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Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China

Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been eva...

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Autores principales: Zhao, Xinxin, Xiang, Fanshu, Tang, Fengxian, Cai, Wenchao, Guo, Zhuang, Hou, Qiangchuan, Yang, Xinquan, Song, Wen, Shan, Chunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8762310/
https://www.ncbi.nlm.nih.gov/pubmed/35046909
http://dx.doi.org/10.3389/fmicb.2021.748779
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author Zhao, Xinxin
Xiang, Fanshu
Tang, Fengxian
Cai, Wenchao
Guo, Zhuang
Hou, Qiangchuan
Yang, Xinquan
Song, Wen
Shan, Chunhui
author_facet Zhao, Xinxin
Xiang, Fanshu
Tang, Fengxian
Cai, Wenchao
Guo, Zhuang
Hou, Qiangchuan
Yang, Xinquan
Song, Wen
Shan, Chunhui
author_sort Zhao, Xinxin
collection PubMed
description Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified. Weissella, Pediococcus, Lactobacillus, Enterobacter, Lactococcus, Pantoea, Bacillus, Staphylococcus, and Leuconostoc were the dominant genera in rice wine koji. The bacterial community structure of rice wine koji samples from different regions was significantly different (p < 0.05). The bacterial community composition of the samples from Hubei and Guangxi was similar, but significantly different from that of SC samples (p < 0.05). These differences may be caused by variations in geography, environment, or manufacturing. In addition, the results of microbial phenotype prediction by BugBase and bacterial functional potential prediction by PICRUSt showed that eight of the nine predicted phenotypic functions of rice wine koji samples from different regions were significantly different (p < 0.05) and that vigorous bacterial metabolism occurred in rice wine koji samples.
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spelling pubmed-87623102022-01-18 Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China Zhao, Xinxin Xiang, Fanshu Tang, Fengxian Cai, Wenchao Guo, Zhuang Hou, Qiangchuan Yang, Xinquan Song, Wen Shan, Chunhui Front Microbiol Microbiology Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified. Weissella, Pediococcus, Lactobacillus, Enterobacter, Lactococcus, Pantoea, Bacillus, Staphylococcus, and Leuconostoc were the dominant genera in rice wine koji. The bacterial community structure of rice wine koji samples from different regions was significantly different (p < 0.05). The bacterial community composition of the samples from Hubei and Guangxi was similar, but significantly different from that of SC samples (p < 0.05). These differences may be caused by variations in geography, environment, or manufacturing. In addition, the results of microbial phenotype prediction by BugBase and bacterial functional potential prediction by PICRUSt showed that eight of the nine predicted phenotypic functions of rice wine koji samples from different regions were significantly different (p < 0.05) and that vigorous bacterial metabolism occurred in rice wine koji samples. Frontiers Media S.A. 2022-01-03 /pmc/articles/PMC8762310/ /pubmed/35046909 http://dx.doi.org/10.3389/fmicb.2021.748779 Text en Copyright © 2022 Zhao, Xiang, Tang, Cai, Guo, Hou, Yang, Song and Shan. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Zhao, Xinxin
Xiang, Fanshu
Tang, Fengxian
Cai, Wenchao
Guo, Zhuang
Hou, Qiangchuan
Yang, Xinquan
Song, Wen
Shan, Chunhui
Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title_full Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title_fullStr Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title_full_unstemmed Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title_short Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China
title_sort bacterial communities and prediction of microbial metabolic pathway in rice wine koji from different regions in china
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8762310/
https://www.ncbi.nlm.nih.gov/pubmed/35046909
http://dx.doi.org/10.3389/fmicb.2021.748779
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