المؤلفون: Duan ZF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Han MY; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Niu JL; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhao JR; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li WW; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhu LN; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Ma HF; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Wu YF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li XT; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Sun BG; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.

المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 5973-5981. Date of Electronic Publication: 2024 Mar 18.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Flavoring Agents*/metabolism , Flavoring Agents*/chemistry , Yeasts*/metabolism , Yeasts*/classification , Yeasts*/genetics , Alcoholic Beverages*/analysis , Alcoholic Beverages*/microbiology , Taste*, China ; Gas Chromatography-Mass Spectrometry ; Edible Grain/chemistry ; Edible Grain/microbiology ; Edible Grain/metabolism ; Ethanol/metabolism ; Ethanol/analysis

مستخلص: Background: Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma.
Results: High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L ^-1 ), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v ^-1 ) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg kg ^-1 , which was 2.8 times higher than that of the control group.
Conclusion: The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)

المؤلفون: Wang Y; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Quan S; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Xia Y; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China., Wu Z; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address: wuzhengyun@scu.edu.cn., Zhang W; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan 620860, China. Electronic address: foodecoengineering@163.com.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 179, pp. 114024. Date of Electronic Publication: 2024 Jan 13.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Cinnamates* , Fermentation* , Sulfhydryl Compounds* , Alcoholic Beverages*/analysis , Food Industry*, Esters ; Food-Processing Industry

مستخلص: Zaopei is the direct source of Chinese liquor (Baijiu). Adding functional strains to Zaopei is a potential strategy to regulate Baijiu brewing, mainly including the two ways of solid-state fortified Jiuqu (SFJ) and liquid-state fortified agent (LFA). Here, to explore their regulated details, the response patterns of Zaopei microecosystem and the changes in the product features were comprehensively investigated. The results showed that SFJ more positively changed the physicochemical properties of Zaopei and improved its ester content, from 978.57 mg/kg to 1078.63 mg/kg over the fermentation of 30 days, while LFA decreased the content of esters, alcohols, and acids. Microbial analysis revealed that SFJ significantly increased Saccharomycopsis and Aspergillus from the start of fermentation and induced a positive interaction cluster driven by the added functional Paenibacillus, while LFA exhibited a community structure near that of the original microecosystem and led to a simpler network with the reduced microbial nodes and correlations. Metabolism analysis found that both SFJ and LFA weakened the flavor-producing metabolism by suppressing some key enzyme pathways, such as EC 3.2.1.51, EC 4.2.1.47, EC 1.1.1.27, EC 1.1.1.22, EC 1.5.1.10, EC 1.14.11.12. As a result, SFJ improved the raw liquor yield by 28.5 % and endowed the final product with a more fragrant aroma, mainly through ethyl (E)-cinnamate, ethyl isovalerate, ethyl phenacetate with the higher odor activity values, while LFA promoted the yield by 13.2 % and resulted in a purer and less intense aroma through the aroma-active β-damascenone, ethyl heptoate, ethyl phenacetate. These results facilitated the regulated mechanism of SFJ and LFA on Baijiu brewing and indicated that the used functional strains in this study could be applicated in SFJ way for the further industrial-scale application.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)

المؤلفون: Gómez GA; Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina., Cuffia F; Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina.; Facultad de Ingeniería Química (FIQ), Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina., Nagel OG; Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina., Althaus RL; Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina., Ceruti RJ; Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina.

المصدر: The Journal of dairy research [J Dairy Res] 2024 Feb; Vol. 91 (1), pp. 108-115. Date of Electronic Publication: 2024 Mar 18.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Cambridge University Press Country of Publication: England NLM ID: 2985125R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1469-7629 (Electronic) Linking ISSN: 00220299 NLM ISO Abbreviation: J Dairy Res Subsets: MEDLINE

مواضيع طبية MeSH: Kluyveromyces*/metabolism , Whey*/chemistry , Fermentation* , Alcoholic Beverages*/analysis , Fruit and Vegetable Juices*/analysis, Ethanol/metabolism ; Saccharomyces cerevisiae/metabolism ; Taste ; Humans

مستخلص: This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.

