Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produ...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-11-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1067671/full |
| _version_ | 1811215560616181760 |
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| author | Jie Tang Bin Lin Wei Jiang Qun Li Liping Zhu Gang Zhang Qianjin Chen Qiang Yang Shengzhi Yang Shenxi Chen |
| author_facet | Jie Tang Bin Lin Wei Jiang Qun Li Liping Zhu Gang Zhang Qianjin Chen Qiang Yang Shengzhi Yang Shenxi Chen |
| author_sort | Jie Tang |
| collection | DOAJ |
| description | As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R2) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation. |
| first_indexed | 2024-04-12T06:24:34Z |
| format | Article |
| id | doaj.art-45c7647e4448423a95a517c7a92f1802 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-12T06:24:34Z |
| publishDate | 2022-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-45c7647e4448423a95a517c7a92f18022022-12-22T03:44:12ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-11-011310.3389/fmicb.2022.10676711067671Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodologyJie TangBin LinWei JiangQun LiLiping ZhuGang ZhangQianjin ChenQiang YangShengzhi YangShenxi ChenAs a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R2) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation.https://www.frontiersin.org/articles/10.3389/fmicb.2022.1067671/fullBaijiuβ-damascenonestatistical optimizationWickerhamomyces anomalusBox-Behnken designPlackett-Burman design |
| spellingShingle | Jie Tang Bin Lin Wei Jiang Qun Li Liping Zhu Gang Zhang Qianjin Chen Qiang Yang Shengzhi Yang Shenxi Chen Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology Frontiers in Microbiology Baijiu β-damascenone statistical optimization Wickerhamomyces anomalus Box-Behnken design Plackett-Burman design |
| title | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
| title_full | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
| title_fullStr | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
| title_full_unstemmed | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
| title_short | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
| title_sort | screening of β damascenone producing strains in light flavor baijiu and its production optimization via response surface methodology |
| topic | Baijiu β-damascenone statistical optimization Wickerhamomyces anomalus Box-Behnken design Plackett-Burman design |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.1067671/full |
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