Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu
In order to obtain yeast strains with superior ester-producing and aroma-producing abilities, the yeast strains from sauce-flavor (Jiangxiangxing) Daqu were primarily screened and re-screened by measuring esterase activity and total ester content, respectively. The volatile flavor compounds in the s...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-08-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-24.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | In order to obtain yeast strains with superior ester-producing and aroma-producing abilities, the yeast strains from sauce-flavor (Jiangxiangxing) Daqu were primarily screened and re-screened by measuring esterase activity and total ester content, respectively. The volatile flavor compounds in the sorghum juice fermentation liquid by yeast were analyzed using GC-MS, and the aroma-producing yeast was obtained. The screened aroma-producing yeast was identified through morphological observation, physiological and biochemical experiments, and molecular biology techniques, and its growth characteristics and tolerance were analyzed. The results showed that an aroma-producing yeast FBKL2.0519 was screened out through preliminary screening, re-screening, and GC-MS analysis. Its total ester production reached 3.70 g/L, which could effectively increase the types and contents of volatile flavor substances in the sorghum juice fermentation liquid, and the main flavor substance ethyl acetate content was 19.44 mg/L. The aroma- producing yeast FBKL2.0519 was identified as Wickerhamomyces anomalus. The aroma-producing yeast FBKL2.0519 had good growth characteristics and tolerance, and it could grow in a stressful environment with ethanol volume fraction 10%, pH 3, and temperature 40 ℃. The aroma-producing yeast FBKL2.0519 had good application potential in improving Baijiu flavor. |
|---|---|
| ISSN: | 0254-5071 |