Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

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 20 cfu/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 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses 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.

Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu.

Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Rhodococcus and Monascus were special genera in mechanical workshop. The interaction relationship between physicochemical parameters and dominant microorganisms in mechanized workshop was different from traditional workshop as well. This study provided a scientific basis for further analyzing the mechanism of mechanized brewing of Jiang-flavor baijiu. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01483-y.

Evaluation of Genetic Variation among Sorghum Varieties from Southwest China via Genome Resequencing.

Little is known regarding genomic variation among glutinous sorghum [ (L.) Moench] varieties grown in southwest China, which are primarily used to brew the popular Jiang-flavor liquor. This study evaluated genomic variation among six representative sorghum accessions via whole-genome resequencing. The evaluation revealed 2365,363 single-nucleotide polymorphisms (SNPs), 394,365 insertions and deletions, and 47,567 copy number variations among the six genomes. Chromosomes 5 and 10 showed relatively high SNP densities, whereas whole-genome diversity in this population was low. In addition, some chromosomal loci exhibited obvious selection during the breeding process. Sorghum accessions from southwest China formed an elite germplasm population compared with the findings of other geographic populations, and the elite variety 'Hongyingzi' contained 79 unique genes primarily involved in basic metabolism. The six sorghum lines contained a large number of high-confidence genes, with Hongyingzi in particular possessing 104 unique genes. These findings advance our understanding of domestication of the sorghum genome, and Chinese sorghum accessions will be valuable resources for further research and breeding improvements.

Sustained release of BSA from a novel drug delivery matrix -- bullfrog skin collagen film.

A novel drug delivery system, bullfrog skin collagen film, was employed to release bovine serum albumin (BSA). The biophysical properties of bullfrog skin collagen film used were evaluated by thermal denaturation temperature and percentage water loss. The film obtained exhibited good stability and can be taken as a good candidate for drug delivery matrix. Compared with conventional collagen from molecular weight and amino acid composition, bullfrog skin collagen showed significant differences. For safety considerations, bullfrog skin collagen has great advantages. The release kinetics of BSA from bullfrog skin collagen film was measured in vitro. The results indicated bullfrog skin collagen film could be used for sustained release of BSA. Thus, bullfrog skin collagen film can be taken as a novel drug delivery system.