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Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries. J Fungi (Basel) 2023; 9:jof9020170. [PMID: 36836285 PMCID: PMC9961021 DOI: 10.3390/jof9020170] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/23/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.
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XU J, ZHAO Y, JIANG YM, ZHANG RJ, CAI FJ, ZHU ZJ, CAO JH, YU Q, LUO ZY, WANG JB. Dynamic changes of microbial community structure and flavor compounds formation during Qingzhi compound-flavor Baijiu fermentation. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Jian XU
- Hubei University of Technology, China
| | - Yu ZHAO
- Hubei University of Technology, China
| | - Yan-Ming JIANG
- Hubei University of Technology, China; Jing Brand Co. Ltd, China
| | | | | | | | | | - Qi YU
- Hubei University of Technology, China
| | - Zai-Yan LUO
- Qianjiang Fanggu Liquor Industry Co. Ltd, China
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Phong HX, Klanrit P, Dung NTP, Thanonkeo S, Yamada M, Thanonkeo P. High-temperature ethanol fermentation from pineapple waste hydrolysate and gene expression analysis of thermotolerant yeast Saccharomyces cerevisiae. Sci Rep 2022; 12:13965. [PMID: 35978081 PMCID: PMC9385605 DOI: 10.1038/s41598-022-18212-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Accepted: 08/08/2022] [Indexed: 11/09/2022] Open
Abstract
High-temperature ethanol fermentation by thermotolerant yeast is considered a promising technology for ethanol production, especially in tropical and subtropical regions. In this study, optimization conditions for high-temperature ethanol fermentation of pineapple waste hydrolysate (PWH) using a newly isolated thermotolerant yeast, Saccharomyces cerevisiae HG1.1, and the expression of genes during ethanol fermentation at 40 °C were carried out. Three independent variables, including cell concentration, pH, and yeast extract, positively affected ethanol production from PWH at 40 °C. The optimum levels of these significant factors evaluated using response surface methodology (RSM) based on central composite design (CCD) were a cell concentration of 8.0 × 107 cells/mL, a pH of 5.5, and a yeast extract concentration of 4.95 g/L, yielding a maximum ethanol concentration of 36.85 g/L and productivity of 3.07 g/L. Gene expression analysis during high-temperature ethanol fermentation using RT-qPCR revealed that the acquisition of thermotolerance ability and ethanol fermentation efficiency of S. cerevisiae HG1.1 are associated with genes responsible for growth and ethanol stress, oxidative stress, acetic acid stress, DNA repair, the pyruvate-to-tricarboxylic acid (TCA) pathway, and the pyruvate-to-ethanol pathway.
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Affiliation(s)
- Huynh Xuan Phong
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.,Department of Microbial Biotechnology, Biotechnology Research and Development Institute, Can Tho University, Can Tho, 900000, Vietnam
| | - Preekamol Klanrit
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Ngo Thi Phuong Dung
- Department of Microbial Biotechnology, Biotechnology Research and Development Institute, Can Tho University, Can Tho, 900000, Vietnam
| | - Sudarat Thanonkeo
- Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | - Mamoru Yamada
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515, Japan.,Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8315, Japan
| | - Pornthap Thanonkeo
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand. .,Center for Alternative Energy Research and Development (AERD), Khon Kaen University, Khon Kaen, 40002, Thailand.
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Xiao MZ, Sun Q, Hong S, Chen WJ, Pang B, Du ZY, Yang WB, Sun Z, Yuan TQ. Sweet sorghum for phytoremediation and bioethanol production. JOURNAL OF LEATHER SCIENCE AND ENGINEERING 2021. [DOI: 10.1186/s42825-021-00074-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractAs an energy crop, sweet sorghum (Sorghum bicolor (L.) Moench) receives increasing attention for phytoremediation and biofuels production due to its good stress tolerance and high biomass with low input requirements. Sweet sorghum possesses wide adaptability, which also has high tolerances to poor soil conditions and drought. Its rapid growth with the large storage of fermentable saccharides in the stalks offers considerable scope for bioethanol production. Additionally, sweet sorghum has heavy metal tolerance and the ability to remove cadmium (Cd) in particular. Therefore, sweet sorghum has great potential to build a sustainable phytoremediation system for Cd-polluted soil remediation and simultaneous ethanol production. To implement this strategy, further efforts are in demand for sweet sorghum in terms of screening superior varieties, improving phytoremediation capacity, and efficient bioethanol production. In this review, current research advances of sweet sorghum including agronomic requirements, phytoremediation of Cd pollution, bioethanol production, and breeding are discussed. Furthermore, crucial problems for future utilization of sweet sorghum stalks after phytoremediation are combed.
