Effects of different storage conditions on the metabolite and microbial profiles of white rice (Oryza sativa L.)
2019
Lee, J.I., Gyeongsang National University, Jinju, Republic of Korea | Kim, D.W., Gyeongsang National University, Jinju, Republic of Korea | Jang, G.J., Gyeongsang National University, Jinju, Republic of Korea | Song, S.H., Gyeongsang National University, Jinju, Republic of Korea | Park, K.J., Korea Food Research Institute, Seongnam, Republic of Korea | Lim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Kim, B.M., Gyeongsang National University, Jinju, Republic of Korea | Lee, H.J., Gyeongsang National University, Jinju, Republic of Korea | Chen, F., Clemson University, Clemson, USA | Ryu, Y.B., Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea | Kim, H.J., Gyeongsang National University, Jinju, Republic of 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℃ were contaminated by Aspergillus tritici, Cladosporium cladosporioides, and Penicillium sp., whereas the control stored in closed conditions at 5℃ 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℃; volatile metabolites and polyols are potential indicators of rice quality.
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