Schizosaccharomyces pombe can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota.

ABSTRACT: The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non-Saccharomyces yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non-Saccharomyces yeasts. In this study, we found Schizosaccharomyces pombe has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g

SUBMITTER: Song Z 

PROVIDER: S-EPMC6956116 | biostudies-literature | 2019 Nov

REPOSITORIES: biostudies-literature