Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice
As a traditional rice wine, sweet fermented rice (SFR) is widely loved because of its unique flavor and high nutritional value. However, the physicochemical properties, microbial community composition, and metabolic pathway changes during the fermentation process of sweet wine have not been evaluate...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| author | Jiaqiong Wan Ping Tian Xiaozhen Liu Hanyao Zhang |
| author_facet | Jiaqiong Wan Ping Tian Xiaozhen Liu Hanyao Zhang |
| author_sort | Jiaqiong Wan |
| collection | DOAJ |
| description | As a traditional rice wine, sweet fermented rice (SFR) is widely loved because of its unique flavor and high nutritional value. However, the physicochemical properties, microbial community composition, and metabolic pathway changes during the fermentation process of sweet wine have not been evaluated, and these changes can lead to unstable SFR quality. In this study, we used high-throughput sequencing technology to analyze and elucidate the dynamic changes in the microbial community, metabolic pathways, and carbohydrate enzyme functions in traditional SFR fermentation broth. The results revealed that <i>Rhizopus</i> abundance = 160,943.659 and <i>Wickerhamomyces</i> abundance = 241,660.954 were the predominant fungal genera in the fermentation process from the beginning (A0) to the end (A43) of SFR fermentation. The results of the diversity analysis revealed that the structure and composition of the microbial communities first increased but then decreased. Metabolic pathway analysis showed that energy production and conversion, carbohydrate transport, and amino acid transport were the most active metabolic pathways in fermentation. Moreover, the three primary functions of glycosyltransferases (GTs), glycoside hydrolases (GHs), and carbohydrate-binding modules (CBMs) in carbohydrate enzyme analysis were involved in the whole fermentation process. This study only provides some insight into the dynamic changes in the microbial population of SFR single samples prepared under fixed conditions. It provides a reference for optimizing the physicochemical properties of SFR fermentation broth, controlling the microbial community structure, optimizing fermentation conditions, and improving product quality. |
| format | Article |
| id | doaj-art-063108da74184bcb9ec9bbcfbf4e6f83 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-063108da74184bcb9ec9bbcfbf4e6f832025-08-20T03:06:24ZengMDPI AGFoods2304-81582025-03-01147112110.3390/foods14071121Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented RiceJiaqiong Wan0Ping Tian1Xiaozhen Liu2Hanyao Zhang3Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming 650224, ChinaAs a traditional rice wine, sweet fermented rice (SFR) is widely loved because of its unique flavor and high nutritional value. However, the physicochemical properties, microbial community composition, and metabolic pathway changes during the fermentation process of sweet wine have not been evaluated, and these changes can lead to unstable SFR quality. In this study, we used high-throughput sequencing technology to analyze and elucidate the dynamic changes in the microbial community, metabolic pathways, and carbohydrate enzyme functions in traditional SFR fermentation broth. The results revealed that <i>Rhizopus</i> abundance = 160,943.659 and <i>Wickerhamomyces</i> abundance = 241,660.954 were the predominant fungal genera in the fermentation process from the beginning (A0) to the end (A43) of SFR fermentation. The results of the diversity analysis revealed that the structure and composition of the microbial communities first increased but then decreased. Metabolic pathway analysis showed that energy production and conversion, carbohydrate transport, and amino acid transport were the most active metabolic pathways in fermentation. Moreover, the three primary functions of glycosyltransferases (GTs), glycoside hydrolases (GHs), and carbohydrate-binding modules (CBMs) in carbohydrate enzyme analysis were involved in the whole fermentation process. This study only provides some insight into the dynamic changes in the microbial population of SFR single samples prepared under fixed conditions. It provides a reference for optimizing the physicochemical properties of SFR fermentation broth, controlling the microbial community structure, optimizing fermentation conditions, and improving product quality.https://www.mdpi.com/2304-8158/14/7/1121sweet winehigh-throughput sequencingphysicochemical propertiesmicrobial communities and differencesdominant species |
| spellingShingle | Jiaqiong Wan Ping Tian Xiaozhen Liu Hanyao Zhang Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice Foods sweet wine high-throughput sequencing physicochemical properties microbial communities and differences dominant species |
| title | Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice |
| title_full | Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice |
| title_fullStr | Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice |
| title_full_unstemmed | Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice |
| title_short | Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice |
| title_sort | analysis of the changes in physicochemical properties and microbial communities during fermentation of sweet fermented rice |
| topic | sweet wine high-throughput sequencing physicochemical properties microbial communities and differences dominant species |
| url | https://www.mdpi.com/2304-8158/14/7/1121 |
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