Interaction between lactic acid bacteria and yeasts in light-aroma liquor

Abstract:

[Objective] It can provide a theoretical basis for understanding the fermentation mechanism and optimizing the fermentation process that studying on the interaction between different lactic acid bacteria and yeast in light-style liquor and fermentation performance of different strains. [Methods] The light-style liquor fermentation environment was simulated by programmed temperature control and solid state fermentation. In pure culture and co-culture, the changes of physicochemical parameters, viable count and the main metabolites were analyzed. [Results] Saccharomyces cerevisiae YJ1 strain had a higher rate of sugar consumption and produced more ethanol and esters. Lactobacillus plantarum JMRS4 strains had higher rate of sugar consumption and more acid production. Lactic acid bacteria slightly inhibited Pichia kudriavzevii MJ14 biomass and ethanol production, but promoted the production of ethyl hexanoate, ethyl acetate and isoamyl alcohol. In turn, Pichia kudriavzevii MJ14 inhibited three strains of lactic acid bacteria from producing lactic acid and promoted the production of acetic acid. [Conclusion] The actual fermentation process of light-style liquor was simulated by establishing the solid state culture method and simulating the temperature change during the fermentation process. Pichia kudriavzevii MJ14 was slightly inhibited by lactic acid bacteria and could effectively inhibit lactic acid bacteria from producing lactic acid when co-cultured. Saccharomyces cerevisiae YJ1 can produce a variety of flavor substances, which is of great significance to the production of light-style liquor.