Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation

Yamane, Yuko; Fujita, Jin; Izuwa, Shinya; Fukuchi, K.; Shimizu, Ryuichi; Hiyoshi, Akira; Fukuda, Hisashi; Mikami, Satoshi; Kizaki, Yasuzo; Wakabayashi, Saburo

doi:10.1016/s1389-1723(02)80095-0

Cited by 26 publications

(9 citation statements)

References 14 publications

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“…Such higher alcohols were probably formed from both branched-chain amino acid precursors and glucose metabolism of yeast 22 . Higher alcohols give flavouring aroma, but high concentrations of iso-amyl alcohols are toxic 4 . These compounds are derived from iso-amyl alcohol and acetyl coenzyme A by alcohol acetyl transferase in yeast 23 .…”

Section: Sample ML Mlmentioning

confidence: 99%

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Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Chuenchomrat¹,

Assavanig²,

Lertsiri³

2008

ScienceAsia

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Solid-state fermented Thai rice wines (Ou) were analysed to determine their chemical components. Determined parameters were pH (4.5-5.5), protein (0.45-0.99 g/100g), ash (0.10-0.30 g/100g), total solid (1.72-14.34 g/100g), glucose (4.07-7.91 mg/ml) contents and volatile compounds. The ethanol concentration was in the range of 12.15 to 104.60 mg/ml. Profiles of volatile compounds were analysed by dynamic headspace coupled with gas chromatography mass spectrometry and gas chromatography olfactometry. The potent odours were alcoholic and solvent-like, sweet, fruity, buttery, and pungent aromas. The concentration in Ou of n-propanol, iso-butyl alcohol, iso-amyl alcohol, furfuryl alcohol, benzene ethanol, acetol, 2,3-butanediol, glycerol, ethyl lactate, acetoin, furfural, 5-methyl furfural, 5-hydroxymethyl-2-furfural, and acetic acid were also determined by a direct injection technique. From principal component analysis, Ou samples could be categorized into two groups based on the concentration of ethanol and their profiles of volatile compounds.

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Section: Sample ML Mlmentioning

confidence: 99%

“…The mixture is cooled, mixed with Loog-paeng powder (a dry starter culture) and incubated at room temperature for 24 hours. This step is similar to Koji production in Japanese Sake fermentation except for the strains of microorganisms used 4 . The dry starter culture consists of fungi (Aspergillus sp.…”

Section: Introductionmentioning

confidence: 99%

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Chuenchomrat¹,

Assavanig²,

Lertsiri³

2008

ScienceAsia

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“…The employment of Aspergillus species is common in the production of alcoholic beverages formulated with cellulose-containing substrates. These cultures hold cellulose-degrading enzymes that improve the breakdown of polysaccharides and increase the ethanol yield of Saccharomyces cerevisiae strains [ 42 ]. Moreover, fermentation with fungal strains (individually and consortium) of Aspergillus has been employed in the degradation of lignocellulose substrates such as raw sugarcane bagasse and wheat bran.…”

Section: Resultsmentioning

confidence: 99%

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

et al. 2020

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In northern Mexico, the distilled spirit sotol with a denomination of origin is made from species of Dasylirion. The configuration of the volatile metabolites produced during the spontaneous fermentation of Dasylirion sp. must is insufficiently understood. In this study, the aim was to investigate the composition of the microbial consortia, describe the variation of volatile metabolites, and relate such profiles with their particular flavor attributes during the fermentation of sotol (Dasylirion sp.) must. Ascomycota was the phylum of most strains identified with 75% of total abundance. The genus of fermenting yeasts constituted of 101 Pichia strains and 13 Saccharomyces strains. A total of 57 volatile metabolites were identified and grouped into ten classes. The first stage of fermentation was composed of diesel, green, fruity, and cheesy attributes due to butyl 2-methylpropanoate, octan-1-ol, ethyl octanoate, and butanal, respectively, followed by a variation to pungent and sweet descriptors due to 3-methylbutan-1-ol and butyl 2-methylpropanoate. The final stage was described by floral, ethereal-winey, and vinegar attributes related to ethyl ethanimidate, 2-methylpropan-1-ol, and 2-hydroxyacetic acid. Our results improve the knowledge of the variations of volatile metabolites during the fermentation of sotol must and their contribution to its distinctive flavor.

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“…When it is applied as an exogenous enzyme in the wine-making process, the output of sake increased by 4.4% and the vinasse decreased by 4.6% (Sato, Fukuda, Zhou, & Mikami, 2010). In addition, the cellulase Cel-2 isolated from solid medium by Yamane et al can promote the decomposition of steamed rice and significantly improve the utilization of raw materials during the brewing process (Yamane, Fujita, Izuwa, et al, 2002;.…”

Section: Ri Ce Koj Imentioning

confidence: 99%

Research advances on sake rice, koji, and sake yeast: A review

Zhang

Yan

2020

Food Science & Nutrition

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Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake‐brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.

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Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation

Cited by 26 publications

References 14 publications

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Understanding the Biosynthetic Changes that Give Origin to the Distinctive Flavor of Sotol: Microbial Identification and Analysis of the Volatile Metabolites Profiles During Sotol (Dasylirion sp.) Must Fermentation

Research advances on sake rice, koji, and sake yeast: A review

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