SCR Organism: Kluyveromyces marxianus

المؤلفون: Dan H; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Song X; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Xiang G; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China., Song C; Luzhou Laojiao Co. Ltd, Luzhou, China., Dai H; Luzhou Laojiao Co. Ltd, Luzhou, China., Shao Y; Luzhou Laojiao Co. Ltd, Luzhou, China., Huang D; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China.; Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China., Luo H; College of Bioengineering, Sichuan University of Science & Engineering, Zigong, China.; Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Yibin, China.

المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Jul; Vol. 104 (9), pp. 5021-5030. Date of Electronic Publication: 2024 Feb 15.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

مواضيع طبية MeSH: Bacillus subtilis*/metabolism , Fermentation*, Microbiota ; Volatile Organic Compounds/metabolism ; Volatile Organic Compounds/chemistry ; Metabolome ; Bacteria/genetics ; Bacteria/classification ; Bacteria/metabolism ; Bacteria/isolation & purification ; Alcoholic Beverages/microbiology ; Alcoholic Beverages/analysis ; Aspergillus/metabolism ; Aspergillus/isolation & purification ; Flavoring Agents/metabolism ; Flavoring Agents/chemistry ; Fungi/metabolism ; Fungi/genetics ; Fungi/classification ; Fungi/isolation & purification ; Monascus/metabolism ; Monascus/genetics

مستخلص: Background: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.
Results: A baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high-throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co-occurrence networks and bidirectional orthogonal partial least squares discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as heptanoic acid, butyl hexanoate and 3-methylthiopropanol in jiupei.
Conclusion: B. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid-state fermentation. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)

المؤلفون: Wang H; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 563006960@qq.com., Wang Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 1127507106@qq.com., Ruan Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 1935367169@qq.com., Ma D; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: ddanma@163.com., Wang H; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 2841237119@qq.com., Yang S; Jing Brand Co., Ltd, HuangShi, HuBei 435100, China. Electronic address: 01097@jingpai.com., Lyu L; Jing Brand Co., Ltd, HuangShi, HuBei 435100, China. Electronic address: 05167@jingpai.com., Yang F; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: 498781914@qq.com., Wu X; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: wuxiaole@tust.edu.cn., Chen Y; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: yfchen@tust.edu.cn.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2024 May; Vol. 183, pp. 114196. Date of Electronic Publication: 2024 Mar 07.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Microbiota* , Bacteria*/classification , Bacteria*/metabolism , Bacteria*/genetics , Bacteria*/isolation & purification , Food Microbiology*, Fungi/genetics ; Fungi/classification ; Fungi/metabolism ; Fungi/isolation & purification ; Alcoholic Beverages/microbiology ; High-Throughput Nucleotide Sequencing ; Taste ; Flavoring Agents/metabolism

مستخلص: Baijiu production has relied on natural inoculated Qu as a starter culture, causing the unstable microbiota of fermentation grains, which resulted in inconsistent product quality across batches. Therefore, revealing the core microbes and constructing a synthetic microbiota during the fermentation process was extremely important for stabilizing product quality. In this study, the succession of the microbial community was analyzed by high-throughput sequencing technology, and ten core microbes of Xiaoqu light-aroma Baijiu were obtained by mathematical statistics, including Acetobacter, Bacillus, Lactobacillus, Weissella, Pichia,Rhizopus, Wickerhamomyces, Issatchenkia, Saccharomyces, and Kazachstania. Model verification showed that the core microbiota significantly affected the composition of non-core microbiota (P < 0.01) and key flavor-producing enzymes (R > 0.8, P < 0.01), thus significantly affecting the flavor of base Baijiu. Simulated fermentation validated that the core microbiota can reproduce the fermentation process and quality of Xiaoqu light-aroma Baijiu. The succession of bacteria was mainly regulated by acidity and ethanol, while the fungi, especially non-Saccharomyces cerevisiae, were mainly regulated by the initial dominant bacteria (Acetobacter, Bacillus, and Weissella). This study will play an important role in the transformation of Xiaoqu light-aroma Baijiu fermentation from natural fermentation to controlled fermentation and the identification of core microbes in other fermented foods.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)

المؤلفون: Lv W; School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China. Electronic address: lvwenzhi@sgmtu.edu.cn., Li F; School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China., Li C; School of Chemistry and Chemical Engineering, Qiannan Normal University for Nationalities, Duyun, Guizhou, China.

