Microbes Diversity And Characteristics Of Dominant Bacteria In Original Chinese Rice Wine

Rice wine is popular among most of Asia countries, which made from grain materials. Rice wine is characterised by low ethanol content and abundant nutritions within it. Recently more and more investigators focus on different rice wine from various countries and its nutrious values. Rice wine does not only contained a variety of nutrious ingredients but also some kinds of probiotics. We dectected the phys-chemical attributes and nutritional ingredients in nine kinds of rice wines from different regions of China. And combination of denaturing gradient gel electrophoresis and traditional isolating method was applied in this paper to investigated the microbial diversity of these rice wine samples. The microbes change regulations of different femented stage of rice wine were also investigated by PCR-DGGE method. Fermented experiment was applied at the same time.The results showed that there were abundant amino acids, large amonut of protein (43.63-85.06mg/100ml) and some kinds of sugars in these rice wines. The solid content of nine kinds of rice wines was ranged from8.17g/100ml to38.55g/100ml, acidity was0.29-1.05g/100ml and alcoholic content was1.9%-5.1%(vol). The PCR-DGGE method results showed that there was a high diversity index of lactic acid bateria and yeasts in these rice wines. The lactic acid bacteria were identified as Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus rhamnosus et al and yeasts were identified as Saccharomyces cerevisiae, Saccharomyces bayanus, Pichia fluxuum et al.The bacteria in different rice wine fermented stage were changeable. The Lactobacillus delbrueckii and Pediococcus acidilactici had an more efficient action at stage of the end of fementation. The dominant yeast of all stage of fermentation was considered as Saccharomyces cerevisiae. The yeast of Pichia species, except Pichia anomal, behaved inhibited at the end of fermentation. Ttaditional isolating method was applied to obtained the strains in these rice wine and8dominant lactic acid bacteria and5dominant yeasts were obtained. The dominat isolates were identified as3of Enterococcus species,4of Lactobacillus plantarum, and1of Lactobacillus rhamnosus,4of Saccharomyces cerevisiae and1of Pichia kudriavzevii. Fermented application was carried out by combinating different dominant strains and optimizing the fermented condition. The results showed that the ratio1:1of13different dominant isolates was the most excellent combination and fermenting at30℃for48h with the2%inoculant was the optimizest fermented condition.