Distribution and Function of Kazachstania Yeast in the Fermentation of Strong Flavor Baijiu

doi:10.13560/j.cnki.biotech.bull.1985.2020-1159

Abstract

Abstract:

This work aims to investigate the growth characteristics and function of Kazachstania yeast in fermentation of strong flavor Baijiu. The 52 OTUs belonging to Kazachstania turicensis and 7 OTUs belonging to Kazachstania humilis were detected by high-throughput sequencing in the fermentation process of strong flavor Baijiu “Wuliangye”,and 63 K. turicensis strains and 30 K. humilis strains were isolated and identified for the study of their characteristics in solid state fermentation. It was revealed that K. turicensis and K. humilis were mainly active in the main fermentation period of 0-24 d and K. turicensis was the major dominant yeast in the main fermentation stage of strong flavor Baijiu “Wuliangye. K. turicensis produced more organic acid than K. humilis;while the difference in ethanol production and sugar utilization between K. turicensis and K. humilis was at the strain level. The average ethanol yield by K. turicensis strains was 4.94 mL/100 g and that by K. humilis strains was 5.67 mL/100 g,1 strain of K. humilis produced 11.11 mL/100 g. K. turicensis and K. humilis mainly produced the favor substances of isoamyl alcohol,isoamyl acetate,furfuryl alcohol,β-phenylethanol,and higher fatty acid ethyl ester in the fermentation of grains. The yield of isoamyl alcohol,furfuryl alcohol and β-phenylethanol by K. humilis strains was significantly higher than that by K. turiciensis strains,while the yield of acetic acid and ethyl ester of higher fatty acids above C10 were significantly lower than that by K. turiensis. The results indicated that Kazachstania yeast could be regarded as one of the landmark species of micro environment in the fermentation of strong flavor Baijiu,and have important impacts on the flavor of strong flavor Baijiu.

Key words: strong flavor Baijiu, Kazachstania, distribution, fermentation function

YOU Ling, ZHOU Rong-qing, TAN Yi, WANG Tao, QIAO Zong-wei, ZHAO Dong. Distribution and Function of Kazachstania Yeast in the Fermentation of Strong Flavor Baijiu[J]. Biotechnology Bulletin, 2021, 37(6): 108-116.

Figures/Tables 8

References 25

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种属 Species	菌株数 Number of strains	还原糖 Reducing sugar /%	酸度 Acidity(mmol NaOH/g)	失重 Weight loss /g	水分 Water content/%
K. turicensis	63	5.83±1.97^a	0.71±0.11^a	18.7±5.0^a	55.6±4.4^a
K. humilis	33	2.44±0.88^b	0.47±0.17^b	15.1±3.4^b	60.4±5.6^b
S. cerevisiae	3	5.20±0.51^a	0.52±0.07^b	15.0±0.6^ab	54.1±2.1^a

种属 Species	菌株数 Number of strains	还原糖 Reducing sugar /%	酸度 Acidity(mmol NaOH/g)	失重 Weight loss /g	水分 Water content/%
K. turicensis	63	5.83±1.97^a	0.71±0.11^a	18.7±5.0^a	55.6±4.4^a
K. humilis	33	2.44±0.88^b	0.47±0.17^b	15.1±3.4^b	60.4±5.6^b
S. cerevisiae	3	5.20±0.51^a	0.52±0.07^b	15.0±0.6^ab	54.1±2.1^a

Compounds/ (g·kg^-1)	K. turicensis	K. humilis	S. cerevisiae
Acetaldehyde	0.01204±0.0063^a	0.01372±0.0095^a	0.01887±0.0094^a
Methanol	0.00212±0.0005^a	0.0022±0.0005^a	0.0027±0.0005^a
N-Propanol	0.01222±0.0058^a	0.01284±0.0070^a	0.0360±0.0433^b
Ethyl acetate	3.7331±5.7145^a	0.8477±0.7658^a	ND
Diacetyl	0.0564±0.0199^a	0.0598±0.0324^a	ND
Isobutanol	0.0218±0.0116^a	0.0248±0.0193^a	0.0185±0.0037^a
Acetal	0.0015±0.0005^a	0.0018±0.0005^a	ND
N-Butanol	0.0024±0.0007^a	0.0022±0.0014^a	ND
Acetic acid	0.0340±0.0237^bc	0.0175±0.0140^a	0.0572±0.0174^c
Isoamyl alcohol	0.0262±0.0147^b	0.0381±0.0350^a	0.0207±0.0046^ab
Isoamyl acetate	0.5169±0.2475^a	0.5304±0.2491^a	0.1202±0.0079^b
N-Hexanol	0.0108±0.0104^a	0.0131±0.0058^a	ND
Furfuryl alcohol	0.1571±0.1046^b	0.2511±0.1306^a	ND
β- Phenylethanol	0.3356±0.2113^b	0.5583±0.4921^a	0.1034±0.0090^b
合计Total	1.3307	1.5720	0.4990

Compounds/ (g·kg^-1)	K. turicensis	K. humilis	S. cerevisiae
Acetaldehyde	0.01204±0.0063^a	0.01372±0.0095^a	0.01887±0.0094^a
Methanol	0.00212±0.0005^a	0.0022±0.0005^a	0.0027±0.0005^a
N-Propanol	0.01222±0.0058^a	0.01284±0.0070^a	0.0360±0.0433^b
Ethyl acetate	3.7331±5.7145^a	0.8477±0.7658^a	ND
Diacetyl	0.0564±0.0199^a	0.0598±0.0324^a	ND
Isobutanol	0.0218±0.0116^a	0.0248±0.0193^a	0.0185±0.0037^a
Acetal	0.0015±0.0005^a	0.0018±0.0005^a	ND
N-Butanol	0.0024±0.0007^a	0.0022±0.0014^a	ND
Acetic acid	0.0340±0.0237^bc	0.0175±0.0140^a	0.0572±0.0174^c
Isoamyl alcohol	0.0262±0.0147^b	0.0381±0.0350^a	0.0207±0.0046^ab
Isoamyl acetate	0.5169±0.2475^a	0.5304±0.2491^a	0.1202±0.0079^b
N-Hexanol	0.0108±0.0104^a	0.0131±0.0058^a	ND
Furfuryl alcohol	0.1571±0.1046^b	0.2511±0.1306^a	ND
β- Phenylethanol	0.3356±0.2113^b	0.5583±0.4921^a	0.1034±0.0090^b
合计Total	1.3307	1.5720	0.4990

种属 Species	菌株数 Number of strains	醛类物质 Aldehydes	萜烯 Terpenes	β-苯乙醇 β-phenethyl alcohol	C10以上脂肪酸乙酯 Ethyl ester with fatty acids above C10	酯类物质 Esters	总峰面积 Total peak area
K. turicensis	26	2.5±3.9×10⁵	5.1±1.7×10⁷	4.5±1.7×10⁷b	8.4±6.9×10⁷bc	9.0±7.0×10⁷	1.4±0.8×10⁸
K. humilis	30	9.1±16.0×10⁵	1.9±1.7×10⁷	8.1±8.5×10⁷a	1.3±1.2×10⁸a	1.5±1.6×10⁸	2.3±2.4×10⁸
S. cerevisiae	3	1.5±0.1×10⁶	3.7±1.7×10⁷	1.6±0.2×10⁷ab	1.5±0.2×10⁶bc	6.9±1.7×10⁶	2.7±0.2×10⁷