The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of ferm...The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.展开更多
A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method...A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method evaluating bacteria growth, called method of dry cell weighing by filtering is developed. For each combination of C and N, their initial and residual contents before and after fermentation respectively are determined. Then followed the calculation of utilization of C and N sources by the compound bacteria. The optimal C/N is finally located from among the utilization of C and N of several combinations and the weight of produced mass of oven dried thallus. The conditions of fermentation are: inoculum size 10%, temperature 30 0℃, rotational speed 170 r/min, shake culture time 48h. The best results obtained from orthogonal experiments are: maximum mass of oven dried thallus is 14 693g in a liter liquid medium, maximum utilization rate of carbon source is 98 13% and maximum utilization rate of nitrogen is 78 14%. Optimal C/N is 5 1.展开更多
基金financially supported by the National Natural Science Foundation of China(22138004)National Treasure Ecological Research Synergetic Innovation Center.
文摘The long fermentation period constitutes a crucial process for enhancing the quality of base liquor in the production of Chinese strong-flavor Baijiu.In the present study,a comprehensive metaproteomic analysis of fermented grains in the long fermentation period led to the identification of 44 plant proteins and 1460 microbial proteins.Following 12 days of fermentation,bacterial proteins exhibited a rapid surge,constituting the predominant components of fermented grains proteins,ranging from 64.64 to 81.28%.The differential proteins were predominantly associated with carbohydrate metabolism,energy metabolism,and amino acid metabolism.Among these,days 18 to 220 were dominated by differential protein in the protein hydrolase system and amino acid metabolic of the bacteria.Pathway analysis delineated the potential metabolic pathways through which cysteine,tyrosine,proline,isoleucine,among others,could be metabolized to yield pyruvic acid,acetyl-CoA,ultimately leading to the production of acetic acid,butyric acid,and hexanoic acid.Furthermore,phenylalanine underwent metabolism,resulting in the production of phenylacetaldehyde,phenylacetic acid,and phenylacetic acid ethyl ester.With the extension of fermentation time,lactic acid underwent conversion to pyruvic acid,contributing to the generation of other acids,while aldehydes were converted to alcohols and acids.
文摘A new procedure of determining optimal C/N (the rate of carbon source to nitrogen source) of mixed distillers' grains for combined bacteria synergic fermentation is established. At the same time an improved method evaluating bacteria growth, called method of dry cell weighing by filtering is developed. For each combination of C and N, their initial and residual contents before and after fermentation respectively are determined. Then followed the calculation of utilization of C and N sources by the compound bacteria. The optimal C/N is finally located from among the utilization of C and N of several combinations and the weight of produced mass of oven dried thallus. The conditions of fermentation are: inoculum size 10%, temperature 30 0℃, rotational speed 170 r/min, shake culture time 48h. The best results obtained from orthogonal experiments are: maximum mass of oven dried thallus is 14 693g in a liter liquid medium, maximum utilization rate of carbon source is 98 13% and maximum utilization rate of nitrogen is 78 14%. Optimal C/N is 5 1.
