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Metaproteomics of Jiuqu starter and fermented grains

ABSTRACT: To study the characteristics of proteins in Chinese Chixiang-flavor Baijiu fermentation, a label-free quantitative proteomics approach was established to identify proteins in Jiuqu starter and fermented grains.

ORGANISM(S): Fungi Rhizopus Microsporus Bacteria Lactobacillus Helveticus Cirm-bia 103 Saccharomyces Cerevisiae

SUBMITTER: Qun Wu

PROVIDER: PXD014221 | iProX | Tue Jun 11 00:00:00 BST 2019

REPOSITORIES: iProX

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Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production.

Wang Bowen B Wu Qun Q Xu Yan Y Sun Baoguo B

Applied and environmental microbiology 20200401 8

Chinese <i>Jiuqu</i> (fermentation starter) provides saccharifying enzymes for baijiu (Chinese liquor) fermentation, which undergoes a simultaneous saccharification and fermentation process. However, the key saccharifying enzymes associated with alcoholic fermentation from <i>Jiuqu</i> and their effects on ethanol production remain poorly understood. In this study, we identified 51 carbohydrate hydrolases in baijiu fermentation by metaproteomics analysis. Through source-tracking analysis, approx ...[more]

PMID: 32060021

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