State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China.
Lett Appl Microbiol. 2012 Oct;55(4):301-7. doi: 10.1111/j.1472-765X.2012.03294.x. Epub 2012 Aug 28.
The famous traditional Chinese Maotai-flavour liquor is produced by a unique spontaneous simultaneous saccharification and fermentation process, which contributes to a distinctive yeast community with specific physiological properties and performances. Therefore, it would be useful to investigate this yeast community and reveal the novelty of its characteristics.
Nine yeast species were obtained from the fermentation period. A combination of physiological and functional analyses revealed a very high diversity of yeast populations. In particular, the extremely high temperature and low acidity of the fermentation conditions led to an accumulation of species with distinctive heat- and acid-resistant properties. Moreover, these yeast species were also significant flavour contributors, for various alcohols, acids and esters.
The Chinese Maotai-flavour liquor-fermentation process is rich in yeast resources with distinctive fermentation properties, which were different from other beverages.
This work is the first to study the complex yeast ecology of the Maotai-flavour liquor-making process. It allows a deeper insight into the mechanism of this process.
著名的传统中国茅台酒是通过独特的自然同步糖化和发酵过程生产的，这有助于形成具有特定生理特性和性能的独特酵母群落。因此，研究这个酵母群落并揭示其特征的新颖性将是很有用的。
从发酵期获得了 9 种酵母。生理和功能分析的结合揭示了酵母种群的高度多样性。特别是，发酵条件的极高温度和低酸度导致了具有独特耐热和耐酸特性的物种的积累。此外，这些酵母种类也是各种醇、酸和酯的重要风味贡献者。
中国茅台酒发酵过程富含具有独特发酵特性的酵母资源，与其他饮料不同。
这项工作首次研究了茅台酒酿造过程中复杂的酵母生态，使人们对该过程的机制有了更深入的了解。
