Bacterial Diversity Analysis during the Fermentation Processing of Traditional Chinese Yellow Rice Wine Revealed by 16S rDNA 454 Pyrosequencing

Abstract

Rice wine is a traditional Chinese fermented alcohol drink. Spontaneous fermentation with the use of the Chinese starter and wheat Qu lead to the growth of various microorganisms during the complete brewing process. It's of great importance to fully understand the composition of bacteria diversity in rice wine in order to improve the quality and solve safety problems. In this study, a more comprehensive bacterial description was shown with the use of bacteria diversity analysis, which enabled us to have a better understanding. Rarefaction, rank abundance, alpha Diversity, beta diversity and principal coordinates analysis simplified their complex bacteria components and provide us theoretical foundation for further investigation. It has been found bacteria diversity is more abundant at mid-term and later stage of brewing process. Bacteria community analysis reveals there is a potential safety hazard existing in the fermentation, since most of the sequence reads are assigned to Enterobacter (7900 at most) and Pantoea (7336 at most), followed by Staphylococcus (2796 at most) and Pseudomonas (1681 at most). Lactic acid bacteria are rare throughout the fermentation process which is not in accordance with other reports. This work may offer us an opportunity to investigate micro ecological fermentation system in food industry.

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

“…Esters have been reported to endow rice wine with fruity and floral odors (Fang et al, 2015). Most of the esters detected in the present study were ethyl esters, which is in line with previous studies (Chen and Xu, 2010;Yang et al, 2017b).…”

Cultivation-independent comprehensive investigations on bacterial communities in serofluid dish, a traditional Chinese fermented food

“…However, most of the diversity studies in the last two decades have shown that less than 1% of the microbes of a community are possibly cultured in vitro with known cultivation approach, but 99% still remain unexplored [6] . Culture-based approaches have known limitations in terms of reproducibility and challenges in the culturability of some microbes [7] . Therefore, the set of cultured isolates may not reflect the true microbial composition of fermented serofluid dish.…”

Comparison of Bacterial Microbiota in Raw Mare’s Milk and Koumiss Using PacBio Single Molecule Real-Time Sequencing Technology

“…Among the non-culture-based technologies, 16S rRNA profiling by pyrosequencing firstly emerged as a classical technique for analyzing bacterial communities in various ecological samples (Desai et al, 2010;Faveri et al, 2015). Bacterial 16S rRNA genes consist of highly conserved domains interspersed with hypervariable regions (Fang et al, 2015;Xu et al, 2015). Comparative analysis of these sequences is a powerful tool to infer phylogenetic relationships and biodiversity among microorganisms (Kim et al, 2012).…”