caa a22 4500 606212396 CHVBK 20210128101042.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s10295-015-1647-0 doi (NATIONALLICENCE)springer-10.1007/s10295-015-1647-0 Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai -flavor liquor making [Elektronische Daten] [Xing Meng, Qun Wu, Li Wang, Diqiang Wang, Liangqiang Chen, Yan Xu] Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 106:107 and 106:108 ratios and have increased by 16.8% compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 106:106 showed the highest level of total concentrations of all different kinds of flavor compounds. Correlationanalyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems. Society for Industrial Microbiology and Biotechnology, 2015 Bacillus licheniformis nationallicence Ethanol nationallicence Flavor compounds nationallicence Maotai -flavor liquor nationallicence Metabolic behavior nationallicence Saccharomyces cerevisiae nationallicence Meng Xing State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Wu Qun State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Wang Li Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut Wang Diqiang Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut Chen Liangqiang Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut Xu Yan State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/12(2015-12-01), 1601-1608 1367-5435 42:12<1601 2015 42 10295 https://doi.org/10.1007/s10295-015-1647-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s10295-015-1647-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Meng Xing State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Wu Qun State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Wang Li Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut NATIONALLICENCE 700 1- Wang Diqiang Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut NATIONALLICENCE 700 1- Chen Liangqiang Technical Center of Maotai Co. Ltd., 564501, Renhuai, Guizhou, China aut NATIONALLICENCE 700 1- Xu Yan State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology, Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 773 0- Journal of Industrial Microbiology & Biotechnology Springer Berlin Heidelberg 42/12(2015-12-01), 1601-1608 1367-5435 42:12<1601 2015 42 10295