ArticleScientific reports2016
Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 papers.
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Who cites it
51 citing papers in PubMed.
- Gut commensal Parabacteroides goldsteinii protects against Salmonella infection in mice by enhancing innate defense function.NPJ biofilms and microbiomes · 2026Article
- Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation.AMB Express · 2026Article
- Driving impact of organic acids on microbial community dynamics and fermentation performance in Huangjiu.NPJ science of food · 2026Article
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- Evaluating the Adjuvant Therapeutic Effects of Probiotic StrainsAnimals : an open access journal from MDPI · 2025Article
- A novel two-step metabarcoding approach improves soil microbiome biodiversity assessment.Scientific reports · 2025Article
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
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- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- Multi-omics analysis reveals the efficacy of two probiotic strains in managing feline chronic kidney disease through gut microbiome and host metabolome.Frontiers in veterinary science · 2025Article
- Turicibacter and Catenibacterium as potential biomarkers in autism spectrum disorders.Scientific reports · 2024Article
- Transcriptome Analysis Reveals the Variations in Enzyme Production ofFoods (Basel, Switzerland) · 2024Article
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- Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality.Foods (Basel, Switzerland) · 2023Article
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023Review
- Caulerpa lentillifera improves ethanol-induced liver injury and modulates the gut microbiota in rats.Current research in food science · 2023Article
- Alginate Alleviates Dextran Sulfate Sodium-Induced Colitis by Promoting Bifidobacterium animalis and Intestinal Hyodeoxycholic Acid Synthesis in Mice.Microbiology spectrum · 2022Article
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11 authors.
Funding
Abstract
Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on the quality of CRW, high throughput sequencing was performed for 110 wine samples on bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that the quality of yeast starter and final wine correlated with microbial taxonomic composition, which was exemplified by our finding that wine spoilage resulted from a high proportion of genus Lactobacillus. Subsequently, based on Lactobacillus abundance of an early stage, a model was constructed to predict final wine quality. In addition, three batches of 20 representative wine samples selected from a pool of 110 samples were further analyzed in metagenomics. The results revealed that wine spoilage was due to rapid growth of Lactobacillus brevis at the early stage of fermentation. Gene functional analysis indicated the importance of some pathways such as synthesis of biotin, malolactic fermentation and production of short-chain fatty acid. These results led to a conclusion that metabolisms of microbes influence the wine quality. Thus, nurturing of beneficial microbes and inhibition of undesired ones are both important for the mechanized brewery.
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