<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant in diverse microorganisms, including bacteria, yeasts, molds, and actinomycetes. Among these, yeasts are pivotal for ethanol production and flavor formation. However, counting yeasts in Daqu is challenging due to interference from molds and bacteria. Antibiotics are employed to inhibit bacterial growth, but there is no practical way to suppress molds without affecting the growth of yeasts. In this study, short-chain carboxylates (C1-C6) were added to the culture medium at various pH conditions to investigate their effects on the growth of molds and yeasts. The results demonstrated distinct inhibitory effects of the short-chain carboxylates, depending on both pH and concentration. Several tested short-chain carboxylates effectively suppressed mold growth on agar plates while leaving yeast growth unaffected. This suggests a simple and feasible method for enhancing the efficiency of yeast isolation and counting in Daqu. Such an approach is valuable for studying yeasts in diverse and complex habitats.</p>
</abstract>

Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant in diverse microorganisms, including bacteria, yeasts, molds, and actinomycetes. Among these, yeasts are pivotal for ethanol production and flavor formation. However, counting yeasts in Daqu is challenging due to interference from molds and bacteria. Antibiotics are employed to inhibit bacterial growth, but there is no practical way to suppress molds without affecting the growth of yeasts. In this study, short-chain carboxylates (C1-C6) were added to the culture medium at various pH conditions to investigate their effects on the growth of molds and yeasts. The results demonstrated distinct inhibitory effects of the short-chain carboxylates, depending on both pH and concentration. Several tested short-chain carboxylates effectively suppressed mold growth on agar plates while leaving yeast growth unaffected. This suggests a simple and feasible method for enhancing the efficiency of yeast isolation and counting in Daqu. Such an approach is valuable for studying yeasts in diverse and complex habitats.

Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant in diverse microorganisms,...

Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu

Article Category: Original Paper

Data publikacji: 28 kwi 2024

Zakres stron: 167 - 176

Otrzymano: 04 sty 2024

Przyjęty: 13 mar 2024

DOI: https://doi.org/10.33073/pjm-2024-015

Słowa kluczowe
Sub-high temperature Daqu, short-chain carboxylates, yeast counting and isolation, Chinese strong-aroma Baijiu

© 2024 Zhiqiang Ren et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu

Article Category: Original Paper

Data publikacji: 28 kwi 2024

Zakres stron: 167 - 176

Otrzymano: 04 sty 2024

Przyjęty: 13 mar 2024

DOI: https://doi.org/10.33073/pjm-2024-015

Słowa kluczoweSub-high temperature Daqu, short-chain carboxylates, yeast counting and isolation, Chinese strong-aroma Baijiu

© 2024 Zhiqiang Ren et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
Sub-high temperature Daqu, short-chain carboxylates, yeast counting and isolation, Chinese strong-aroma Baijiu