Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

Abstract

Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.

Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters

“…Malic acid, the second dominant organic acid, has been reported to be related to yeast and Aspergillus (Peleg et al, 1988;Pines et al, 1996), but no relationship was found between them. However, our study suggested that Weissella and Wolbachia were correlated significantly with malic acid, in which Weissella was identified as one of the dominant LAB in Dombea, a Cambodian traditional stater (Sokny et al, 2018). But its abundance begins to decrease after 2 days in two samples.…”

Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages

“…Ethnic people practicing the age-old traditional preservation or sub-culturing amylolytic and alcohol-producing as well as flavor-enhancing fungi and bacteria have attracted many researchers to study the microbial diversity in such starters. In recent years, few researchers have reported the fungal and bacterial species using both culture-dependent and-independent techniques in some common starter cultures of Asia such as marcha of India ( Tsuyoshi et al, 2005 ; Sha et al, 2017 ), daqua of China ( Wang et al, 2008 ; Zheng et al, 2012 ; Lv et al, 2013 ; Chen et al, 2014 ; Xu et al, 2017 ), benh men of Vietnam ( Dung et al, 2007 ; Thanh et al, 2008 ); nuruk of Korea ( Jung et al, 2012 ), and dombea of Cambodia ( Ly et al, 2018 ).…”

Engineering Synthetic Microbial Communities through Selective Biofilm Cultivation Device for the Production of Fermented Beverages

“…Metabolite production can indeed be considerably modified by the microbial composition [37,38]. Based on the results competitive interaction [13]. The different combination of these three strains has somehow different impacts on chemical compositions of rice wine including lactic acid, acetic acid, and ethanol yield.…”

“…Indeed, microbial composition has a strong impact on both rice wine quality and yield. Basically, a spontaneous cereal-based fermentation involves complex interkingdom microbial consortia including fungi, yeasts, lactic acid bacteria [2,13]. R. oryzae has been reported as a strong amylase enzyme producer, frequently found in amylolytic ferment starters for rice wine and during saccharification [4,7,9,29,30].…”

“…The nature of microbial communities in Cambodian traditional starters, their interactions and their contributions to the aromas synthesis during fermentation are still widely unknown. Microbial diversities in ferment starters were studied by many researchers [5][6][7][8][9][10][11][12][13]. However, there is a very limited number of studies to exploit the interaction between these three groups of microorganisms and their effect on rice wine quality during fermentation process.…”