Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines
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Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines Chen Lihua1 • Ren Lixia1 • Dongna Li1 • Xia Ma1
Received: 28 June 2019 / Revised: 13 September 2020 / Accepted: 14 October 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were Pantoea, Bacillus, Rhizopus, and Candida, the dominant microorganisms in NBQ were Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, and Aspergillus, the dominant microorganisms in YCQ were Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, and Mucor. There were significant differences in sensory properties of the wines brewed by three starters. Although the major aroma components were benzyl alcohol, 2-octanone, benzoic acid, and phenethyl acetate, each rice wine had its own main aroma components include 1-octanol, 1-pentanol, ethyl acetate, etc. The results showed that the different microbial communities in starter results in the significant difference of the aroma components in its fermented rice wine.
& Xia Ma [email protected] Chen Lihua [email protected] Ren Lixia [email protected] Dongna Li [email protected] 1
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Fengxian District 201418, Shanghai, China
Keywords Rice wine Starter High throughput sequencing Microbiome Volatile component
Introduction Rice wine is a traditional fermented beverage in China for thousands of years (Yu et al., 2012). It is made from rice or glutinous rice together with starter through saccharification and fermentation. Rice wine has the characteristics of low alcoholicity and short shelf life, it is very popular with people. There are many different types of rice wines with different flavors in China. Chinese rice wine starter is the carrier of microorganisms, mainly containing mould, yeast, and a small number of other bacteria which have the functions of saccharification, fermentation, and aromaproducing (Cai et al., 2018). In the brewing process of rice wine, mould mainly hydrolyzes starch into glucose, and produces some aroma compounds. Yeast transforms glucose into ethanol and produces a large number of aroma compounds. Bacteria can produce a variety of aroma compounds, but too many bacteria will also have a negative effect on rice wine and even lead to deterioration. There may be symbiosis, intergrowth, parasitism, and antagonism among the microorganisms in starter, which gradually form a complex microbial community in the process of starter preparation (Welke et al., 2014). The quality of starter directly impacts the physicochemical, sensory properties, and flavor of wine (Yang et al., 2017a). Although tra
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