Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation

Wang, Xueshan; Wang, Bowen; Sun, Zhongguan; Tan, Wei; Zheng, Jia; Zhu, Weiping

doi:10.1016/j.foodres.2022.111566

Cited by 20 publications

(14 citation statements)

References 32 publications

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“…Therefore, we analyzed the adaptability of strain YHM-G to the environment regarding its range of growth temperatures and pH and tolerance to sugar, NaCl, ethanol and 3-Met ( Figure 1 ). The optimum growth temperature of strain YHM-G was 25 °C, similar to most yeasts found in previous reports, with a maximum growth temperature of 40 °C ( Figure 1 a), which was higher than most temperatures (20–40 °C) during the Baijiu production process [ 38 , 39 , 40 , 41 , 42 ]. Therefore, strain YHM-G can adapt well to the different temperatures used in Baijiu production.…”

Section: Resultssupporting

confidence: 83%

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Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions

Cheng

Zhang

et al. 2022

Foods

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3-Methylthio-1-propanol (3-Met) is widely used as a flavoring substance and an essential aroma ingredient in many foods. Producing 3-Met by microbial transformation is green and eco-friendly. In the present study, one strain, YHM-G, which produced a high level of 3-Met, was isolated from the Baijiu-producing environment. Strain YHM-G was identified as Hyphopichia burtonii according to its morphological properties, physiological and biochemical characteristics, and ribosomal large subunit 26S rRNA gene D1/D2 domain sequence analysis. The optimal conditions for 3-Met production by YHM-G were obtained by single factor design, Plackett–Burman design, steepest ascent path design and response surface methodology as follows: 42.7 g/L glucose, pH 6, 0.9 g/L yeast extract, 6 g/L L-methionine (L-Met), culture temperature 28 °C, shaking speed 210 rpm, loading volume 50 mL/250 mL, inoculum size 0.5% (v/v), culturing period 48 h and 2.5 g/L Tween-80. Under these optimal conditions, the 3-Met production by strain YHM-G was 3.16 g/L, a value 88.1% higher than that before optimization. Strain YHM-G can also produce a variety of flavor compounds that are important for many foods. This strain thus has the potential to increase the abundance of 3-Met in some fermented foods and enhance their aroma profiles.

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Section: Resultssupporting

confidence: 83%

“…Its optimum pH for growth was weak acidic, at pH 4–7 ( Figure 1 a). This range is within the range of pH used in the Baijiu -production process [ 38 , 39 , 40 ]. As the glucose concentration, sucrose concentration and NaCl concentration increased the growth rate of strain YHM-G declined.…”

Section: Resultsmentioning

confidence: 94%

Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions

Cheng

Zhang

et al. 2022

Foods

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“…Previous works provided a detailed view of the diversity and metabolic function of dominant taxa during CSFB fermentation by culture-dependent and culture-independent approaches ( 21 , 26 – 28 ). Among these taxa, Lactobacillus is the dominant lactic acid bacterium in FGs, accounting for >50% of the relative abundance of the total bacterial communities, and contributes directly to lactic acid and ethyl lactate production ( 29 ). Both Saccharomyces and Pichia are the main yeasts isolated from fermented grains and contribute to the formation of ethanol and flavor compounds (such as ethyl acetate [EA], isobutyl alcohol, isoamyl alcohol, and 2-phenethyl alcohol), respectively ( 27 ).…”

Section: Introductionmentioning

confidence: 99%

Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Yuan

Zhao

et al. 2023

Microbiol Spectr

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“…Furthermore, the accumulation of fermentable sugars may promote the growth of Saccharomyces , flavor-producing bacteria ( Lactobacillus , Bacillus , etc. ), or their interactions, for improving the formation of metabolites (like ethanol, lactic acid, and acetic acid) in baijiu fermentations [ 42 ]. The primary metabolites could be subsequently transformed into ethyl lactate, ethyl acetate, ethyl laurate, and so on, which contribute to the flavor of Laobaigan baijiu [ 42 , 43 ].…”

Section: Discussionmentioning

confidence: 99%

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels

Miao,

Bai,

Wang

et al. 2023

Foods

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Fermentation vessels affect the characteristics of food fermentation; however, we lack an approach to identify the biomarkers indicating fermentation. In this study, we applied metabolomics and high-throughput sequencing analysis to reveal the dynamic of metabolites and microbial communities in age-gradient fermentation vessels for baijiu production. Furthermore, we identified 64 metabolites during fermentation, and 19 metabolites significantly varied among the three vessels (p < 0.05). Moreover, the formation of these 19 metabolites were positively correlated with the core microbiota (including Aspergillus, Saccharomyces, Lactobacillus, and Bacillus). In addition, ethyl lactate or ethyl acetate were identified as the biomarkers for indicating the metabolism among age-gradient fermentation vessels by BP-ANN (R2 > 0.40). Therefore, this study combined the biological analysis and predictive model to identify the biomarkers indicating metabolism in different fermentation vessels, and it also provides a potential approach to assess the profiling of food fermentations.

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Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation

Cited by 20 publications

References 32 publications

Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions

Screening of Yeasts Isolated from Baijiu Environments for Producing 3-Methylthio-1-propanol and Optimizing Production Conditions

Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation

Unravelling Metabolic Heterogeneity of Chinese Baijiu Fermentation in Age-Gradient Vessels

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