Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Nov 20;40(1):17.
doi: 10.1007/s11274-023-03844-5.

Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine

Jian-Zhong Xu #  1 , Yang-Yang Zhang #  2 , Wei-Guo Zhang  2
Affiliations

Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine

Jian-Zhong Xu et al. World J Microbiol Biotechnol. .

Abstract

Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don't understand how did they affect flavor compounds. Here, the relations between flavor compounds and microbial community ecological succession were investigated by monitoring flavor compounds and microbial community throughout the fermentation stage of rice wine. The composition of microbial community showed a dynamic change, but 13 dominant bacterial genera and 4 dominant fungal genera were detected throughout the fermentation stages. Saccharomyces presented a strong negative correlation with fungi genera but had positive associations with bacteria genera. Similarly, flavor compounds in rice wine were also showed the dynamic change, and 112 volatile compounds and 17 free amino acids were identified in the whole stages. The alcohol-ester ratio was decreased in the LTF stage, indicating that low temperature boosts ester formation. The potential correlation between flavor compounds and microbial community indicated that Delftia, Chryseobacterium, Rhizopus and Wickerhamomyces were the core functional microorganisms in rice wine. These findings clarified the correlation between changes in flavor compounds and in microbial community in the liquid fermentation of rice wine, and these results have some reference value for the quality improvement and technological optimization in liquid fermentation of rice wine.

Keywords: Correlation analysis; Flavor compounds; Liquid fermentation; Microbial community; Rice wine.

PubMed Disclaimer

References

    1. Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N (2023) A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol 60(6):1656–1665. https://doi.org/10.1007/s13197-022-05403-6 - DOI - PubMed
    1. Bohmer M et al (2020) Comparison of microbial diversity during two different wine fermentation processes. FEMS Microbiol Lett 367(18):fnaa150. https://doi.org/10.1093/femsle/fnaa150 - DOI - PubMed
    1. Bokulich NA, Ohta M, Lee M, Mills DA (2014) Indigenous bacteria and fungi drive traditional kimoto sake fermentations. Appl Environ Microbiol 80(17):5522–5529. https://doi.org/10.1128/AEM.00663-14 - DOI - PubMed - PMC
    1. Cha JM et al (2023) Investigation of lactic acid bacterial profiles in commercial rice wine and their effect on metabolites during low-temperature storage. Food Chem X 17:100552. https://doi.org/10.1016/j.fochx.2022.100552 - DOI - PubMed
    1. Delgado-Gardea MCE et al (2019) Streptophyta and acetic acid bacteria succession promoted by brass in slow sand filter system schmutzdeckes. Sci Rep 9(1):7021. https://doi.org/10.1038/s41598-019-43489-9 - DOI - PubMed - PMC

LinkOut - more resources