المصدر: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 1), pp. 113321. Date of Electronic Publication: 2023 Jul 25.

نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't

بيانات الدورية: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation* , Saccharomycetales* , Alcoholic Beverages*/microbiology, Genome, Fungal ; Lactate Dehydrogenases

مستخلص: Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)

المؤلفون: Yi Z; CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, Sichuan, 610041, P.R. China., Chen L; School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, 610039, China., Jin Y; CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, Sichuan, 610041, P.R. China., Shen Y; Sichuan Langjiu Co., Ltd, Gulin, 646523, China., Liu N; Sichuan Food and Fermentation Industry Research & Design Institute, Chengdu, 611130, China., Fang Y; CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, Sichuan, 610041, P.R. China., Xiao Y; Analytical and Testing Center, Sichuan University of Science and Engineering, Zigong, 643000, China., Wang X; Sichuan Langjiu Co., Ltd, Gulin, 646523, China., Peng K; Sichuan Food and Fermentation Industry Research & Design Institute, Chengdu, 611130, China., He K; CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, Sichuan, 610041, P.R. China., Zhao H; CAS Key Laboratory of Environmental and Applied Microbiology, Environmental Microbiology Key Laboratory of Sichuan Province, Chengdu Institute of Biology, Chinese Academy of Sciences, No. 9 Section 4, Renmin Nan Road, Chengdu, Sichuan, 610041, P.R. China. zhaohai@cib.ac.cn.

المصدر: Microbial cell factories [Microb Cell Fact] 2023 Jun 15; Vol. 22 (1), pp. 114. Date of Electronic Publication: 2023 Jun 15.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: BioMed Central Country of Publication: England NLM ID: 101139812 Publication Model: Electronic Cited Medium: Internet ISSN: 1475-2859 (Electronic) Linking ISSN: 14752859 NLM ISO Abbreviation: Microb Cell Fact Subsets: MEDLINE

مواضيع طبية MeSH: alpha-Glucosidases*/genetics , Fermentation* , Alcoholic Beverages*, alpha-Amylases ; Glucose ; Starch ; Substrate Specificity

مستخلص: Background: Chinese Nong-favor daqu, the presentative liquor starter of Baijiu, has been enriched with huge amounts of enzymes in degrading various biological macromolecules by openly man-made process for thousand years. According to previous metatranscriptomics analysis, plenty of α-glucosidases were identified to be active in NF daqu and played the key role in degrading starch under solid-state fermentation. However, none of α-glucosidases was characterized from NF daqu, and their actual functions in NF daqu were still unknown.
Results: An α-glucosidase (NFAg31A, GH31-1 subfamily), the second highest expressed α-glucosidases in starch degradation of NF daqu, was directly obtained by heterologous expression in Escherichia coli BL21 (DE3). NFAg31A exhibited the highest sequence identities of 65.8% with α-glucosidase II from Chaetomium thermophilum, indicating its origin of fungal species, and it showed some similar features with homologous α-glucosidase IIs, i.e., optimal activity at pH ~ 7.0 and litter higher temperature of 45 ℃, well stability at 41.3 ℃ and a broad pH range of pH 6.0 to pH 10.0, and preference on hydrolyzing Glc-α1,3-Glc. Besides this preference, NFAg31A showed comparable activities on Glc-α1,2-Glc and Glc-α1,4-Glc, and low activity on Glc-α1,6-Glc, indicating its broad specificities on α-glycosidic substrates. Additionally, its activity was not stimulated by any of those detected metal ions and chemicals, and could be largely inhibited by glucose under solid-state fermentation. Most importantly, it exhibited competent and synergistic effects with two characterized α-amylases of NF daqu on hydrolyzing starch, i.e., all of them could efficiently degrade starch and malto-saccharides, two α-amylases showed advantage in degrading starch and long-chain malto-saccharides, and NFAg31A played the competent role with α-amylases in degrading short-chain malto-saccharides and the irreplaceable contribution in hydrolyzing maltose into glucose, thus alleviating the product inhibitions of α-amylases.
Conclusions: This study provides not only a suitable α-glucosidase in strengthening the quality of daqu, but also an efficient way to reveal roles of the complicated enzyme system in traditional solid-state fermentation. This study would further stimulate more enzyme mining from NF daqu, and promote their actual applications in solid-state fermentation of NF liquor brewing, as well as in other solid-state fermentation of starchy industry in the future.
(© 2023. The Author(s).)

