Improving flavor metabolism ofSaccharomyces cerevisiaeby mixed culture withBacillus licheniformisfor ChineseMaotai-flavor liquor making

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 the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

“…Antihypertensive activity (Park et al, 2016), production of volatile compounds and organic acids (Meng et al, 2015;Wu & Xu 2012;Yan et al, 2013), production of bioactive substances (Kudryashova et al, 2005;Lee et al, 2008;Ongena & Jacques, 2008)…”

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

“…The MI groups has a lower relative abundance of Bacillus , possibly due to the competitive relationship between Bacillus and other bacteria for the shared ecological niches (Prosser et al ., ). An alternative reason was that Bacillus might be inhibited by fungi, which would reduce produce ethanol (Meng et al ., ). This phenomenon was also reflected in the B. licheniformis enhanced experiment (Wang et al ., ).…”

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