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...
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-24.pdf |
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| author | GONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi |
| author_facet | GONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi |
| author_sort | GONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d5cd0f29735d4106b2e9ebfde13dcf8d |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-d5cd0f29735d4106b2e9ebfde13dcf8d2025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-01438243010.11882/j.issn.0254-5071.2024.08.005Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor DaquGONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi01. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; ;2. Key Lab of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, ChinaIn 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.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-24.pdfaroma-producing yeast|screening and identification|volatile flavor compound|characteristic analysis |
| spellingShingle | GONG Wen, LUO Xiaoye, HE Xuli, LI Jiamin, QIU Shuyi Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu Zhongguo niangzao aroma-producing yeast|screening and identification|volatile flavor compound|characteristic analysis |
| title | Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu |
| title_full | Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu |
| title_fullStr | Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu |
| title_full_unstemmed | Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu |
| title_short | Screening, identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu |
| title_sort | screening identification and characterization analysis of aroma producing yeasts in sauce flavor daqu |
| topic | aroma-producing yeast|screening and identification|volatile flavor compound|characteristic analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-24.pdf |
| work_keys_str_mv | AT gongwenluoxiaoyehexulilijiaminqiushuyi screeningidentificationandcharacterizationanalysisofaromaproducingyeastsinsauceflavordaqu |