Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 63 - 71

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037324

Screening and characterization of vinegar-derived aroma-producing yeast

  • YUAN Yinghao ,
  • HE Mengjiao ,
  • TANG Chunlin ,
  • ZHANG Peiyi ,
  • ZHOU Li ,
  • LI Jianlong ,
  • LI Qin ,
  • HU Kaidi ,
  • LIU Aiping ,
  • ZHAO Ning ,
  • ZHU Hong ,
  • LIU Shuliang
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  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)
    2(Sichuan Baoning vinegar Co.Ltd., Langzhong 637400, China)

Received date: 2023-09-09

  Revised date: 2023-09-27

  Online published: 2024-08-21

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Abstract

In order to address vinegar concerns such as weak and unstable flavor, Qu and Pei were employed for isolating aroma-producing yeasts in present study.Then the isolates were subjected to screening based on sniffing, saponification and HS-SPME-GC-MS approaches.Then, their growth and ester-producing characteristics were investigated.Consequently, 101 yeast strains were isolated from 20 samples, among which 36 isolates generated obvious aroma and 6 of them demonstrated strong ester production ability according to saponification analysis.Strain D13-Y2 yielded the most ester as (3.50±0.07) g/L in the fermentation broth.Further HS-SPME-GC-MS analysis showed that strain D13-Y2 could produce 59 volatile aroma components, including 22 esters and 9 alcohols, 4 acids, 2 ketones, 1 aldehydes, 1 phenols and 20 other substances, which was identified as Wickerhamomyces anomalus.Its optimum incubation conditions were as follows:28 ℃, pH 4.5 and 18 h, under which it displayed good alcohol tolerance.The optimum conditions for ester production were as follows:fermentation temperature 20 ℃, inoculum size 3% and 4 days fermentation time.In addition, the total ester yield was increased by 10.32% (3.74±0.01 g/L) and 13.15% (4.03±0.04 g/L) respectively, in the presence of 1% ethanol and 0.1% acetic acid.This study enriches microbial pool and provides theoretical basis for enhancing the flavor of bran vinegar.

Key words： vinegar; aroma yeast; HS-SPME-GC-MS; flavor substances; growth and ester production characteristics

Cite this article

YUAN Yinghao , HE Mengjiao , TANG Chunlin , ZHANG Peiyi , ZHOU Li , LI Jianlong , LI Qin , HU Kaidi , LIU Aiping , ZHAO Ning , ZHU Hong , LIU Shuliang . Screening and characterization of vinegar-derived aroma-producing yeast[J]. Food and Fermentation Industries, 2024 , 50(15) : 63 -71 . DOI: 10.13995/j.cnki.11-1802/ts.037324

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