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Article

Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

by 1,†, 1,†, 2, 1,* and 1,*
1
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi 214122, China
2
State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic & Developmental Sciences, Department of Microbiology, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Received: 18 October 2019 / Revised: 20 November 2019 / Accepted: 21 November 2019 / Published: 22 November 2019
(This article belongs to the Collection Feature Papers in Food Microbiology)
The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non-Saccharomyces yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non-Saccharomyces yeasts. In this study, we found Schizosaccharomyces pombe has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g/kg fermented grains in Chinese Maotai-flavor liquor (Baijiu) production. Moreover, Schi. pombe promoted metabolic level of mevalonate pathway (high expressions of gene ACCAT1, HMGCS1, and HMGCR1) to degrade a high concentration of acetic acid. Meanwhile, Schi. pombe also improved the concentration of mevalonic acid that is the precursor of terpenes to enhance the taste and quality of Baijiu. Overall, the synchronicity of reduction and generation in Schi. pombe advances the current knowledge to guide more suitable strategies for mechanism studies of non-Saccharomyces yeasts in fermented industries of alcoholic beverages. View Full-Text
Keywords: non-Saccharomyces yeast; Schizosaccharomyces pombe; acetic acid reduction; mevalonate pathway; Chinese Baijiu; spontaneous fermentation; metatranscriptomic sequencing non-Saccharomyces yeast; Schizosaccharomyces pombe; acetic acid reduction; mevalonate pathway; Chinese Baijiu; spontaneous fermentation; metatranscriptomic sequencing
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MDPI and ACS Style

Song, Z.; Du, H.; Zhang, M.; Nie, Y.; Xu, Y. Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota. Microorganisms 2019, 7, 606. https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms7120606

AMA Style

Song Z, Du H, Zhang M, Nie Y, Xu Y. Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota. Microorganisms. 2019; 7(12):606. https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms7120606

Chicago/Turabian Style

Song, Zhewei, Hai Du, Menghui Zhang, Yao Nie, and Yan Xu. 2019. "Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota" Microorganisms 7, no. 12: 606. https://0-doi-org.brum.beds.ac.uk/10.3390/microorganisms7120606

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