Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 1 - 7

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038716

Regulation of lactic acid by similar niche strains and their metabolites in Maotai-flavor liquor brewing

  • TIAN Rui ,
  • DU Hai ,
  • XU Yan
Expand
  • (Laboratory of Brewing, Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)

Received date: 2024-01-26

  Revised date: 2024-03-12

  Online published: 2025-02-14

Fold

Abstract

Lactic acid is a significant non-volatile organic acid in traditional Baijiu and accumulates progressively in Maotai-flavor liquor fermented grains with each brewing cycle.Elevated lactic acid levels in the fermented grains can impede normal fermentation of the liquor.However, effective control measures to reduce lactic acid have not been established.This study utilized metagenomic sequencing to analyze the microbial community structure in fermented grains at different stacking and fermentation stages, correlating it with changes in lactic acid content.It was hypothesized that the accumulation of lactic acid is related to changes in the lactic acid bacterial community.The study also tested the feasibility of using nisin as a control agent for lactic acid.Results indicated that compared to Group 2, which had rapid lactic acid accumulation, Group 1 exhibited higher lactic acid bacterial diversity.Simulation of fermentation with varying lactobacillus diversity confirmed that lactic acid content decreased with increased microbial diversity.Co-culturing a low lactic acid-producing Lactobacillus fermentum with high lactic acid-producing Lactobacilli in a Transwell system revealed that Lactobacillus fermentum maintained a growth advantage at inoculation ratios even below 50%.The study demonstrated that 1 mg/mL nisin inhibited Lactobacilli without significantly affecting brewing functional microbes, and it proved that it could control the lactic acid content by controlling the biomass of lactic acid bacteria without interfering with the normal production of liquor, suggesting its potential as a lactic acid control agent.This research provides new insights and theoretical guidance for controlling lactic acid content in Chinese liquor production.

Key words： metagenome; lactic acid; lactic acid bacteria; Transwell; co-culture; nisin; antibacterial

Cite this article

TIAN Rui , DU Hai , XU Yan . Regulation of lactic acid by similar niche strains and their metabolites in Maotai-flavor liquor brewing[J]. Food and Fermentation Industries, 2025 , 51(2) : 1 -7 . DOI: 10.13995/j.cnki.11-1802/ts.038716

