{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T03:29:36Z","timestamp":1791689376521,"version":"4.3.4"},"reference-count":75,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2024,8,2]],"date-time":"2024-08-02T00:00:00Z","timestamp":1722556800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of the Fujian Province of China","award":["2022J01101"],"award-info":[{"award-number":["2022J01101"]}]},{"name":"Natural Science Foundation of the Fujian Province of China","award":["32072204"],"award-info":[{"award-number":["32072204"]}]},{"name":"Natural Science Foundation of the Fujian Province of China","award":["2022L3075"],"award-info":[{"award-number":["2022L3075"]}]},{"name":"National Natural Science Foundation of China","award":["2022J01101"],"award-info":[{"award-number":["2022J01101"]}]},{"name":"National Natural Science Foundation of China","award":["32072204"],"award-info":[{"award-number":["32072204"]}]},{"name":"National Natural Science Foundation of China","award":["2022L3075"],"award-info":[{"award-number":["2022L3075"]}]},{"name":"Central Leading Local Science and Technology Development Fund Project of China","award":["2022J01101"],"award-info":[{"award-number":["2022J01101"]}]},{"name":"Central Leading Local Science and Technology Development Fund Project of China","award":["32072204"],"award-info":[{"award-number":["32072204"]}]},{"name":"Central Leading Local Science and Technology Development Fund Project of China","award":["2022L3075"],"award-info":[{"award-number":["2022L3075"]}]},{"name":"Biotree Biotech Co., Ltd. (Shanghai, China)","award":["2022J01101"],"award-info":[{"award-number":["2022J01101"]}]},{"name":"Biotree Biotech Co., Ltd. (Shanghai, China)","award":["32072204"],"award-info":[{"award-number":["32072204"]}]},{"name":"Biotree Biotech Co., Ltd. (Shanghai, China)","award":["2022L3075"],"award-info":[{"award-number":["2022L3075"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes.<\/jats:p>","DOI":"10.3390\/foods13152452","type":"journal-article","created":{"date-parts":[[2024,8,2]],"date-time":"2024-08-02T16:14:58Z","timestamp":1722615298000},"page":"2452","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters"],"prefix":"10.3390","volume":"13","author":[{"given":"Yingyin","family":"Yan","sequence":"first","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zihua","family":"Liang","sequence":"additional","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujia","family":"Huo","sequence":"additional","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Wu","sequence":"additional","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-2682","authenticated-orcid":false,"given":"Li","family":"Ni","sequence":"additional","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0594-4284","authenticated-orcid":false,"given":"Xucong","family":"Lv","sequence":"additional","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang 362200, China"},{"name":"Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"115733","DOI":"10.1016\/j.lwt.2024.115733","article-title":"Bacterial community structure of rice wine from China\u2019s Xiaogan and Dazhou regions: Correlation with taste characteristics","volume":"192","author":"Lei","year":"2024","journal-title":"LWT"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2386","DOI":"10.1002\/fsn3.830","article-title":"Antifatigue and antiaging effects of Chinese rice wine in mice","volume":"6","author":"Zhao","year":"2018","journal-title":"Food Sci. 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