A yeast isolate with high yield of ethyl caproate: Screening, identification and fermentation optimization
QIN Liqin1,3, YIN Huan1, CHENG Liujie1,3, GONG Yi1, DING Ze1, LI Xiuting1,2,3, FAN Guangsen1,2,3*
1(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China) 2(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China) 3(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)
Abstract: Ethyl caproate is a crucial flavor compound in strong-flavor Baijiu.By increasing the content of ethyl caproate the productivity of high-quality raw Baijiu will be increased. In this study, a yeast isolate, strain Y9, with high yield of ethyl caproate was isolated from different Jiuqu (starter for Baijiu) samples. Strain Y9 was systemically identified to be Hypopichia burtonii. It exhibited excellent tolerance to NaCl, glucose, ethanol and ethyl caproate and a wide range of pH, indicating that it very adapted the condition of strong-flavor Baijiu brewing. A high yield of ethyl caproate (15.0 mg/L) was obtained following the fermentation conditions: sugar content 14 °Brix, initial pH 5.0, induction temperature 22 ℃ static fermentation, 8% (v/v) ethanol, 0.04% (v/v) caproic acid for 60 h. These results provide a theoretical basis for the better future exploitation of aroma-producing H. burtonii Y9 in Baijiu fermentation.
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