Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,whi...Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,which could trigger the diversity in production and quality of rice wines.This study focused on investigating the difference in brewing characteristics between Rhizopus and Aspergillus,including 4 Rhizopus strains and 4 Aspergillus strains.Their performance was analyzed and compared in the process of saccharification and cofermentation with Saccharomyces cerevisiae for rice wine production.In the saccharification process,all Rhizopus strains produced higher reducing sugar concentration,hydrolytic enzymes’activities and organic acids,especially lactic acid concentration compared with all Aspergillus,while Aspergillus showed their advantage in producing amino acids.This result demonstrated Rhizopus’s stronger saccharifying and acid-producing ability.In the co-fermentation with yeast,Rhizopus was more conducive to the fermentation in rapidly consuming sugars and producing ethanol.Rhizopus brought relatively more organic acids,especially lactic acid again into rice wine,while Aspergillus provided relatively more amino acids.However,comparing the volatile flavor compounds in saccharification and co-fermentation,both Rhizopus and Aspergillus made less contribution to rice wine,and these compounds could be produced mainly by the yeast.These results suggested that the saccharifying fungi might mainly influence the taste of rice wine,and they could also bring a diversity of aroma by the co-fermentation with yeast.This work provided a reference for understanding the roles of saccharifying microorganisms and their rational application in brewing and quality control of rice wine.展开更多
[Objective] The aim was to analyze biomass accumulation, degradation and saccharification characteristics of Triarrhena lutarioriparia. [Method] With Triarrhena lutarioriparia as materials, samples were collected from...[Objective] The aim was to analyze biomass accumulation, degradation and saccharification characteristics of Triarrhena lutarioriparia. [Method] With Triarrhena lutarioriparia as materials, samples were collected from April 2012 to November 2012 to explore monthly biomass changes and degradation and saccharification of Triarrhena lutarioriparia. [Result] Plant height was improving upon time; holocellulose and cellulose contents were increasing with dry weight of shoot system increasing and achieved the peak at 78.1% and 40% in September. It can be concluded that NaOH pre-treatment efficiency is better, when Triarrhena lutarionparia was treated with 2% NaOH at 100 ℃ for 20 min and reducing sugar yield achieved 178,42 mg/g. [Conclusion] Triarrhena lutarioriparia can be materials for ethyl alcohol production and the optimal harvest time is from middle September to middle October.展开更多
The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate...The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.展开更多
Saccharifying activity of starter culture plays a key role on the simultaneous saccharification and fermentation of Chinese baijiu fermentation.However,the regulation of alcoholic fermentation by Daqu starter or sacch...Saccharifying activity of starter culture plays a key role on the simultaneous saccharification and fermentation of Chinese baijiu fermentation.However,the regulation of alcoholic fermentation by Daqu starter or saccharifying enzymes still remains unclear in the baijiu fermentation.In this study,we identified 13 proteins,affiliated to 4 saccharifying enzymes(including alpha-amylase,beta-amylase,glucoamylase and beta-glucosidase)as the key saccharifying enzymes in Daqu by metaproteomic and culture-dependent analysis.These enzymes were metabolized from plant substrate(13.4%)and microbial metabolism(86.6%),and especially alpha-amylase and glucoamylase from Aspergillus and Rhizopus were dominant in Daqu bio-system.Furthermore,we observed the dynamic of saccharifying activity of Daqu(from 241 to 395 U)was driven by the combinations of isolated saccharifying microbes responsible for key enzymes releasing,indicating AR7 group(with a ration of Rhizopus oryzae:Aspergillus oryzae in 10:1)presented the highest saccharifying activity(395 U)in a simulative Daqu production.However,the highest ethanol production(80.5 mg/g)was obtained from the fermentation driven by AR8 group(with a ration of Rhizopus oryzae:Aspergillus oryzae in 50:1)with the saccharifying activity of 389 U.These results indicated that a proper combination of saccharifying microbes could enhance the saccharifying activity of Daqu and then promote ethanol production in baijiu fermentation,as it did not always exhibit a positive correlativity between saccharifying activity and alcoholic fermentation.Our findings should provide a potential approach to regulate the alcoholic fermentation by optimizing the saccharifying microbes or enzymes of starter cultures for baijiu and other fermented food.展开更多
基金supported by the National Key Research and Development Program of China(grant numbers 2018YFC1604106)Local Key Research and Development Program of Suqian(Jiangsu,China)(H202114).
