Impact of microbial composition of Cambodian traditional dried starters (Dombea) on flavor compounds of rice wine: combining amplicon sequencing with HP-SPME-GCMS

Ly, Sokny; Mith, Hasika; Tarayre, Cédric; Taminiau, Bernard; Daube, Georges; Fauconnier, Marie-Laure; Delvigne, Frank

doi:10.3389/fmicb.2018.00894

Article (Scientific journals)

Impact of microbial composition of Cambodian traditional dried starters (Dombea) on flavor compounds of rice wine: combining amplicon sequencing with HP-SPME-GCMS

Ly, Sokny; Mith, Hasika; Tarayre, Cédric et al.

2018 • In Frontiers in Microbiology

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/223852

DOI
10.3389/fmicb.2018.00894

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29867806

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Keywords :

Rice wine fermentation; Microbial communities; Dried starter

Abstract :

[en] Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.

Disciplines :

Food science
Chemistry

Author, co-author :

Ly, Sokny ; Université de Liège - ULiège > Doct. sc. agro. & ingé. biol. (Paysage)

Mith, Hasika

Tarayre, Cédric ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Taminiau, Bernard ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires

Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Microbiologie des denrées alimentaires

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Delvigne, Frank ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Microbial, food and biobased technologies

Language :

English

Title :

Impact of microbial composition of Cambodian traditional dried starters (Dombea) on flavor compounds of rice wine: combining amplicon sequencing with HP-SPME-GCMS

Publication date :

2018

Journal title :

Frontiers in Microbiology

eISSN :

1664-302X

Publisher :

Frontiers, Lausanne, Switzerland

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://www.frontiersin.org/journals/microbiology#articles

Funders :

ARES CCD - Académie de Recherche et d'Enseignement Supérieur. Coopération au Développement [BE]

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