Interactions of and Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures.

Chinese Baijiu is a famous fermented alcoholic beverage in China. Interactions between key microorganisms, i.e., and , have recently been reported at specific temperatures. However, empirical evidence of their interactions at various temperatures during fermentation is lacking. The results of this study demonstrated that significantly suppressed the viability and lactic acid yield of when they were cocultured above 15 °C. On the other hand, had no pronounced effect on the growth and ethanol yield of in coculture systems. was the main reducing sugar consumer. Inhibition of lactic acid production was also observed when elevated cell density of was introduced into the coculture system. A proteomic analysis indicated that the enzymes involved in glycolysis, lactate dehydrogenase, and proteins related to phosphoribosyl diphosphate, ribosome, and aminoacyl-tRNA biosynthesis in were less abundant in the coculture system. Collectively, our data demonstrated the antagonistic effect of on and provided insights for effective process management in light-flavor Baijiu fermentation.