Graphical Abstract
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Hu N, Lei M, Zhao X, Zhang Z, Gu Y, Zhang Y, Wang S. Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions. Foods 2020; 9:foods9111656. [PMID: 33198380 PMCID: PMC7697986 DOI: 10.3390/foods9111656] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 11/01/2020] [Accepted: 11/09/2020] [Indexed: 12/26/2022] Open
Abstract
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three different regions. Lactic acid bacteria and yeast counts, total soluble solids, total titration acid, total phenols, total flavonoids, total anthocyanin, superoxide dismutase, and antioxidant activity were analyzed in all samples. The results showed that at the phylum level, the bacteria in all samples were predominantly Firmicutes and Proteobacteria, while the majority of fungus belonged to Ascomycota. At the genus level, Lactobacillus, Gluconobacter, and Acetobacter were the dominant bacteria, and Dekkera and Issatchenkia were the dominant fungi. Our data show that the lactic acid bacteria counts in Jiaosu A were the lowest of the three products, in the range of 4.31–10.9 log CFU/mL, while yeast counts ranged from 6.71 to 7.35 log CFU/mL. The antioxidant activities of Jiaosu C were greater than those of Jiaosu A and Jiaosu B, and Spearman correlation analysis showed that the relative abundance of Lactobacillus and Dekkera was significantly positively correlated with total phenolics, total anthocyanin, total flavonoids, and antioxidant index.
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Affiliation(s)
- Nan Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ming Lei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Xiuli Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Zhen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Ying Gu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China; (N.H.); (M.L.); (X.Z.); (Z.Z.); (Y.G.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China;
- Correspondence: ; Tel.: +86-22-85358445
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Li Y, Wu Z, Li R, Miao Y, Weng P, Wang L. Integrated transcriptomic and proteomic analysis of the acetic acid stress in Issatchenkia orientalis. J Food Biochem 2020; 44:e13203. [PMID: 32232868 DOI: 10.1111/jfbc.13203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 02/22/2020] [Accepted: 02/25/2020] [Indexed: 11/30/2022]
Abstract
Issatchenkia orientalis known as a multi-tolerant non-Saccharomyces yeast, which tolerant environmental stresses, exhibits potential in wine making and bioethanol production. It is essential for the growth of I. orientalis to tolerant acetic acid in the mixed cultures with Saccharomyces cerevisiae. In this work, RNA-sequence and TMT (Tandem Mass Tag) were used to examine the comprehensive transcriptomic and proteomic profiles of I. orientalis in response to acetic acid. The results showed that 876 genes were identified differentially transcribed in I. orientalis genome and 399 proteins expressed in proteome after 4 hr acetic acid (90 mM, pH 4.5). The comprehensive analysis showed a series of determinants of acetic acid tolerance: Glycolysis and TCA cycle provide enough nicotinamide adenine dinucleotide to effectively convert acetic acid. Genes associated with potassium, iron, zinc, and glutathione synthesis were upregulated. The same changes of differentially expressed genes and proteins were mainly concentrated in chaperones, coenzyme, energy production, and transformation. PRACTICAL APPLICATIONS: In addition to the main fermentation products, wine yeast also produces metabolite acetic acid in the fermentation process, and yeast cells are exposed to acetic acid stress, which restrains cell proliferation. Issatchenkia orientalis exhibits great potential in winemaking and bioethanol production. The yeast is known as a multi-tolerant non-Saccharomyces yeast that can tolerate a variety of environmental stresses. In this study, RNA-Seq and TMT were conducted to investigate the changes in transcriptional and proteomic profile of I. orientalis under acetic acid stress. The knowledge of the transcription and expression changes of the I. orientalis is expected to understand the tolerance mechanisms in I. orientalis and to guide traditional fermentation processes by Saccharomyces cerevisiae improving its high resistance to acetic acid stress.
