title: Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing.
abstract: BACKGROUND
  To understand the role of the community structure of microbes in the environment in the fermentation of Shaoxing rice wine, samples collected from a wine factory were subjected to Illumina-based metagenomic sequencing.
  
  
  RESULTS
  De novo assembly of the sequencing reads allowed the characterisation of more than 23 thousand microbial genes derived from 1.7 and 1.88 Gbp of sequences from two samples fermented for 5 and 30 days respectively. The microbial community structure at different fermentation times of Shaoxing rice wine was revealed, showing the different roles of the microbiota in the fermentation process of Shaoxing rice wine. The gene function of both samples was also studied in the COG database, with most genes belonging to category S (function unknown), category E (amino acid transport and metabolism) and unclassified group.
  
  
  CONCLUSIONS
  The results show that both the microbial community structure and gene function composition change greatly at different time points of Shaoxing rice wine fermentation.
authors.affiliation: National Engineering Research Center for Chinese Rice Wine, China Shaoxing Rice Wine Group Co., Ltd, Shaoxing 312000, China.
authors.forename: Guangfa
authors.initials: G
authors.lastname: Xie
authors.forename: Lan
authors.initials: L
authors.lastname: Wang
authors.forename: Qikang
authors.initials: Q
authors.lastname: Gao
authors.forename: Wenjing
authors.initials: W
authors.lastname: Yu
authors.forename: Xutao
authors.initials: X
authors.lastname: Hong
authors.forename: Lingyun
authors.initials: L
authors.lastname: Zhao
authors.forename: Huijun
authors.initials: H
authors.lastname: Zou
mesh_terms: D039903:Actinobacteria / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism; D001203:Ascomycota / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism; D002681:China; D019295:Computational Biology; D004269:DNA, Bacterial / Q000302:isolation & purification / Q000378:metabolism; D004271:DNA, Fungal / Q000302:isolation & purification / Q000378:metabolism; D004032:Diet / Q000208:ethnology; D005285:Fermentation; D005658:Fungi / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism; D006090:Gram-Negative Bacteria / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism; D006094:Gram-Positive Bacteria / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism; D056186:Metagenomics; D058889:Molecular Typing; D016533:Mycological Typing Techniques; D012275:Oryza / Q000737:chemistry*; D020560:Proteobacteria / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D013997:Time Factors; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D004271:DNA, Fungal
keywords: Shaoxing rice wine; metagenome; microbiota; sequencing; wheat Qu