المؤلفون: Yang L; Department of Brewing Engineering, Moutai Institute, Renhuai 564501, China; Kweichow Moutai Group, Guizhou, China., Chen R; Guizhou Academy of Liquor Quality Inspection and Testing, Renhuai 564501, China., Liu C; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Chen L; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Yang F; Kweichow Moutai Distillery Co., Ltd., Maotai Town, Zunyi City, Guizhou 564501, China., Wang L; Kweichow Moutai Group, Guizhou, China. Electronic address: WangliMoutai2021@163.com.

المصدر: Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136668. Date of Electronic Publication: 2023 Jun 19.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Fermentation*, Fermented Foods ; Alcoholic Beverages ; Odorants ; Sulfur Compounds/chemistry ; Sulfur Compounds/metabolism ; Food Microbiology ; Volatile Organic Compounds/chemistry

مستخلص: Pickle like odor (PLO) is undesirable in Maotai-flavor baijiu; however, its formation mechanism is unclear. Furthermore, there is a lack of understanding of the spatiotemporal accumulation of volatile compounds (including PLO compounds, PLOC) and of the microorganisms responsible for the production of PLOC during stacking fermentation. In this study, we analyzed the spatiotemporal distribution differences of 132 volatile compounds in piled fermented grains. PLOC (n = 5) were higher in pile surface than in pile center, reaching their highest levels at 6th and 5th rounds, respectively. The microorganisms in pile center were more conducive to the formation of alcohols, while those in the pile surface more promoted the synthesis of esters. Rhodococcus and Zygosaccharomyces promoted the formation of PLOC. Acetobacter was negatively correlated with the content of sulfur compounds by promoting their conversion into non-volatile sulfur compounds, thereby reducing the content of PLOC. This study provides information on the spatiotemporal differences of volatile compounds (especially PLOC) in piled fermented grains and identified the microorganisms that produce PLOC.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)

المؤلفون: Kobayashi T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan. Electronic address: t-kobayashi@nrib.go.jp., Kumazaki T; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Morikawa K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Komatsu-Hata Y; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Okuda M; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Takahashi M; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Saito R; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Oda K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Yazawa H; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan., Iwashita K; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.

المصدر: Journal of bioscience and bioengineering [J Biosci Bioeng] 2022 Aug; Vol. 134 (2), pp. 116-124. Date of Electronic Publication: 2022 May 21.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Society for Biotechnology, Japan Country of Publication: Japan NLM ID: 100888800 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1347-4421 (Electronic) Linking ISSN: 13474421 NLM ISO Abbreviation: J Biosci Bioeng Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages*/analysis , Fermentation* , Oryza*/chemistry, Saccharomyces cerevisiae/metabolism

مستخلص: Sake, soy sauce, miso (Japanese bean paste), and beer are made from grains. The characteristics of the grain significantly affect the quality of the final product. Many studies have been performed to evaluate the sake-brewing characteristics of rice. However, current rice analysis methods are time and labor intensive and require large samples. We developed a novel method for predicting the brewing characteristics of sake rice using <1 g of sample. Brown rice extracts were analyzed by ultrahigh-performance liquid chromatography quadrupole time-of-flight mass spectrometry, and mass chromatogram data were used as explanatory variables. The objective variables were the physical and chemical properties of the rice, the enzymatic activity of the rice-koji, the fermentation properties of the sake mash, the standard analytical values of the sake, and the flavor component concentrations in the sake. Prediction models were developed using the orthogonal projections to latent structures method. The prediction performances of the models were verified, and 32 out of the 54 objective variables were used in well-performing models. In conclusion, we developed a method for predicting the rice properties and brewing characteristics from results acquired by analyzing <1 g of brown rice. The method is a powerful tool for breeding new sake rice cultivars for good brewing characteristics in early generations and will improve our understanding of fluctuations in the brewing characteristics of sake rice before each sake brewing season starts.
(Copyright © 2022 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.)

