The insight into instability mechanism of Jiangxiangxing Baijiu fermentation and the key functional regulation of Schizosaccharomyces pombe

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-10-01 DOI:10.1016/j.fochx.2025.103085

Gailing Shi , Pei Yan , Shiming Shen , Ping Tang , Peng Chen , Lijing Sun , Shuang Xing , Chao Fang , Changwen Li , Liangcai Lin , Cuiying Zhang

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引用次数: 0

Abstract

Jiangxiangxing Baijiu (JXXB) suffers from quality instability due to its complex spontaneous fermentation. This study compared fermented grains from excellent (Group-E) and normal (Group-N) workshops, identifying 28 volatiles as distinguished substances for quality. The core functional species were revealed by integrated meta-genomic and meta-transcriptomic sequencing analysis. Moreover, Schizosaccharomyces pombe and Acetilactobacillus jinshanensis were demonstrated as key functional contributors, while only Schi. pombe was highlighted active participation in both heap fermentation and pit fermentation. Notably, the proportions and doses of the functional yeasts, particularly Schi. pombe, were higher in Group-E, resulting in the higher quality. Furthermore, the industrial-scale bioaugmentation with Schi. pombe enhanced substrate utilization, elevated the production of flavor substances by 13.61 %, and improved the yield and excellent-quality proportion of base Baijiu by 32.18 % and 37.16 %, respectively. This study provided insights into the quality instability mechanism of JXXB, and fostered a foundation for ensuring consistent quality in solid-state fermentation.

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江香星白酒发酵不稳定机理及裂糖酵母菌关键功能调控的研究

江香星白酒因其复杂的自然发酵过程而存在质量不稳定的问题。本研究比较了来自优秀（e组）和普通（n组）车间的发酵谷物，确定了28种挥发物作为质量的区分物质。通过整合元基因组和元转录组测序分析，揭示了核心功能种。此外，裂糖菌pombe和金山醋酸乳杆菌被证明是关键的功能贡献者，而只有Schi。Pombe被强调积极参与堆发酵和坑发酵。值得注意的是，功能酵母的比例和剂量，特别是Schi。e组的质量越高，质量越好。此外，工业规模的生物增强与Schi。添加pombe后，基酒利用率提高，风味物质产量提高13.61%，基酒产量和优质率分别提高32.18%和37.16%。本研究揭示了JXXB的质量不稳定机制，为固态发酵中保证质量稳定奠定了基础。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.