Li Xinyue, Liao Bei, Wang Xufeng, Dong Weiwei, Li Jinshan, Hu Yongmei, Li Youguo, Peng Nan, Zhao Shumiao
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Angel Yeast Co., Ltd., Yichang 443000, China.
Food Res Int. 2025 Nov;219:117040. doi: 10.1016/j.foodres.2025.117040. Epub 2025 Jul 26.
This study investigated the effects of adding Saccharomycopsis fibuligera (SF) and Pichia kudriavzevii (PK) on microbial communities and flavor substances in industrial xiaoqu light-flavor baijiu production. The result showed that the highest acidity was found in the control group (CK: Saccharomyces cerevisiae and Rhizopus) at the end of fermentation. SF and PK promoted the growth of Rhizopus while decreasing the abundance of S. cerevisiae during the saccharification stage. Metagenomic sequencing showed that S. cerevisiae and Lactobacillus helveticus were the dominant fungus and bacterium during the late stage of fermentation, and the fungal community tended to be stable before the bacterial community. Notably, the temperature change rate in zaopei (fermented grains) of PK was faster than that in CK and SF, whereas the synthesis of flavor substances was later than that in CK and SF. Moreover, the liquor yield of SF and PK increased by 4.08 % and 4.26 %, respectively. Flavor substance analysis of the base liquor demonstrated that both SF and PK elevated ethyl acetate content and decreased ethyl lactate. Meanwhile, β-phenethyl alcohol, 2,3-butanediol, isoamyl alcohol, and isobutanol contents were increased in SF, and 2,3-butanediol, isoamyl alcohol, and methanol contents were lowest in PK. These findings demonstrate the potential of non-Saccharomyces yeasts for flavor and yield optimization in baijiu production.
本研究调查了添加扣囊复膜酵母（SF）和季也蒙毕赤酵母（PK）对工业小曲清香型白酒生产中微生物群落和风味物质的影响。结果表明，发酵结束时对照组（CK：酿酒酵母和根霉）的酸度最高。在糖化阶段，SF和PK促进了根霉的生长，同时降低了酿酒酵母的丰度。宏基因组测序表明，酿酒酵母和瑞士乳杆菌分别是发酵后期的优势真菌和细菌，真菌群落比细菌群落更早趋于稳定。值得注意的是，PK组糟醅的温度变化速率比CK组和SF组快，但其风味物质的合成比CK组和SF组晚。此外，SF组和PK组的白酒产量分别提高了4.08%和4.26%。基酒的风味物质分析表明，SF和PK均提高了乙酸乙酯含量，降低了乳酸乙酯含量。同时，SF组中β-苯乙醇、2,3-丁二醇、异戊醇和异丁醇含量增加，PK组中2,3-丁二醇、异戊醇和甲醇含量最低。这些研究结果证明了非酿酒酵母在白酒生产中优化风味和提高产量方面的潜力。
