Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

被引：74

作者：

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

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

Xu, Dai ^{[2
]}

Fu, Zhilei ^{[2
]}

Minhazul, Karim A. H. M. ^{[2
]}

Wu, Qiuhua ^{[2
]}

Liu, Pengxiao ^{[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：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 2019年 / 128卷 / 05期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

Baijiu; Ethyl acetate; Mixed culture; Saccharomyces cerevisiae; Wickerhamomyces anomalus; CHINESE LIQUOR; MIXED CULTURES; SPONTANEOUS FERMENTATION; BACILLUS-LICHENIFORMIS; MICROBIAL COMMUNITY; CO-FERMENTATION; YEASTS; AROMA; PROFILE; DAQU;

D O I：

10.1016/j.jbiosc.2019.05.002

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：

The style and quality of Baijiu is greatly influenced by ethyl acetate. Therefore, improving and controlling the ethyl acetate levels in Baijiu is important. This study investigated ethyl acetate production using a co-culture of Saccharomyces cerevisiae Y3401 and Wickerhamomyces anomalus Y3604. More ethyl acetate was produced in mixed fermentations using both yeasts than in single fermentations. The highest ethyl acetate yield was 6.41 g/L using a Y3401/Y3604 ratio of 3:1. Synergistic fermentation using both yeasts not only improved ethyl acetate production, but also increased the contents of other flavor compounds, such as beta-phenethyl alcohol and phenethyl acetate. Therefore, the co-culture of S. cerevisiae and W. anomalus had a positive effect on ethyl acetate production and provides opportunities for altering the aroma and flavor perception of Baijiu. (C) 2019, The Society for Biotechnology, Japan. All rights reserved.

引用

页码：564 / 570

页数：7

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