文摘Saccharifying microorganisms are critical to brew various rice wines,as traditional alcohol beverages produced and consumed widely in Southeast Asia.Rhizopus and Aspergillus are the most common saccharifying fungi,which could trigger the diversity in production and quality of rice wines.This study focused on investigating the difference in brewing characteristics between Rhizopus and Aspergillus,including 4 Rhizopus strains and 4 Aspergillus strains.Their performance was analyzed and compared in the process of saccharification and cofermentation with Saccharomyces cerevisiae for rice wine production.In the saccharification process,all Rhizopus strains produced higher reducing sugar concentration,hydrolytic enzymes’activities and organic acids,especially lactic acid concentration compared with all Aspergillus,while Aspergillus showed their advantage in producing amino acids.This result demonstrated Rhizopus’s stronger saccharifying and acid-producing ability.In the co-fermentation with yeast,Rhizopus was more conducive to the fermentation in rapidly consuming sugars and producing ethanol.Rhizopus brought relatively more organic acids,especially lactic acid again into rice wine,while Aspergillus provided relatively more amino acids.However,comparing the volatile flavor compounds in saccharification and co-fermentation,both Rhizopus and Aspergillus made less contribution to rice wine,and these compounds could be produced mainly by the yeast.These results suggested that the saccharifying fungi might mainly influence the taste of rice wine,and they could also bring a diversity of aroma by the co-fermentation with yeast.This work provided a reference for understanding the roles of saccharifying microorganisms and their rational application in brewing and quality control of rice wine.
基金Supported by National High-tech R&D Program of China[(863 Program)2012AA-101804]Hunan Natural Science Foundation(12JJ3027)~~
文摘[Objective] The aim was to analyze biomass accumulation, degradation and saccharification characteristics of Triarrhena lutarioriparia. [Method] With Triarrhena lutarioriparia as materials, samples were collected from April 2012 to November 2012 to explore monthly biomass changes and degradation and saccharification of Triarrhena lutarioriparia. [Result] Plant height was improving upon time; holocellulose and cellulose contents were increasing with dry weight of shoot system increasing and achieved the peak at 78.1% and 40% in September. It can be concluded that NaOH pre-treatment efficiency is better, when Triarrhena lutarionparia was treated with 2% NaOH at 100 ℃ for 20 min and reducing sugar yield achieved 178,42 mg/g. [Conclusion] Triarrhena lutarioriparia can be materials for ethyl alcohol production and the optimal harvest time is from middle September to middle October.
文摘The properties of saccharified and boiled worts between extruded and traditional non-extruded beer adjuncts were studied at the laboratory and a small beer brewing equipment(100 L) in this paper. Test results indicate that the main saccharification indices and filtration speeds of worts between extruded and traditional non-extruded beer adjuncts are similar basically. The collected rate of extracted material of worts of extruded beer adjuncts is 8% more than that of traditional non-extruded beer adjuncts. Fermentation time of worts of extruded beer adjuncts is 10 % less than that of traditional non-extruded beer adjuncts. The energy consumption of extruded beer adjuncts in saccharification process is 13 % less than that of traditional non-extruded beer adjuncts.
基金supported by National Natural Science Foundation of China(NSFC)(32102119)National Key R&D Program of China(2022YFD2101205)+1 种基金Program of Baijiu Technology Innovation Strategy of China Alcoholic Drinks Association(202105)Hebei Province Science and Technology Plan Project(215A9935D).
文摘Saccharifying activity of starter culture plays a key role on the simultaneous saccharification and fermentation of Chinese baijiu fermentation.However,the regulation of alcoholic fermentation by Daqu starter or saccharifying enzymes still remains unclear in the baijiu fermentation.In this study,we identified 13 proteins,affiliated to 4 saccharifying enzymes(including alpha-amylase,beta-amylase,glucoamylase and beta-glucosidase)as the key saccharifying enzymes in Daqu by metaproteomic and culture-dependent analysis.These enzymes were metabolized from plant substrate(13.4%)and microbial metabolism(86.6%),and especially alpha-amylase and glucoamylase from Aspergillus and Rhizopus were dominant in Daqu bio-system.Furthermore,we observed the dynamic of saccharifying activity of Daqu(from 241 to 395 U)was driven by the combinations of isolated saccharifying microbes responsible for key enzymes releasing,indicating AR7 group(with a ration of Rhizopus oryzae:Aspergillus oryzae in 10:1)presented the highest saccharifying activity(395 U)in a simulative Daqu production.However,the highest ethanol production(80.5 mg/g)was obtained from the fermentation driven by AR8 group(with a ration of Rhizopus oryzae:Aspergillus oryzae in 50:1)with the saccharifying activity of 389 U.These results indicated that a proper combination of saccharifying microbes could enhance the saccharifying activity of Daqu and then promote ethanol production in baijiu fermentation,as it did not always exhibit a positive correlativity between saccharifying activity and alcoholic fermentation.Our findings should provide a potential approach to regulate the alcoholic fermentation by optimizing the saccharifying microbes or enzymes of starter cultures for baijiu and other fermented food.
