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

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• 作者：Shuang Ping Liu ; Jian Mao ; Yun Ya Liu…
• 关键词：Bacterial community ; Volatile compound ; Pyrosequencing ; Chinese rice wine ; Partial least squares regression
• 刊名：World Journal of Microbiology & Biotechnology
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：31
• 期：12
• 页码：1907-1921
• 全文大小：1,034 KB
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• 作者单位：Shuang Ping Liu (1) (2) (3) (4)
  Jian Mao (1) (2) (3) (4)
  Yun Ya Liu (1) (2)
  Xiang Yong Meng (1) (2) (3) (4)
  Zhong Wei Ji (1) (2) (3) (4)
  Zhi Lei Zhou (1) (2) (3) (4)
  Aisikaer Ai-lati (1) (2)
  
  1. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu Province, China
  2. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
  3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, Jiangsu, China
  4. National Engineering Research Center of Chinese Rice Wine, Shaoxing, 31200, Zhejiang, China
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Applied Microbiology
  Biotechnology
  Biochemistry
  Environmental Biotechnology
  Microbiology
  
• 出版者：Springer Netherlands
• ISSN：1573-0972

文摘

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. Keywords Bacterial community Volatile compound Pyrosequencing Chinese rice wine Partial least squares regression