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Affiliation(s)
- Yingdi Li
- Department of Food Science and Engineering, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- Department of Food Science and Engineering, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Ruoyun Li
- Department of Food Science and Engineering, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Yingjie Miao
- Department of Food Science and Engineering, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Peifang Weng
- Department of Food Science and Engineering, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Liping Wang
- School of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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Jiang H, Mei C, Li K, Huang Y, Chen Q. Monitoring alcohol concentration and residual glucose in solid state fermentation of ethanol using FT-NIR spectroscopy and L1-PLS regression. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 204:73-80. [PMID: 29906647 DOI: 10.1016/j.saa.2018.06.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 06/02/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
Abstract
This study aimed to investigate the potential of FT-NIR spectroscopy technique combined with chemometrics method, which employed to monitor time-related changes of alcohol concentration and residual glucose during solid state fermentation (SSF) of ethanol. Characteristic wavelength variables were firstly selected by use of L1-norm regularization approach. Then, the partial least squares (PLS) regression model was finally developed using the variables selected by L1-norm regularization method to quantitative determine alcohol concentration and residual glucose in SSF of ethanol. Compared with the best results of full-spectrum PLS, the L1-PLS model obtained better results as follows: RMSECV = 1.0392 g/L, Rc = 0.9911, RMSEP = 1.0910 g/L, Rp = 0.9917 for alcohol concentration; RMSECV = 1.7002 g/L, Rc = 0.9880, RMSEP = 2.1859 g/L, Rp = 0.9896 for residual glucose. The overall results sufficiently demonstrate that FT-NIR spectroscopy technique coupled with appropriate chemometrics method is a promising tool for monitoring the process of SSF of ethanol.
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Affiliation(s)
- Hui Jiang
- School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang 212013, PR China; School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Congli Mei
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Kangji Li
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Yonghong Huang
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
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Miao Y, Xiong G, Li R, Wu Z, Zhang X, Weng P. Transcriptome profiling of Issatchenkia orientalis under ethanol stress. AMB Express 2018. [PMID: 29536208 PMCID: PMC5849708 DOI: 10.1186/s13568-018-0568-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Issatchenkia orientalis, a non-Saccharomyces yeast that can resist a wide variety of environmental stresses, has potential use in winemaking and bioethanol production. Little is known about gene expression or the physiology of I. orientalis under ethanol stress. In this study, high-throughput RNA sequencing was used to investigate the transcriptome profile of I. orientalis in response to ethanol. 502 gene transcripts were differentially expressed, of which 451 were more abundant, and 51 less abundant, in cells subjected to 4 h of ethanol stress (10% v/v). Annotation and statistical analyses suggest that multiple genes involved in ergosterol biosynthesis, trehalose metabolism, and stress response are differentially expressed under these conditions. The up-regulation of molecular chaperones HSP90 and HSP70, and also genes associated with the ubiquitin–proteasome proteolytic pathway suggests that ethanol stress may cause aggregation of misfolded proteins. Finally, ethanol stress in I. orientalis appears to have a nitrogen starvation effect, and many genes involved in nutrient uptake were up-regulated.
