A Saccharomycopsis fibuligera was isolated from strong flavor Baijiu Daqu. The effects of S. fibuligera on the microbial community structure and metabolism were studied in mixed solid-state fermentation. S. fibuligera was inoculated into mixed solid fermentation system. The effects of S. fibuligera on microbial diversity, physicochemical parameters, enzyme activity and volatile metabolites were analyzed, when the temperature and relative humidity of mixed solid fermentation system were controlled at 25 ℃/95%, 28 ℃/90%, 35 ℃/85%, 38 ℃/80% and 43 ℃/75%, respectively. The results showed that the bioturbation effect of S. fibuligera would lead to the decrease of microbial richness in the solid mixed fermentation system. The relative content of Pichia, Lichthemia and Enterobacter decreased, while that of Bacillus and Saccharomycosis increased. When the fermentation condition was 25 ℃/95%, the content of reducing sugar, saccharifying power, liquefying power, fermenting power and liquor-producing power increased. The content of reducing sugar, saccharifying power and fermentation power of all experimental groups increased significantly under 28 ℃/90%. The liquefaction power increased under all fermentation conditions. At 35 ℃/85% and 42 ℃/75%, the content of pyrazine compounds increased significantly. At 25 ℃/95% and 38 ℃/80%, alcohol compounds increased. Then, ester compounds increased at 25 ℃/95% and 35 ℃/85%. These results indicated that the bioturbation of S. fibuligera would have an influence on other microorganisms and the microbial metabolism in the mixed solid system.
WANG Hao
,
HUANG Dan
,
YU Dong
,
GUO Huixiang
,
ZOU Yongfang
,
LUO Huibo
. Effect of Saccharomycopsis fibuligera on the microbial community structure and metabolism in mixed solid fermentation system[J]. Food and Fermentation Industries, 2021
, 47(11)
: 45
-52
.
DOI: 10.13995/j.cnki.11-1802/ts.026661
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