ArticleWorld journal of microbiology & biotechnology2015
Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region.
Article in World journal of microbiology & biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
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37 citing papers in PubMed, 89 citations in OpenAlex.
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- Study on the preparation of compound mold enhancedFood chemistry: X · 2025Article
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- Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation.Foods (Basel, Switzerland) · 2024Article
- A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters.Foods (Basel, Switzerland) · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Effect of microbial communities on flavor profile of Hakka rice wine throughout production.Food chemistry: X · 2024Article
- Fungal Community Succession and Volatile Compound Changes during Fermentation of LaobaiganFoods (Basel, Switzerland) · 2024Article
- Discovery of electromagnetic polarization in Asian rice wine deterioration process and its applications.PloS one · 2024Article
- Enzymatic properties and inhibition tolerance analysis of key enzymes in β-phenylethanol anabolic pathway ofSynthetic and systems biotechnology · 2023Article
- Integrated meta-omics approaches reveal Saccharopolyspora as the core functional genus in huangjiu fermentations.NPJ biofilms and microbiomes · 2023Article
- Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality.Foods (Basel, Switzerland) · 2023Article
- Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditionalFood chemistry: X · 2023Article
- Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in NongxiangFoods (Basel, Switzerland) · 2022Article
- Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation.AMB Express · 2022Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Shaoxing rice wine is one of the most typical representatives of Chinese rice wine. It is brewed under non-sterile condition with various microorganism growing at the same time and forms a special flavor. The aims of this study was to monitor the bacterial succession by MiSeq pyrosequencing and the volatile compound dynamics by HS-SPME/GC–MS during brewing process. Moreover, the volatile compounds and bacterial community were analyzed by partial least squares regression to evaluate the effect of bacteria on volatile compounds formation. The results showed that there were ten dominating genera during Shaoxing rice wine fermentation process. Ten genera, Bacillus, Leuconostoc, Lactococcus, Weissella, Thermoactinomyces, Pseudomonas, Saccharopolyspora, Staphylococcus, Enterobacter and Lactobacillus, were identified as the main bacteria. The Bacillus and Lactobacillus dominated the Chinese rice wine ecosystems. In addition, a total of 64 volatile compounds were identified, mainly esters, alcohols, carbonyl compound and phenols. Pseudomonas were involved in synthesis of a wide variety of volatile compounds. Thermoactinomyces, Bacillus and Lactococcus also played critical roles in the formation of volatile compounds.
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