Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 128 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039428

Ultraviolet mutagenesis breeding of ester-producing yeast for brewing rice-flavor liquor

  • LIANG Jinglong ,
  • XU Yilin ,
  • YUAN Haishan ,
  • BAI Weidong ,
  • LIU Gongliang ,
  • ZHAO Chao
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  • 1(Guangdong Lingnan Characteristic Food Science and Technology Key Laboratory, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    2(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Characteristic Food, Ministry of Agriculture and Rural Affairs, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    3(Haitian Vinegar Industry (Guangdong) Co. Ltd., Foshan 528511, China)

Received date: 2024-04-02

  Revised date: 2024-07-08

  Online published: 2025-06-11

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Abstract

The ester-producing yeast plays an important role in ester bioproduction in rice-flavor Baijiu. Strains with strong ester-producing ability were screened out from seven ester-producing yeast strains, and the Cyberlindnera fabianii HJ31 and Saccharomyces cerevisiae JX14 were selected. The mutant strain H-8 with a 28.76% increase in ethyl acetate content and mutant strain J-5 with a 14.64% increase in ethyl lactate content were screened out by ultraviolet mutagenesis and tolerance test of acetic acid or L-lactic acid. Next, bioaugmentation inoculation to Baijiu fermentation with mutant strains was conducted. Results indicated that Baijiu fermentation with the mutant strains alone did not significantly increase the production of the key esters. However, the addition of a mixture of original and mutant strains demonstrated a notable enhancement of key esters in Baijiu fermentation. Specifically, the ethyl lactate content reached (79.34±0.28) mg/L, and the ethyl acetate content reached (133.58±0.94) mg/L, representing increases of 26.66% and 49.02%, by bioaugmentation fermentation with a 7∶3 ratio of JX14 and H-8. Therefore, the selected ester-producing yeasts show potential for improving the quality of rice-flavor Baijiu. However, the identification of mutant strains and optimization of fermentation processes still require further research.

Key words： rice-flavor Baijiu; ester-producing yeast; ultraviolet mutagenesis; microbial breeding; tolerance

Cite this article

LIANG Jinglong , XU Yilin , YUAN Haishan , BAI Weidong , LIU Gongliang , ZHAO Chao . Ultraviolet mutagenesis breeding of ester-producing yeast for brewing rice-flavor liquor[J]. Food and Fermentation Industries, 2025 , 51(10) : 128 -135 . DOI: 10.13995/j.cnki.11-1802/ts.039428

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