Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making

Journal of Industrial Microbiology & Biotechnology
Xing MengY Xu

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 th...Continue Reading

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Citations

Mar 5, 2020·International Journal of Systematic and Evolutionary Microbiology·Zhendong ZhangZhuang Guo
Dec 15, 2018·Journal of Food Science·Ming-Yao WangChang Su
Apr 30, 2019·Frontiers in Microbiology·Qiuxiang TangRongqing Zhou
Jun 5, 2020·Journal of Industrial Microbiology & Biotechnology·Zhihui HuDongguang Xiao
Nov 16, 2020·Journal of Food Science·Yang WeiJian-Gang Yang
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Zhichang QiuXuguang Qiao
Feb 18, 2021·Critical Reviews in Biotechnology·Andrea MurasAna Otero
May 11, 2021·World Journal of Microbiology & Biotechnology·L Solieri
Nov 28, 2017·Journal of Agricultural and Food Chemistry·Qun WuYan Xu

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