Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation
The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. <i>Lactiplantibacillus plantarum</i>, a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selec...
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2024-12-01
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| author | Chunyue Yan Xurui Chen Quan Liu Tengyu Xu Qian Zhang Xueli Jin Bei Liao Xiong Chen Xin Li |
| author_facet | Chunyue Yan Xurui Chen Quan Liu Tengyu Xu Qian Zhang Xueli Jin Bei Liao Xiong Chen Xin Li |
| author_sort | Chunyue Yan |
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| description | The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. <i>Lactiplantibacillus plantarum</i>, a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selected well-characterized pure cultures of microorganisms to construct diverse chassis microflora. The primary objective was to investigate the effects of <i>L. plantarum</i> on the fermentation process of Chinese baijiu and its association with metabolites produced by different chassis microflora. Our results demonstrated that the concentrations of ethyl lactate and other volatile aromatic compounds increased in all fermentation protocols where <i>L. plantarum</i> was added. The addition of <i>L. plantarum</i> also significantly increased the concentration of total organic acids, particularly lactic acid, which rose by 17 to 123 times. Furthermore, <i>L. plantarum</i> helped maintain the stability of ethanol concentration during the middle and late stages of fermentation. Notably, among the three different chassis microbial fermentation protocols involving <i>L. plantarum</i>, the protocol with the highest microbial diversity exhibited a greater capacity to produce lactic acid (1.56 ± 0.19 mg/g), ethanol (5.74 ± 0.47 mg/g), and reducing sugars (6.39 ± 0.31 mg/g). These findings provide valuable insights into the potential of <i>L. plantarum</i> for modulating the flavor of Chinese baijiu. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-153274ab72884f8ba1ce27bfcb7142312025-01-10T13:17:34ZengMDPI AGFoods2304-81582024-12-011413110.3390/foods14010031Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu FermentationChunyue Yan0Xurui Chen1Quan Liu2Tengyu Xu3Qian Zhang4Xueli Jin5Bei Liao6Xiong Chen7Xin Li8Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaAngel Yeast Co., Ltd., Yichang 443000, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaCooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, ChinaThe distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. <i>Lactiplantibacillus plantarum</i>, a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selected well-characterized pure cultures of microorganisms to construct diverse chassis microflora. The primary objective was to investigate the effects of <i>L. plantarum</i> on the fermentation process of Chinese baijiu and its association with metabolites produced by different chassis microflora. Our results demonstrated that the concentrations of ethyl lactate and other volatile aromatic compounds increased in all fermentation protocols where <i>L. plantarum</i> was added. The addition of <i>L. plantarum</i> also significantly increased the concentration of total organic acids, particularly lactic acid, which rose by 17 to 123 times. Furthermore, <i>L. plantarum</i> helped maintain the stability of ethanol concentration during the middle and late stages of fermentation. Notably, among the three different chassis microbial fermentation protocols involving <i>L. plantarum</i>, the protocol with the highest microbial diversity exhibited a greater capacity to produce lactic acid (1.56 ± 0.19 mg/g), ethanol (5.74 ± 0.47 mg/g), and reducing sugars (6.39 ± 0.31 mg/g). These findings provide valuable insights into the potential of <i>L. plantarum</i> for modulating the flavor of Chinese baijiu.https://www.mdpi.com/2304-8158/14/1/31microorganism of food fermentation<i>Lactiplantibacillus plantarum</i>sensory evaluationmicrobial interactionsfermentation performancesynthetic chassis microbiota |
| spellingShingle | Chunyue Yan Xurui Chen Quan Liu Tengyu Xu Qian Zhang Xueli Jin Bei Liao Xiong Chen Xin Li Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation Foods microorganism of food fermentation <i>Lactiplantibacillus plantarum</i> sensory evaluation microbial interactions fermentation performance synthetic chassis microbiota |
| title | Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation |
| title_full | Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation |
| title_fullStr | Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation |
| title_full_unstemmed | Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation |
| title_short | Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation |
| title_sort | effects of i lactiplantibacillus plantarum i on metabolites and flavors in synthetic microbiota during baijiu fermentation |
| topic | microorganism of food fermentation <i>Lactiplantibacillus plantarum</i> sensory evaluation microbial interactions fermentation performance synthetic chassis microbiota |
| url | https://www.mdpi.com/2304-8158/14/1/31 |
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