Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract

• Published in: Food chemistry 2012-09, Vol.134 (1), p.387-391
• Main Authors: Zhang, Bo, Kong, Ling-Qiong, Cao, Yu, Xie, Guang-Fa, Guan, Zheng-Bing, Lu, Jian
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Chinese rice wine; Electrophoresis; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Metaproteomics; Oryza sativa; Shaoxing; Starter culture; Wines and vinegars
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.02.057

► Extract of a Shaoxing rice wine “wheat Qu” was analysed using metaproteomic method. ► Within extract metaproteome 10 identified proteins originating from microorganisms. ► Within extract metaproteome 43 identified proteins originating from plants. ► Study of wine starter culture ecosystem by using metaproteomics for the first time. The starter culture “wheat Qu” has been used in the fermentation of Chinese rice wine for hundreds of years. In this study, a Shaoxing rice wine, “wheat Qu” (machine-made type), extract was analysed by using the metaproteomic approach. All visible 145 separate protein spots in the two-dimensional electrophoresis gel were excised and identified by Matrix-Assisted Laser Desorption Ionisation-Time of Flight/Time of Flight Mass Spectrometry (MALDI-TOF/TOF MS) analysis. Eleven spots represent 10 proteins that originate from the secretion of fungi or bacteria, 112 spots represent 43 proteins from plants, and one spot represents protein from fauna. These proteins possess diverse functions and participate in the fermentation process of Shaoxing rice wine. This is the first reported study on the ecosystem of a traditional wine starter culture, using a novel method that is termed “metaproteomics”.