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酵母的隔离和特征与甲乙醇合成能力从Baijiu Daqu中分离出来的酵母

Guihu Zhang^1,2,3, Peng Xiao^1,2,3, Youqiang Xu^1,2,3

¹Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.

Foods (Basel, Switzerland)

|July 14, 2023

概括

研究人员发现,酵母可以产生甲乙醇,这是白的关键味道化合物. 这一发现为baijiu风味形成和潜在的生产改进提供了新的见解.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

酒 (Baijiu) 是一个受欢迎的中国烈酒,含有2000多种芳香化合物.
硫化合物,特别是甲乙醇,显著影响白的复杂风味特征.
有限的研究存在于白中甲乙醇的生物转化机制.

研究的目的:

为了研究基甲乙醇在baijiu的形成机制.
为了识别能够生产二甲乙醇的酵母菌株.
为了优化发酵条件,提高甲乙醇的生产.

主要方法:

隔离和选12种来自baijiu daqu的酵母菌株,用于生产甲乙醇.
选择*Saccharomyces cerevisiae*菌株J14进行详细研究.
优化发酵参数,包括温度,时间,注射剂大小和前体基质 (L-氨酸).

主要成果:

成功分离出能够生产二甲乙醇的酵母菌株.
确定了最佳发酵条件:在4%的注射剂和3.025g/L的L-氨酸下,在28°C下24小时发酵.
首次证明酵母可以在baijiu发酵系统中产生甲乙醇.

结论:

酵母,特别是*Saccharomyces cerevisiae* J14,可以产生甲乙醇.
乙氨酸和甲作为酵母介导的甲甲醇代谢的前体基质.
这些发现为通过受控的酵母发酵来改善baijiu风味提供了基础.

关键词:

这种植物是Saccharomyces cerevisiae.巴伊吉乌 (Baijiu) 是一个城市.二甲甲乙醇是一种在那个时代,形成机制机制的形成机制

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