Cited by Analysis of the baijiu pit mud microorganisms and sub-communities that biosynthesize specific metabolites, using genomic and metabolic models

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

Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu DOI

Akhtiar Ali,

Yanfang Wu,

Weiwei Li

et al.

Process Biochemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 1, 2024

Language: Английский

Citations

Efficacy of Phage Application in Modulating Raw Milk Microbiota: Targeting Escherichia coli, Pseudomonas fluorescens, and Lactiplantibacillus plantarum DOI

Esra Ekiz, Kubra Guven, Emine Kübra Tayyarcan

et al.

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111166 - 111166

Published: Jan. 1, 2025

Language: Английский

Citations

Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis DOI

Chuan Song, Tongwei Guan, Zhuang Xiong

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 800 - 800

Published: Feb. 26, 2025

Strong-flavor Baijiu, a widely popular distilled spirit in China, derives its characteristic aroma and quality largely from ethyl hexanoate, key flavor compound. The concentration of influenced by precursor hexanoic acid, is critical defining the style this Baijiu variety. In study, atmospheric room temperature plasma (ARTP) mutagenesis technology was applied to strains isolated Daqu enhance their acid ester production capabilities. A acid-producing strain, identified as Bacillus velezensis WY4 through morphological, physiological, biochemical, molecular analyses, used starting strain. Following 90 s ARTP exposure, mutant WY4-3, successfully developed, achieving balance between high mutation diversity moderate lethality. WY4-3 exhibited robust growth across pH range 4.2 5.0 demonstrated ethanol tolerance. After five days fermentation, produced 0.36 g/L total 0.528 ester, surpassing wild-type Enzymatic activity assays revealed significant enhancements amylase (9.13%), saccharifying enzyme (101.72%), esterification (573.71%) activities WY4-3. Validation multiple artificial systems further confirmed superior capacity These findings enrich microbial germplasm resources for brewing provide solid foundation strain selection genetic improvement processes. This study highlights potential optimizing microorganisms improving consistency Baijiu.

Language: Английский

Citations

Integrated multi-omics uncover viruses, active fermenting microbes and their metabolic profiles in the Daqu microbiome DOI

Xiaoning Huang, Rengshu Li,

Jinguo Xu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116061 - 116061

Published: Feb. 27, 2025

Language: Английский

Citations

Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process DOI

Yuanbu Li,

Xing Qin,

Xianglian Zeng

et al.

Chemical Engineering Journal, Journal Year: 2025, Volume and Issue: unknown, P. 161049 - 161049

Published: Feb. 1, 2025

Language: Английский

Citations

Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism DOI

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

Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu DOI

Xiaojie Geng,

Zhiying Ma, Erbao Chen

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106297 - 106297

Published: March 1, 2025

Language: Английский

Citations

Comparative analysis of microbial communities and flavor compounds in fermented grains from different sorghum varieties used in Sichuan Xiaoqu liquor DOI

Minghong Bian,

Yuli Fang,

Kailong Yang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117640 - 117640

Published: March 1, 2025

Language: Английский

Citations

Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia DOI

Hongjian Zhang,

Shuaiguang Liu,

Zewei Ma

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 209, P. 116200 - 116200

Published: March 14, 2025

Language: Английский

Citations