Effects of fortified starter culture containing Saccharomyces cerevisiae and Lactobacillus fermentum on microbial community structure and ethyl carbamate

Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour

“…The physicochemical indexes, including ethanol, acidity, pH, total sugar and amino nitrogen, of CRW during spontaneous fermentation using two different starters are shown in Table 1. These physicochemical indexes are usually applied to determine the state and degree of rice wine fermentation and can also reflect the microbial state during CRW fermentation (Tian et al ., 2022c). After 20 days of natural fermentation, the ethanol content of HJ‐1 and HJ‐2 fermentation broth reached 13.33% and 14.57%, with the acidity of 7.33 and 6.69 g L −1 , respectively.…”

“…(2020) reported that Leuconostoc is reported with a positive correlation with esters. Studies have shown that Leuconostoc contributes to esters, which is consistent with our previous study result (Tian et al ., 2022c). Fungi play a vital function in the fermentation of rice wine.…”

“…Volatile flavour compounds in CRW samples were analysed according to Tian et al . (2022c). Briefly, CRW samples (6 mL) and 2 g NaCl in a 20 mL glass screw‐capped vial, and the sample was equilibrated at 50 °C for 5 min and extracted for 40 min at 60 °C.…”

“…Statistical analysis was performed according to Tian et al . (2022c) with minor modifications. PCA and PCoA were visualised using R software (version 3.2) with the ‘vegan’ package.…”

“…PCA and PCoA were visualised using R software (version 3.2) with the ‘vegan’ package. The relationship between microbial community and major volatile flavour components was analysed by Pearson correlation (Tian et al ., 2022c).…”