Characterization of core microbiota in Chinese rice wine fermentation and quality enhancement by Lactobacillus plantarum 15

Microorganisms in Chinese rice wine (CRW), a complex ecosystem, in which microbial interactions play a key role in flavor development. However, the correlation between core microbiota and volatile flavor substances and physicochemical indicators during the fermentation of CRW remains unclear. In this study, we investigated the dynamic changes in microbial communities, physicochemical indicators, and volatile flavor substances throughout the fermentation of CRW. A total of 31 volatile compounds were identified, among which 10—including 8 esters, 1 alcohol, and 1 aldehyde—were determined to be the main contributors to CRW flavor. Correlation analysis revealed significant associations among the microbial taxa, flavor compounds, and physicochemical indices. Saccharomyces , Lactobacillus , Rhizomucor , Saccharopolyspora , Lactococcus , Thermomyces , and Wickerhamomyces were identified as the core microbial genera involved in CRW fermentation. Moreover, Lactiplantibacillus plantarum 15 ( L. plantarum 15) was selected for inoculation experiments. Among different inoculation levels, 10 7 colony-forming units (CFU)/mL exhibited the most pronounced effect in enhancing CRW flavor. In particular, inoculation with 10 6 CFU/mL significantly improved both physicochemical indicators and volatile compound profiles compared to the sterile control, indicating optimal microbial activity at this concentration. These findings provide valuable insights into microbial contributions to flavor formation and offer guidance for optimizing the CRW fermentation through microbial modulation.