Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.

ABSTRACT: Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW starters and explore correlations between them. The major volatiles in starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that starter bacterial communities are dominated by Weissella, Pediococcus, and Lactobacillus, while Saccharomycopsis and Rhizopus predominate in fungal communities. Carbohydrate and amino acid metabolism are the most active metabolic path

SUBMITTER: Zou J 

PROVIDER: S-EPMC10419015 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature