Study on Bacterial Communities and Their Fermenting Properties in Brewing Process of Yellow Rice Wine

Bacteria strains in wheat starter,ri ce-steeping water and fermented mash of yellow rice wine were isolated and identified,and the growth rate,acid-producing capability,and acidic properties of representative strains were analyzed. The results suggested that the isolated 41 bacteria strains belonged to Lactobacillus,Pediococcus,Acetobacter,and Baillus through 16S rDNA sequence analysis. Varieties of lactic acid bacteria existed in the whole brewing process and the amount of Lactobacillus brevis was the highest. The representative strains of lactic acid bacteria were evaluated from three aspects including OD600 value of biomass increment,acid-producing capability,acid-producing flavor. Among them,Lactobacillus plantarum L15 was an ideal strain because it grew fast with producing more acid and good acidic flavor. Lactobacillus paracasei L46 was also a good strain,and Lactobacillus brevis had good acid-producing capability and good biomass increment but its acidic flavor was disgusting. Other strains had the disadvantages of bad acid-producing capability.