Dynamic Monitoring of Saccharomyces cerevisiae during the Fermentation of Traditional Shaoxing Rice Wine

The community structures of yeasts in fermented mash of Jiafan rice wine collected from some large enterprise were studied according to their changing numbers and species through plate screening techniques and 26 s r DNA D1/D2 sequence analysis technology. The results showed that the numbers of yeasts presented a changing rule of ‘rapid rise-stability' during former fermenting in vat, and a characteristic of ‘slowly rising-slowly falling' were shown during later fermenting in jar. On the whole, although the numbers of yeasts in fermented mash during a production cycle with nearly 90 days sometimes fluctuated, they would slowly reduce. All the yeasts in fermented mash in Jiafan rice wine were identified as Saccharomyces cerevisiae. Based on the comparison results of 26 S r DNA D1/D2 sequences between test strains and type strain, it can be concluded that the kinds of yeasts in fermented mash were single, and they were not pure. The traditional production process of Jiafan rice wine was not the fermentation of pure Saccharomyces cerevisiae.They were the fermentation of at least three strains, and strain II might play a more important role. That researches about the changing rule of yeasts numbers in fermented mash of Jiafan rice wines was representative during the fermentation of traditional Shaoxing rice wine. Yeasts participating in the brewing of Shaoxing Jiafan rice wine were separated and identified, at the same time strain resources were collected systematically. The results could be applied into basic researches for revealing the brewing mechanism of traditional Shaoxing rice wine. © 2017, Editorial Office of Journal of CIFST. All right reserved.