Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Food Res Int. 2024 Aug;190:114647. doi: 10.1016/j.foodres.2024.114647. Epub 2024 Jun 15.
Ethyl hexanoate and ethyl butyrate are indispensable flavor metabolites in strong-flavor Baijiu (SFB), but batch production instability in fermenting grains can reduce the quality of distilled Baijiu. Biofortification of the fermentation process by designing a targeted microbial collaboration pattern is an effective method to stabilize the quality of Baijiu. In this study, we explored the metabolism under co-culture liquid fermentation with Clostridium tyrobutyricum DB041 and Saccharomyces cerevisiae YS219 and investigated the effects of inoculation with two functional microorganisms on physicochemical factors, flavor metabolites, and microbial communities in solid-state simulated fermentation of SFB for the first time. The headspace solid-phase microextraction-gas chromatography-mass spectrometry results showed that ethyl butyrate and ethyl hexanoate significantly increased in fermented grain. High-throughput sequencing analysis showed that Pediococcus, Lactobacillus, Weissella, Clostridium_sensu_stricto_12, and Saccharomyces emerged as the dominant microorganisms at the end of fermentation. Co-occurrence analysis showed that ethyl hexanoate and ethyl butyrate were significantly correlated (|r| > 0.5, P < 0.05) with a cluster of interactions dominated by lactic acid bacteria (Pediococcus, Lactobacillus, Weissella, and Lactococcus), which was driven by the functional C. tyrobutyricum and S. cerevisiae. Mantel test showed that moisture and reducing sugars were the main physicochemical factor affecting microbial collaboration (|r| > 0.7, P < 0.05). Taken together, the collaborative microbial pattern of inoculation with C. tyrobutyricum and S. cerevisiae showed positive results in enhancing typical flavor metabolites and the synergistic effects of microorganisms in SFB.
丁酸乙酯和己酸乙酯是浓香型白酒（SFB）中不可缺少的风味代谢物，但发酵过程中批次生产不稳定会降低白酒的质量。通过设计有针对性的微生物协同模式对发酵过程进行生物强化是稳定白酒质量的有效方法。本研究探索了 Clostridium tyrobutyricum DB041 和 Saccharomyces cerevisiae YS219 共培养液体发酵下的代谢情况，并首次研究了接种两种功能微生物对 SFB 固态模拟发酵中理化因素、风味代谢物和微生物群落的影响。顶空固相微萃取-气相色谱-质谱联用结果表明，发酵粮中丁酸乙酯和己酸乙酯显著增加。高通量测序分析表明，发酵结束时，肠球菌属、乳杆菌属、魏斯氏菌属、严格梭菌 12 属和酿酒酵母成为优势微生物。共现分析表明，己酸乙酯和丁酸乙酯与以乳酸菌（肠球菌属、乳杆菌属、魏斯氏菌属和乳球菌属）为主的相互作用簇呈显著正相关（|r|>0.5，P<0.05），这是由功能 C. tyrobutyricum 和 S. cerevisiae 驱动的。Mantel 检验表明，水分和还原糖是影响微生物协同作用的主要理化因素（|r|>0.7，P<0.05）。综上所述，接种 C. tyrobutyricum 和 S. cerevisiae 的协同微生物模式在增强 SFB 中典型风味代谢物和微生物协同作用方面取得了积极的效果。
