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

In this study, we identified 51 carbohydrate hydrolyses in the baijiu fermentation by metaproteomics analysis. Through source tracking analysis, approximately 80% of carbohydrate hydrolyses in the baijiu fermentation were provided by Jiuqu Among these enzymes, alpha-amylase (EC 3.2.1.1) and glucoamylase (EC 3.2.1.3), from Aspergillus, Rhizomucor and Rhizopus, were positively related to starch hydrolysis and ethanol production, indicating that they were the key saccharifying enzymes associated with alcoholic fermentation in the baijiu fermentation. Moreover, a combined mixture of alpha-amylase and glucoamylase (in a ratio of 1:6, w/w) enhanced ethanol production in a simulative baijiu fermentation under laboratory. This result revealed a synergistic effect of multi-saccharifying enzymes on ethanol production in baijiu fermentation. Our study provides a potential approach to improve the efficiency of saccharification and alcoholic fermentation by optimizing the profile of saccharifying enzymes for baijiu and other beverages fermentation.IMPORTANCE Jiuqu starter provides enzymes to the simultaneous saccharification and fermentation process of baijiu production, however, the key saccharifying enzymes associated with alcoholic fermentation from Jiuqu and their effects on ethanol production remains unclear. We confirmed Jiuqu was the main source of carbohydrate hydrolyses for baijiu fermentation, and identified two type saccharifying enzymes from multi-microbes as the key enzymes a...
Source: Applied and Environmental Microbiology - Category: Microbiology Authors: Tags: Appl Environ Microbiol Source Type: research