Characterization of Microbial Communities in Chinese Rice Wine Collected at Yichang City and Suzhou City in China

Two typical microbial communities from Chinese rice wine fermentation collected in Yichang city and Suzhou city in China were investigated. Both communities could ferment glutinous rice to rice wine in 2 days. The sugar and ethanol contents were 198.67 and 14.47 mg/g, respectively, for rice wine from Yichang city, and 292.50 and 12.31 mg/g, respectively, for rice wine from Suzhou city. Acetic acid and lactic acid were the most abundant organic acids. Abundant fungi and bacteria were detected in both communities by high-throughput sequencing. and were the dominant fungi in rice wine from Suzhou city, compared with , , and in rice wine from Yichang city. Bacterial diversity was greater than fungal diversity in both communities. was the most abundant genus. Furthermore, , and were highly abundant in both communities.