Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu
The molds were isolated from light-flavor (Qingxiangxing) Baijiu Daqu by traditional culture and separation technology combined with morphological observation, and the molds with superior enzyme and aroma production performance were screened by analyzing the saccharification power, liquefaction powe...
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Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-58.pdf |
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| author | HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin |
| author_facet | HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin |
| author_sort | HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin |
| collection | DOAJ |
| description | The molds were isolated from light-flavor (Qingxiangxing) Baijiu Daqu by traditional culture and separation technology combined with morphological observation, and the molds with superior enzyme and aroma production performance were screened by analyzing the saccharification power, liquefaction power, esterification power, lipase activity and aroma production ability. The selected strain was identified by molecular biological techniques, and their tolerance to high temperature, pH and ethanol were analyzed. The results showed that a total of 6 strains of mold were isolated from light-flavor Daqu, and one strain named as MJ-5 with superior enzyme and aroma production performance was screened. The strain MJ-5 was cultured in bran medium at 30 ℃ for 3 d, the saccharification power was 258.02 U/g, the liquefaction power was 0.42 U/g, the esterification power was 44.51 U/g, and the lipase activity was 8.98 U/g. The relative contents of ethyl phenylacetate (15.7%) and ethyl laurate (1.74%) in the Fuqu fermented with strain MJ-5 were higher, which helped to increase the fruit flavor of Baijiu. In addition, the (-)-alpha-guassene (0.96%) was also detected. The strain MJ-5 was identified as Lichtheimia ramosa, which had good tolerance and could tolerance high temperature 39 ℃, pH 4 and ethanol volume fraction 6%. |
| format | Article |
| id | doaj-art-c9a1ec91c5f2403ea9f902600ff10945 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-c9a1ec91c5f2403ea9f902600ff109452025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-11-014311586310.11882/j.issn.0254-5071.2024.11.010Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu DaquHE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin01. Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Life Sciences and Health, Hubei University of Technology, Wuhan 430068, China; ;2. Angel Yeast Co., Ltd., Yichang 443003, China; ;3. Yellow Crane Tower Wine Industry Co., Ltd., Wuhan 430050, China; ;4. Hubei University of Technology Industrial Research Institute in Xiangyang, Xiangyang 441000, ChinaThe molds were isolated from light-flavor (Qingxiangxing) Baijiu Daqu by traditional culture and separation technology combined with morphological observation, and the molds with superior enzyme and aroma production performance were screened by analyzing the saccharification power, liquefaction power, esterification power, lipase activity and aroma production ability. The selected strain was identified by molecular biological techniques, and their tolerance to high temperature, pH and ethanol were analyzed. The results showed that a total of 6 strains of mold were isolated from light-flavor Daqu, and one strain named as MJ-5 with superior enzyme and aroma production performance was screened. The strain MJ-5 was cultured in bran medium at 30 ℃ for 3 d, the saccharification power was 258.02 U/g, the liquefaction power was 0.42 U/g, the esterification power was 44.51 U/g, and the lipase activity was 8.98 U/g. The relative contents of ethyl phenylacetate (15.7%) and ethyl laurate (1.74%) in the Fuqu fermented with strain MJ-5 were higher, which helped to increase the fruit flavor of Baijiu. In addition, the (-)-alpha-guassene (0.96%) was also detected. The strain MJ-5 was identified as Lichtheimia ramosa, which had good tolerance and could tolerance high temperature 39 ℃, pH 4 and ethanol volume fraction 6%.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-58.pdflight-flavor daqu|mold|screening|identification|saccharification power|liquefaction power|esterification power|lipase activity|volatile flavor component |
| spellingShingle | HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu Zhongguo niangzao light-flavor daqu|mold|screening|identification|saccharification power|liquefaction power|esterification power|lipase activity|volatile flavor component |
| title | Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu |
| title_full | Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu |
| title_fullStr | Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu |
| title_full_unstemmed | Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu |
| title_short | Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu |
| title_sort | screening identification and tolerance of enzyme and aroma producing mold from light flavor baijiu daqu |
| topic | light-flavor daqu|mold|screening|identification|saccharification power|liquefaction power|esterification power|lipase activity|volatile flavor component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-58.pdf |
| work_keys_str_mv | AT heyiminmoufeiyanzhangweiliaobeidongxiaoyuanlijunweifangshanglingchenmaobin screeningidentificationandtoleranceofenzymeandaromaproducingmoldfromlightflavorbaijiudaqu |