ArticleWorld journal of microbiology & biotechnology2021
Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu.
Article in World journal of microbiology & biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed, 54 citations in OpenAlex.
- Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds.Scientific reports · 2025Article
- Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization.Molecules (Basel, Switzerland) · 2025Article
- Microbial community and flavor analyses of fermented grains of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Bacterial community improves the volatile components coupled with abiotic factors during the spontaneous fermentation of Chinese strong-aromaFood chemistry: X · 2025Article
- Application of indigenousCurrent research in food science · 2025Article
- Combined transcriptomics and metabolomics analyses reveal the molecular mechanism of heat tolerance inFrontiers in microbiology · 2025Article
- Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications.Frontiers in microbiology · 2025Review
- Metagenomic insights into viral dynamics and funcation in Baijiu.Current research in food science · 2025Article
- Correlation Baijiu analysis of physicochemical factors, microbial communities and flavor compounds during the piling process of Furou-type Baijiu.Frontiers in microbiology · 2025Article
- Exploring Community Succession, Assembly Patterns, and Metabolic Functions of Ester-Producing-Related Microbiota during the Production ofFoods (Basel, Switzerland) · 2024Article
- Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.Foods (Basel, Switzerland) · 2024Article
- Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.Foods (Basel, Switzerland) · 2024Article
- Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas.Bioengineered · 2023Article
- Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China.Food chemistry: X · 2023Article
- Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.Foods (Basel, Switzerland) · 2023Review
- Distribution ofJournal of fungi (Basel, Switzerland) · 2022Article
- Characterization of the Urinary Metagenome and Virome in Healthy Children.Biomedicines · 2022Article
- Draft Genome Sequence of a Kazachstania humilis Strain Isolated from Agave Fermentation.Microbiology resource announcements · 2022Article
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Authors and funding
6 authors at 2 institutions in 1 country.
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Abstract
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of strong-flavor baijiu "Wuliangye" and 306 strains belonging to 28 species, which covered all species with more than 1% of relative abundance, were isolated and identified. Kazachstania exigua, Geotrichum silvicola, Pichia kudriavzevii, Saccharomyces cerevisiae, Zyosaccharomyces bailii, and K. humilis were found to be the first six dominant species, and their proportion varied with different fermentation stages. K. exigua was the most important yeast species responsible for the production of ethanol with the assistance of P. kudriavzevii and Z. bailii in the vigorous stage and P. kudriavzevii and G. silvicola in the continuous fermentation stage. Higher alcohols were mainly produced by K. exigua, P. kudriavzevii, S. cerevisiae, and Z. bailii in the vigorous fermentation stage, which was stimulated by more oxygen in the grains of the upper strata. K. exigua, P. kudrizevii, S. cerevisiae, Z. bailii, G. silvicola, and Trichosporon ovoides promoted the formation of ethyl alcohol. The results revealed the key roles of K. exigua, G. silvicola, and P. kudriavzevii in the fermentation of strong-flavor baijiu. The functions of these species should be confirmed by a further study based on the fermentation characteristics of isolated yeast strains gathered in this study. Distribution and function of dominant yeast species in the fermentation of strong flavor baijiu.
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