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

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

Polish Journal of Microbiology
Volume 73 (2024): Issue 2 (June 2024)
By: Zhiqiang Ren,  Juan Xie,  Tuoxian Tang and  Zhiguo Huang  
Open Access
|Apr 2024

Figures & Tables

Fig. 1.

The microbial growth of STD in different yeast culture media. A) representative agar plates; B) yeast colony counting numbers at 1,000 times dilution of Daqu. MEA – malt extract agar; PDA – potato dextrose agar; RBA – rose Bengal agar; WL – Wallerstein laboratory nutrient agar; YPD – yeast extract peptone dextrose agar. 10–2 – 100 times dilution; 10–3 – 1,000 times dilution; 10–4 – 10,000 times dilution. ns – no statistically significant difference; * – statistically significant difference, p < 0.05; ** – statistically significant difference, p < 0.01.
The microbial growth of STD in different yeast culture media. A) representative agar plates; B) yeast colony counting numbers at 1,000 times dilution of Daqu. MEA – malt extract agar; PDA – potato dextrose agar; RBA – rose Bengal agar; WL – Wallerstein laboratory nutrient agar; YPD – yeast extract peptone dextrose agar. 10–2 – 100 times dilution; 10–3 – 1,000 times dilution; 10–4 – 10,000 times dilution. ns – no statistically significant difference; * – statistically significant difference, p < 0.05; ** – statistically significant difference, p < 0.01.

Fig. 2.

The effect of formate or propionate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of formate; B) representative agar plates at different pHs and supplemented with different amounts of propionate; C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of formate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of propionate.
The effect of formate or propionate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of formate; B) representative agar plates at different pHs and supplemented with different amounts of propionate; C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of formate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of propionate.

Fig. 3.

The effect of acetate or butyrate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of acetate; B) representative agar plates at different pHs and supplemented with different amounts of butyrate; C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of acetate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of butyrate.
The effect of acetate or butyrate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of acetate; B) representative agar plates at different pHs and supplemented with different amounts of butyrate; C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of acetate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of butyrate.

Fig. 4.

The effect of lactate or pyruvate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of lactate; B) representative agar plates at different pHs and supplemented with different amounts of pyruvate. C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of lactate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of pyruvate.
The effect of lactate or pyruvate on microbial growth of STD. A) representative agar plates at different pHs and supplemented with different amounts of lactate; B) representative agar plates at different pHs and supplemented with different amounts of pyruvate. C) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of lactate; D) yeast colony counting numbers from the agar plates at different pHs and supplemented with different amounts of pyruvate.

Fig. 5.

Short-chain carboxylic acids have different inhibitory effects on microbial growth. A) representative agar plates at pH 5.7 and supplemented with formate, acetate, propionate, butyrate, valerate, caproate, lactate, and pyruvate in a final concentration of 0.05 M and control without supplementing short chain carboxylic acid; B) yeast colony counting numbers from the agar plates at pH 5.7 and supplemented with various short-chain carboxylic acids and control. C) representative agar plates at pH 5.7 and supplemented with different amounts of butyrate, valerate, and caproate; D) yeast colony counting numbers from the agar plates at pH 5.7 and supplemented with different amounts of butyrate, valerate, caproate.
Short-chain carboxylic acids have different inhibitory effects on microbial growth. A) representative agar plates at pH 5.7 and supplemented with formate, acetate, propionate, butyrate, valerate, caproate, lactate, and pyruvate in a final concentration of 0.05 M and control without supplementing short chain carboxylic acid; B) yeast colony counting numbers from the agar plates at pH 5.7 and supplemented with various short-chain carboxylic acids and control. C) representative agar plates at pH 5.7 and supplemented with different amounts of butyrate, valerate, and caproate; D) yeast colony counting numbers from the agar plates at pH 5.7 and supplemented with different amounts of butyrate, valerate, caproate.

Fig. 6.

The inhibitory effects of acetate, butyrate, and valerate on microbial growth in different yeast culture media. A) representative agar plates supplemented with acetate in a final concentration of 0.05 M at pH 5.0, with 0.03 M butyrate or 0.02 M valerate at pH 5.7. B) yeast colony counting numbers from the agar plates supplemented with acetate in a final concentration of 0.05 M at pH 5.0, with 0.03 M butyrate or 0.02 M valerate at pH 5.7. The numbers in the table are the yeast colony counting numbers divided by 105; “ / ” indicates no colony.
The inhibitory effects of acetate, butyrate, and valerate on microbial growth in different yeast culture media. A) representative agar plates supplemented with acetate in a final concentration of 0.05 M at pH 5.0, with 0.03 M butyrate or 0.02 M valerate at pH 5.7. B) yeast colony counting numbers from the agar plates supplemented with acetate in a final concentration of 0.05 M at pH 5.0, with 0.03 M butyrate or 0.02 M valerate at pH 5.7. The numbers in the table are the yeast colony counting numbers divided by 105; “ / ” indicates no colony.
DOI: https://doi.org/10.33073/pjm-2024-015 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
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Language: English
Page range: 167 - 176
Submitted on: Jan 4, 2024
|
Accepted on: Mar 13, 2024
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Published on: Apr 28, 2024
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Sub-high temperature Daqu,
short-chain carboxylates,
yeast counting and isolation,
Chinese strong-aroma Baijiu
Related subjects:
Life sciences,
Microbiology and virology

© 2024 Zhiqiang Ren, Juan Xie, Tuoxian Tang, Zhiguo Huang, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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