Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

Kłosowski, Grzegorz; Mikulski, D.; Macko, Dorota; Miklaszewska, B.; Kotarska, Katarzyna; Czupryński, B.

doi:10.1007/s00217-014-2323-8

Cited by 38 publications

(29 citation statements)

References 30 publications

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“…The differences found in higher alcohol concentrations in the tested distillates are probably the consequence of the type of raw material. This is confirmed by report by Kłosowski et al [81], who studied influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process. The authors observed that among the distillates obtained from different raw materials, the highest final total content of higher alcohols (ca.…”

Section: −1supporting

confidence: 83%

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Balcerek

Pielech‐Przybylska

Strąk

et al. 2015

Eur Food Res Technol

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Section: −1supporting

confidence: 83%

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Balcerek

Pielech‐Przybylska

Strąk

et al. 2015

Eur Food Res Technol

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“…43 ± 1% in a distillation apparatus equipped with a bi-rectifier unit (dephlegmator according to Golodetz), this may explain the significant differences in concentrations of higher alcohols in the obtained distillates comparing to the ones tested previously [ 40 ]. These results indicate that, although the content of higher alcohols is strongly associated with the kind of raw material and yeast used for fermentation [ 41 ], the type of apparatus used for distillation and the process parameters can modify their content.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

et al. 2017

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The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and malt as a source of amylolytic enzymes, the lactic acid bacteria count in the mashes increased several times during fermentation. The mashes obtained using the pressure-thermal method and malt enzymes revealed a similar pattern. Samples prepared using cereal malt exhibited higher concentrations of lactic and acetic acids, as compared to mashes prepared using enzymes of microbial origin. The use of hop α-acids led to the reduction of bacterial contamination in all tested mashes. As a result, fermentation of both mashes prepared with microbial origin enzyme preparations and with barley malt resulted in satisfactory efficiency and distillates with low concentrations of aldehydes.

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“…Fluctuating changes in sugars were observed throughout fermentation. This is because the starch in the raw material is hydrolyzed to form sugar, which enters the tricarboxylic acid cycle through the glycolysis pathway during the fermentation to produce a compound such as an organic acid (Klosowski et al, 2015). At the same time, sugar can also provide energy for the growth of microorganisms through carbohydrate metabolism pathways (Da et al, 2016).…”

Section: Differential Metabolite Analysismentioning

confidence: 99%

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

Jiang

et al. 2020

Food Science & Nutrition

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Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4–24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.

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Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

Cited by 38 publications

References 30 publications

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

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