Deciphering layer formation in Red Heart Qu: A comprehensive study of metabolite profile and microbial community influenced by raw materials and environmental factors
文献类型： 外文期刊
作者： Xu, Shanshan 1 ; Zhou, Hao 1 ; Xu, Boyang 1 ; Liu, Wuyang 1 ; Hu, Weiqi 1 ; Xu, Qinxiang 3 ; Hong, Jiong 4 ; Liu, Yongxin 2 ; Li, Xingjiang 1 ;
作者机构： 1.Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China
2.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen Branch, Guangdong Lab Lingnan Modern Agr,Genome Anal Lab,M, 7 Pengfei Rd, Shenzhen 518120, Guangdong, Peoples R China
3.Anhui Kouzi Brewery Co Ltd, 9 South Xiangshan Rd, Huaibei 235199, Anhui, Peoples R China
4.Univ Sci & Technol China, Sch Life Sci, 443 Huangshan Rd, Hefei 230026, Anhui, Peoples R China
关键词： Environment; RH_Qu; Stratification; Source tracking; Metabolites
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 451 卷
页码：
收录情况： SCI
摘要： Environmental-origin microbiota significantly influences Red Heart Qu (RH_Qu) stratification, but their microbial migration and metabolic mechanisms remain unclear. Using high-throughput sequencing and metabolomics, we divided the stratification of RH_Qu into three temperature-based stages. Phase I features rising temperatures, causing microbial proliferation and a two-layer division. Phase II, characterized by peak temperatures, sees the establishment of thermotolerant species like Bacillus, Thermoactinomyces, Rhodococcus, and Thermoascus, forming four distinct layers and markedly altering metabolite profiles. The Huo Quan (HQ), developing from the Pi Zhang (PZ), is driven by the tyrosine-melanin pathway and increased MRPs (Maillard reaction products). The Hong Xin evolves from the Rang, associated with the phenylalanine-coumarin pathway and QCs (Quinone Compounds) production. Phase III involves the stabilization of the microbial and metabolic profile as temperatures decline. These findings enhance our understanding of RH_Qu stratification and offer guidance for quality control in its fermentation process.
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