ArticleApplied and environmental microbiology2016
Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.
Article in Applied and environmental microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed, 68 citations in OpenAlex.
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- Traceability between microbial community and environmental microbial Community in Maotai-flavor Daqu.Food chemistry: X · 2025Article
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- Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years.Food chemistry: X · 2024Article
- Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine.Foods (Basel, Switzerland) · 2024Article
- Effects of a novel microbial fermentation medium produced byFrontiers in microbiology · 2023Article
- Effects of Inoculation WithFrontiers in microbiology · 2022Article
- Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.Frontiers in nutrition · 2022Review
- Engineering Saccharomyces cerevisiae for production of the valuable monoterpene d-limonene during Chinese Baijiu fermentation.Journal of industrial microbiology & biotechnology · 2020Article
- Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.Applied and environmental microbiology · 2020Article
- Modulating acetate ester and higher alcohol production in Saccharomyces cerevisiae through the cofactor engineering.Journal of industrial microbiology & biotechnology · 2019Article
- 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
- Improving Ethyl Acetate Production inBioMed research international · 2019Article
- Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.Applied and environmental microbiology · 2017Article
- Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation.Journal of industrial microbiology & biotechnology · 2017Article
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Authors and funding
3 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor.
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