Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

被引：44

作者：

Fan, Guangsen ^{[1
,2
,3
]}

Teng, Chao ^{[1
,2
,3
]}

Xu, Dai ^{[2
]}

Fu, Zhilei ^{[2
]}

Liu, Pengxiao ^{[2
]}

Wu, Qiuhua ^{[2
]}

Yang, Ran ^{[1
,2
]}

Li, Xiuting ^{[1
,2
,3
]}

机构：

[1] BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

[2] BTBU, Sch Food & Chem Engn, Beijing 100048, Peoples R China

[3] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

来源：

BIOMED RESEARCH INTERNATIONAL | 2019年 / 2019卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

CHINESE LIQUOR; LACHANCEA-THERMOTOLERANS; BACILLUS-LICHENIFORMIS; MICROBIAL COMMUNITY; YEAST INTERACTIONS; CO-FERMENTATION; WINE; BEHAVIOR; STRAINS; PROFILE;

D O I：

10.1155/2019/1470543

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

引用

页数：11

共 46 条

[31] Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae [J].

Pérez-Nevado, F ;

Albergaria, H ;

Hogg, T ;

Girio, F .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 108 (03) :336-345

[32]

Pu P.-F., 2017, CHINA BREWING, V36, P69

[33] Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts [J].

Sadoudi, Mohand ;

Tourdot-Marechal, Raphaelle ;

Rousseaux, Sandrine ;

Steyer, Damien ;

Gallardo-Chacon, Joan-Josep ;

Ballester, Jordi ;

Vichi, Stefania ;

Guerin-Schneider, Remi ;

Caixach, Josep ;

Alexandre, Herve .

FOOD MICROBIOLOGY, 2012, 32 (02) :243-253

[34] Microbial modulation of aromatic esters in wine: Current knowledge and future prospects [J].

Sumby, Krista M. ;

Grbin, Paul R. ;

Jiranek, Vladimir .

FOOD CHEMISTRY, 2010, 121 (01) :1-16

[35] Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines [J].

Sun, Shu Yang ;

Gong, Han Sheng ;

Jiang, Xiao Man ;

Zhao, Yu Ping .

FOOD MICROBIOLOGY, 2014, 44 :15-23

[36] Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation [J].

Sun, Xiangyu ;

Liu, Lingling ;

Zhao, Yu ;

Ma, Tingting ;

Zhao, Fang ;

Huang, Weidong ;

Zhan, Jicheng .

FOOD CHEMISTRY, 2016, 192 :43-52

[37]

[唐洁 Tang Jie], 2012, [微生物学通报, Microbiology], V39, P921

[38] The impact of non-Saccharomyces yeasts in the production of alcoholic beverages [J].

Varela, Cristian .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2016, 100 (23) :9861-9874

[39] Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making [J].

Wang, Peng ;

Wu, Qun ;

Jiang, Xuejian ;

Wang, Zhiqiang ;

Tang, Jingli ;

Xu, Yan .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 250 :59-67

[40] Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation [J].

Wendolyne Gonzalez-Robles, Ivonne ;

Estarron-Espinosa, Mirna ;

Maria Diaz-Montano, Dulce .

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2015, 108 (03) :525-536

← 1 2 3 4 5 →