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Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing
Caproic acid can be used as spices, preservatives, animal feed additives, and biofuels. At the same time, caproic acid plays an important role in Chinese Baijiu. It is the precursor substance for the synthesis of ethyl caproate, which directly affects the quality of Chinese Baijiu. Caproic acid-prod...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114508/ https://www.ncbi.nlm.nih.gov/pubmed/35602080 http://dx.doi.org/10.3389/fmicb.2022.883142 |
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author | Yuan, Siqi Jin, Ziyang Ali, Ayaz Wang, Chengjun Liu, Jun |
author_facet | Yuan, Siqi Jin, Ziyang Ali, Ayaz Wang, Chengjun Liu, Jun |
author_sort | Yuan, Siqi |
collection | PubMed |
description | Caproic acid can be used as spices, preservatives, animal feed additives, and biofuels. At the same time, caproic acid plays an important role in Chinese Baijiu. It is the precursor substance for the synthesis of ethyl caproate, which directly affects the quality of Chinese Baijiu. Caproic acid-producing bacteria are the main microorganisms that synthesize caproic acid in Chinese Baijiu, and the most common strain is Clostridium kluyveri. Caproic acid-producing bacteria synthesize n-caproic acid through reverse β-oxidation to extend the carboxylic acid chain. This method mainly uses ethanol and lactic acid as substrates. Ethanol and lactic acid are converted into acetyl-CoA, and acetyl-CoA undergoes a series of condensation, dehydrogenation, dehydration, and reduction to extend the carboxylic acid chain. This review addresses the important issues of caproic acid-producing bacteria in the brewing process of Baijiu: the common caproic acid-producing bacteria that have been reported metabolic pathways, factors affecting acid production, biological competition pathways, and the effect of mixed bacteria fermentation on acid production. It is hoped that this will provide new ideas for the study of caproic acid-producing bacteria in Chinese Baijiu. |
format | Online Article Text |
id | pubmed-9114508 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-91145082022-05-19 Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing Yuan, Siqi Jin, Ziyang Ali, Ayaz Wang, Chengjun Liu, Jun Front Microbiol Microbiology Caproic acid can be used as spices, preservatives, animal feed additives, and biofuels. At the same time, caproic acid plays an important role in Chinese Baijiu. It is the precursor substance for the synthesis of ethyl caproate, which directly affects the quality of Chinese Baijiu. Caproic acid-producing bacteria are the main microorganisms that synthesize caproic acid in Chinese Baijiu, and the most common strain is Clostridium kluyveri. Caproic acid-producing bacteria synthesize n-caproic acid through reverse β-oxidation to extend the carboxylic acid chain. This method mainly uses ethanol and lactic acid as substrates. Ethanol and lactic acid are converted into acetyl-CoA, and acetyl-CoA undergoes a series of condensation, dehydrogenation, dehydration, and reduction to extend the carboxylic acid chain. This review addresses the important issues of caproic acid-producing bacteria in the brewing process of Baijiu: the common caproic acid-producing bacteria that have been reported metabolic pathways, factors affecting acid production, biological competition pathways, and the effect of mixed bacteria fermentation on acid production. It is hoped that this will provide new ideas for the study of caproic acid-producing bacteria in Chinese Baijiu. Frontiers Media S.A. 2022-05-04 /pmc/articles/PMC9114508/ /pubmed/35602080 http://dx.doi.org/10.3389/fmicb.2022.883142 Text en Copyright © 2022 Yuan, Jin, Ali, Wang and Liu. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Yuan, Siqi Jin, Ziyang Ali, Ayaz Wang, Chengjun Liu, Jun Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title | Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title_full | Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title_fullStr | Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title_full_unstemmed | Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title_short | Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing |
title_sort | caproic acid-producing bacteria in chinese baijiu brewing |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9114508/ https://www.ncbi.nlm.nih.gov/pubmed/35602080 http://dx.doi.org/10.3389/fmicb.2022.883142 |
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