Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu
In this study, the ester aroma-producing yeast strains were isolated and screened from medium- and high-temperature Daqu samples by traditional culture isolation method combined with the olfactory method, and identified by molecular biology techniques, and their growth characteristics and aroma-prod...
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-33.pdf |
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| author | DING Changhe, WAN Haowei, WEI Shuyin, FAN Xing, FAN Duoduo |
| author_facet | DING Changhe, WAN Haowei, WEI Shuyin, FAN Xing, FAN Duoduo |
| author_sort | DING Changhe, WAN Haowei, WEI Shuyin, FAN Xing, FAN Duoduo |
| collection | DOAJ |
| description | In this study, the ester aroma-producing yeast strains were isolated and screened from medium- and high-temperature Daqu samples by traditional culture isolation method combined with the olfactory method, and identified by molecular biology techniques, and their growth characteristics and aroma-producing characteristics were analyzed. The results showed that 5 representative strains of ester aroma-producing yeasts, numbered G-8, Z-3, G-1, G-2 and G-3, were screened and identified as Saccharomycopsis fibuligera, Wickerhamomyces anomalus, Pichia kudriavzevii, Meyerozyma caribbica and Naganishia diffluens, respectively. Among them, the strain Z-3 grew ripidly and had better tolerance and the optimal effect on increasing the content of volatile flavor substances, which could tolerate 13% (V/V) ethanol, 70% glucose and 1.0% (V/V) acetic acid. A total of 21 volatile flavor compounds were detected from the solid-state fermentation product of strain Z-3, and the total content was 197.13 μg/g. Among them, 8 key volatile flavor compounds were screened according to odor activity value (OAV)>1, including ethyl acetate, isoamyl acetate and so on, indicating that the strain Z-3 had good application potential in improving Baijiu flavor. |
| format | Article |
| id | doaj-art-d2fadd896b5f4974ad90c35e77eb5ab4 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-d2fadd896b5f4974ad90c35e77eb5ab42025-08-20T01:52:19ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-01444334010.11882/j.issn.0254-5071.2025.04.006Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature DaquDING Changhe, WAN Haowei, WEI Shuyin, FAN Xing, FAN Duoduo01.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;;2.Food Laboratory of Zhongyuan, Luohe 462000, ChinaIn this study, the ester aroma-producing yeast strains were isolated and screened from medium- and high-temperature Daqu samples by traditional culture isolation method combined with the olfactory method, and identified by molecular biology techniques, and their growth characteristics and aroma-producing characteristics were analyzed. The results showed that 5 representative strains of ester aroma-producing yeasts, numbered G-8, Z-3, G-1, G-2 and G-3, were screened and identified as Saccharomycopsis fibuligera, Wickerhamomyces anomalus, Pichia kudriavzevii, Meyerozyma caribbica and Naganishia diffluens, respectively. Among them, the strain Z-3 grew ripidly and had better tolerance and the optimal effect on increasing the content of volatile flavor substances, which could tolerate 13% (V/V) ethanol, 70% glucose and 1.0% (V/V) acetic acid. A total of 21 volatile flavor compounds were detected from the solid-state fermentation product of strain Z-3, and the total content was 197.13 μg/g. Among them, 8 key volatile flavor compounds were screened according to odor activity value (OAV)>1, including ethyl acetate, isoamyl acetate and so on, indicating that the strain Z-3 had good application potential in improving Baijiu flavor.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-33.pdfester aroma-producing yeast|screening|wickerhamomyces anomalus|volatile flavor substance|ethyl acetate |
| spellingShingle | DING Changhe, WAN Haowei, WEI Shuyin, FAN Xing, FAN Duoduo Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu Zhongguo niangzao ester aroma-producing yeast|screening|wickerhamomyces anomalus|volatile flavor substance|ethyl acetate |
| title | Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu |
| title_full | Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu |
| title_fullStr | Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu |
| title_full_unstemmed | Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu |
| title_short | Screening and aroma-producing characteristics of ester aroma-producing yeast from medium- and high-temperature Daqu |
| title_sort | screening and aroma producing characteristics of ester aroma producing yeast from medium and high temperature daqu |
| topic | ester aroma-producing yeast|screening|wickerhamomyces anomalus|volatile flavor substance|ethyl acetate |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-33.pdf |
| work_keys_str_mv | AT dingchanghewanhaoweiweishuyinfanxingfanduoduo screeningandaromaproducingcharacteristicsofesteraromaproducingyeastfrommediumandhightemperaturedaqu |