Isolation,identification and characteristics of aroma-producing yeast for rice wine
LI Zeyang1,2, WU Shihua1,2, LONG Xiufeng1,2*, WU Jun3, YI Yi1,2
1(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,545006,China) 2(Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou,545006,China) 3(Teaching Quality Monitoring and Evaluation Center,Guangxi University of Science and Technology,Liuzhou,545006,China)
Abstract: In order to obtain aroma-producing yeast strains with excellent performance in rice wine brewing, olfactory method was used to screen strains with aroma from 11 samples, and the accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol were determined to rescreen strains with outstanding aroma-producing ability.The results indicated that among the 6 strains obtained by primary screening, strain 11Z1 exhibited outstanding aroma-producing ability.The accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol of strain 11Z1 were (2.883±0.260), (0.301±0.028), (0.080±0.008) and (37.296±1.036) g/L, respectively.According to morphological and phylogenetic analysis, strain 11Z1 was identified as Cyberlindera fabianii.Moreover, the flavor compounds of strain 11Z1 were analyzed, and 21 kinds of main flavor compounds were detected, including 5 alcohols, 3 esters, 5 acids, 1 phenol, 1 ketone, 2 alkanes and 4 other compounds.These flavoring substances have a positive effect on increasing the aroma of wine and forming wine body style.Besides, the effects of adding precursor substances of flavor substances in culture medium such as acetic acid, L-phenylalanine and L-lactic acid on the formation of flavor compounds of strain 11Z1 were further studied.The results indicated that the accumulations of ethyl acetate, β-phenethyl alcohol and ethyl lactate reached the maximum after fermentation with 0.3%(volume fraction) acetic acid for 9 d, 8 g/L L-phenylalanine for 4 d, and 0.4%(volume fraction) L-lactic acid for 8 d, which have increased by 160.71%, 215.48% and 144.04%, respectively, compared with that without adding precursor substances.In summary, strain 11Z1 has outstanding aroma-producing ability, which shows great application potential in rice wine brewing.
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