References

[1] 谈冲, 艾梅, 陈良强, 等.影响酱香型白酒一轮次发酵乳酸积累的因素[J].食品与发酵工业, 2023, 49(20):9-16.
TAN C, AI M, CHEN L Q, et al.Influencing factors of lactic acid accumulation during the first round of sauce-aroma Baijiu[J].Food and Fermentation Industries, 2023, 49(20):9-16.
[2] 罗寒, 曾祥炼, 陈良强, 等.微生物干预降低酱香型白酒酿造中的乳酸[J].食品与发酵工业, 2023, 49(15):63-68.
LUO H, ZENG X L, CHEN L Q, et al.Microbial intervention to reduce lactic acid in Moutai-flavor liquor brewing[J].Food and Fermentation Industries, 2023, 49(15):63-68.
[3] PANG X N, CHEN C, HUANG X N, et al.Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu[J].LWT, 2021, 147:111540.
[4] XU H, QIU S Y, DAI Y F, et al.Distribution and quantification of lactic acid enantiomers in Baijiu[J].Foods, 2022, 11(17):2607.
[5] WEI J L, NIE Y, DU H, et al.Serine improves lactic acid stress tolerance and ethanol production in Zygosaccharomyces bailii in Baijiu fermentation[J].Journal of Agricultural and Food Chemistry, 2023, 71(50):20295-20303.
[6] DENG N, DU H, XU Y.Cooperative response of Pichia kudriavzevii and Saccharomyces cerevisiae to lactic acid stress in Baijiu fermentation[J].Journal of Agricultural and Food Chemistry, 2020, 68(17):4903-4911.
[7] HU Y N, HUANG X N, YANG B, et al.Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu[J].Food Bioscience, 2021, 44:101395.
[8] 杨帆. 酱香型白酒中乳酸代谢机理及调控策略的研究[D].无锡:江南大学, 2020.
YANG F.Study on metabolic mechanism and regulation strategy of lactic acid in Maotai-flavor liquor[D].Wuxi:Jiangnan University, 2020.
[9] PUNIA BANGAR S, SURI S, TRIF M, et al.Organic acids production from lactic acid bacteria:A preservation approach[J].Food Bioscience, 2022, 46:101615.
[10] 张霖, 夏程程, 王文悦, 等.乳酸菌的乙醇耐受机制及其在食醋生产中的应用[J/OL].现代食品科技, 2024.DOI:10.13982/j.mfst.1673-9078.2024.3.0322.
ZHANG L, XIA C C, WANG W Y, et al.Research on ethanol tolerance mechanism of lactic acid bacteria and its application in vinegar fermentation[J].Modern Food Science and Technology, 2024.DOI:10.13982/j.mfst.1673-9078.2024.3.0322.
[11] MA R F, SUI L, ZHANG J S, et al.Polyphasic characterization of yeasts and lactic acid bacteria metabolic contribution in semi-solid fermentation of Chinese Baijiu (traditional fermented alcoholic drink):Towards the design of a tailored starter culture[J].Microorganisms, 2019, 7(5):147.
[12] WANG J L, LU C S, XU Q, et al.Bacterial diversity and lactic acid bacteria with high alcohol tolerance in the fermented grains of soy sauce aroma type Baijiu in north China[J].Foods, 2022, 11(12):1794.
[13] CHEN C, XIONG Y, XIE Y H, et al.Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation[J].Food Bioscience, 2022, 50(Part A):102102.
[14] 郝小明, 陈博, 安泰.工业微生物酸胁迫的耐受机制及改造途径[J].生物工程学报, 2015, 31(8):1151-1161.
HAO X M, CHEN B, AN T.Pathway modification of industrial microorganisms to inprove acid-stress tolerance[J].Chinese Journal of Biotechnology, 2015, 31(8):1 151-1 161.
[15] NANDY S, KAPLEY A.Unraveling the potential of microbial communities for lake bioremediation via the metagenomics tool:A review[J].AQUA-Water Infrastructure Ecosystems and Society, 2024, 73(1):11-33.
[16] CHAN K T, SONG X, SHEN L Y, et al.Nisin and its application in oral diseases[J].Journal of Functional Foods, 2023, 105:105559.
[17] LEE H J, HEO Y, KIM H J, et al.Bactericidal effect of combination of atmospheric pressure plasma and nisin on meat products inoculated with Escherichia coli O157:H7[J].Food Science of Animal Resources, 2023, 43(3):402-411.
[18] HAIDER T, PANDEY V, BEHERA C, et al.Nisin and nisin-loaded nanoparticles:A cytotoxicity investigation[J].Drug Development and Industrial Pharmacy, 2022, 48(7):310-321.
[19] 王兆兰, 李海军, 王超, 等.乳酸链球菌素工业生产过程的稳定性研究[J].食品与药品, 2022, 24(1):48-52.
WANG Z L, LI H J, WANG C, et al.Stability study on nisin in industrial production[J].Food and Drug, 2022, 24(1):48-52.
[20] IVANKOVIC T, RAJIC A, ERCEGOVIC RAZIC S, et al.Antibacterial properties of non-modified wool, determined and discussed in relation to ISO 20645:2004 standard[J].Molecules, 2022, 27(6):1876.
[21] YANG H, WANG D K, JIN Y, et al.Arginine deiminase pathway of Tetragenococcus halophilus contributes to improve the acid tolerance of lactic acid bacteria[J].Food Microbiology, 2023, 113:104281.
[22] HAO F, TAN Y W, LV X B, et al.Microbial community succession and its environment driving factors during initial fermentation of Maotai-flavor Baijiu[J].Frontiers in Microbiology, 2021, 12:669201.
[23] FIJAN S, ŠULC D, STEYER A.Study of the in vitro antagonistic activity of various single-strain and multi-strain probiotics against Escherichia coli[J].International Journal of Environmental Research and Public Health, 2018, 15(7):1539.
[24] TANG J, HU Q, LEI D, et al.Characterization of deltamethrin degradation and metabolic pathway by co-culture of Acinetobacter junii LH-1-1 and Klebsiella pneumoniae BPBA052[J].AMB Express, 2020, 10(1):106.
[25] KIM H W, KIM J K, PARK I, et al.Establishing in vitro and in vivo co-culture models of Staphylococcus epidermidis and Enterococcus faecalis to evaluate the effect of topical fluoroquinolone on ocular microbes[J].Frontiers in Medicine, 2021, 8:670199.
[26] PAN F S, QIU S Y, LYU Y Y, et al.Exploring the controllability of the Baijiu fermentation process with microbiota orientation[J].Food Research International, 2023, 173(Pt1):113249.
[27] XUE Y A, TANG F X, CAI W C, et al.Bacterial diversity, organic acid, and flavor analysis of dacha and ercha fermented grains of Fen flavor Baijiu[J].Frontiers in Microbiology, 2022, 12:769290.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.