Isolation of Lactic Acid Bacteria from Xiaogan Rice Wine and Its Influence on the Quality of Chinese Rice Wine

Objective:The aim of this research was to ascertain the community of the Lactic acid bacteria (LAB) of Xiaogan rice wine and their influence on the quality of Chinese rice wine. Method:LAB strains was isolated using traditional culture method by MRS medium and anaerobic workstation, and the strains were incubated in Chinese rice wine to evaluate the fermentative characteristics of the strains by analysis of organic acids and wine taste. Results:A total of 9 strains of LAB strains were obtained from Xiaogan Chinese rice wine, and the isolates were identified as Pediococcus and Weissella, belonging to Pediococcus pentosaceus, Weissella confusa, Weissell acibaria. The isolated strains were applied to the fermentation of Chinese rice wine. Under the treatment without LAB strains of MJ3-1, MJ4-1, MJ6-1 and MJ8-1, the lactic acid content of Chinese rice wine with incubation of MJ3-1, MJ4-1, MJ6-1, MJ8-1 increased significantly, but the malic acid content reduced. Furthermore, the salty and abundance taste of Chinese rice wine increased significantly. On the whole, influence of these LAB strains on Chinese rice wine taste was caused mainly by acidity, umami and abundance. Conclusion:Strain MJ4-1 could increase lactic acid and reduce malic acid content of Chinese rice wine, so it could be used as the candidate LAB strain in development of Chinese rice wine starter.