Food and Fermentation Industries >

2026 , Vol. 52 >Issue 1: 178 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042427

Screening and application of microbial community structure and functional bacteria in rice wine koji from southern regions

  • LI Sitong ,
  • PEI Yangyang ,
  • XIANG Sini ,
  • LI Jianlong ,
  • CHEN Xiaoru ,
  • GUO Dingyi ,
  • HU Kaidi ,
  • LI Qin ,
  • ZHAO Ning ,
  • LIU Shuliang ,
  • LIU Aiping ,
  • HOU Xiaoyan
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  • 1(Food College of Sichuan Agricultural University, Ya’an 625014, China)
    2(Beijing Products Quality Supervision and Inspection Institute, Beijing 101300, China)
    3(Sichuan Technology and Business College, Dujiangyan 611830, China)

Received date: 2025-02-19

  Revised date: 2025-04-30

  Online published: 2026-01-22

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Abstract

This study investigated the microbial community diversity and functional characteristics of rice wine koji from southern China using high-throughput sequencing technology.Results revealed distinct regional variations in microbial composition, with Ralstonia and Weissella identified as the dominant bacterial genera across southeastern and central groups.Notably, Rhodococcus was predominant (14.6%) in the southeastern group, while fungal communities were overwhelmingly dominated by Rhizopus(80.98%-99.22%).Microbial counts exhibited regional specificity:the highest bacterial load was observed in Xiaogan, Hubei (8.21 lg CFU/g), the highest fungal spore count in Foshan, Guangdong (9.61 lg/g), and the highest yeast colony count in Fuyang, Anhui (10.02 lg CFU/g).Furthermore, four functional microbial strains were isolated and applied to fortified koji fermentation.Results showed that the activities of amylase and protease in the SG group of koji inoculated with both commercial koji and functional strains were increased to 1 583.4 U and 776.13 U/g.Metabolomic analysis demonstrated that the SG group exhibited the highest diversity of volatile compounds, including 17 distinct esters, along with significantly elevated concentrations of alcohols (1 021.94 μg/100 g), esters (1 190.82 μg/100 g), and alkanes (535.80 μg/100 g).These findings underscore the critical role of regional microbiota in shaping koji characteristics and highlight the potential of functional strains to improve rice wine quality through targeted microbial augmentation.

Key words： rice wine koji; microbial diversity; total number of microbial colonies; koji enzyme activity; volatile flavor compounds

Cite this article

LI Sitong , PEI Yangyang , XIANG Sini , LI Jianlong , CHEN Xiaoru , GUO Dingyi , HU Kaidi , LI Qin , ZHAO Ning , LIU Shuliang , LIU Aiping , HOU Xiaoyan . Screening and application of microbial community structure and functional bacteria in rice wine koji from southern regions[J]. Food and Fermentation Industries, 2026 , 52(1) : 178 -185 . DOI: 10.13995/j.cnki.11-1802/ts.042427

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