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

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...