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. 2016 Feb 29;25(1):173–178. doi: 10.1007/s10068-016-0026-6

Isolation and characterization of lactic acid bacteria from fresh Chinese traditional rice wines using denaturing gradient gel electrophoresis

Jingkai Jiao 1,2, Lanwei Zhang 2, Huaxi Yi 2,✉
PMCID: PMC6049347  PMID: 30263254

Abstract

Lactic acid bacteria (LAB) are a prevalent bacterial group in rice wine maturation that contributes to flavor, texture, and nutritive value. To better understand LAB diversity in rice wines, 6 rice wine varieties from different regions in China were investigated using denaturing gradient gel electrophoresis (DGGE). Lactobacillus plantarum, L. namurensis, and Pediococcus acidilactici were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., Lactobacillus delbrueckii, L. rhamnosus, L. plantarum, and Pediococcus acidilactici. Isolates were grouped and used for fermentation of rice wines. Greater numbers of species involved in fermentation lead to better sensory attributes of wine. DGGE analysis combined with a culture-dependent method can be a tool for investigation of the bacterial compositions of fermented rice wines.

Keywords: lactic acid bacteria, traditional rice wine, isolation, characterization

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