Yang Pu, Xi Bo, Han Ying, Li Jiayang, Luo Lujun, Qu Chaofan, Li Junfang, Liu Shuai, Kang Le, Bai Baoqing, Zhang Ben, Zhao Shaojie, Zhen Pan, Zhang Lizhen
School of Xinghuacun, Shanxi University, Taiyuan 030006, China.
Shanxi Province Key Lab. of Plant Extraction and Health of Lujiu, Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Lvliang 032205, China.
Foods. 2024 Sep 12;13(18):2884. doi: 10.3390/foods13182884.
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.
中国白酒是中国著名的发酵酒精饮料。最近有报道称，关键微生物（即[未提及具体微生物名称1]和[未提及具体微生物名称2]）在特定温度下会相互作用。然而，缺乏它们在发酵过程中不同温度下相互作用的实证证据。本研究结果表明，当它们在15℃以上共培养时，[未提及具体微生物名称1]显著抑制了[未提及具体微生物名称2]的活力和乳酸产量。另一方面，在共培养体系中，[未提及具体微生物名称2]对[未提及具体微生物名称1]的生长和乙醇产量没有明显影响。[未提及具体微生物名称1]是主要的还原糖消耗者。当将[未提及具体微生物名称2]的细胞密度提高引入共培养体系时，也观察到乳酸产生受到抑制。蛋白质组学分析表明，在共培养体系中，参与糖酵解的酶、乳酸脱氢酶以及与磷酸核糖二磷酸、核糖体和氨酰 - tRNA生物合成相关的蛋白质在[未提及具体微生物名称2]中的丰度较低。总体而言，我们的数据证明了[未提及具体微生物名称1]对[未提及具体微生物名称2]的拮抗作用，并为清香型白酒发酵的有效过程管理提供了见解。
