1H NMR‐based metabolomics approach for understanding the fermentation behaviour of Bacillus licheniformis. Issue 3 (29th June 2015)

• Record Type: Journal Article
• Authors: Yan, Zheng; Zheng, Xiao‐Wei; Han, Bei‐Zhong; Yan, Yin‐Zhuo; Zhang, Xin; Chen, Jing‐Yu
• Is Part Of: Journal of the Institute of Brewing. Volume 121:Issue 3(2015)
• Page Start: 425
• Page End: 431
• Publication Date: 2015-06-29
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.238
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <italic>Bacillus licheniformis</italic> has been found to be one of the persistent dominant microorganisms in <italic>Daqu</italic>, which is a traditional fermentation starter, and it has been used to intensify certain strains. To understand the impact of <italic>B</italic>. <italic>licheniformis</italic> on <italic>Daqu</italic>, the fermentation behaviour of <italic>B</italic>. <italic>licheniformis</italic> was studied using <sup>1</sup>H NMR‐based non‐targeted analysis and principal component analysis. During the fermentation, 53 compounds were identified. Among them, seven compounds were largely consumed and 17 metabolites were largely accumulated. The macromolecular starch and cellulose were degraded by <italic>B</italic>. <italic>licheniformis</italic>, and then utilized to produce acetic acid, lactic acid, propionic acid, succinate acid, etc. Principal component analysis was carried out to study the variations of analytes during the fermentation. Samples collected at each time point could be clearly discriminated and the biomarkers of each time point were defined. A variety of biochemical compounds (such as acetate, ethanol, lactate, pyruvate, malate, maltose and sucrose) were changed during the fermentation of <italic>B</italic>. <italic>licheniformis</italic>. The results are useful to reveal how and why <italic>B</italic>. <italic>licheniformis</italic> becomes dominant in <italic>Daqu</italic>, and to reveal its impact on the aroma formation of <italic>Daqu</italic> and its derived products. Copyright © 2015 The Institute of Brewing & Distilling</p> </abstract>