دورية أكاديمية
Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods.
| العنوان: | Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods. |
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| المؤلفون: | Zhao H; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Du B; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Zhao P; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Chen X; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Zhao J; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Wu Q; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Zhu L; Hebei Fenglaiyi Distillery Co., Ltd., Xingtai, Hebei 055550, China., Ma H; Hebei Fenglaiyi Distillery Co., Ltd., Xingtai, Hebei 055550, China., Sun B; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Min W; College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China., Li X; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.; China Bio-Specialty Food Enzyme Technology Research Development and Promotion Center, Beijing 100048, China.; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. |
| المصدر: | Journal of applied microbiology [J Appl Microbiol] 2024 Apr 01; Vol. 135 (4). |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Oxford University Press Country of Publication: England NLM ID: 9706280 Publication Model: Print Cited Medium: Internet ISSN: 1365-2672 (Electronic) Linking ISSN: 13645072 NLM ISO Abbreviation: J Appl Microbiol Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: 2022- : Oxford : Oxford University Press Original Publication: Oxford : Published for the Society for Applied Bacteriology by Blackwell Science, c1997- |
| مواضيع طبية MeSH: | Fermentation* , Caproates*/metabolism , Esters*/metabolism , Esters*/analysis , Fermented Foods*/microbiology , Fermented Foods*/analysis , Candida*/metabolism, Flavoring Agents/metabolism ; Food Microbiology ; Alcoholic Beverages/microbiology ; Alcoholic Beverages/analysis |
| مستخلص: | Aims: Ethyl hexanoate, one of the key flavor compounds in strong-flavor Baijiu. To improve the content of ethyl hexanoate in strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied. Methods and Results: Upon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg L-1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds. Conclusion: In this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu. (© The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.) |
| معلومات مُعتمدة: | 31830069 National Natural Science Foundation of China |
| فهرسة مساهمة: | Keywords: biological reinforcement; correlation analysis; ethyl hexanoate; performance analysis; strong-flavor baijiu |
| المشرفين على المادة: | 0 (Caproates) 0 (Esters) FLO6YR1SHT (ethyl hexanoate) 0 (Flavoring Agents) |
| تواريخ الأحداث: | Date Created: 20240402 Date Completed: 20240427 Latest Revision: 20240427 |
| رمز التحديث: | 20240427 |
| DOI: | 10.1093/jambio/lxae081 |
| PMID: | 38565314 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1365-2672 |
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| DOI: | 10.1093/jambio/lxae081 |