Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
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.
Shuang Ping
SP
Liu
Jian
J
Mao
Yun Ya
YY
Liu
Xiang Yong
XY
Meng
Zhong Wei
ZW
Ji
Zhi Lei
ZL
Zhou
Aisikaer
A
Ai-lati
D001419:Bacteria / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism*; D044822:Biodiversity; D002681:China; D004269:DNA, Bacterial / Q000302:isolation & purification; D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D012275:Oryza / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
D004269:DNA, Bacterial; D055549:Volatile Organic Compounds