ArticleApplied and environmental microbiology2014
Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.
Article in Applied and environmental microbiology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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22 citing papers in PubMed, 79 citations in OpenAlex.
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- Seasonal environmental factors drive microbial community succession and flavor quality during acetic acid fermentation of Zhenjiang aromatic vinegar.Frontiers in microbiology · 2024Article
- Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum-based fermented grains during the fermentation of Shanxi light-flavored liquor.Food science & nutrition · 2023Article
- Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu.Molecules (Basel, Switzerland) · 2022Article
- Analysis of microbial diversity and succession duringEngineering in life sciences · 2022Article
- The involvement of a floral scent in plant-honeybee interaction.Die Naturwissenschaften · 2022Article
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
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- Study on microbial community of "green-covering"Frontiers in microbiology · 2022Article
- Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.Food science & nutrition · 2021Article
- Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.World journal of microbiology & biotechnology · 2021Article
- Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.Frontiers in microbiology · 2021Article
- High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics.3 Biotech · 2020Article
- Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.Applied and environmental microbiology · 2020Article
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- Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation.Applied and environmental microbiology · 2019Article
- Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation.Scientific reports · 2018Article
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3 authors at 2 institutions in 1 country.
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Abstract
Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor.
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