On September 17th, Professor Qin Likang of Guizhou University published an online article in the international journal
Food Research International
, "Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds", which studied the distribution of microbiomes and the association with key organic acids and volatile ingredients in traditional Chinese rice acid soups under different fermentation methods. Professor Qin Likang is the author of this paper.
white acid soup (also known as rice acid), as a traditional Fermented acid rice soup in China, is popular with consumers in Guizhou, and its microbiome plays an important role in flavor formation. The authors study and analyze the microbiome, organic acid and volatile flavor compounds in high-temperature fermented rice acid and low-temperature fermented rice acid respectively. The results showed that at the gate level, thick-walled and subcystic bacteria were the main bacteria and fungi, including 62 bacterial genus and 57 fungal genus, respectively. The dominant bacteria are Lactobacillus Lactobacillus, Bacillus acetate and Plasmodium, while the dominant fungi are Namumovia, Bichi yeast, Candide, and wine-making yeast. The most important components of organic acids are lactic acid, followed by macarate, acetic acid, citric acid, grass acid and citric acid. The following volatile flavor compounds contribute significantly to the flavor formation of rice acid, including ethyl acetate, ethanol, acetic acid, acrylic, 1-octylene-3-alcohol, 2-phenol, 2-eleven alcohol, propylene acrylic, ethyl acetate, propylene acetate, and 2,3-butyldestone. Microorganisms closely related to the formation of key organic acids in rice acid include Lactobacillus Lactobacillus, Acetabacteria, Bichi yeast, Kruvi yeast, etc. Microorganisms closely related to the formation of volatile flavor compounds include Bacillus acetate, Plastylobacteria, Cruvi yeast, wine yeast, etc. Lactic acid, ethanol and ethyl acetate play an important role in the formation of the unique flavor of rice acid. Among them, there are significant positive related microorganisms with lactic acid formation, such as Lactobacillus lactobacillus, birch yeast, Malassy mold, Clavisporine bacteria, root mold and so on. The microorganisms with significant positive relationships with ethanol and ethyl acetate formation are Cruvi yeast, brewing yeast and asphalt. This study provides a theoretical basis for improving the quality and flavor of rice acid.
, as the traditional "sour food culture crystallization" of Guizhou Miao and Yi ethnic groups, is favored by consumers. The compound seasonings made of rice acid (white acid soup) and red acid soup are widely used to cook flavored dishes such as sour soup fish. But at present, rice acid fermentation still stays in the traditional process, in the process of processing and production will appear the phenomenon of unstable flavor quality. In this paper, the high-temperature fermented rice acid sample and the low-temperature fermented rice acid sample representing the white acid soup are studied separately, the bacteria and fungal bacteria in the rice acid sample are analyzed in depth in combination with high-volume sequencing, and the content analysis of the key organic acid and volatile flavor compounds in the flavor composition of rice acid is combined, and the specific correlation between microbial community and flavor formation in rice acid is evaluated by multiple statistical methods. By studying the microbial community distribution of traditional rice acid soup in China under different fermentation methods and the correlation with key organic acids and volatile components, this paper has laid a theoretical foundation for further study of rice acid flavor enhancement.
Professor Qin Likang
Qin Likang, Vice Dean, Professor, Ph.D., Doctoral Mentor, Academic Discipline Leader, member of the Food Science and Engineering Department of the Ministry of Education, member of the Provincial Food safety Committee, and expert in intellectual property trial consulting in provincial courts. Mainly engaged in specialty oil high-quality oil production and new product extension technology, the advantages of grains and beans staple food and high-value deep processing technology, special fermented food quality improvement and new product development technology, nutritional health whole grain staple food processing and quality technology, food safety control and risk assessment and other scientific research work. Has presided over various national, provincial and municipal projects and enterprise horizontal projects more than 30, more than 10 million yuan, published more than 50 academic papers (including 20 SCI), authorized the national invention patent 8.
D. Liu Na
Liu Na, Ph.D. students from Guizhou University and the Teagasc Food Research Center of the Ministry of Agriculture of Ireland, has published 4 SCI articles, focusing on the mechanism of flavor regulation of food microorganisms and fermented food, and the research guidance tutors are Professor Qin Likang and Professor Musong.
published online September 2020 by Food Research International, according to the article "Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and compounds."
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