Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

Wei, Junlin; Du, Hai; Zhang, Hongxia; Nie, Yao; Xu, Yan

doi:10.1016/j.ijfoodmicro.2020.108933

Cited by 27 publications

(17 citation statements)

References 55 publications

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“…For fermentations using synthetic brown seaweed hydrolysate, the ethanol concentration is observed to level off with the increase of initial glucose concentration (and the total sugar concentration as well), suggesting other factors (likely to be mannitol inhibitory affect) limits ethanol synthesis. It was reported that 10 g/L mannitol reduced the ethanol synthesis yield by a factor of 12.7% in fermentations using S. cerevisiae ( Wei et al, 2021 ). For fermentations using synthetic red seaweed and green seaweed hydrolysates, the relationships are linear, indicating initial glucose concentration is the only factor that limits the final ethanol concentration.…”

Section: Discussionmentioning

confidence: 99%

The characterisation of Wickerhamomyces anomalus M15, a highly tolerant yeast for bioethanol production using seaweed derived medium

Turner

Greetham

2022

Front. Bioeng. Biotechnol.

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Advanced generation biofuels have potential for replacing fossil fuels as society moves forward into a net-zero carbon future. Marine biomass is a promising source of fermentable sugars for fermentative bioethanol production; however the medium derived from seaweed hydrolysis contains various inhibitors, such as salts that affected ethanol fermentation efficiency. In this study the stress tolerance of a marine yeast, Wickerhamomyces anomalus M15 was characterised. Specific growth rate analysis results showed that Wickerhamomyces anomalus M15 could tolerate up to 600 g/L glucose, 150 g/L xylose and 250 g/L ethanol, respectively. Using simulated concentrated seaweed hydrolysates, W. anomalus M15’s bioethanol production potential using macroalgae derived feedstocks was assessed, in which 5.8, 45.0, and 19.9 g/L ethanol was produced from brown (Laminaria digitata), green (Ulva linza) and red seaweed (Porphyra umbilicalis) based media. The fermentation of actual Ulva spp. hydrolysate harvested from United Kingdom shores resulted in a relatively low ethanol concentration (15.5 g/L) due to challenges that arose from concentrating the seaweed hydrolysate. However, fed-batch fermentation using simulated concentrated green seaweed hydrolysate achieved a concentration of 73 g/L ethanol in fermentations using both seawater and reverse osmosis water. Further fermentations conducted with an adaptive strain W. anomalus M15-500A showed improved bioethanol production of 92.7 g/L ethanol from 200 g/L glucose and reduced lag time from 93 h to 24 h in fermentation with an initial glucose concentration of 500 g/L. The results indicated that strains W. anomalus M15 and W. anomalus M15-500A have great potential for industrial bioethanol production using marine biomass derived feedstocks. It also suggested that if a concentrated high sugar content seaweed hydrolysate could be obtained, the bioethanol concentration could achieve 90 g/L or above, exceeding the minimum industrial production threshold.

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Section: Discussionmentioning

confidence: 99%

The characterisation of Wickerhamomyces anomalus M15, a highly tolerant yeast for bioethanol production using seaweed derived medium

Turner

Greetham

2022

Front. Bioeng. Biotechnol.

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“…The relationships between pyrazine concentrations and roasted aroma intensity were assessed by Spearman correlation coefficients (ρ) and significance thresholds (p) using SPSS Statistics 25 (IBM, Armonk, NY, USA). p < 0.05 and ρ > 0.5 were regarded as a positive relationship [24,29]. For the data processing of the Feller's additive model, the Sigma Plot 12.0 software (Systat, San Jose, USA) was used.…”

Section: Discussionmentioning

confidence: 99%

“…The SSAB samples came from different regions and brands, and the roasted aroma intensities ranged from 0.93 to 6.26 (Figure 1A). Then, we explored the correlations between pyrazine concentrations (Table 3) and roasted aroma intensities (Figure 1A) based on Spearman's rank correlations (ρ > 0.5, p < 0.05) [24,29]. The results showed that eight pyrazines significantly correlated with roasted aroma, indicating that these eight pyrazines may be important contributors to the roasted aroma differences among the SSAB samples (Figure 1B).…”

Section: Relationships Between Pyrazine Concentrations and Roasted Aromamentioning

confidence: 99%

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

Self Cite

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

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“…Fusarium in fresh Daqu was mainly derived from wheat and had a certain inhibitory effect on Thermoascus in the maturation process and became one of the dominant strains in mature Daqu ( He et al, 2019 ). As the absolute dominant fungus in fresh Daqu , Thermoascus was negatively correlated with ethanol, and the accumulation of ethanol in the maturation process had a certain inhibitory effect on it ( Wei et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

Zhang

Shen²,

Wei³

et al. 2021

Front. Microbiol.

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Wheat-originated microbes play an important role in shaping the quality of high-temperature Daqu which is commonly used as a starter for producing sauce-flavor Baijiu. However, the shifts of microbiota from raw material to fresh Daqu and then to mature Daqu remain unclear. Hence, in the present study, the inner and outer of fresh and mature Daqu were collected to explore the correlation between microbiota and metabolites as well as the source of the microbiota in Daqu. Results indicated that the activities of amylase and protease between the inner and outer of fresh Daqu varied significantly while both parts became similar after maturation. The predominant bacteria shifted from Saccharopolyspora (outer) and Staphylococcus (inner) to Kroppenstedtia (both outer and inner), while the predominant fungi shifted from Thermoascus (both outer and inner) to Byssochlamys (outer) and Fusarium (inner). A combining analysis of headspace solid-phase micro extraction-gas chromatography-mass spectrometry, headspace gas chromatography-ion mobility spectrometry, and nuclear magnetic resonance was employed to detect the metabolites. The network analysis was conducted to perform the relationships between microbes and metabolites. The results showed that the bacteria, especially Saccharopolyspora, Bacillus, and Acinetobacter, had a strong correlation with the productions of esters, amino acids and their derivatives, and sugars and their derivatives, while most fungi such as Thermoascus, were negatively correlated with the phenylalanine, trimethylamine n-oxide, and isovalerate. SourceTracker analysis indicated that wheat was the important source of the Daqu microbiota, especially, the microorganisms in the inner of Daqu might be the drivers of the microbial succession during maturation. This study provided a comprehensive exploration to understand the microbial sources and shifts in high-temperature Daqu during maturation.

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Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production

Cited by 27 publications

References 55 publications

The characterisation of Wickerhamomyces anomalus M15, a highly tolerant yeast for bioethanol production using seaweed derived medium

The characterisation of Wickerhamomyces anomalus M15, a highly tolerant yeast for bioethanol production using seaweed derived medium

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Understanding the Shifts of Microbial Community and Metabolite Profile From Wheat to Mature Daqu

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