Abstract
Saccharomyces cerevisiae and Lactobacillus panis are ethanol and lactic acid producers in Maotai-flavor Baijiu fermentation. Understanding their interaction is important to regulate the microbiome composition during fermentation and biosynthesis of ethanol and lactic acid. This study is the first to analyze the interaction between S. cerevisiae and L. panis at different growth phases during co-cultivation. Results showed that the different growth phases of S. cerevisiae modulated L. panis growth. Metabolomics analysis showed that amino acids and nucleoside secreted by S. cerevisiae promote L. panis growth, while ethanol inhibited L. panis growth. Furthermore, S. cerevisiae modulated L. panis cell growth under varying sugar concentrations. Simulated solid-state fermentation demonstrated that regulating the sugar concentration or the ratio of S. cerevisiae to L. panis could inhibit L. panis cell growth and reduce lactic acid accumulation. This study provided an understanding on Maotai-flavor Baijiu microbiome, which might be useful for metabolite regulation.
Highlights
Publisher’s Note: MDPI stays neutralThe brewing of Chinese liquor (Baijiu) is an open solid-state fermentation process involving various microorganisms [1]
S. cerevisiae, the lactic acid content detected in the high reducing sugar environment was lower than that in the low reducing sugar environment (Figure 5D). These results suggest that increasing the amount of S. cerevisiae or regulating the content of reducing sugars in the environment can control the abundance of L. panis and the production of lactic acid during brewing
Using metabolomics, we found that S. cerevisiae could stimulate the growth of L. panis by secreting amino acids and nucleoside compounds (Figure 2), which is consistent with the previous study, that found that S. cerevisiae created survival conditions for lactic acid bacteria through nitrogen source overflow in Kefir [36]
Summary
The brewing of Chinese liquor (Baijiu) is an open solid-state fermentation process involving various microorganisms [1]. Microorganisms are the core of liquor brewing and play an important role in the yield and quality of the liquor [2,3]. Maotai-flavor liquor has a complex process involving eight rounds of fermentation [4]. It is famous for its freshness, sweetness, and mellow fragrance, and it is the most popular liquor in China [5]. The unique brewing process of Maotai-flavor liquor creates a complex microbial community. The combination and interaction of a wide range of microorganisms creates the unique flavor [6]
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