Yin Lijuan, Sun Lijing, Wang Yueqi, Shi Gailing, Lin Liangcai, Zhang Cuiying
State Key Laboratory of Bio-based Fiber Materials, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China.
Curr Res Food Sci. 2025 May 15;10:101072. doi: 10.1016/j.crfs.2025.101072. eCollection 2025.
Baijiu is the product of the cooperation of a variety of core functional organisms in an open fermentation system. The differences in the structure of these core functional microorganisms are directly related to the quality of the base liquor. is the dominant functional microorganism involved in the process of making Jiang-flavour Baijiu. To quantitatively evaluate the concentration of in the fermentation system, a CRISPR/Cas12a-coupled gold nanoparticle visual biosensor was developed. The limit of detection for was as low as 1 copy/μL, and its sensitivity exceeded that of the existing quantitative real-time PCR method. Furthermore, this system was employed to determine the concentration of during actual Baijiu fermentation. The average fluorescence value of in excellent-grade workshop was 4838, while that in ordinary workshops was 2145. The results revealed a linear relationship (R = 0.845) between the quality of the base liquor and the concentration of was obtained. Therefore, the concentration of might be used as a new parameter to predict the quality of base liquor and as a regulatory target in the fermentation process, thereby achieving a controllable fermentation process and high quality.
白酒是多种核心功能微生物在开放式发酵系统中协同作用的产物。这些核心功能微生物的结构差异直接关系到基酒的品质。 是参与浓香型白酒酿造过程的优势功能微生物。为了定量评估发酵系统中 的浓度，开发了一种基于CRISPR/Cas12a的金纳米颗粒可视化生物传感器。 的检测限低至1拷贝/μL，其灵敏度超过了现有的定量实时PCR方法。此外，该系统还用于测定实际白酒发酵过程中 的浓度。优质车间中 的平均荧光值为4838，而普通车间为2145。结果表明基酒质量与 的浓度之间存在线性关系（R = 0.845）。因此， 的浓度可作为预测基酒质量的新参数以及发酵过程中的调控指标，从而实现可控的发酵过程和高品质。
