National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
Food Res Int. 2022 Apr;154:111001. doi: 10.1016/j.foodres.2022.111001. Epub 2022 Feb 12.
Ethyl carbamate (EC) is a potential carcinogen that is mainly produced by the spontaneous reaction between urea and ethanol during rice wine brewing. Huzhou rice wine (HZRW) is a traditional Chinese rice wine, but the correlation between its urea content and the microbial communities present during the fermentation process has not yet been evaluated. In this study, high-throughput sequencing technology was used to monitor the microbial community composition of HZRW in the different fermentation stages. The correlations between the microbial community and the physical and chemical properties and EC, urea and arginine contents were evaluated using the redundancy analysis (RDA) method. The metabolic profiles of key genes in the arginine and urea metabolic pathways were obtained via phylogenetic investigation of the communities by reconstruction of unobserved states (PICRUSt). The results showed that the fungal genera Saccharomyces, Issatchenkia, Torulaspora and Rhizopus were dominant during the fermentation of HZRW. Weissella and Acinetobacter were the dominant bacterial genera in the early stage, while Weissella, Staphylococcus, Leuconostoc and Streptophyta were the dominant bacterial genera in the late stage. Urea and arginine were positively correlated with Saccharomyces, Lactobacillus and Staphylococcus. In addition, the dominant genera of both fungi and bacteria were involved in the metabolism of arginine and urea. Finally, the relationships between the dominant microorganisms and key genes of the arginine and urea metabolic pathways were established. The obtained results are helpful in better understanding the mechanisms of metabolism of arginine and urea during rice wine fermentation and therefore improving the safety profile of rice wine.
氨基甲酸乙酯（EC）是一种潜在的致癌物质，主要由米酒酿造过程中尿素和乙醇之间的自发反应产生。湖州米酒（HZRW）是一种传统的中国米酒，但尚未评估其尿素含量与发酵过程中存在的微生物群落之间的相关性。在本研究中，使用高通量测序技术监测 HZRW 在不同发酵阶段的微生物群落组成。使用冗余分析（RDA）方法评估微生物群落与物理化学性质以及 EC、尿素和精氨酸含量之间的相关性。通过群落重建未观察状态的系统发育分析（PICRUSt）获得精氨酸和尿素代谢途径中关键基因的代谢谱。结果表明，在 HZRW 发酵过程中，真菌属酿酒酵母、伊萨琴科酵母、毕赤酵母属和根霉属占优势。魏斯氏菌和不动杆菌是早期的优势细菌属，而魏斯氏菌、葡萄球菌、明串珠菌和链霉菌是晚期的优势细菌属。尿素和精氨酸与酿酒酵母、乳杆菌和葡萄球菌呈正相关。此外，真菌和细菌的优势属都参与了精氨酸和尿素的代谢。最后，建立了优势微生物与精氨酸和尿素代谢途径关键基因之间的关系。获得的结果有助于更好地理解米酒发酵过程中精氨酸和尿素代谢的机制，从而提高米酒的安全性。