المؤلفون: Navarrete-Bolaños JL; Depto. Ing. Bioquímica-Ciencias de la Ingeniería, Tecnológico Nacional de México en Celaya, Antonio García Cubas 600 esq. Av, Tecnológico, Celaya, Gto, México. luis.navarrete@itcelaya.edu.mx., Serrato-Joya O; Depto. Ing. Bioquímica-Ciencias de la Ingeniería, Tecnológico Nacional de México en Celaya, Antonio García Cubas 600 esq. Av, Tecnológico, Celaya, Gto, México., Chávez-Mireles H; Depto. Ing. Bioquímica-Ciencias de la Ingeniería, Tecnológico Nacional de México en Celaya, Antonio García Cubas 600 esq. Av, Tecnológico, Celaya, Gto, México., Vicente-Magueyal FJ; Depto. Ing. Bioquímica-Ciencias de la Ingeniería, Tecnológico Nacional de México en Celaya, Antonio García Cubas 600 esq. Av, Tecnológico, Celaya, Gto, México., Jiménez-Islas H; Depto. Ing. Bioquímica-Ciencias de la Ingeniería, Tecnológico Nacional de México en Celaya, Antonio García Cubas 600 esq. Av, Tecnológico, Celaya, Gto, México.

المصدر: Bioprocess and biosystems engineering [Bioprocess Biosyst Eng] 2021 Nov; Vol. 44 (11), pp. 2245-2255. Date of Electronic Publication: 2021 Jun 22.

نوع المنشور: Journal Article; Validation Study

بيانات الدورية: Publisher: Springer-Verlag Country of Publication: Germany NLM ID: 101088505 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1615-7605 (Electronic) Linking ISSN: 16157591 NLM ISO Abbreviation: Bioprocess Biosyst Eng Subsets: MEDLINE

مواضيع طبية MeSH: Alcoholic Beverages* , Fermentation*, Agave/*metabolism, Bioreactors ; Chromatography, Gas/methods ; Kluyveromyces/metabolism ; Mass Spectrometry/methods ; Saccharomycetales/metabolism

مستخلص: An industrial process is profitable when its individual unit operations are efficient and thus, this work shows a guideline for designing efficient fermentation-industrial processes for agave distilled production based on a sequential approach of optimization, beginning in the laboratory and followed by the adjustment of the variable values using the evolutionary operation method for successful process scaling. The results at the laboratory showed that a starter inoculum containing a 5 × 10 ⁶ cells/mL mixture of Kluyveromyces marxianus, Clavispora lusitaniae, and Kluyveromyces marxianus var. drosophilarum strains in a bioreactor containing agave syrup with 120 g/L fermented sugar, processed at a constant temperature of 33 °C and 1.0 VVM aeration for 1.6 h, led to a fermented product with a 4.18% (v/v) alcohol content after 72 h of processing time. The scale-up process results showed that the best operating conditions at the pilot-plant level were a temperature of 35 °C and aeration at 1.0 VVM for 1.2 h, which led to a fermented product with a 4.22% (v/v) total alcohol content after 72 h of processing time. These represent similar performance values for both production processes, but each one worked with their specific values of process variables, which demonstrates that each level of production had its own specific values for process variables. The volatile compound analysis shows that both distilled products contained a similar profile of volatile components that provide fruity and ethereal aromatic notes pleasant to the palate. Therefore, the process design for agave spirit production at the semi-industrial level was successfully achieved.
(© 2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

SCR Organism: Clavispora lusitaniae; Kluyveromyces marxianus