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Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing
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 identi...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909148/ https://www.ncbi.nlm.nih.gov/pubmed/35267332 http://dx.doi.org/10.3390/foods11050700 |
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author | Zhou, Wen Xia, Yu Zhao, Yajiao Wang, Yan Wu, Zhengyun Suyama, Taikei Zhang, Wenxue |
author_facet | Zhou, Wen Xia, Yu Zhao, Yajiao Wang, Yan Wu, Zhengyun Suyama, Taikei Zhang, Wenxue |
author_sort | Zhou, Wen |
collection | PubMed |
description | 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 the main flavors were detected to analyze the role of the key genes. The results showed that the key gene ME2 was significantly positively correlated with the contents of the main acids, however the key gene adhE and the formation of the main esters in the LFB brewing process was a significant positive correlation. This study verified the two key genes ME2 and adhE complement each other in the LFB brewing process, playing an important role in promoting the formation of flavor substances, and are very beneficial to improve the quality of LFB. |
format | Online Article Text |
id | pubmed-8909148 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89091482022-03-11 Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing Zhou, Wen Xia, Yu Zhao, Yajiao Wang, Yan Wu, Zhengyun Suyama, Taikei Zhang, Wenxue Foods Article 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 the main flavors were detected to analyze the role of the key genes. The results showed that the key gene ME2 was significantly positively correlated with the contents of the main acids, however the key gene adhE and the formation of the main esters in the LFB brewing process was a significant positive correlation. This study verified the two key genes ME2 and adhE complement each other in the LFB brewing process, playing an important role in promoting the formation of flavor substances, and are very beneficial to improve the quality of LFB. MDPI 2022-02-26 /pmc/articles/PMC8909148/ /pubmed/35267332 http://dx.doi.org/10.3390/foods11050700 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhou, Wen Xia, Yu Zhao, Yajiao Wang, Yan Wu, Zhengyun Suyama, Taikei Zhang, Wenxue Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title | Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title_full | Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title_fullStr | Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title_full_unstemmed | Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title_short | Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing |
title_sort | study on the effect of key genes me2 and adhe during luzhou-flavor baijiu brewing |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909148/ https://www.ncbi.nlm.nih.gov/pubmed/35267332 http://dx.doi.org/10.3390/foods11050700 |
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