Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar
| Autor: | Huo Nairui, Zhang Ye, Wang Yuanhui, Wang Rufu, Qi Zhang, Hou Hongping |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Ethanol biology Chemistry business.industry 030106 microbiology Isoamyl acetate Ethyl acetate food and beverages Ethanol fermentation biology.organism_classification 03 medical and health sciences chemistry.chemical_compound Brewing Fermentation Food science Gas chromatography–mass spectrometry business Aroma Food Science |
| Zdroj: | International Journal of Food Properties. 20:2169-2179 |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2017.1297823 |
| Popis: | Daqu is an essential starter for the brewing of Shanxi Aged Vinegar, and high contents of total acid and total ester are two important indices for highly qualified vinegar. The present study is amied to investigate the aroma-enhancing role of a yeast strain screened from Daqu in fortified vinegar fermentation. A Daqu-originated yeast strain Y14 showed the highest ester-producing ability, up to 36.055 g/L, and was identified as Pichia manshurica by sequence analysis of the D1/D2 domain of the 26S rRNA gene in combination with morphological and physiological properties. When it was re-inoculated into the Daqu-based fermentation, Gas Chromatography Mass Spectrometry (GC/MC) analysis for alcohol fermentation showed a significant increase of total alcohol and total ester. The levels of ethanol, ethyl acetate, and isoamyl acetate increased from 31.912%, 9.839%, and 1.025% to 39.861%, 22.707%, and 1.291%, respectively. Moreover, an additional seven volatile aroma components appeared in the Y14 fortified ... |
| Databáze: | OpenAIRE |
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