| Title: | Influence of geosmin-producing Streptomyces on the growth and volatile metabolites of yeasts during chinese liquor fermentation |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Diverse Streptomyces species act as geosmin producers in the Chinese liquor-making process, causing an earthy, off-odor containment. Through microbiological and metabolite analyses, this paper investigates the influence of several geosmin-producing Streptomyces on the microbial community of a brewing system. The antifungal activity against functional liquor-brewing microbes was assayed by an agar diffusion method. Several Streptomyces, most notably Streptomyces sampsonii QC-2, inhibited the growth of the brewing functional yeasts and molds in pure culture. In a simulated coculture, Streptomyces spp. reduced the flavor compounds (alcohols and esters) contributed by yeasts. Nine components in Streptomyces sampsonii QC-2 broth were detected by ultraperformance liquid chromatography coupled with photo diode array (UPLC-PDA), with characteristic ultraviolet absorptions at 360, 380, and 400 nm. The main products of Streptomyces sampsonii QC-2 were identified by ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS/MS), and confirmed by standard mass spectrometry. The antifungal active components were revealed as a series of heptaene macrolide antibiotics" |
| Keywords: | Alcoholic Beverages/analysis/*microbiology Fermentation Flavoring Agents/metabolism Naphthols/*metabolism Streptomyces/genetics/isolation & purification/*metabolism Volatile Organic Compounds/*metabolism Yeasts/*growth & development/*metabolism; |
| Notes: | "MedlineDu, Hai Lu, Hu Xu, Yan eng Research Support, Non-U.S. Gov't 2014/12/10 J Agric Food Chem. 2015 Jan 14; 63(1):290-6. doi: 10.1021/jf503351w" |
