Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations

Dai, Yijie; Tian, Zhiqiang; Meng, Wangni; Li, Chunyu; Li, Zongjun

doi:10.1166/jbmb.2019.1866

Cited by 12 publications

(2 citation statements)

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“…The continuous accumulation of lactic acid reduces the pH value and has an important impact on the microbial community structure in the brewing microbiome [18]. Preliminary research has mainly focused on the succession of the microbial community structure during the brewing process and the physiological and metabolic characteristics of S. cerevisiae and L. panis [15,19,20]. However, no relevant research has been conducted on the interaction between S. cerevisiae and L. panis.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Liu

Wang

Yang³

et al. 2022

Fermentation

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Saccharomyces cerevisiae and Lactobacillus panis are ethanol and lactic acid producers in Maotai-flavor Baijiu fermentation. Understanding their interaction is important to regulate the microbiome composition during fermentation and biosynthesis of ethanol and lactic acid. This study is the first to analyze the interaction between S. cerevisiae and L. panis at different growth phases during co-cultivation. Results showed that the different growth phases of S. cerevisiae modulated L. panis growth. Metabolomics analysis showed that amino acids and nucleoside secreted by S. cerevisiae promote L. panis growth, while ethanol inhibited L. panis growth. Furthermore, S. cerevisiae modulated L. panis cell growth under varying sugar concentrations. Simulated solid-state fermentation demonstrated that regulating the sugar concentration or the ratio of S. cerevisiae to L. panis could inhibit L. panis cell growth and reduce lactic acid accumulation. This study provided an understanding on Maotai-flavor Baijiu microbiome, which might be useful for metabolite regulation.

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Section: Introductionmentioning

confidence: 99%

Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Liu

Wang

Yang³

et al. 2022

Fermentation

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“…By contrast, in the Drop samples of grain mash recipes, Escherichia/Shigella accounted for <0.3%, on average. Escherichia/Shigella has been reported as a dominant bacterial genus in the fermentation of Maotai-flavored liquor, which includes sorghum in its mash recipe ( 26 ). Thus, the sorghum was probably the source of Escherichia/Shigella, and its presence likely limited LAB dominance while promoting higher efficiency in fermentation.…”

Section: Discussionmentioning

confidence: 99%

Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes

Liu,

Greenhut,

Heist

et al. 2023

Microbiol Spectr

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The popularity and production of whiskey have grown dramatically in recent years. During whiskey fermentation, lactic acid bacteria (LAB) are a major concern since they can outcompete yeast and spoil the fermentation. However, some bacteria present in the fermentation could potentially counter this effect and promote fermentation efficiency. To better understand the possible roles bacteria play in yeast-based whiskey fermentations, we examined bacterial community dynamics across fermentation stages and investigated how variation in the mash recipe affects bacterial community composition and fermentation efficiency. To this end, we collected 193 samples from three distilleries at the beginning (Cook/set), middle (Fermentation), and end (Drop) of whiskey fermentation, with six mash recipes sampled from one distillery. We used high-performance liquid chromatography (HPLC) to quantify the contents of sugars, organic acids, and ethanol, which revealed distinct differences between distilleries and mash recipes. High-throughput Illumina Miseq sequencing of the 16S rRNA gene V4 region revealed that bacterial communities shifted toward Firmicutes during the fermentative conversion of sugar to ethanol, especially Lactobacillales. Mash recipes also influenced sugar composition, fermentation efficiency, and microbial dynamics. Recipe-specific operational taxonomic unit (OTU) biomarkers in Drop samples included Leuconostoc for corn, Lactococcus for wheat, and Lactobacillaceae_unclassified for rye, while Escherichia/Shigella was associated with sorghum, suggesting potential suppression of LAB. IMPORTANCE Production of ethanol from sugars and yeast is an ancient, ostensibly simple process. The source of sugars varies depending on the desired product and can include fruits, vegetables, molasses, honey, or grains, among other things. The source of yeast can be natural in the case of spontaneous ferments, but dry yeast addition is typical for large-scale fermentations. While the polymicrobial nature of some alcoholic fermentations is appreciated (e.g., for wine), most grain-based ethanol producers view microbes, apart from the added yeast, as “contaminants” meant to be controlled in order to maximize efficiency of ethanol production per unit of sugar. Nonetheless, despite rigorous cleaning-in-place measures and cooking the mash, bacteria are routinely cultured from these fermentations. We now know that bacteria can contribute to fermentation efficiency on an industrial scale, yet nothing is known about the makeup and stability of microbial communities in distilled spirit fermentations. The work here establishes the roles of mash recipes and distillery practices in microbial community assembly and dynamics over the course of fermentation. This represents an important first step in appreciating the myriad roles of bacteria in the production of distilled spirits.

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Production of medium-chain fatty acids by co-fermentation of antibiotic fermentation residue with fallen Ginkgo leaves

Yin

Wang

2022

Bioresource Technology

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Changes in Microbial Diversity, Physicochemical Characteristics, and Flavor Substances During Maotai-Flavored Liquor Fermentation and Their Correlations

Cited by 12 publications

References 0 publications

Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Metabolomics-Driven Elucidation of Interactions between Saccharomyces cerevisiae and Lactobacillus panis from Chinese Baijiu Fermentation Microbiome

Bacterial community dynamics during distilled spirit fermentation: influence of mash recipes and fermentation processes

Production of medium-chain fatty acids by co-fermentation of antibiotic fermentation residue with fallen Ginkgo leaves

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