Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing.

ABSTRACT: Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. Based on our previous studies the genes ME2 and adhE were identified as key genes, but which role they play was also unknown. In this study functional microorganisms were screened based on the key genes ME2 and adhE, and they were identified to be Rummeliibacillus suwonensis, Clostridium tyrobutyricum and Lactobacillus buchneri. Then simulated fermentation experiments were carried out with the functional microorganisms, and during the fermentation process expression of the key genes and the amounts of t

SUBMITTER: Zhou W 

PROVIDER: S-EPMC8909148 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature