Abstract
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.
Highlights
The fermentation process allows to preserve and to enhance the nutritional value of food resources
The Cambodian traditional rice wine brewing process has been adapted at a lab scale
The results observed in this study were in agreement with the previous findings of Lv et al (2013a) and Ramos et al (2011) at the level of lactic acid bacteria (LAB)
Summary
The fermentation process allows to preserve and to enhance the nutritional value of food resources. Under the form of dried powders or hard ball made from starchy cereals, are used to induce alcoholic fermentation These starters’ preparations have different names such as Loogpang in Thailand, Bubod in Philippines, Marcha in India and Nepal (Sha et al, 2017), Ragi in Indonesia, Chinese yeast or Chiuchu in Taiwan (Ellis, 1985), Nuruk in Korea (Park et al, 2014) and medombae or dombae in Cambodia (Chim et al, 2015). The principle of rice wine production consists of saccharification of steamed starchy resource by fungi under solid state fermentation and by yeasts under submerged alcoholic fermentation (Blandino et al, 2003; Sujaya et al, 2004; Dung et al, 2007) These traditional processes in Cambodia lack research and optimization in the field of food technology. The aromatic profiles of each rice wine were analyzed to understand the different flavors of rice wines depending on the type of starter
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