Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
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View abstract on PubMed
Summary
This summary is machine-generated.A novel yeast strain, Saccharomyces cerevisiae SC-6, effectively reduces delayed bitterness in Huangjiu by lowering key bitter compounds. This strain also modifies the microbial community, offering a solution for improving Huangjiu flavor quality.
Area Of Science
- Fermentation Science
- Microbiology
- Food Chemistry
Background
- Traditional Huangjiu production faces challenges with unstable flavor, particularly delayed bitterness, under semi-open brewing.
- This off-flavor negatively impacts consumer acceptance and product quality.
Purpose Of The Study
- To identify and evaluate a yeast strain capable of mitigating delayed bitterness in Huangjiu.
- To investigate the impact of the selected yeast strain on the flavor profile and microbial ecosystem of Huangjiu.
Main Methods
- Screening of Saccharomyces cerevisiae strains for bitterness reduction.
- Gas Chromatography-Mass Spectrometry (GC-MS) for analyzing key bitter compounds.
- Principal Coordinate Analysis (PCoA) for assessing microbial community shifts.
- Correlation analysis to link microbial changes with flavor compound levels.
Main Results
- Saccharomyces cerevisiae SC-6 significantly reduced major bitter compounds: octanoic acid (54.80%), ethyl caprylate (12.21%), benzaldehyde (31.38%), and phenol (43.23%).
- SC-6 inoculation altered the overall microbial composition of the Huangjiu.
- Reduced bitter compound levels correlated with specific changes in bacterial and fungal populations, including Rhodopseudomonas and Candida.
Conclusions
- Saccharomyces cerevisiae SC-6 is a promising candidate for controlling delayed bitterness in Huangjiu.
- The study elucidates the role of specific microorganisms in the biosynthesis of bitter substances during Huangjiu fermentation.
- Findings provide practical strategies for enhancing Huangjiu flavor stability and quality.
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