, 2021, 9(1):71-86.
[27] CHEN X D, SONG C, ZHAO J, et al.Effect of a new fermentation strain combination on the fermentation process and quality of highland barley yellow wine[J].Foods,2024, 13(14):2193.
[28] QIAN M, RUAN F X, ZHAO W H, et al.The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine[J].Food Chemistry, 2023, 416:135844.
[29] GONZALO-DIAGO A, DIZY M, FERNÁNDEZ-ZURBANO P.Effect of low molecular weight phenols on the in-mouth sensory perception of high molecular weight phenols by analyzing reconstituted wines[J].Food Chemistry, 2025, 463:141422.
[30] ZIELIŃSKI H, HONKE J, TOPOLSKA J, et al.ACE inhibitory properties and phenolics profile of fermented flours and of baked and digested biscuits from buckwheat[J].Foods, 2020, 9(7):847.
[31] PAISSONI M A, MOTTA G, GIACOSA S, et al.Mouthfeel subqualities in wines:A current insight on sensory descriptors and physical-chemical markers[J].Comprehensive Reviews in Food Science and Food Safety, 2023, 22(4):3328-3365.
[32] LIN X, WANG Q K, HU X P, et al.Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine[J].Journal of Food Science and Technology, 2018, 55(10):4119-4130.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.