Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation DOI
Shanshan Xu,

Weiqi Hu,

Hao Zhou

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115463 - 115463

Published: Nov. 30, 2024

Language: Английский

Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu DOI
Qiao Huang, Ying Liu, Zongjun He

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104064 - 104064

Published: April 10, 2024

Language: Английский

Citations

9
Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation DOI
Luyao Zhang, Mengyang Wang,

Hairu Song

et al.

Food Microbiology, Journal Year: 2024, Volume and Issue: 122, P. 104565 - 104565

Published: May 21, 2024

Language: Английский

Citations

9
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains DOI

Haideng Li,

Xi Chen, Jianing Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106079 - 106079

Published: Feb. 1, 2025

Language: Английский

Citations

1
Screening and identification of strains for high quality and antioxidant activity of Baijiu from strong-flavor Daqu and analysis of microbial synergistic effects DOI Creative Commons

Ruoyu Mi,

Wei Lu,

Xuan Zhang

et al.

PLoS ONE, Journal Year: 2025, Volume and Issue: 20(3), P. e0319616 - e0319616

Published: March 10, 2025

In this study, functional strains with strong fermentation characteristics were isolated from Strong-flavor Daqu and evaluated for their ability to enhance the quality antioxidant activity of Baijiu . Bacillus velezensis (S1), subtilis (S12), Escherichia coli (S16) identified as key strains. Fermentation experiments different inoculation amounts combinations revealed synergistic effects on activity. Specifically, total ester content in fermented 3% S1, S12 S16 increased by 5.68%, 53.41% 70.45% respectively, while DPPH radical scavenging rate was 52.01%, 17.63% 35.52%, compared only Multi-strain combinations, particularly 4%-S16+2.5%-S1 3%-S16+4%-S12, exhibited notable content. Furthermore, E. , 2% B. 4% combination significantly (1.94 g/L) (38.09%) which S1 The results GC-MS indicated that biofortified produced high levels esters guaiacol its analogues, facilitated interactions among indigenous microorganisms. This study is helpful provide a new perspective insight improving flavor

Language: Английский

Citations

1
Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process DOI Creative Commons
Jiao Wang, Ao Zhang,

Yaao Zhou

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101918 - 101918

Published: Oct. 21, 2024

Language: Английский

Citations

5
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification DOI
Wen Jiang,

Xianping Qiu,

Xinyue Wei

et al.

Food Microbiology, Journal Year: 2025, Volume and Issue: 128, P. 104735 - 104735

Published: Jan. 22, 2025

Language: Английский

Citations

0
Screening of aroma-producing yeasts and their effects on the flavor characteristics of millet Huangjiu(Chinese rice wine) DOI

Mengzhen Li,

Xiangying Zhao,

Liping Liu

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105992 - 105992

Published: Jan. 1, 2025

Language: Английский

Citations

0
Effect of tannin extracts and hydrolysates from sorghum brans on Baijiu quality and in-vitro antioxidant activity DOI

H. Y. Zhang,

Ruoyu Mi,

Yan Feng

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106028 - 106028

Published: Feb. 1, 2025

Language: Английский

Citations

0
Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism DOI Creative Commons
Jie Tang, Bin Lin,

Yimin Shan

et al.

Current Research in Food Science, Journal Year: 2025, Volume and Issue: 10, P. 101008 - 101008

Published: Jan. 1, 2025

Ethyl acetate, a characteristic flavor compound in light-flavor Baijiu (LFB), plays pivotal role defining its sensory profile. Insufficient concentrations fermented grains may diminish the quality of Baijiu. Indigenous microbial bioaugmentation has proven effective improving by reshaping community and modulating metabolism within fermentation ecosystems. This study investigated effects Jiuqu fortified with an indigenous Saccharomycopsis fibuligera Y162 on community, physicochemical parameters, volatile profiles throughout LFB. Results demonstrated significant increase ethyl acetate content both original grains, alongside pronounced fungal restructuring. PacBio single-molecule real-time (SMRT) sequencing analysis showed that Lactobacillus helveticus, Rhizopus sp., Saccharomyces cerevisiae, Issatchenkia orientalis became dominant species at end fermentation. Correlation network revealed was significantly related (P < 0.05, |ρ| > 0.7) to I. sp. (the main biomarkers), which driven functional S. fibuligera. Mantel test further highlighted acidity, temperature, moisture as critical environmental factors influencing 0.7). To summarize, biofortification exhibited positive enhancing typical metabolites structure These findings imply strains have great application potential

Language: Английский

Citations

0
Beyond Saccharomyces: Exploring the Bioethanol Potential of Wickerhamomyces anomalus and Diutina rugosa in Xylose and Glucose Co-Fermentation DOI Creative Commons

Antônio Carlos Ferreira Batista,

Marcus Vinicius Astolfo da Costa,

Marita Vedovelli Cardozo

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 204 - 204

Published: April 9, 2025

Efficient co-fermentation of glucose and xylose remains a critical hurdle in second-generation bioethanol production. In this study, we evaluated two non-Saccharomyces yeasts—Wickerhamomyces anomalus UEMG-LF-Y2 Diutina rugosa UEMG-LF-Y4—under mixed-sugar conditions. D. exhibited superior metabolism ethanol productivity, achieving maximum volumetric productivity (QP) 0.55 g/L·h medium containing 20 g/L 40 xylose. Its highest yield (YP/S) reached 0.45 g EtOH/g sugar, comparable to results from engineered Saccharomyces cerevisiae strains. By contrast, W. displayed lower yields (0.24–0.34 g/g) greater sensitivity catabolite repression induced by 2-deoxyglucose (2-DG). Xylose consumption exceeded 80% high-xylose media, while left residual under all tested A strong inverse correlation (r < −0.98) between accumulation uptake was observed, especially for anomalus, indicating ethanol-induced inhibition as key challenge. These findings highlight the potential robust platform lignocellulosic processes, whereas may benefit further metabolic or process optimizations. Future research should address tolerance, inhibitory byproducts, large-scale feasibility fully exploit these strains

Language: Английский

Citations

0