Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

Autor: Hao J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Xu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Yan P; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Yang M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Mintah BK; CSIR - Food Research Institute, Accra, Ghana., Dai C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Zhang R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6417-6430. Date of Electronic Publication: 2024 Mar 29.
DOI: 10.1002/jsfa.13465
Abstrakt: Background: Rice wine (RW) fermentation is limited by its long fermentation time, weak taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW.
Results: The results showed that fixed-frequency ultrasonic treatment (28 kHz, 45 W L -1 , 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. Isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92%, 129.19%, 7.79% and 97.84%, respectively, as compared to the control.
Conclusion: Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)
Databáze: MEDLINE
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