Interactions of <i>Saccharomyces cerevisiae</i> and <i>Lactiplantibacillus plantarum</i> Isolated from Light-Flavor Jiupei at Various Fermentation Temperatures
Pu Yang,
Bo Xi,
Ying Han,
Jiayang Li,
Lujun Luo,
Chaofan Qu,
Junfang Li,
Shuai Liu,
Le Kang,
Baoqing Bai,
Ben Zhang,
Shaojie Zhao,
Pan Zhen,
Lizhen Zhang
Affiliations
Pu Yang
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Bo Xi
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Ying Han
Shanxi Province Key Lab. of Plant Extraction and Health of Lujiu, Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Lvliang 032205, China
Jiayang Li
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Lujun Luo
Shanxi Province Key Lab. of Plant Extraction and Health of Lujiu, Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Lvliang 032205, China
Chaofan Qu
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Junfang Li
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Shuai Liu
Shanxi Province Key Lab. of Plant Extraction and Health of Lujiu, Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Lvliang 032205, China
Le Kang
Shanxi Province Science and Technology Resources and Large-Scale Instrument Open Sharing Center, Taiyuan 030000, China
Baoqing Bai
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Ben Zhang
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Shaojie Zhao
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Pan Zhen
Shanxi Province Key Lab. of Plant Extraction and Health of Lujiu, Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Lvliang 032205, China
Lizhen Zhang
School of Xinghuacun, Shanxi University, Taiyuan 030006, China
Chinese Baijiu is a famous fermented alcoholic beverage in China. Interactions between key microorganisms, i.e., Saccharomyces cerevisiae and Lactiplantibacillus plantarum, have recently been reported at specific temperatures. However, empirical evidence of their interactions at various temperatures during fermentation is lacking. The results of this study demonstrated that S. cerevisiae significantly suppressed the viability and lactic acid yield of L. plantarum when they were cocultured above 15 °C. On the other hand, L. plantarum had no pronounced effect on the growth and ethanol yield of S. cerevisiae in coculture systems. S. cerevisiae was the main reducing sugar consumer. Inhibition of lactic acid production was also observed when elevated cell density of L. plantarum was introduced into the coculture system. A proteomic analysis indicated that the enzymes involved in glycolysis, lactate dehydrogenase, and proteins related to phosphoribosyl diphosphate, ribosome, and aminoacyl-tRNA biosynthesis in L. plantarum were less abundant in the coculture system. Collectively, our data demonstrated the antagonistic effect of S. cerevisiae on L. plantarum and provided insights for effective process management in light-flavor Baijiu fermentation.
