Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation

• DOI: 10.1021/acs.jafc.9b08052
• Publication Date: 2020-03-17T09:50:22Z
• Authors: Nan Deng; Hai Du; Yan Xu
• Keywords: 0301 basic medicine; 03 medical and health sciences; Ethanol; Fermentation; Wine; Lactic Acid; Saccharomyces cerevisiae; Pichia; Sorghum

Lactic acid is a universal metabolite, as well growth inhibitor of ethanol producers in Baijiu fermentation. Revealing the mechanism lactic tolerance essential for yield fermented foods. Here, we employed reverse transcription-quantitative polymerase chain reaction to explore degradation acid, based on coculture Pichia kudriavzevii and Saccharomyces cerevisiae. Under high stress, P. decreased from 40.00 35.46 g L–1 within 24 h. Then, S. cerevisiae restored its capacity degrade acid. Finally, 26.29 L–1. Coculture significantly enhanced consumption compared monoculture (90% higher) or (209% higher). We found that lactate catabolism, H+ extrusion, glycerol transport were pathways yeasts. This study reveals novel mechanisms microbiota would provide new strategies production under stress.