Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Food Res Int. 2024 Dec;197(Pt 1):115172. doi: 10.1016/j.foodres.2024.115172. Epub 2024 Sep 29.
Red yeast rice (RYR) as a traditional fermented food produced by inoculation of the Monascus genus into steamed rice through solid-state fermentation, has been used intensively for thousands of years in China. Herein, we investigated the flavor profiles, metabolites and quality characteristics of RYR produced by mix fermentation with lactic acid bacteria (LAB) using the headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GCMS) approach integrated with ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). 56 volatile organic compounds (VOCs) and 1287 non-volatile metabolites were identified and classified into eight classes, the inoculation of Lactiplantibacillus plantarum (LP) and Limosilactobacillus fermentum (LF) increased VOCs and enhanced the flavor characteristics of RYR, with LP being the more significant. The KEGG pathway enrichment analysis revealed that most of the differential metabolites were enriched in amino acid metabolism when integrating volatile and non-volatile omics data, meanwhile, the addition of LAB promoted the metabolism of amino acid, alcohols, fatty acid and some flavonoids, in particular, amino acid metabolism was almost upregulated in the LP group. Therefore, this study highlights the tremendous potential of LAB in improving the flavor quality of RYR. This study provides novel insights into RYR fermentation processes and establishes a theoretical foundation for developing and applying new RYR products.
红曲米（RYR）是一种传统的发酵食品，通过固态发酵将红曲属接种到蒸米饭中制成，在中国已经使用了数千年。在此，我们采用顶空固相微萃取气相色谱-质谱联用（HS-SPME-GCMS）法与超高效液相色谱-串联质谱联用（UHPLC-MS）相结合，研究了混合发酵乳酸杆菌（LAB）生产的 RYR 的风味特征、代谢产物和质量特性。共鉴定出 56 种挥发性有机化合物（VOCs）和 1287 种非挥发性代谢物，并将其分为 8 类。接种植物乳杆菌（LP）和发酵乳杆菌（LF）增加了 VOCs，并增强了 RYR 的风味特征，其中 LP 的效果更为显著。KEGG 通路富集分析表明，整合挥发物和非挥发物组学数据后，大多数差异代谢物富集在氨基酸代谢中，同时，LAB 的添加促进了氨基酸、醇、脂肪酸和一些类黄酮的代谢，特别是 LP 组中氨基酸代谢几乎被上调。因此，本研究强调了 LAB 在改善 RYR 风味质量方面的巨大潜力。本研究为 RYR 发酵过程提供了新的见解，并为开发和应用新型 RYR 产品奠定了理论基础。
