Composition and metabolite patterns of caproic acid-producing bacteria during pH-mediated pitmud-Huangshui co-fermentation based on multi-database annotation

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143096 - 143096

Published: Jan. 1, 2025

Language: Английский

Effectively Increase the L(+)-Isomer Proportion of Ethyl Lactate in Baijiu by Isolating and Applying L(+)-Lactic Acid-Producing Bacteria

Published: Aug. 29, 2024

Lactic acid (LA) is a significant byproduct in Baijiu fermentation, with both D(-)-lactic (D(-)-LA) and L-lactic (L(+)-LA) being present due to the diverse microbial metabolism involved. L(+)-LA, key industrial raw material, metabolizable by humans, unlike D(-)-LA. This study aims isolate microorganisms from fermented grains that preferentially produce L(+)-LA apply these strains fermentation processes. We analyzed 106 commercially available samples, along grains, yellow water, samples 10 factories, confirming coexistence of D(-)-LA products. Notably, strong correlation was found between L-ethyl lactate (L(+)-EL) Baijiu. Microbial community analysis revealed Lactobacillus Bacillus were dominant bacterial groups, succession communities throughout fermentation. Two strains, A6 B12, identified as licheniformis cereus, respectively, isolated for their high selectivity production. Both demonstrated yield tests. Incorporating into liquid- solid-state systems markedly increased proportion L(+)-EL relative total ethyl successfully applied L(+)-LA-producing models, offering practical strategy increasing content

Language: Английский

Effectively increase the L(+)-isomer proportion of ethyl lactate in Baijiu by isolating and applying L(+)-lactic acid-producing bacteria

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105615 - 105615

Published: Dec. 1, 2024

Language: Английский