دورية أكاديمية
Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.
| العنوان: | Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor. |
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| 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 |
| اللغة: | English |
| 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 |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| 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.) |
| فهرسة مساهمة: | Keywords: Chinese liquor; Inoculated fermentation; Metatranscriptomic analysis; Microbiota |
| المشرفين على المادة: | EC 1.1.- (Lactate Dehydrogenases) |
| تواريخ الأحداث: | Date Created: 20231007 Date Completed: 20231218 Latest Revision: 20231218 |
| رمز التحديث: | 20231218 |
| DOI: | 10.1016/j.foodres.2023.113321 |
| PMID: | 37803632 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2023.113321 |