Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.

Wenzhi Lv, Feng Li, Changan Li
{"title":"Effect of inoculated Daqu on the spontaneous fermentation of Chinese liquor.","authors":"Wenzhi Lv, Feng Li, Changan Li","doi":"10.1016/j.foodres.2023.113321","DOIUrl":null,"url":null,"abstract":"<p><p>Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2023.113321","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/7/25 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Inoculated fermentation is widely used to improve the efficiency and quality of food production. However, it is still unclear how the inoculated multi-species starters influence food fermentation. Here we prepared two different types of Daqu, with/without the inoculation of Bacillus licheniformis in spontaneous Daqu fermentation, and studied their effects on liquor fermentation. These two types of Daqu were different in microbial community, and the inoculated Daqu had significantly higher relative abundance of Bacillus (69.2%) and lower relative abundance of Lactobacillus (3.2%) than those of Daqu without inoculation (Bacillus, 13.5%; Lactobacillus, 14.0%). After using with these two types of Daqu, metatranscriptomic analysis revealed that Kazachstania, Naumovozyma, Saccharomyces, Nakaseomyces and Lactobacillus were the transcriptional active genera during liquor fermentation. The transcription of Lactobacillus decreased on days 10 and 20 in liquor fermentation with the inoculated Daqu. The transcription of Kazachstania, Naumovozyma and Saccharomyces decreased on day 10 but increased on day 20 with the inoculated Daqu. Although lactate dehydrogenase decreased in Lactobacillus, alcohol dehydrogenase, aldehyde dehydrogenase and lactate dehydrogenase increased in Saccharomyces on day 20 in fermentation with inoculated Daqu, it indicated an extended succession of Saccharomyces in liquor fermentation. This would facilitate the increase of ethanol, acetic acid and lactic acid contents in liquor fermentation with inoculated Daqu. This work would be beneficial for improving Chinese liquor fermentation.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
接种大曲对白酒自然发酵的影响。
接种发酵被广泛用于提高食品生产的效率和质量。然而,目前尚不清楚接种的多种发酵剂如何影响食品发酵。本文制备了两种不同类型的大曲,在大曲自发发酵中接种或不接种地衣芽孢杆菌,并研究了它们对白酒发酵的影响。这两种大曲在微生物群落上存在差异,接种后的大曲的芽孢杆菌相对丰度(69.2%)和乳酸菌相对丰度(3.2%)显著高于未接种的大曲(芽孢杆菌13.5%;乳酸杆菌14.0%),酿酒酵母(Saccharomyces)、中生真菌(Nakaseomyces)和乳酸杆菌(Lactobacillus)是白酒发酵过程中具有转录活性的属。在接种大曲的白酒发酵中,乳酸杆菌的转录在第10天和第20天降低。接种大曲后,Kazachstania、Naumovozyma和Saccharomyces的转录在第10天减少,但在第20天增加。接种大曲发酵第20天,乳酸杆菌的乳酸脱氢酶下降,酿酒酵母的醇脱氢酶、醛脱氢酶和乳酸脱氢酶增加,但表明酿酒酵母在白酒发酵中的延续时间延长。这将有利于接种大曲后白酒发酵中乙醇、乙酸和乳酸含量的增加。这项工作将有利于改进中国白酒的发酵。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon. Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. Assessment of quality and safety aspects of homemade and commercial baby foods. Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1