An aroma-producing yeast strain HQ9 was isolated from the traditional vinegar-brewing Jiuqu, and the total ester yield of the strain reached (7.46±0.87) g/L in shaking culture.The strain was identified as Candida glabrata and had the ability to produce ethanol.The strain HQ9 could tolerate a glucose concentration of 300 g/L and an ethanol concentration of 200 g/L and grew well at 40 ℃ and pH 2.0.The effect of strain HQ9 on the flavor of rice vinegar produced by liquid-state fermentation was investigated using strain Saccharomyces cerevisiae JM12 as a control.Results showed that the composition and content of organic acids and volatile compounds in the rice vinegar produced by the two strains were significantly different.The content of aroma compounds such as esters and alcohols was higher in rice vinegar fermented by strain HQ9.The content of major components such as isobutyl acetate, isoamyl acetate, butyl acetate, and ethyl acetate was increased.The proportion of non-volatile acids such as citric acid [(1.65±0.05) g/L], malic acid [(0.43±0.08) g/L], and succinic acid [(0.78±0.06) g/L] in the total acid was significantly higher than that of JM12 fermented vinegar.The results of sensory evaluation showed that the irritation of rice vinegar fermented by strain HQ9 was reduced and the taste was softer.This indicated that strain HQ9 was able to improve the flavor of rice vinegar produced by liquid-state fermentation and was a strain with potential for industrial application.
DU Linlin
,
YU Xin
,
LIU Liping
,
ZHU Lilei
,
ZHAO Xiangying
,
ZHANG Yingchao
,
HAN Mo
,
LIU Jianjun
. Screening of aroma-producing yeast strain and its application in liquid vinegar brewing[J]. Food and Fermentation Industries, 2024
, 50(8)
: 169
-175
.
DOI: 10.13995/j.cnki.11-1802/ts.036097
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