Fecha de publicación: -- Fuente: PubMed "wine" J Food Sci. 2026 Nov;91(11):e71625. doi: 10.1111/1750-3841.71625.ABSTRACTThis study explored the application of cobalt ferrite (CoFe2O4) nanozyme as a novel biocatalyst to enhance the solid-state fermentation of baijiu. Results showed the nanozyme exhibited SOD-like and CAT-like activities, effectively reducing ROS levels in Saccharomyces cerevisiae induced by H2O2 and ethanol. In S. cerevisiae fermentation, supplementation with 500 µg/mL of the nanozyme significantly increased ethanol production by 22.15%, and transcriptomic analysis further revealed that the nanozyme upregulated genes involved in carbon utilization, ROS scavenging, and ethanol biosynthesis in S. cerevisiae. Based on the results, the CoFe2O4 nanozyme was introduced into fermentation grains of the simulated baijiu solid-state fermentation. Addition of the nanozyme (7.5 mg CoFe2O4 per 350 g of fermented grains) increased the total concentration of flavor compounds in fermented grains by 18.62%, and the alcohol by volume of distilled baijiu reached 15.15%vol. High-throughput sequencing of fermentation grains showed that nanozyme addition increased the relative abundances of Bacillus, Enterobacter, Saccharomyces, and Thermoascus. These genera were positively correlated with major flavor compounds. Moreover, metabolic function profiling demonstrated significant upregulation of genes involved in carbohydrate metabolism, amino acid metabolism, and detoxification. Collectively, this study presented an innovative nanozyme-based strategy to improve ethanol yield and flavor complexity in baijiu production. This strategy provided a promising route to optimizing microbial fermentation performance. It could further promote the technical progress of traditional fermented‑beverage production.PMID:43001560 | DOI:10.1111/1750-3841.71625