Interactions between Bacillus licheniformis and Saccharomyces cerevisiae in the fermentation of soy-sauce flavor liquor

Abstract:

[Objective] In order to analyze the microbial community in the fermentation process of Chinese liquor, the interactions between Bacillus licheniformis and Saccharomyces cerevisiae which were crucial microorganisms to the quality of soy-sauce flavor liquor was studied. [Methods] By building the co-culture system of B. licheniformis and S. cerevisiae, the interaction was investigated. The molecular, heat-resistance activity and protease sensitivity of the inhibitors produced by S. cerevisiae were also analyzed. [Results] The growth of B. licheniformis could be inhibited, due to acidic environment caused by the growth of S. cerevisiae. Besides, S. cerevisiae also produced certain inhibitors (>10 kD), which is sensitive to heat and protease treatment, inhibiting the growth of B. licheniformis. [Conclusion] S. cerevisiae could result in an acidic environment and inhibit the growth of B. licheniformis. This work would promote the understanding of the microbial community in the Chinese liquor fermentation process.

Key words:Soy-sauce flavor liquor, Bacillus licheniformis, Saccharomyces cerevisiae