Qiu Fanghang, Li Weiwei, Zhang Ya, Li Haideng, Chen Xi, Niu Jialiang, Li Xiuting, Sun Baoguo
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 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.
Int J Food Microbiol. 2025 May 2;435:111172. doi: 10.1016/j.ijfoodmicro.2025.111172. Epub 2025 Mar 22.
Microbial synergistic fermentation plays a vital role in the intelligent brewing and industrial upgrading of the Chinese traditional Baijiu fermentation industry. In this study, a chain-elongating microbial assemblages consisting of Clostridium and varying proportions of S. cerevisiae was applied to a solid-state simulated fermentation system to validate its functionality during strong-flavor Baijiu fermentation. The addition of S. cerevisiae promoted the hydrolysis of fermented grains and reduced the acidity compared with Clostridium biofortification (Group CFE; P < 0.05). The most significant enhancement in volatile flavor substances was achieved by the addition of S. cerevisiae at a high proportion (Group SFB), where the yields of ethyl hexanoate, phenylethyl alcohol, and ethanol increased by 191.2 %, 109.8 %, and 59.7 %, respectively. The OPLS-DA model (RX = 0.976, Q = 0.992) identified seven volatile flavor substances that effectively distinguished the different co-fermented grains (VIP > 1, P < 0.05). S. cerevisiae accelerated the enrichment of Lentilactobacillus, Lactiplantibacillus, Loigolactobacillus, and Clostridium_sensu_stricto_12. Metabolic pathway and correlation analysis revealed that S. cerevisiae provides endogenous ethanol to chain-elongating microorganisms, and this fungal-bacterial synergistic fermentation enhances the reverse β-oxidation pathway, ultimately contributing to the production of volatile flavor substances. Overall, the microbial assembly pattern of chain-elongating microbial assemblages will help achieve quality enhancement and intelligent control by increasing the production of flavor ethyl esters and ethanol for Baijiu solid-state fermentation system.
微生物协同发酵在中国传统白酒酿造行业的智能酿造和产业升级中发挥着至关重要的作用。在本研究中，将由梭菌和不同比例酿酒酵母组成的链延长微生物组合应用于固态模拟发酵系统，以验证其在浓香型白酒发酵过程中的功能。与梭菌强化组（CFE组）相比，添加酿酒酵母促进了发酵粮醅的水解并降低了酸度（P < 0.05）。高比例添加酿酒酵母（SFB组）使挥发性风味物质的增加最为显著，己酸乙酯、苯乙醇和乙醇的产量分别增加了191.2%、109.8%和59.7%。OPLS-DA模型（RX = 0.976，Q = 0.992）确定了七种挥发性风味物质，它们能够有效区分不同的共发酵粮醅（VIP > 1，P < 0.05）。酿酒酵母加速了扁豆乳杆菌、植物乳杆菌、洛伊氏乳杆菌和严格梭菌12的富集。代谢途径和相关性分析表明，酿酒酵母为链延长微生物提供内源性乙醇，这种真菌-细菌协同发酵增强了反向β-氧化途径，最终有助于挥发性风味物质的产生。总体而言，链延长微生物组合的微生物组装模式将有助于通过增加白酒固态发酵系统中风味乙酯和乙醇的产量来实现品质提升和智能控制。
