1
|
Yuan H, Chen W, Chen Y, Wang L, Zhang C, Deng W, Zhang L, Liu G, Shen C, Lou K, Wang S. Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content. PLoS One 2021; 16:e0260024. [PMID: 34788334 PMCID: PMC8598244 DOI: 10.1371/journal.pone.0260024] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 10/31/2021] [Indexed: 11/24/2022] Open
Abstract
Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
Collapse
Affiliation(s)
- Huawei Yuan
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
| | - Wenhao Chen
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Yuanlin Chen
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Lian Wang
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Chao Zhang
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Wuyuan Deng
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin, Sichuan, China
- Faculty of Agriculture & Forestry and Food Engineering, Yibin University, Yibin, Sichuan, China
| | - Liqiang Zhang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Guangqian Liu
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Caihong Shen
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| | - Kai Lou
- Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, Sichuan, China
| | - Songtao Wang
- Luzhou Laojiao Co., Ltd. Luzhou, Luzhou, Sichuan, China
- National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China
| |
Collapse
|
2
|
Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature had a significant effect on the production of n-propanol (p = 0.0009 < 0.01 and p = 0.0389 < 0.05, respectively). The best combination of fermentation parameters obtained was: the ratio of additional glucose to threonine content was 6:4, the temperature was 32 °C, and the initial pH was 4.40. Under these conditions, the production of n-propanol was 53.84 ± 0.12 mg/L, which was close to the theoretical value. Thus, the fermentation parameter model obtained through response surface optimization is reliable and can provide technical guidance for regulating the production of n-propanol and realizing high-quality baijiu brewing.
Collapse
|
3
|
Zhu J, Shi J, Lu Y, Liu L, Liu Y. Application of strains ofGeotrichumspp. to decrease higher alcohols and to increase esters. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.287] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jing Zhu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - JunLing Shi
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - Yao Lu
- Key Laboratory for Space Bioscience and Biotechnology, School of Life Sciences; Northwestern Polytechnical University; 127 Youyi West Road Xi'an Shaanxi Province 710072 China
| | - LaPing Liu
- Department of Food Science; Xinyang College of Agriculture and Forestry; New 24 street of yangshan new district Xinyang Henan Province 464000 China
| | - YanLin Liu
- College of Enology; Northwest A&F University; 23 Xinong Road Yangling Shaanxi Province 712100 China
| |
Collapse
|
4
|
Han Q, Shi J, Zhu J, Lv H, Du S. Enzymes extracted from apple peels have activity in reducing higher alcohols in Chinese liquors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9529-9538. [PMID: 25238318 DOI: 10.1021/jf5018862] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
As the unavoidable byproducts of alcoholic fermentation, higher alcohols are unhealthy compounds widespread in alcoholic drinks. To investigate the activity of apple crude enzymes toward higher alcohols in liquors, five kinds of apple peels, namely, Fuji, Gala, Golden Delicious, Red Star, and Jonagold, were chosen to prepare enzymes, and three kinds of Chinese liquors, namely, Xifeng (containing 45% ethanol), Taibai (containing 50% ethanol), and Erguotou (containing 56% ethanol), were tested. Enzymes were prepared in the forms of liquid solution, powder, and immobilized enzymes using sodium alginate (SA) and chitosan. The treatment was carried out at 37 °C for 1 h. The relative amounts of different alcohols (including ethanol, 1-propanol, isobutanol, 1-butanol, isoamylol, and 1-hexanol) were measured using gas chromatography (GC). Conditions for preparing SA-immobilized Fuji enzymes (SA-IEP) were optimized, and the obtained SA-IEP (containing 0.3 g of enzyme) was continuously used to treat Xifeng liquor eight times, 20 mL per time. Significant degradation rates (DRs) of higher alcohols were observed at different degrees, and it also showed enzyme specificity according to the apple varieties and enzyme preparations. After five repeated treatments, the DRs of the optimized Fuji SA-IEP remained 70% for 1-hexanol and >15% for other higher alcohols.
Collapse
Affiliation(s)
- Qi'an Han
- College of Food Science and Engineering, Northwest A&F University , 28 Xinong Road, Yangling, Shaanxi Province 712100, China
| | | | | | | | | |
Collapse
|
5
|
Das AJ, Khawas P, Miyaji T, Deka SC. HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Arup Jyoti Das
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Prerna Khawas
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Tatsuro Miyaji
- Department of Food and Cosmetic Science, Faculty of Bioindustry; Tokyo University of Agriculture; 196 Yasaka Abashiri Hokkaido 099-2493 Japan
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| |
Collapse
|