Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

• Published in: World journal of microbiology & biotechnology Vol. 31; no. 12; pp. 1907 - 1921
• Main Authors: Liu, Shuang Ping, Mao, Jian, Liu, Yun Ya, Meng, Xiang Yong, Ji, Zhong Wei, Zhou, Zhi Lei, Ai-lati, Aisikaer
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.12.2015; Springer Nature B.V
• Subjects: Alcoholic beverages; Analysis; Applied Microbiology; Bacillus; Bacteria; Bacteria - genetics; Bacteria - growth & development; Bacteria - isolation & purification; Bacteria - metabolism; bacterial communities; Biochemistry; Biodiversity; Biomedical and Life Sciences; Biotechnology; brewing; Carbonyl compounds; China; Data analysis; DNA, Bacterial - isolation & purification; Dynamics; ecological succession; Ecosystems; Enterobacter; Environmental Engineering/Biotechnology; Esters; Fermentation; flavor; Gas Chromatography-Mass Spectrometry - methods; Genes; Laboratories; Lactobacillus; Lactococcus; least squares; Leuconostoc; Life Sciences; Liquor; Microbiology; Microorganisms; Original Paper; Oryza - microbiology; Phenols; Pseudomonas; Rice; rice wines; Saccharopolyspora; sequence analysis; Sequence Analysis, DNA; Staphylococcus; Studies; Thermoactinomyces; Vitaceae; VOCs; Volatile compounds; Volatile organic compounds; Volatile Organic Compounds - analysis; Volatile Organic Compounds - chemistry; Weissella; Wine - analysis; Wine - microbiology; Wines; China; Volatile compound; Partial least squares regression; Chinese rice wine; Bacterial community; Pyrosequencing
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-015-1931-1

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.