| Title: | Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation |
| Address: | "State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China. State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China yxu@jiangnan.edu.cn" |
| ISSN/ISBN: | 1098-5336 (Electronic) 0099-2240 (Print) 0099-2240 (Linking) |
| Abstract: | "Selection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified: Saccharomyces cerevisiae, Pichia membranaefaciens, Issatchenkia orientalis, Bacillus licheniformis, and Bacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found that S. cerevisiae was positively correlated to nonanal, and B. licheniformis was positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, while I. orientalis was positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. Although P. membranaefaciens and B. amyloliquefaciens were not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor" |
| Keywords: | Alcoholic Beverages/*microbiology Bacillus/metabolism Culture Media/chemistry *Fermentation *Food Microbiology Pichia/metabolism Saccharomyces cerevisiae/metabolism Sesamum/*chemistry Taste Volatile Organic Compounds/metabolism; |
| Notes: | "MedlineWu, Qun Ling, Jie Xu, Yan eng R01 AA021301/AA/NIAAA NIH HHS/ Research Support, Non-U.S. Gov't 2014/05/13 Appl Environ Microbiol. 2014 Jul; 80(14):4450-9. doi: 10.1128/AEM.00905-14. Epub 2014 May 9" |
