Meiwei Koay, Hui Yin Fan, Clemente Michael Vui Ling Wong
{"title":"The Common and Unique Microbiota in Sabah’s Traditional Rice Wine Starter Cultures (SASAD)","authors":"Meiwei Koay, Hui Yin Fan, Clemente Michael Vui Ling Wong","doi":"10.17576/jsm-2024-5302-06","DOIUrl":null,"url":null,"abstract":"Rice wine is an alcoholic beverage produced through the fermentation of cereal grains, mainly rice, with microbial starters consisting of fungi and bacteria. However, the microbes in the rice wine starter cultures have never been documented comprehensively except for a few studies that looked into culturable microbes. Hence, their exact core microbiota contents especially those unculturable microbes remained unknown. Therefore, this research aimed to identify the fungal and bacterial communities in sasad through ribosomal amplicon-based next-generation sequencing and analysis that captured both the culturable and unculturable microbiota. The results showed that two fungal phyla (Mucoromycota and Ascomycota) with five genera (Mucor, Rhizopus, Saccharomycopsis, Wickerhamomyces, and Kodamaea) and two bacterial phyla (Proteobacteria and Firmicutes) with 10 genera (Kosakonia, Weissella, Enterobacter, Lactococcus, Pseudomonas, Bacillus, Chromobacterium, Paludibacterium, Enterococcus, and Gluconobacter) were identified as the core microbiota (relative abundance > 1.00%) in the sasad samples. Some of these microbes have been reported in other starter cultures, but some are unique to the sasad (Chromobacterium and Paludibacterium). Hence, this research provides the first comprehensive report on the microbes in sasad and provides important insights into the potential roles of core microbiota. These data may be used to facilitate the development of starter cultures with defined microbial compositions for the consistent production of safe and high-quality rice wines in the future.","PeriodicalId":21366,"journal":{"name":"Sains Malaysiana","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sains Malaysiana","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.17576/jsm-2024-5302-06","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
引用次数: 0
Abstract
Rice wine is an alcoholic beverage produced through the fermentation of cereal grains, mainly rice, with microbial starters consisting of fungi and bacteria. However, the microbes in the rice wine starter cultures have never been documented comprehensively except for a few studies that looked into culturable microbes. Hence, their exact core microbiota contents especially those unculturable microbes remained unknown. Therefore, this research aimed to identify the fungal and bacterial communities in sasad through ribosomal amplicon-based next-generation sequencing and analysis that captured both the culturable and unculturable microbiota. The results showed that two fungal phyla (Mucoromycota and Ascomycota) with five genera (Mucor, Rhizopus, Saccharomycopsis, Wickerhamomyces, and Kodamaea) and two bacterial phyla (Proteobacteria and Firmicutes) with 10 genera (Kosakonia, Weissella, Enterobacter, Lactococcus, Pseudomonas, Bacillus, Chromobacterium, Paludibacterium, Enterococcus, and Gluconobacter) were identified as the core microbiota (relative abundance > 1.00%) in the sasad samples. Some of these microbes have been reported in other starter cultures, but some are unique to the sasad (Chromobacterium and Paludibacterium). Hence, this research provides the first comprehensive report on the microbes in sasad and provides important insights into the potential roles of core microbiota. These data may be used to facilitate the development of starter cultures with defined microbial compositions for the consistent production of safe and high-quality rice wines in the future.
期刊介绍:
Sains Malaysiana is a refereed journal committed to the advancement of scholarly knowledge and research findings of the several branches of science and technology. It contains articles on Earth Sciences, Health Sciences, Life Sciences, Mathematical Sciences and Physical Sciences. The journal publishes articles, reviews, and research notes whose content and approach are of interest to a wide range of scholars. Sains Malaysiana is published by the UKM Press an its autonomous Editorial Board are drawn from the Faculty of Science and Technology, Universiti Kebangsaan Malaysia. In addition, distinguished scholars from local and foreign universities are appointed to serve as advisory board members and referees.