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协同酵母共同培养系统,以改善中国baijiu发酵中乙烯六酸盐的生产

Yansong Chang¹, Mengyang Huang^2,3, Changhao Yu¹

¹State Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, P.R. China.

Journal of applied microbiology

|March 2, 2026

概括

一个新的酵母共同培养系统显著提高了乙六酸盐的生产,这是一个关键的baijiu风味化合物. 这种方法提高了发酵效率,并改善了总体的 Ester 概况,以获得卓越的 Baijiu 质量.

科学领域:

发酵科学是发酵的科学.
微生物学微生物学
食品化学食品化学食品化学

背景情况:

强烈口味的白生产依赖于复杂的微生物发酵.
乙基六酸是重要的 Ester,有助于的特色香味.
优化酵母菌株及其相互作用是增强风味化合物合成的关键.

研究的目的:

开发一个协同的酵母共同培养系统,以提高乙烯六酸的生产.
为了研究 Baijiu 发酵中风味改善的代谢机制.
优化共同培养条件以最大限度地提高乙六酸产量.

主要方法:

从Daqu中分离Wickerhamomyces anomalus CHXQ,并与Saccharomyces cerevisiae CH1-a.进行共同培养.
优化液体和模拟固态发酵条件.
转录组分析以阐明涉及生产的代谢途径.

主要成果:

优化的共同培养液体发酵实现了10.03毫克L-1乙烯六酸盐,比单一培养增加了2.33倍.
转录组数据表明,S. cerevisiae中EB1和FAA2的上调,这表明前体供应和化得到了增强.
模拟的固态发酵与共同培养将酒精增加到40.77%体积,乙烯六酸增加到1103.63毫克L-1.

结论:

协同酵母共同培养系统有效促进乙烯六酸乙烯的合成.
同文化中的代谢相互作用和转录调节增强了白味道.
这种方法提供了一种可行的策略,可以提高酒发酵的性能和质量.

关键词:

这种植物是Saccharomyces cerevisiae.这是Wickerhamomyces异常.共同文化是一种共文化.乙烯六酸乙烯是什么转录组分析转录组分析

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