Food and Fermentation Industries >

2022 , Vol. 48 >Issue 12: 68 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029420

Isolation of a yeast with high-yield for β-phenylethanol and its aroma characteristics

  • WANG Guanglu ,
  • LIU Lanxi ,
  • ZHENG Ying ,
  • MA Geli ,
  • ZHANG Zhigang ,
  • WANG Yongliang ,
  • YANG Xuepeng
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  • 1(Collaborative Innovation Center of Production and Safety, School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Henan Jia Hu Wine Group Co.Ltd., Wuyang 462400, China)

Received date: 2021-09-22

  Revised date: 2021-10-28

  Online published: 2022-07-15

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Abstract

β-phenylethanol is an important aroma component and aroma precursor in Chinese Baijiu, increasing its concentration is beneficial to enrich the aroma level of Chinese Baijiu. A high β-phenylethanol producing strain was screened by isolation and purification from Jiahu high-temperature stacking fermented grains. The strain was identified as Pichia kudriavzevii. The β-phenylethanol production conditions including temperature, pH, L-Phe, carbon source, nitrogen source was optimized using a single factor step-by-step method and orthogonal experimental design. Under the optimal conditions, the β-phenylethanol yield reached (3.74±0.084) g/L, representing an increase of 86% compared with the initial production. A total of 26 volatile compounds were detected by GC-MS, including β-phenylethanol, phenylethyl acetate, and 2-phenethyl-cyclohexane-1,3-dione, which are important for the quality of Baijiu. These characteristics are conducive to its further application in Baijiu brewing.

Key words： β-phenylethanol; high-temperature stacking; Pichia kudriavzevii; optimization of fermentation conditions; aroma production characteristics

Cite this article

WANG Guanglu , LIU Lanxi , ZHENG Ying , MA Geli , ZHANG Zhigang , WANG Yongliang , YANG Xuepeng . Isolation of a yeast with high-yield for β-phenylethanol and its aroma characteristics[J]. Food and Fermentation Industries, 2022 , 48(12) : 68 -74 . DOI: 10.13995/j.cnki.11-1802/ts.029420

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