ArticleFrontiers in microbiology2021
Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs.Foods (Basel, Switzerland) · 2026Article
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Traditional fermented foods of Indonesia harbour functionally redundant but phylogenetically diverse taxa.FEMS microbes · 2026Article
- Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.Foods (Basel, Switzerland) · 2025Article
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- Article
- The Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.Current microbiology · 2024Article
- Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.Food science and biotechnology · 2024Article
- Metagenomic insights into traditional fermentation of rice-based beverages among ethnic tribes in southern Assam, Northeast India.Frontiers in microbiology · 2024Article
- Environmental Factors Affecting the Diversity and Composition of Environmental Microorganisms in the Shaoxing Rice Wine Producing Area.Foods (Basel, Switzerland) · 2023Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.Foods (Basel, Switzerland) · 2023Article
- Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
9 authors.
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Abstract
Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified.
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