Germplasm Resource Mining of Fen-Flavor Baijiu Brewing Micro-Organisms and Screening of Important Functional Strains
The exploration of microbial genetic resources for the production of fFen-flavor Baijiu has not only enriched the microbial library for baijiu production but has also laid the foundation for process improvement and strain optimization in baijiu brewing. In this study, a total of 177 fungal isolates...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/9/484 |
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| Summary: | The exploration of microbial genetic resources for the production of fFen-flavor Baijiu has not only enriched the microbial library for baijiu production but has also laid the foundation for process improvement and strain optimization in baijiu brewing. In this study, a total of 177 fungal isolates were screened, including <i>Saccharomyces cerevisiae</i>, <i>non-Saccharomyces cerevisiae</i>, molds, and some pathogenic bacteria. Among them, <i>Saccharomyces cerevisiae</i> was the most abundant with 119 isolates, playing a major role in the fermentation of baijiu production. A total of 148 bacterial isolates were obtained from the fermentation mash samples, showing greater diversity compared to fungi. <i>Bacillus species</i> were the most abundant, with 94 isolates. <i>Bacillus licheniformis</i>, in particular, can produce a rich enzymatic system and flavor precursors, making it an important contributor to the sensory quality of baijiu. <i>Lactic acid bacteria</i> were the second most abundant, with 16 isolates. Additionally, five pathogenic fungal species were identified, including <i>Candida pelliculosa</i>, <i>Candida lusitaniae</i>, <i>Fusarium oxysporum</i>, <i>Fusarium solani</i> and <i>Talaromyces marneffei</i>. Six pathogenic bacterial species were also isolated, namely <i>Staphylococcus aureus</i>, <i>Staphylococcus epidermidis</i>, <i>Staphylococcus xylosus</i>, <i>Moraxella osloensis</i>, <i>Actinomyces meyeri</i> and <i>Stenotrophomonas maltophilia</i>. Finally, two strains of high acetate ethyl ester-producing yeast and lactate-degrading bacteria with good tolerance to temperature, pH, and ethanol concentration were identified as <i>Saccharomyces cerevisiae</i> and <i>Bacillus licheniformis</i>, respectively. |
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| ISSN: | 2311-5637 |