ArticleJournal of industrial microbiology & biotechnology2015
Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
Article in Journal of industrial microbiology & biotechnology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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24 citing papers in PubMed, 83 citations in OpenAlex.
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- Novel Insight into the Formation of Odour-Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC-MS and E-Nose Analysis.Foods (Basel, Switzerland) · 2022Article
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Analysis of Bacterial Diversity in Different Types of Daqu and Fermented Grains From Danquan Distillery.Frontiers in microbiology · 2022Article
- The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology.World journal of microbiology & biotechnology · 2021Review
- Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.Frontiers in microbiology · 2021Article
- Correlation: Between Autochthonous Microbial Diversity and Volatile Metabolites During the Fermentation of Nongxiang Daqu.Frontiers in microbiology · 2021Article
- Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.Food science and biotechnology · 2021Article
- Engineering Saccharomyces cerevisiae for production of the valuable monoterpene d-limonene during Chinese Baijiu fermentation.Journal of industrial microbiology & biotechnology · 2020Article
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- Improving Ethyl Acetate Production inBioMed research international · 2019Article
- Characterizing Relationship of Microbial Diversity and Metabolite in SichuanFrontiers in microbiology · 2019Article
- Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.Applied and environmental microbiology · 2017Article
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Authors and funding
6 authors at 2 institutions in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20 cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.
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