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.