Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

Zha, Musu; Sun, Baoguo; Wu, Yiping; Su, Yin; Wang, Chengtao

doi:10.1016/j.jbiosc.2018.02.010

Cited by 72 publications

(38 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…P. anomala mixed starters have also been proposed to improve the sensorial quality of the sugar cane spirit cachaça since co-inoculation with S. cerevisiae led to increases in acetate esters and other volatile compounds associated to good sensory descriptors [93]. Recently a mixed culture of W. anomalus with S. cerevisiae has been proposed for Chinese Baijiu making due to its positive effects on the end flavor of the beverage [94]. In addition, co-cultures of S. cerevisiae, T. delbrueckii and P. anomala as leavening agents for bread resulted in a higher abundance of volatile organic compounds and in higher sensorial ratings [95].…”

Section: Applications Of W Anomalus Beyond Wine Fermentationmentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

View full text Add to dashboard Cite

Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

show abstract

Section: Applications Of W Anomalus Beyond Wine Fermentationmentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

View full text Add to dashboard Cite

show abstract

“…At the same time, we found that the greater richness of bacterial and fungi species in the FI and MI groups, which might be beneficial to the fermentation of volatile compounds. Research had shown that yeast contributed to the formation of ethyl acetate (Zhang et al ., ; Zha et al ., ); Bacillus licheniformis increased the content of aromatic compounds and pyrazines in Daqu fermentation (Wang et al ., ); Lactobacillus also affected the formation of esters during the Daqu fermentation (Pang et al ., ). Moreover, research revealed that B. licheniformis impacted positively on the metabolic activity of S. cerevisiae , resulting in more ethanol and flavour compounds in mixed culture systems (Meng et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, some studies had focused on the effects of yeast inoculation on volatile compounds of wine and vinegar fermentation. For example, Pichia manshurica that isolated from Daqu showed the highest ester‐producing ability and significantly increased the acid and the ester production of Shanxi aged vinegar (Zhang et al ., ); Chinese rice wine fermentation using different combination of Saccharomyces cerevisiae resulted in different numbers of alcohols and esters (Yang et al ., ); the research has examined that using Wickerhamomyces anomalus along with Saccharomyces cerevisiae increased volatile compounds production in Chinese Baijiu (Zha et al ., ). However, no obvious influence is found in dynamic evolution of microbial community during the solid‐state fermentation process of Daqu by using a bioaugmentation with autochthonous of Bacillus , Pediococcus , Saccharomycopsis and Wickerhamomyces (Li et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Song

Tang

Liang

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Daqu, a saccharifying and fermenting agent for the production of Chinese vinegar and liquor, is manufactured through a spontaneous solid-state fermentation process (SSF). To investigate the influence of bioaugmentation with native microorganisms on Daqu SSF process, physicochemical properties, microbial biomass, volatile compounds and microbial communities were analysed in laboratory-scale Daqu. The results showed that the amylase activity of Daqu enhanced 6.35% AE 0.74% by inoculating Bacillus amyloliquefaciens, Saccharomycopsis fibuligera and Absidia corymbifera. Obviously higher microbial richness was found in the Daqu with bioaugmentation, although the microbial community structure remained relatively stable. Moreover, a total of twenty-two volatile compounds were detected in the mature Daqu. Slightly increase in the content of alcohols was found in the enhanced group by fungal inoculation, including ethanol (46.58 AE 1.36 mg kg À1 ), isobutanol (0.19 AE 0.04 mg kg À1 ) and isoamyl alcohol (1.55 AE 0.13 mg kg À1 ). This study demonstrated that bioaugmentation had a positive effect on the amylase activity, main volatile compounds and microbial community richness. Effect of bioaugmentation in Daqu J. Song et al. 2643 * Difference between this sample and the control group was significant (P < 0.05).

show abstract

“…China is known as one of the first liquor cultures in the world [4,58]. Baijiu is a traditional indigenous distilled spirit prepared from grain fermentation, an ancient technique that can be dated back for 5000 years which uses microorganisms to process and preserve food [5,7,59].…”

Section: Current Status Of the Baijiu Industry In Chinamentioning

confidence: 99%

Network Design towards Sustainability of Chinese Baijiu Industry from a Supply Chain Perspective

Jiang

Luo

et al. 2018

Discrete Dynamics in Nature and Society

View full text Add to dashboard Cite

Sustainable supply chain network design has attracted great attention of academia and industry in recent years. Baijiu is one of the world’s oldest distilled alcoholic beverages and plays a significant role in Chinese culture and Chinese people’s daily life. As the production and consumption of Baijiu have a significant influence on the economic, environmental, and social performance of supply chain management, sustainable supply chain network design decisions are critical to the long-term success of the industry. In concert with the rapidly growing Chinese economy, there is a growing demand for a sustainable Baijiu industry. Therefore, this paper constructs and optimizes a network decision-support model for a sustainable Baijiu industry network design. To achieve this, the Baijiu supply chain is examined and a model is proposed for a design that encompasses economic (costs), environmental (carbon emissions), and social (local employment and regional per capita GDP) dimensions. R language programming is then applied to solve the model. A case example indicated that S1 was the optimal decision for reducing costs, S2 was the optimal solution for minimizing carbon emissions, and S3 was the best for maximizing the social impact. Considering the situation of the Baijiu industry and the focal enterprise, it was concluded that S1 would be the best solution for the case company. And the results verified the effectiveness of the framework. This paper develops a systematic and effective approach that decision-makers can use to conduct sustainable network design for Baijiu enterprises.

show abstract

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

Cited by 72 publications

References 40 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Effect of bioaugmentation on biochemical characterisation and microbial communities in Daqu using Bacillus, Saccharomycopsis and Absidia

Network Design towards Sustainability of Chinese Baijiu Industry from a Supply Chain Perspective

Contact Info

Product

Resources

About