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Technical Feasibility and Comprehensive Sustainability Assessment of Sweet Sorghum for Bioethanol Production in China. SUSTAINABILITY 2018. [DOI: 10.3390/su10030731] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Poletto P, Polidoro TA, Zeni M, da Silveira MM. Evaluation of the operating conditions for the solid-state production of pectinases by Aspergillus niger in a bench-scale, intermittently agitated rotating drum bioreactor. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mazaheri D, Shojaosadati SA, Hejazi P, Mousavi SM. Bioethanol production performance in a packed bed solid-state fermenter: evaluation of operational factors and intermittent aeration strategies. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-014-0867-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Du R, Yan J, Feng Q, Li P, Zhang L, Chang S, Li S. A novel wild-type Saccharomyces cerevisiae strain TSH1 in scaling-up of solid-state fermentation of ethanol from sweet sorghum stalks. PLoS One 2014; 9:e94480. [PMID: 24736641 PMCID: PMC3988051 DOI: 10.1371/journal.pone.0094480] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2014] [Accepted: 03/16/2014] [Indexed: 11/18/2022] Open
Abstract
The rising demand for bioethanol, the most common alternative to petroleum-derived fuel used worldwide, has encouraged a feedstock shift to non-food crops to reduce the competition for resources between food and energy production. Sweet sorghum has become one of the most promising non-food energy crops because of its high output and strong adaptive ability. However, the means by which sweet sorghum stalks can be cost-effectively utilized for ethanol fermentation in large-scale industrial production and commercialization remains unclear. In this study, we identified a novel Saccharomyces cerevisiae strain, TSH1, from the soil in which sweet sorghum stalks were stored. This strain exhibited excellent ethanol fermentative capacity and ability to withstand stressful solid-state fermentation conditions. Furthermore, we gradually scaled up from a 500-mL flask to a 127-m3 rotary-drum fermenter and eventually constructed a 550-m3 rotary-drum fermentation system to establish an efficient industrial fermentation platform based on TSH1. The batch fermentations were completed in less than 20 hours, with up to 96 tons of crushed sweet sorghum stalks in the 550-m3 fermenter reaching 88% of relative theoretical ethanol yield (RTEY). These results collectively demonstrate that ethanol solid-state fermentation technology can be a highly efficient and low-cost solution for utilizing sweet sorghum, providing a feasible and economical means of developing non-food bioethanol.
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Affiliation(s)
- Ran Du
- Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, China
| | - Jianbin Yan
- School of Life Sciences, Tsinghua University, Beijing, China
| | - Quanzhou Feng
- Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, China
| | - Peipei Li
- Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, China
| | - Lei Zhang
- Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, China
| | - Sandra Chang
- Beijing Engineering Research Center for Biofuels, Beijing, China
| | - Shizhong Li
- Institute of Nuclear and New Energy Technology, Tsinghua University, Beijing, China
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Li K, Zhang Q, Zhong XT, Jia BH, Yuan CH, Liu S, Che ZM, Xiang WL. Microbial Diversity and Succession in the Chinese Luzhou-Flavor Liquor Fermenting Cover Lees as Evaluated by SSU rRNA Profiles. Indian J Microbiol 2013; 53:425-31. [PMID: 24426146 DOI: 10.1007/s12088-013-0382-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Accepted: 02/27/2013] [Indexed: 10/27/2022] Open
Abstract
The microbial diversity and the community succession in the fermenting cover lees of Chinese Luzhou-flavor liquor were investigated by small-subunit rRNA (SSU rRNA) culture independent method. All sequences retrieved from the 1, 7 and 60 days fermented cover lees were respectively assigned into the genera of Streptococcus, Acetobacter, Arthrobacter, Bacillus, Staphylococcus, Serratia, Nocardia, Methanoculleus, Clostridium, Aneurinibacillus, Corynebacterium, Lactobacillus, Microbacterium, Trichosporon, Saccharomycopsis, Sagenomella, Talaromyces, Eurotium, Issatchenkia, Zygosaccharomyces, Saccharomyces and TM7 phylum. The fungal Issatchenkia, Saccharomycopsis and Talaromyces and the bacteria Staphylococcus and Lactobacillus were most abundant in the 1 day fermented cover lees, the fungal Issatchenkia, Saccharomyces and Talaromyces and the bacteria Bacillus and Streptococcus were dominant in the 7 days cover lees, the archaea Methanoculleus and the fungal Eurotium and Talaromyces were prevalent in the 60 days cover lees. When the microbial community profiles in three samples were compared at species level, the prokaryotic community similarity coefficient was from 0.4042 to 0.5703 and descended to 0.2222, and that of eukaryotic community was from 0.3000 to 0.6000 and followed to 0.5215. These results suggested that microbial diversity variability and community succession have happened in the cover lees associated with fermentation proceeding and such variability and succession respond for the appearance of some unique flavor of Luzhou-flavor liquor.
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Affiliation(s)
- Ke Li
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Qing Zhang
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Xiao-Ting Zhong
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Bi-Hong Jia
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Chun-Hong Yuan
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Sen Liu
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Zhen-Ming Che
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
| | - Wen-Liang Xiang
- Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University, Chengdu, 610039 Sichuan People's Republic of China ; Institute of Traditional Brewing Technology, Xihua University, Chengdu, 610039 Sichuan People's Republic of China
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