Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine
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DOI：
10.1016/j.fm.2018.02.002
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发表时间：
2018-08-01
影响因子：
5.3
通讯作者：
Mao, Jianwei
中科院分区：
文献类型：
--
作者：
Cai, Haiying;Zhang, Ting;Mao, Jianwei
中国甜酒（CSRW）是一种在中国很受欢迎的酒精饮料。为了研究CSRW发酵剂中微生物组成对酒精饮料最终品质的影响，我们对8个发酵剂样品的微生物区系真菌内转录间隔序列II和细菌16S rRNA基因进行了高通量测序。测序数据分析显示，鉴定出酵母菌和霉菌10属，细菌11属。真菌多样性分析表明，不同发酵剂样品的真菌组成差异显著。发酵剂菌群以SZ5、LS6、NN8、QD9、DZ10和DZ11的根霉属为主，说明其在CSRW酿造过程中对淀粉水解具有重要作用。主坐标分析表明，8个发酵剂样品的细菌组成相似性更小。通过对8种发酵剂发酵后CSRW的化学测定表明，发酵剂中微生物的分类组成和代谢对CSRW的品质和风味有很大的影响。本研究建议有必要通过对发酵剂和发酵工艺的规定来规范米酒的生产和风味分类。(c) 2018 Elsevier Ltd.版权所有。
Chinese sweet rice wine (CSRW) is a popular alcoholic drink in China. To investigate the effect of the microbial composition in CSRW starters on the final quality of the alcoholic drink, high-throughput sequencing on the fungal internal transcribed spacer II and bacterial 16S rRNA gene of the microflora in 8 starter samples was performed. The sequencing data analysis showed that 10 genera of yeasts and mold, and 11 genera of bacteria were identified. Fungal diversity analyses showed the significant variances in the fungal compositions among the starter samples. Starter microbiota were dominated by the Rhizopus genus in SZ5, LS6, NN8, QD9, DZ10 and DZ11, indicating its important role in starch hydrolysis during CSRW brewing. According to principal coordinate analyses, the bacterial composition had even less similarity among the 8 starter samples. The chemical determination of CSRW fermented with the 8 starters demonstrated that the CSRW quality and flavor were drastically influenced by the taxonomic composition and metabolism of the microbes in the starters. This study suggests it is necessary to standardize rice wine manufacturing and flavor classification by specifying starter and fermentation techniques. (c) 2018 Elsevier Ltd. All rights reserved.