Biotechnology Bulletin ›› 2021, Vol. 37 ›› Issue (6): 108-116.doi: 10.13560/j.cnki.biotech.bull.1985.2020-1159
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YOU Ling1,2(), ZHOU Rong-qing3, TAN Yi1, WANG Tao1, QIAO Zong-wei2, ZHAO Dong2()
Received:
2020-09-13
Online:
2021-06-26
Published:
2021-07-08
Contact:
ZHAO Dong
E-mail:23686037@qq.com;zhaodong_wly@163.com
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.
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±1.97a | 0.71±0.11a | 18.7±5.0a | 55.6±4.4a |
K. humilis | 33 | 2.44±0.88b | 0.47±0.17b | 15.1±3.4b | 60.4±5.6b |
S. cerevisiae | 3 | 5.20±0.51a | 0.52±0.07b | 15.0±0.6ab | 54.1±2.1a |
Table 1 Effects of Kazachstania yeast strains on physicochemical indexes of fermented grains
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±1.97a | 0.71±0.11a | 18.7±5.0a | 55.6±4.4a |
K. humilis | 33 | 2.44±0.88b | 0.47±0.17b | 15.1±3.4b | 60.4±5.6b |
S. cerevisiae | 3 | 5.20±0.51a | 0.52±0.07b | 15.0±0.6ab | 54.1±2.1a |
Compounds/ (g·kg-1) | K. turicensis | K. humilis | S. cerevisiae |
---|---|---|---|
Acetaldehyde | 0.01204±0.0063a | 0.01372±0.0095a | 0.01887±0.0094a |
Methanol | 0.00212±0.0005a | 0.0022±0.0005a | 0.0027±0.0005a |
N-Propanol | 0.01222±0.0058a | 0.01284±0.0070a | 0.0360±0.0433b |
Ethyl acetate | 3.7331±5.7145a | 0.8477±0.7658a | ND |
Diacetyl | 0.0564±0.0199a | 0.0598±0.0324a | ND |
Isobutanol | 0.0218±0.0116a | 0.0248±0.0193a | 0.0185±0.0037a |
Acetal | 0.0015±0.0005a | 0.0018±0.0005a | ND |
N-Butanol | 0.0024±0.0007a | 0.0022±0.0014a | ND |
Acetic acid | 0.0340±0.0237bc | 0.0175±0.0140a | 0.0572±0.0174c |
Isoamyl alcohol | 0.0262±0.0147b | 0.0381±0.0350a | 0.0207±0.0046ab |
Isoamyl acetate | 0.5169±0.2475a | 0.5304±0.2491a | 0.1202±0.0079b |
N-Hexanol | 0.0108±0.0104a | 0.0131±0.0058a | ND |
Furfuryl alcohol | 0.1571±0.1046b | 0.2511±0.1306a | ND |
β- Phenylethanol | 0.3356±0.2113b | 0.5583±0.4921a | 0.1034±0.0090b |
合计Total | 1.3307 | 1.5720 | 0.4990 |
Table 2 Some flavor compounds of Kazachstania yeast in solid fermented grains
Compounds/ (g·kg-1) | K. turicensis | K. humilis | S. cerevisiae |
---|---|---|---|
Acetaldehyde | 0.01204±0.0063a | 0.01372±0.0095a | 0.01887±0.0094a |
Methanol | 0.00212±0.0005a | 0.0022±0.0005a | 0.0027±0.0005a |
N-Propanol | 0.01222±0.0058a | 0.01284±0.0070a | 0.0360±0.0433b |
Ethyl acetate | 3.7331±5.7145a | 0.8477±0.7658a | ND |
Diacetyl | 0.0564±0.0199a | 0.0598±0.0324a | ND |
Isobutanol | 0.0218±0.0116a | 0.0248±0.0193a | 0.0185±0.0037a |
Acetal | 0.0015±0.0005a | 0.0018±0.0005a | ND |
N-Butanol | 0.0024±0.0007a | 0.0022±0.0014a | ND |
Acetic acid | 0.0340±0.0237bc | 0.0175±0.0140a | 0.0572±0.0174c |
Isoamyl alcohol | 0.0262±0.0147b | 0.0381±0.0350a | 0.0207±0.0046ab |
Isoamyl acetate | 0.5169±0.2475a | 0.5304±0.2491a | 0.1202±0.0079b |
N-Hexanol | 0.0108±0.0104a | 0.0131±0.0058a | ND |
Furfuryl alcohol | 0.1571±0.1046b | 0.2511±0.1306a | ND |
β- Phenylethanol | 0.3356±0.2113b | 0.5583±0.4921a | 0.1034±0.0090b |
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 |
Table 3 Flavor substances produced by Kazachstania yeast strains in solid state fermented grains
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 |
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