The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

Abstract

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F . tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F . tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecological diversity in the fermentation process of F . tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_ Saccharomycetales was the main fungi. Correlation analysis between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds. In addition, fourteen genera included unclassified_O_ Saccharomycetales , Lactococcus , Pediococcus , Aspergillus , Cladosporium , Cochliobolus , Sporidiobolus , Pichia and Saccharomycopsis et al . were screened as functional significant microbiota and built correlation with flavor compounds. This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F . tataricum rice wine fermentation.

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

“…The pH and acidity significantly changed the optimal growth condition for some microorganisms; thus, the relative abundance of Enterobacter decreased after fermentation compared to before fermentation. In contrast, Bacillus , which is acid resistant and exhibits a high level of environmental adaptability (Ren et al, 2019 ), was relatively abundant after fermentation compared to before fermentation. In particular, this genus, which is known to promote the formation of flavor in fermented food by secreting various enzymes (Jiang et al, 2020 ), was the most abundant in the YJ sample that showed the highest acidity after fermentation.…”

“…In this study, most of the gochujang samples showed increased amino-type nitrogen after fermentation, but there was no difference in amino-type nitrogen levels before and after fermentation in the GR sample. Bacillus species are bacteria capable of synthesizing many enzymes and organic acids, and they can produce strong proteases and amylases (Ren et al, 2019 ). Therefore, the previous study reported that the levels of amino-type nitrogen in soybean products inoculated with B. licheniformis at the beginning of fermentation doubled after fermentation (Yoo et al, 2000 ).…”

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

“…Furthermore, it has been reported to carry out MLF and produce lactic acid and esters during white wine fermentation ( Kurane and Ghosh, 2012 ). As for Bacillus , this genus has been found to have a positive correlation with pyrazines which are associated with herbal and vegetal aromas ( Ren et al, 2019 ). In the Central region, Microbacterium was the most differentially abundant genus followed by Aureimonas , Pantoea , and Roseomonas .…”

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

“…In AS, Lactobacillus, Pediococcus, and Lactococcus were all positively correlated with citric acid, and Bacillus contributed to an increase in tartaric acid. Among these genera, Lactococcus produces acids by using carbohydrates, Pediococcus produces acids by fermenting sugars (Ren et al, 2019), and Bacillus has strong enzymatic activity and can produce abundant metabolites to synthesize various organic acids. Gluconobacter was reported that can promote the formation of acids, alcohols, and esters in rice wine fermentation (Saichana et al, 2014).…”

“…As an alternative approach, the continuous development of high-throughput sequencing (HTS) technology now enables more in-depth and precise evaluations of complex microflora with a reasonably low cost and in a relatively short period (Delgado et al, 2014;Lee et al, 2016) and has thus been widely applied for comprehensive analyses of microorganisms in various fermented foods, such as Shaoxing rice wine (Nie et al, 2015), Fagopyrum tataricum (buckwheat) wine (Ren et al, 2019), and Sake (Atsushi et al, 2018). High-throughput sequencing-based analysis of bacterial 16S rRNA genes and fungal ITS genes showed correlations between the final rice wine quality and the microbial composition of the starter.…”