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Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including  Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum , and  Lactobacillus plantarum .  Saccharomyces cerevisiae  and  Saccharomycopsis fibuligera  were found to be abundant yeasts while the only amylolytic filamentous fungus was  Rhizopus oryzae . A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of  Weissella, Pediococcus , and  Lactobacillus  genus was strongly correlated with most of the flavor compounds detected.

frontiers in microbiology

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS