Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem

doi:10.7506/spkx1002-6630-20230620-162

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (9): 314-321.doi: 10.7506/spkx1002-6630-20230620-162

• Reviews • Previous Articles Next Articles

Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem

ZHANG Huimin, XING Xinhui, WANG Yue, CUI Lei, WANG Xiuben, CHANG Qiang, SUN Wei, XI Xianhui, XUE Zhenglian

(1. Anhui Engineering Laboratory for Industrial Microbiology Molecular Breeding, College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China; 2. Department of Chemical Engineering, Tsinghua University, Beijing 100084, China;3. Anhui Wenwang Distillery Co. Ltd., Linquan 236400, China)

Online:2024-05-15 Published:2024-05-01

Abstract

Abstract: In the Chinese strong-flavor baijiu (CSFB) fermentation ecosystem, the caproic acid-anabolism of caproic acid-producing bacteria (CPBs) is very important for improving the fermentation quality of CSFB. Therefore, it is necessary to thoroughly understand the types of CPBs and their caproic acid-anabolism characteristics. This minireview introduces readers to the diversity, phylogenetic relationship, physiological and metabolic characteristics, and caproic acid synthesis mechanism of CPBs isolated from the CSFB fermentation ecosystem as well as their synergistic metabolic relationships with other CPBs or non-CPBs. This paper provides a reference for understanding the in-situ caproic acid-anabolism pattern of CPBs from the CSFB fermentation ecosystem, and further provides a theoretical basis for the future targeted application of CPBs in CSFB fermentation and for CPBs culture engineering for the synthesis of high value-added caproic acid.

Key words: Chinese strong-flavor baijiu fermentation ecosystem; caproic acid-producing bacteria; metabolic characteristics; caproic acid anabolism; caproic acid-producing bacteria community; synergistic metabolism

CLC Number:

TS201.3

ZHANG Huimin, XING Xinhui, WANG Yue, CUI Lei, WANG Xiuben, CHANG Qiang, SUN Wei, XI Xianhui, XUE Zhenglian. Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem[J]. FOOD SCIENCE, 2024, 45(9): 314-321.

[1]	. Identification, whole-genome sequencing and analysis of alginate lyase-producing strain S10 [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Yueqi Liang Su-fang ZhANG. Molecular basis of extracellular polysaccharide production in Bacillus velezensis based on whole genome sequencing [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	Shao-Han Shao-HanQI Li-Chao ZHAO. Advancements in the Study of Phage Diversity, Auxiliary Metabolic Functions, and Host Interactions in Fermented Foods [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	Duo LIANG xujian -qiu. Screening of antimicrobial peptide DB16 from Bacillus cereus and its antibacterial mechanism against Staphylococcus aureus [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	Hui LI Yi-Xuan WANG Long LI Ru-Bing HAN WuZhengYan ZhengYanWu. Debittering of grapefruit juice and improving its antioxidant capacity via fermentation with Lactiplantibacillus plantarum 1-1-2 [J]. FOOD SCIENCE, 0, (): 0-0.
[6]	. High throughput screening of small molecule inhibitors for the synthesis of red yeast citrinin based on molecular docking and dynamic simulation [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	. Improvement effect of Akkermansia muciniphila ONE on hypercholesterolemia mice [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	LI Jiayi, WANG Honglei, LI Yajie, GUO Tingting, NI Yidan, ZHOU Quancheng, SHENG Guihua. Preparation and Characterization of Chitosan-Sodium Hyaluronate-Probiotic Hydrogels and Its Sustained-Release Performance in Simulated Gastrointestinal Tract Conditions [J]. FOOD SCIENCE, 2024, 45(9): 36-43.
[9]	LIANG Xiaolin, ZHANG Zhechuan, WANG Yuhao, DING Bo, LIU Hongna. Microbial Community Structure and Correlation with Metabolites in Traditional Fermented Yak Milk Products [J]. FOOD SCIENCE, 2024, 45(9): 84-92.
[10]	CHEN Yuhan, LI Qiaohui, LI Yan, SU Qian, GUO Huanxin, DUAN Bofan, MENG Xiangchen. Research Progress on the molecular mechanism of the Utilization of Human Milk Oligosaccharides in Bifidobacterium longum subsp. infantis and Its probiotic effect [J]. FOOD SCIENCE, 2024, 45(9): 243-251.
[11]	Lynn Loeng Hong-Na LIU. Study of microbial community structure and correlation with metabolites in traditional fermented yak dairy [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	Yu-Han CHEN Li QiaoHui Li Yan Su Qian Huanxin GUO Bo-Fan DUAN [中]孟祥晨 [英]MENG Xiang-Chen. Progress on the molecular mechanism and probiotic effect of B. longum subsp. infantis subspecies using HMOs [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	. The Caproic Acid-producing Bacteria from Chinese Strong-flavor Baijiu Fermentation Ecosystem: A Minireview [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Hong-Lei WANG Guihua Sheng. Preparation, characterization and sustained-release effect of chitosan/sodium hyaluronate/probiotic hydrogels in gastrointestinal tract [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	Lin Chen. Mechanisms of Lacticaseibacillus paracasei HNU502 and fecal transplantation for alleviation of antibiotic side effects [J]. FOOD SCIENCE, 0, (): 0-0.

Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments