Function-driven high-throughput screening and isolation of ester-producing strains for glutinous rice wine...

Area of Science:

• Microbiology
• Fermentation Science
• Food Chemistry

Background:

• Ester-producing microorganisms are crucial for alcoholic beverage quality.
• Traditional screening methods are inefficient, hindering industry advancement.

Purpose of the Study:

• To develop a rapid, high-throughput screening method for ester-producing strains.
• To identify and utilize specific microbial strains to enhance glutinous rice wine quality.

Main Methods:

• Cultivation of Jiuqu strains in various media.
• Fluorescence-activated cell sorting (FACS) for isolating viable cells.
• High-throughput screening (HTS) using 4-Methylumbelliferyl acetate (4-MA).
• Sequencing and identification of top-performing strains.
• Co-incubation of selected strains (Cyberlindnera fabianii) with rice wine starter.

Main Results:

• XB (Jiuqu) in malt extract medium showed highest initial ester production.
• FACS isolated 42.80% viable fungal cells.
• HTS identified Saccharomyces cerevisiae, Cyberlindnera fabianii, and Wickerhamomyces anomalus as top producers.
• Cyberlindnera fabianii increased reducing sugar (0.33 g/mL), decreased bitter amino acids (55.83%), and enhanced ester compounds (38 distinct) in glutinous rice wine.
• Flavor components like alcohols, aldehydes, and ketones were also improved.

Conclusions:

• A novel, efficient method for screening ester-producing strains was established.
• Cyberlindnera fabianii significantly enhances the nutritional and sensory properties of glutinous rice wine.
• This research provides a foundation for improving alcoholic beverage quality through microbial selection.