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

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). , and were identified using DGGE. Forty nine isolates were screened using a culture-dependent method. Prominent taxa were identified as Enterococcus sp., , and . 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.