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Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu

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Abstract

Baijiu (a Chinese liquor), one of the six world-renowned distilled liquors, is popular among consumers, and Saccharomyces cerevisiae plays the most important role. However, the diversity and metabolic differences of S. cerevisiae Baijiu yeasts remain unclear. Here, we first studied S. cerevisiae strains isolated from fermentative agents and then analyzed the environmental tolerance and metabolomic differences among different S. cerevisiae strains. The 29 S. cerevisiae strains were classified into 14 genotypes based on DNA fingerprints. Environmental tolerance analysis revealed differences among yeasts. A total of 88 classes of 854 secondary metabolites were detected via liquid chromatography coupled with tandem mass spectrometry (LC‒MS/MS), 15 of which accounted for more than 1%, and carboxylic acids and their derivatives accounted for the highest percentage (20.73%), followed by benzene and substituted derivatives (12.76%). Both OPLS-DA and differentially abundant metabolite analysis revealed that the metabolites of the 14 S. cerevisiae genotypes were significantly different, and the differentially abundant metabolites l-erythrulose, 5(s)-HpETE, kaempferide, and cellobiose were obtained. Metabolic pathway analysis revealed that the metabolism of glycine, serine, and threonine differed significantly (p < 0.05). These results revealed the phenotypic diversity of industrial Baijiu yeasts and provided additional options for the utilization of S. cerevisiae yeasts in the brewing industry.

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Data availability

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This work was financially supported by Hubei Natural Science Foundation (Grant Numbers 2022CFB137 and 2023AFD026) and the Hubei Provincial Key Research and Development Program (2023BBB004).

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Authors and Affiliations

  1. Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd, 169 Daye Avenue, Daye, 435100, Huangshi, People’s Republic of China

    Qun Li, Bin Lin, Jie Tang, Longxu An, Wei Jiang, Rui Li, Gang Zhang, Qiang Yang, Shengzhi Yang & Shenxi Chen

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  1. Qun Li
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Appendix

Appendix

See Fig. 7 and Tables 2, 3, 4, 5, 6.

Fig. 7
figure 7

The neighbor-joining phylogenetic tree of 29 Saccharomyces cerevisiae strains

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Table 2 Saccharomyces cerevisiae strains used in the study
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Table 3 The number and proportion of each class substances in secondary metabolites
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Table 4 Proportion of relative content of each class substances of 14 genotypes of Saccharomyces cerevisiae
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Table 5 The number and proportion of each class substances in differential metabolites
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Table 6 Proportion of relative content of each class substances of 14 genotypes of Saccharomyces cerevisiae in differential metabolites
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Li, Q., Lin, B., Tang, J. et al. Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu. Eur Food Res Technol 250, 1619–1640 (2024). https://doi.org/10.1007/s00217-024-04489-w

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