Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine

• DOI: 10.1038/srep26621
• Publication Date: 2016-05-31T12:01:55Z
• Authors: Xutao Hong; Jing Chen; Lin Liu; Huan Wu; Haiqin Tan; Guangfa Xie; Qian Xu; Huijun Zou; Wenjing Yu; Lan Wang; Nan Qin
• Keywords: Starter; Lactobacillus brevis; Pediococcus; Fermentation in winemaking

Abstract Chinese Rice Wine (CRW) is a common alcoholic beverage in China. To investigate the influence of microbial composition on quality CRW, high throughput sequencing was performed for 110 wine samples bacterial 16S rRNA gene and fungal Internal Transcribed Spacer II (ITS2). Bioinformatic analyses demonstrated that yeast starter final correlated with taxonomic composition, which exemplified by our finding spoilage resulted from proportion genus Lactobacillus . Subsequently, based abundance an early stage, model constructed to predict quality. In addition, three batches 20 representative selected pool were further analyzed metagenomics. The results revealed due rapid growth brevis at stage fermentation. Gene functional analysis indicated importance some pathways such as synthesis biotin, malolactic fermentation production short-chain fatty acid. These led conclusion metabolisms microbes Thus, nurturing beneficial inhibition undesired ones are both important mechanized brewery.