دورية أكاديمية
Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.
| العنوان: | Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes. |
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| المؤلفون: | Wu Q; State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China., Kong Y; State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China., Xu Y; State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China yxu@jiangnan.edu.cn. |
| المصدر: | Applied and environmental microbiology [Appl Environ Microbiol] 2015 Oct 16; Vol. 82 (2), pp. 422-30. Date of Electronic Publication: 2015 Oct 16 (Print Publication: 2016). |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: American Society for Microbiology Country of Publication: United States NLM ID: 7605801 Publication Model: Electronic-Print Cited Medium: Internet ISSN: 1098-5336 (Electronic) Linking ISSN: 00992240 NLM ISO Abbreviation: Appl Environ Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Washington, American Society for Microbiology. |
| مواضيع طبية MeSH: | Alcoholic Beverages/*microbiology , Flavoring Agents/*metabolism , Yeasts/*metabolism, Alcoholic Beverages/analysis ; China ; Ethanol/analysis ; Ethanol/metabolism ; Fermentation ; Flavoring Agents/chemistry ; Volatile Organic Compounds/chemistry ; Volatile Organic Compounds/metabolism ; Yeasts/classification ; Yeasts/growth & development ; Yeasts/isolation & purification |
| مستخلص: | The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor. (Copyright © 2016, American Society for Microbiology. All Rights Reserved.) |
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| المشرفين على المادة: | 0 (Flavoring Agents) 0 (Volatile Organic Compounds) 3K9958V90M (Ethanol) |
| تواريخ الأحداث: | Date Created: 20151018 Date Completed: 20161012 Latest Revision: 20181113 |
| رمز التحديث: | 20221213 |
| مُعرف محوري في PubMed: | PMC4711146 |
| DOI: | 10.1128/AEM.02518-15 |
| PMID: | 26475111 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1098-5336 |
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| DOI: | 10.1128/AEM.02518-15 |