Aims: Ethyl hexanoate, one of the key flavor compounds in strong-flavor Baijiu. To improve the content of ethyl hexanoate in strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.
Methods And Results: Upon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg L-1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.
Conclusion: In this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1093/jambio/lxae081 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice.
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
View Article and Find Full Text PDFVolatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice.
Molecules
December 2024
Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
Selenium is an essential trace element for the human body. However, its intake is usually low. Therefore, the production and utilization of selenium-enriched food are currently a research hotspot.
View Article and Find Full Text PDFExploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.
Food Res Int
January 2025
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy.
The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours.
View Article and Find Full Text PDFAnalysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC-MS.
Food Chem X
December 2024
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China.
The volatile compounds in 16 different storage containers and years of Xiangjiao Baijiu (XJBJ) were compared and analyzed via direct injection (DI) combined with gas chromatography-mass spectrometry (GC-MS) and headspace extraction (HS) coupled with gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the first time. Through HS-GC-IMS analysis, it was found that the succession rules of 14 compounds such as furfural during aging process. A total of 60 compounds were identified using DI-GC-MS.
View Article and Find Full Text PDFScreening, validation and functional characterization of genes encoding proteins that interact with sensory neuron membrane protein 1b (SNMP1b) from Cyrtotrachelus buqueti (Coleoptera: Curculionidae).
Int J Biol Macromol
January 2025
National Forestry and Grassland Administration Key Laboratory of Forest Resources Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China.
Article Synopsis
- Sensory neuron membrane proteins (SNMPs) are crucial for the olfactory system in insects, but studies on their function outside Drosophila, particularly in beetles like Cyrtotrachelus buqueti, are rare.
- In this research, the SNMP1 variant (CbuqSNMP1b) was found to interact with a protein called CbuqOBP1, identified through a yeast two-hybrid system using male C. buqueti antennae as a source for prey protein.
- When CbuqSNMP1b and CbuqOBP1 expression were knocked down, the male beetles showed significantly decreased behavioral responses to specific odors, enhancing our understanding of the role
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!