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

Abstract

Black glutinous rice wine (BGRW) is a traditional Chinese rice wine that is brewed using multiple strains. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Accordingly, the main goal of this study was to determine the microbial communities and major metabolites of different traditional fermentation starters. Anshun (AS) starter and Xingyi (XY) starter were used for BGRW to provide insight into their potential contributions to the variation in flavor and aroma. High-throughput sequencing of the microbial community using the Illumina MiSeq platform revealed significant differences during fermentation between the two starter groups. Pediococcus, Leuconostoc, and Bacillus were the dominant bacterial genera in the AS group, whereas Leuconostoc, Pediococcus, and Gluconobacter were the dominant genera in the XY group. In addition, Rhizopus, Saccharomyces, and Saccharomycopsis were the predominant fungal genera detected in both samples. The major metabolites in the two groups were identified by high-performance liquid chromatography and headspace-solid-phase microextraction gas chromatographymass spectrometry. A total of seven organic acids along with 47 (AS) and 43 (XY) volatile metabolites were detected, among which lactic acid was the primary organic acid, and esters were the largest group in both types of wine. Principal components analysis further revealed significant differences in the dynamic succession of metabolites between the two samples. Correlation analysis showed that 22 and 17 microorganisms were strongly correlated with the production of major metabolites in AS and XY, respectively. Among them, Pediococcus, Leuconostoc, Lactobacillus, Lactococcus, and Streptococcus were shown to play crucial roles in metabolite synthesis. Overall, this study can provide a valuable resource for the further development and utilization of starters to improve the aromatic quality of BGRW.

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

“…Our results deviate from prior literature that reported the increased abundance of Gluconobacter, Komagataeibacter , or Enterobacteriaceae during fermentation. The difference in distribution patterns of bacterial communities and other wine-related studies gives a distinct bacterial signature of Pennsylvania Chambourcin fermentation ( Bokulich et al, 2016 ; Marzano et al, 2016 ; Jiang et al, 2020 ).…”

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

“…The formation of specific nutrients and flavors in fermented foods is usually influenced by the microbial communities (Du et al, 2019 ; Jiang et al, 2020 ). Few studies have been performed on the microbial communities during the fermentation period of gochujang compared to other traditional Korean fermented foods, such as kimchi or doenjang (Chun et al, 2020 ; Kim et al, 2021 ).…”

“…licheniformis were the most important bacteria in meju, and the fungi were Aspergillus, Mucor, Pichia , and Debaryomyces (Jung et al, 2014 ). The relative abundance of these microorganisms in the ingredients and their interactions play important roles in determining the quality of the final fermented food product (gochujang) (Jiang et al, 2020 ). Microbial communities can change the compositions of metabolites and enzymes during fermentation by modifying their physicochemical characteristics such as pH, acidity, and level of amino-type nitrogen.…”

“…Microbial communities can change the compositions of metabolites and enzymes during fermentation by modifying their physicochemical characteristics such as pH, acidity, and level of amino-type nitrogen. Therefore, it is important to analyze the microbial communities and their physicochemical characteristics and their interrelationships, as a basis for improving the quality of fermented foods (Jiang et al, 2020 ).…”

Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

“…The fermentation process was adopted following the method of Jiang, Su, Mu, & Mu, (2020) with slight modifications. The shelled ginkgo seeds were boiled in water for 3 min to separate the inner peel and the flesh.…”