Breeding of Yeast Strains with Low Fusel Alcohol Yield and High Ester Yield and Effect of Co-Fermentation on Huangjiu Quality and Its Mechanism Analysis

被引：0

作者：

Liu, Ya ^{[1
]}

Liu, Shuangping ^{[1
,2
]}

Liu, Tiantian ^{[1
,2
]}

Xie, Ling ^{[1
]}

Mao, Jian ^{[1
,2
,3
]}

机构：

[1] School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi

[2] Key Laboratory of Traditional Fermentation Food and Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing

[3] National Engineering Research Center for Huangjiu, Shaoxing

来源：

Cailiao Daobao/Materials Reports | 2024年 / 42卷 / 04期

基金：

中国国家自然科学基金;

关键词：

co-fermentation; low-yield fusel alcohols and high-yield esters; metabolomics; Saccharomyces cerevisiae; Wickerhamomyces anomalus;

D O I：

10.12301/spxb202400190

中图分类号：

学科分类号：

摘要：

Fusel alcohols and esters are the key compounds affecting the quality of Huangjiu. Searching for excellent fermentative yeast strains and developing a fermentation process with low fusel alcohol production and high ester production have important theoretical value and application prospects. The Saccharomyces cerevisiae jiangnan1# was used as the starting strain, a mutation strain named YAR28 was screened through UV mutagenesis and atmospheric pressure room temperature plasma mutagenesis techniques, and the mass concentration of fusel alcohols and esters in laboratory-simulated fermented Huangjiu was used as the evaluation index. YAR28 was then subjected to spore purification screening, resulting in Saccharomyces cerevisiae with superior alcohol ester ratio production, named Saccharomyces cerevisiae Y28-23. It was cultured continuously for 5 generations to verify stability, showing no significant difference in alcohol production (P > 0. 05) but a 21. 41% reduction in fusel alcohol mass concentration [(378. 16 ± 28. 76) mg / L] compared to the starting strain and a 35. 57% increase in ester concentration [(152. 86 ± 19. 73) mg / L ]. Saccharomyces cerevisiae Y28 - 23 was co-fermented with 52 non-Saccharomyces yeasts with potential ester production capabilities, and based on the evaluation index of low fusel alcohol and high ester production, the Wickerhamomyces anomalus Y34 was identified as the superior non-Saccharomyces yeast. Further optimization of the co-fermentation conditions between Saccharomyces cerevisiae Y28 - 23 and Wickerhamomyces anomalus Y34 revealed that co-fermenting Huangjiu with a 1: 10 addition ratio at a temperature of 20℃ during the main fermentation stage yielded optimal results for the alcohol ester ratio in Huangjiu, with a fusel alcohol concentration of (281. 20 ± 5. 73) mg / L and an ester concentration of (240. 02 ± 2. 47) mg / L. Compared to single-strain fermentation, the fusel alcohol mass concentration in Huangjiu decreased by 25. 63%, while the ester mass concentration increased by 57. 13% . Finally, based on metabolomics analysis, multiple differential metabolites and metabolic pathways closely related to substrate utilization and flavor formation during Huangjiu fermentation were obtained, elucidating the metabolic regulation of Wickerhamomyces anomalus Y34 on Saccharomyces cerevisiae Y28-23 during Huangjiu co-fermentation. This research could provide technical support for using fermentation strains to control alcohol ester content in Huangjiu brewing, and it was of reference value for the development and utilization of Huangjiu fermentation strain resources and the improvement of Huangjiu quality. © 2024 Cailiao Daobaoshe/ Materials Review. All rights reserved.

引用

页码：31 / 44

页数：13

共 31 条

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