Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
ABSTRACTTo enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected, Saccharomyces cerevisiae CM15 (CM15) that showed both the stronger ability to utilize substrates to produce esters and th...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | Bioengineered |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/21655979.2023.2255423 |
| _version_ | 1797682945248460800 |
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| author | Chunyun Qu Liying Peng Yongtao Fei Jinglong Liang Weidong Bai Gongliang Liu |
| author_facet | Chunyun Qu Liying Peng Yongtao Fei Jinglong Liang Weidong Bai Gongliang Liu |
| author_sort | Chunyun Qu |
| collection | DOAJ |
| description | ABSTRACTTo enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected, Saccharomyces cerevisiae CM15 (CM15) that showed both the stronger ability to utilize substrates to produce esters and the excellent tolerance to industrially relevant stress factors was chosen. When CM15 was synergistically fermented with six kinds of Kojis from distilleries of rice-flavor liquor in Guangdong, the enhanced total esters had happened to the liquors brewing with the fortified four kinds of Kojis, especially with Koji F. When Koji F was fortified with CM15, the resultant Baijiu showed a higher esters proportion and a lower higher alcohol ratio than that of Baijiu brewed only with Koji F, with the content of ethyl acetate and ethyl lactate increasing by 25% and 214%, respectively. This study suggested that CM15 can be used as a functional microorganism to fortify Baijiu brewing, which might also be suitable for other traditional fermented foods. |
| first_indexed | 2024-03-12T00:08:13Z |
| format | Article |
| id | doaj.art-7e04cb0c1be74cb8af5843349a0ed881 |
| institution | Directory Open Access Journal |
| issn | 2165-5979 2165-5987 |
| language | English |
| last_indexed | 2024-03-12T00:08:13Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Bioengineered |
| spelling | doaj.art-7e04cb0c1be74cb8af5843349a0ed8812023-09-16T08:39:58ZengTaylor & Francis GroupBioengineered2165-59792165-59872023-12-0114110.1080/21655979.2023.2255423Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromasChunyun Qu0Liying Peng1Yongtao Fei2Jinglong Liang3Weidong Bai4Gongliang Liu5College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaCollege of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaCollege of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaCollege of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaCollege of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaCollege of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, ChinaABSTRACTTo enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected, Saccharomyces cerevisiae CM15 (CM15) that showed both the stronger ability to utilize substrates to produce esters and the excellent tolerance to industrially relevant stress factors was chosen. When CM15 was synergistically fermented with six kinds of Kojis from distilleries of rice-flavor liquor in Guangdong, the enhanced total esters had happened to the liquors brewing with the fortified four kinds of Kojis, especially with Koji F. When Koji F was fortified with CM15, the resultant Baijiu showed a higher esters proportion and a lower higher alcohol ratio than that of Baijiu brewed only with Koji F, with the content of ethyl acetate and ethyl lactate increasing by 25% and 214%, respectively. This study suggested that CM15 can be used as a functional microorganism to fortify Baijiu brewing, which might also be suitable for other traditional fermented foods.https://www.tandfonline.com/doi/10.1080/21655979.2023.2255423Ester-producing yeasthigher alcoholrice-flavor liquorethyl acetateethyl lactate |
| spellingShingle | Chunyun Qu Liying Peng Yongtao Fei Jinglong Liang Weidong Bai Gongliang Liu Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas Bioengineered Ester-producing yeast higher alcohol rice-flavor liquor ethyl acetate ethyl lactate |
| title | Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas |
| title_full | Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas |
| title_fullStr | Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas |
| title_full_unstemmed | Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas |
| title_short | Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas |
| title_sort | screening ester producing yeasts to fortify the brewing of rice flavor baijiu for enhanced aromas |
| topic | Ester-producing yeast higher alcohol rice-flavor liquor ethyl acetate ethyl lactate |
| url | https://www.tandfonline.com/doi/10.1080/21655979.2023.2255423 |
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