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- Title
Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
- Authors
Liu, Shuang; Mao, Jian; Liu, Yun; Meng, Xiang; Ji, Zhong; Zhou, Zhi; Ai-lati, Aisikaer
- Abstract
Shaoxing rice wine is one of the most typical representatives of Chinese rice wine. It is brewed under non-sterile condition with various microorganism growing at the same time and forms a special flavor. The aims of this study was to monitor the bacterial succession by MiSeq pyrosequencing and the volatile compound dynamics by HS-SPME/GC-MS during brewing process. Moreover, the volatile compounds and bacterial community were analyzed by partial least squares regression to evaluate the effect of bacteria on volatile compounds formation. The results showed that there were ten dominating genera during Shaoxing rice wine fermentation process. Ten genera, Bacillus, Leuconostoc, Lactococcus, Weissella, Thermoactinomyces, Pseudomonas, Saccharopolyspora, Staphylococcus, Enterobacter and Lactobacillus, were identified as the main bacteria. The Bacillus and Lactobacillus dominated the Chinese rice wine ecosystems. In addition, a total of 64 volatile compounds were identified, mainly esters, alcohols, carbonyl compound and phenols. Pseudomonas were involved in synthesis of a wide variety of volatile compounds. Thermoactinomyces, Bacillus and Lactococcus also played critical roles in the formation of volatile compounds.
- Subjects
SHAOXING (China); BACTERIAL succession; FERMENTATION; RICE wines; PYROSEQUENCING
- Publication
World Journal of Microbiology & Biotechnology, 2015, Vol 31, Issue 12, p1907
- ISSN
0959-3993
- Publication type
Article
- DOI
10.1007/s11274-015-1931-1