Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus
Kluyveromyces marxianus is a food-grade aroma-producing yeast with excellent fermentation performance, which can utilize a variety of carbon sources, improve the flavor quality of wine samples, and has good heat-resistant properties, which has become a new favorite in the alcoholic beverage industry...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-7.pdf |
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| author | HOU Yuchen, WU Rina, CAO Kaixin, WANG Yusheng, AN Feiyu, HE Yang, WU Junrui |
| author_facet | HOU Yuchen, WU Rina, CAO Kaixin, WANG Yusheng, AN Feiyu, HE Yang, WU Junrui |
| author_sort | HOU Yuchen, WU Rina, CAO Kaixin, WANG Yusheng, AN Feiyu, HE Yang, WU Junrui |
| collection | DOAJ |
| description | Kluyveromyces marxianus is a food-grade aroma-producing yeast with excellent fermentation performance, which can utilize a variety of carbon sources, improve the flavor quality of wine samples, and has good heat-resistant properties, which has become a new favorite in the alcoholic beverage industry. The article focused on the summary of the metabolic mechanisms of K. marxianus to promote the production of important flavor substances such as phenylethanol and acetate from alcoholic beverages, and the flavor control technology of fermented alcoholic beverages from three aspects: inoculation process, fermentation temperature and nutrient requirements. In addition, the research and application of K. marxianus in enhancement flavor of milk beers, fruit wines, tequilas, and whey wines were reviewed, and the practical application prospect of the strain in the field of alcoholic beverages was proposed, in order to provide references for further research and application of enhancing flavor quality in related fields. |
| format | Article |
| id | doaj-art-2f028eaaf7c74f7a98ceda8f10f936b1 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-2f028eaaf7c74f7a98ceda8f10f936b12025-08-20T03:04:43ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-01-0143171310.11882/j.issn.0254-5071.2024.01.002Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianusHOU Yuchen, WU Rina, CAO Kaixin, WANG Yusheng, AN Feiyu, HE Yang, WU Junrui01. Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Research Center of Food Fermentation Technology Engineering of Liaoning Province, School of Food, Shenyang Agricultural University, Shenyang 110866, China; ;2. State Key Laboratory of Beer Biofermentation Engineering, Qingdao 266100, China; ;3. Qingdao Beer Co., Ltd., Qingdao 266100, ChinaKluyveromyces marxianus is a food-grade aroma-producing yeast with excellent fermentation performance, which can utilize a variety of carbon sources, improve the flavor quality of wine samples, and has good heat-resistant properties, which has become a new favorite in the alcoholic beverage industry. The article focused on the summary of the metabolic mechanisms of K. marxianus to promote the production of important flavor substances such as phenylethanol and acetate from alcoholic beverages, and the flavor control technology of fermented alcoholic beverages from three aspects: inoculation process, fermentation temperature and nutrient requirements. In addition, the research and application of K. marxianus in enhancement flavor of milk beers, fruit wines, tequilas, and whey wines were reviewed, and the practical application prospect of the strain in the field of alcoholic beverages was proposed, in order to provide references for further research and application of enhancing flavor quality in related fields.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-7.pdfkluyveromyces marxianus|alcoholic beverages|flavor substances|metabolic mechanism|fermentation regulation technology |
| spellingShingle | HOU Yuchen, WU Rina, CAO Kaixin, WANG Yusheng, AN Feiyu, HE Yang, WU Junrui Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus Zhongguo niangzao kluyveromyces marxianus|alcoholic beverages|flavor substances|metabolic mechanism|fermentation regulation technology |
| title | Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus |
| title_full | Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus |
| title_fullStr | Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus |
| title_full_unstemmed | Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus |
| title_short | Research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by Kluyveromyces marxianus |
| title_sort | research progress on metabolic mechanism of flavor substances in alcoholic beverages regulated by kluyveromyces marxianus |
| topic | kluyveromyces marxianus|alcoholic beverages|flavor substances|metabolic mechanism|fermentation regulation technology |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-7.pdf |
| work_keys_str_mv | AT houyuchenwurinacaokaixinwangyushenganfeiyuheyangwujunrui researchprogressonmetabolicmechanismofflavorsubstancesinalcoholicbeveragesregulatedbykluyveromycesmarxianus |