Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera

XIANG Fan-shu; ZHU Yuan-yuan; DENG Feng; ZHONG Xiao-dan; ZHANG Zhen-dong; GUO Zhuang

doi:10.13386/j.issn1002-0306.2020020221

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 126-131. > DOI: 10.13386/j.issn1002-0306.2020020221

XIANG Fan-shu, ZHU Yuan-yuan, DENG Feng, ZHONG Xiao-dan, ZHANG Zhen-dong, GUO Zhuang. Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera[J]. Science and Technology of Food Industry, 2021, 42(1): 126-131. DOI: 10.13386/j.issn1002-0306.2020020221

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Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera

1. Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hu Bei University of Arts and Science, Xiangyang 441053, China;
2. Granny Mi Biotechnology Hubei Co., Ltd., Xiaogan 432003, China

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Received Date: February 23, 2020
Available Online: January 07, 2021

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Abstract

Abstract

In this study,MiSeq high-throughput sequencing technology were used to analyze the bacterial and fungal diversity in 4 rice wine koji samples collected from Jianshi,lacticacid bacterial and yeast strains were also isolated and identified by traditional culture methods. The relative abundances of bacterial genus more than 1.0% were Pseudomonas(40.10%),Pediococcus(14.41%),Weissella(9.62%),Bacillus(5.44%),Enterobacter(3.50%),Pantoea(2.86%),Klebsiella(2.29%)and Lactococcus(2.18%). The relative abundances of fugal genus more than 1.0% were Amylomyces(49.97%),Saccharomycopsis(39.47%)and Wickerhamomyces(3.95%). Ten bacterial and four fungal core operational taxonomic units(OTUs)with relative abundance of more than 1.0% were found in all samples,with the cumulative relative content 61.38% and 93.76%. Ten strains of lacticacid bacteria were isolated and 40% were identified as P. pentosaceus. Meanwhile,10 strains of yeast were isolated and 70% were identified as S.fibuligera. Thus,the Rice Wine Koji in Jianshi area has high microbial diversity.
- rice wine koji,
- high-throughput sequencing,
- lacticacid bacteria,
- yeast,
- microbial diversity

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Bacterial and Fungal Diversity of Rice Wine Koji in Jianshi Aera