The combination of non-Saccharomyces yeast and Saccharomyces cerevisiae used in mixed fermentation is being considered as an effective strategy to improve the fermentation efficiency and flavor characteristics of Mijiu (rice wine), however the interaction mechanism of the two types of yeasts is still unclear. In this study, we investigated the interaction of two typical non-Saccharomyces yeasts (Saccharomycopsis fibuligera and Candida glabrata) and S. cerevisiae (Sc) during the mixed fermentation of Mijiu, including simultaneous and sequential inoculation fermentation, respectively. The mechanism of the yeast interaction was also discussed. The results showed that, regardless of the inoculation methods, both the non-Saccharomyces yeasts were inhibited significantly and their biomass decreased rapidly during the mixed fermentations when the Sc biomass reached about 107 CFU/mL, although different inoculation methods generated significantly different fermentation characteristics. However, the Sc growth was not significantly affected in the processes. Furthermore, the results of separate fermentation of yeasts without cell-cell contact showed that the contact of non-Saccharomyces yeast with Sc of a certain concentration (about 107 CFU/mL) was the main reason for the inhibition. The metabolites of Sc, alcohol and nutrients contents had little effect on the growth of non-Saccharomyces yeast.
[1] LYU X C, HUANG X L, ZHANG W, et al.Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods[J].Food Control, 2013, 34(1):183-190.
[2] LIU S, YANG L, ZHOU Y E, et al.Effect of mixed moulds starters on volatile flavor compounds in rice wine [J].LWT-Food Science and Technology, 2019, 112:108215.
[3] CONTRERAS A, HIDALGO C, HENSCHKE P A, et al.Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine[J].Applied and Environmental Microbiology, 2014, 80(5):1670-1678.
[4] CIANI M, MORALES P, COMITINI F, et al.Non-conventional yeast species for lowering ethanol content of wines[J].Frontiers in Microbiology, 2016, 7:642.
[5] CHEN L H, LI D N, REN L X, et al.Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of Mijiu[J].Food Science & Nutrition, 2021, 9(1):71-86.
[6] TANG J, WANG H Y, XU Y.Effect of mixed culture of Saccharomyces cerevisiae and Pichia anomala on fermentation efficiency and flavor compounds in Chinese liquor[J].Microbiology China, 2012, 39(7):921-930.
[7] ZHANG B Q, TANG C, YANG D Q, et al.Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines[J].Food Chemistry, 2022, 368:130807.
[8] UBEDA-IRANZO J, DÍAZ-HELLÍN P, CHACÓN-OCAÑA M, et al.Detection of non-Saccharomyces yeast strains in alcoholic fermentations by direct PCR and/or plating methods[J].European Food Research and Technology, 2015, 241(6):843-850.
[9] D′AMORE T, STEWART G G.Ethanol tolerance of yeast[J].Enzyme and Microbial Technology, 1987, 9(6):322-330.
[10] VIEGAS C A, ROSA M F, SÁ-CORREIA I, et al.Inhibition of yeast growth by octanoic and decanoic acids produced during ethanolic fermentation[J].Applied and Environmental Microbiology, 1989, 55(1):21-28.
[11] MEDINA K, BOIDO E, DELLACASSA E, et al.Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation[J].International Journal of Food Microbiology, 2012, 157(2):245-250.
[12] SCHMITT M J, BREINIG F.The viral killer system in yeast:From molecular biology to application[J].FEMS Microbiology Reviews, 2002, 26(3):257-276.
[13] NISSEN P, NIELSEN D, ARNEBORG N.Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism[J].Yeast, 2003, 20(4):331-341.
[14] CURIEL J A, MORALES P, GONZALEZ R, et al.Different non-Saccharomyces yeast species stimulate nutrient consumption in S.cerevisiae mixed cultures[J].Frontier in Microbiology, 2017, 8:02121.
[15] ZHAO C, SU W, MU Y C, et al.Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation[J].Food Research International, 2020, 138:109800.
[16] YANG Y R, ZHONG H Y, YANG T, et al.Characterization of the key aroma compounds of a sweet rice alcoholic beverage fermented with Saccharomycopsis fibuligera[J].Journal of Food Science and Technology, 2020, 58:3752-3764.
[17] 邹凌波. 酶法酿造米酒新技术的研究[D].无锡:江南大学, 2019.
ZOU L B.Study on the new technology of Mijiu-making by enzymes[D].Wuxi:Jiangnan University, 2019.
[18] 伍保龙, 伍时华, 和晶晶, 等.适合米酒酿造酵母的分离鉴定及葡萄糖发酵特性研究[J].食品工业科技, 2014, 35(17):156-160;166.
WU B L, WU S H, HE J J, et al.Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter[J].Science and Technology of Food Industry, 2014, 35(17):156-160;166.
[19] ZOTT K, MIOT-SERTIER C, CLAISSE O, et al.Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking[J].International Journal of Food Microbiology, 2008, 125(2):197-203.
[20] MILLER G L.Use of dinitrosalicylic acid reagent for determination of reducing sugar[J].Analytical Chemistry, 1959, 31(3):426-428.
[21] LIU P T, LU L, DUAN C Q, et al.The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation[J].LWT-Food Science and Technology, 2016, 71:356-363.
[22] HU K, ZHAO H Y, EDWARDS N, et al.The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations[J].Food Microbiology, 2022, 103:103960.
[23] DOMIZIO P, ROMANI C, LENCIONI L, et al.Outlining a future for non-Saccharomyces yeasts:selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation[J].International Journal of Food Microbiology, 2011, 147(3):170-180.
[24] GAO C X, FLEET G H.The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata[J].Journal of Applied Bacteriology, 1988, 65(5):405-409.
[25] 赵剑雷, 邱树毅, 王晓丹, 等.异常威克汉姆酵母与酿酒酵母在混合发酵中的相互作用机制[J].食品科学, 2022, 43(16):201-208.
ZHAO J L, QIU S Y, WANG X D, et al.Interaction mechanism of Wickerhamomyces anomalus and Saccharomyces cerevisiae in mixed culture fermentation[J].Food Science, 2022, 43(16):201-208.
