Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

Lv, Xu-Cong; Wang, Xing; Zhang, Wen; Rao, Pingfan; Ni, Li

doi:10.1016/j.foodcont.2012.05.025

Cited by 85 publications

(63 citation statements)

References 45 publications

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“…Bacillus spp. are commonly reported in other rice wines and solid rice fermentations (32)(33)(34)(35)(36)(37)(38) in which the amylolytic activity of these bacteria may be an important contributor to saccharification (33). The role of bacilli in sake flavor development is unknown, but they can produce an array of ketones, acids, esters, and other compounds important to soybean fermentations (39) and may play a similar role here.…”

Section: Discussionmentioning

confidence: 77%

“…The role of bacilli in sake flavor development is unknown, but they can produce an array of ketones, acids, esters, and other compounds important to soybean fermentations (39) and may play a similar role here. Staphylococcus is frequently detected on human skin (40) and in food fermentations, including other Asian beverage fermentations that employ semisolid stages similar to koji preparation (34)(35)(36)(37). The common pattern observed in rice fermentations of early dominance by Staphylococcus and Bacillus species succeeded by lactic acid bacteria has led other authors to speculate that these bacteria may produce growth factors conducive to lactic acid bacteria growth later during the fermentation (38), but this relationship has yet to be demonstrated.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Bokulich

Ohta

Lee

et al. 2014

Appl Environ Microbiol

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Sake (Japanese rice wine) production is a complex, multistage process in which fermentation is performed by a succession of mixed fungi and bacteria. This study employed high-throughput rRNA marker gene sequencing, quantitative PCR, and terminal restriction fragment length polymorphism to characterize the bacterial and fungal communities of spontaneous sake production from koji to product as well as brewery equipment surfaces. Results demonstrate a dynamic microbial succession, with koji and early moto fermentations dominated by Bacillus, Staphylococcus, and Aspergillus flavus var. oryzae, succeeded by Lactobacillus spp. and Saccharomyces cerevisiae later in the fermentations. The microbiota driving these fermentations were also prevalent in the production environment, illustrating the reservoirs and routes for microbial contact in this traditional food fermentation. Interrogating the microbial consortia of production environments in parallel with food products is a valuable approach for understanding the complete ecology of food production systems and can be applied to any food system, leading to enlightened perspectives for process control and food safety. Humans have employed food fermentation since time immemorial to improve the safety, stability, flavor, nutrition, and value of their agricultural products. Traditionally, these processes have been driven by indigenous fungi and bacteria originating in raw materials, in autochthonous starter cultures, or in the processing environment itself (1), organisms that are responsible for these beneficial transformative processes as well as for product spoilage (2, 3). While most modern fermented foods are inoculated with defined starter cultures, traditional, uninoculated products remain celebrated for their historical and cultural significances (4), and indigenous microbial activity is often considered to increase the flavor complexity of these foods (5). The advent of high-throughput sequencing technologies has enhanced our ability to investigate the role of microbial communities in food systems with greater scale and sensitivity than ever possible (4), connecting the transmission of microbial communities in food production and food processing environments to their impact on food products.Sake is the traditional, national alcoholic beverage of Japan. Sake is produced from rice through the saccharification of starch by Aspergillus flavus var. oryzae and subsequent alcoholic fermentation by Saccharomyces cerevisiae. Sake brewing involves a serial propagation process, beginning with koji, a solid culture consisting of rice and A. flavus var. oryzae (6) (Fig. 1). Polished, steamed rice is mixed with the dried spores of A. flavus var. oryzae and incubated for approximately 2 days. Koji is then pitched with more steamed rice, water, and yeast into the moto (seed mash) tank, an open mashing vessel, wherein fermentation occurs for 10 to 25 days. Next, the moto is moved to a larger vessel and mixed with increasing amounts of water, rice, and koji in three additions to form ...

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Section: Discussionmentioning

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Bokulich

Ohta

Lee

et al. 2014

Appl Environ Microbiol

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“…Thus, changes in volatile compounds and microorganisms during brewing need to be studied to improve the aroma quality of Chinese rice wine. A number of previous reports had studied intensively the microorganism diversity of HQW during fermentation [14][15][16][17][18][19] and the aroma profiles of WQW. [20][21][22][23] Nevertheless, articles on the specific aroma profiles in HQW are still very scarce.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…Modern microbial ecology tools have enabled the study of microbial communities relating to plant growth and development, in situ localization of important forms, and alterations in abundance of soil microbes (Johri et al, 2003). In this study, we used molecular culture-independent methods based on 16S rDNA and 18S rDNA gene diversity (Lv et al, 2012;Ma et al, 2005), polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE), and random amplified polymorphic DNA to examine the microbial community and dynamics of the dominant microbial species in rhizosphere soil during growth (Li et al, 2012;Matsuyama et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of cultivation duration and mode on the microbial diversity of the Amorphophallus konjac rhizosphere

Wu¹,

Jiao²,

Guo³

et al. 2017

Afr. J. Agric. Res.

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Amorphophallus konjac cannot be cultivated on the same field consecutively for extended periods, but can be cultivated on the same grove. The underlying mechanism for this is unknown and may involve the rhizosphere microbial community. Therefore, the different duration and mode for konjac were researched. Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) showed that microbial communities varied by cultivation duration and mode. Seven bacterial phyla were detected in the soil and Proteobacteria was the most abundant of these phyla. The microbial metabolic diversity following three years of continuous cultivation (sample QXFH3) was the highest, and this sample may have contained pathogenic and antagonistic microorganisms. There was almost no disease in the soil sample from grove conditions (QXN0), which was readily distinguishable from soils from field conditions (QXF0). Amino acids, carboxylic acids, and miscellaneous carbohydrates were the main carbon sources utilized by microbes in these soils. The microbial diversity index and multivariate analyses revealed that bacterial diversity increased with cultivation duration.

show abstract

Microbial diversity of traditional fermentation starters for Hong Qu glutinous rice wine as determined by PCR-mediated DGGE

Cited by 85 publications

References 45 publications

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Effects of cultivation duration and mode on the microbial diversity of the Amorphophallus konjac rhizosphere

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