دورية أكاديمية
Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.
| العنوان: | Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances. |
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| المؤلفون: | Duan ZF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Han MY; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Niu JL; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhao JR; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li WW; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Zhu LN; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Ma HF; Hebei Fenglaiyi Distillery Co., Ltd, Hebei, China., Wu YF; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Li XT; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China., Sun BG; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China. |
| المصدر: | Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 5973-5981. Date of Electronic Publication: 2024 Mar 18. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons Original Publication: London, Society of Chemical Industry. |
| مواضيع طبية MeSH: | Fermentation* , Flavoring Agents*/metabolism , Flavoring Agents*/chemistry , Yeasts*/metabolism , Yeasts*/classification , Yeasts*/genetics , Alcoholic Beverages*/analysis , Alcoholic Beverages*/microbiology , Taste*, China ; Gas Chromatography-Mass Spectrometry ; Edible Grain/chemistry ; Edible Grain/microbiology ; Edible Grain/metabolism ; Ethanol/metabolism ; Ethanol/analysis |
| مستخلص: | Background: Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma. Results: High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L -1 ), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v -1 ) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 μg kg -1 , which was 2.8 times higher than that of the control group. Conclusion: The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry. (© 2024 Society of Chemical Industry.) |
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| معلومات مُعتمدة: | 31830069 National Natural Science Foundation of China; 32302034 National Natural Science Foundation of China; 2022M720310 China Postdoctoral Science Foundation; KZ202110011016 the Beijing Municipal Natural Science Foundation and Beijing Municipal Education Commission |
| فهرسة مساهمة: | Keywords: Clavispora lusitaniae; fermented grain; flavor; strong‐flavor baijiu |
| المشرفين على المادة: | 0 (Flavoring Agents) 3K9958V90M (Ethanol) |
| تواريخ الأحداث: | Date Created: 20240304 Date Completed: 20240618 Latest Revision: 20240618 |
| رمز التحديث: | 20240619 |
| DOI: | 10.1002/jsfa.13423 |
| PMID: | 38436499 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1097-0010 |
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| DOI: | 10.1002/jsfa.13423 |