Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 623-631
Effects of different storage conditions on the metabolite and microbial profiles of white rice (Oryza sativa L.)
Jae-In Lee1,6, Dong Wook Kim1, Gwang-Ju Jang1, Seonghwa Song1, Kee Jai Park3, Jeong Ho Lim3, Bo-Min Kim1, Hyeon-Jeong Lee1, Feng Chen5, Young Bae Ryu6, Hyun-Jin Kim1,2,4
1Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Korea, 2Department of Food Science & Technology and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam, Korea, 3Korea Food Research Institute, Seongnam, Gyeonggi, Korea 4EZmass Co. Ltd., Jinju, Gyeongnam, Korea, 5Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA, 6Natural Product Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup 56212, Korea
Microbial populations in white rice (Oryza sativa L.) samples stored for 6 months in open or closed conditions were studied and their metabolite profiles analyzed using GC/MS to elucidate the relationship between storage and rice quality. Rice samples stored in open conditions at 25 °C were contaminated by Aspergillus tritici, Cladosporium cladosporioides, and Penicillium sp., whereas the control stored in closed conditions at 5 °C was mainly contaminated by Hyphopichia burtonii and A. tritici. These differences resulted in significantly different metabolite profiles. Increased mold population decreased the levels of fresh rice flavor-associated volatile metabolites and primary energy sources, but increased the levels of metabolites associated with lipid oxidation, polyols, and energy production. Thus, rice quality, especially flavor, could be significantly influenced by the increased mold population caused by open storage at 25 °C; volatile metabolites and polyols are potential indicators of rice quality.
GC/MS, Metabolomics, Microbial contamination, Rice, Storage
Food Science and Biotechnology 2019 ; 28(3): 623-631