Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation.,Journal of Agricultural and Food Chemistry

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Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-27 , DOI: 10.1021/acs.jafc.9b08052
Nan Deng ₁ , Hai Du _{1,

2} , Yan Xu _{1,

2}

Affiliation

Lactic acid is a universal metabolite, as well as a growth inhibitor of ethanol producers in Baijiu fermentation. Revealing the mechanism of lactic acid tolerance is essential for the yield of fermented foods. Here, we employed reverse transcription-quantitative polymerase chain reaction to explore the degradation mechanism of lactic acid, based on the coculture of Pichia kudriavzevii and Saccharomyces cerevisiae. Under high lactic acid stress, P. kudriavzevii decreased lactic acid from 40.00 to 35.46 g L-1 within 24 h. Then, S. cerevisiae restored its capacity to degrade lactic acid. Finally, lactic acid decreased to 26.29 g L-1. Coculture significantly enhanced lactic acid consumption compared to the monoculture of P. kudriavzevii (90% higher) or S. cerevisiae (209% higher). We found that lactate catabolism, H+ extrusion, and glycerol transport were the lactic acid tolerance pathways in yeasts. This study reveals the novel acid tolerance mechanisms of microbiota and would provide new strategies for ethanol production under acid stress.

中文翻译：

白酒发酵中库德里亚毕赤酵母和酿酒酵母对乳酸胁迫的协同反应。

乳酸是一种通用代谢产物，也是白酒发酵中乙醇生产者的生长抑制剂。揭示乳酸耐受性的机制对于发酵食品的产量至关重要。在这里，我们采用了逆转录-定量聚合酶链反应来探索乳酸的降解机理，基于毕赤酵母和酿酒酵母的共培养。在高乳酸胁迫下，库氏疟原虫在24小时内将乳酸从40.00降至35.46 g L-1。然后，酿酒酵母恢复了其降解乳酸的能力。最后，乳酸降至26.29 g L-1。与库氏假单胞菌（高90％）或酿酒酵母（高209％）的单培养相比，共培养显着提高了乳酸的消耗。我们发现乳酸分解代谢，H +挤出，甘油和甘油的转运是酵母中乳酸的耐受途径。这项研究揭示了微生物群的新型耐酸机制，并将为在酸性胁迫下生产乙醇提供新的策略。

更新日期：2020-04-24

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