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KMID : 0545120170270081409
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Journal of Microbiology and Biotechnology
2017 Volume.27 No. 8 p.1409 ~ p.1418
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Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China
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Lu Yucai
Gong Yanli
Li Yajie
Pan Zejing
Yao Yi
Li Ning
Guo Jinling
Gong Dachun
Tian Yihong
Peng Caiyun
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Abstract
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Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing. Saccharomycopsis fibuligera and Rhizopus oryzae were the dominant fungi in rice wine from Suzhou city, compared with R. oryzae, Wickerhamomyces anomalus, Saccharomyces cerevisiae, Mucor indicus, and Rhizopus microsporus in rice wine from Yichang city. Bacterial diversity was greater than fungal diversity in both communities. Citrobacter was the most abundant genus. Furthermore, Exiguobacterium, Aeromonas, Acinetobacter, Pseudomonas, Enterobacter, Bacillus, and Lactococcus were highly abundant in both communities.
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KEYWORD
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Chinese rice wine, microorganism community diversity, Rhizopus oryzae, yeast, community construction, rice wine fermentation
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