Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu

Yan, Shiguang; Tong, Qianqian; Jiaquan, Guang

doi:10.1016/j.lwt.2019.02.058

Cited by 59 publications

(46 citation statements)

References 17 publications

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“…Moreover, these species can be found in foods containing high levels of sugars, such as maple syrup, fruit juices, dry fruit, jams, honey, and fermented honey [ 37 ]. Furthermore, Pichia species (main non- Saccharomyces yeasts) have been identified during the fermentation of alcoholic beverages [ 38 , 39 ] and in distilled spirits. They contribute to the aroma of these by the production of metabolites such as esters, higher alcohols, acids, terpenoids, and aldehydes [ 40 ].…”

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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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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“…The presence of furans and nitrogen compounds identified in Guajillo sauce (Table 1) has been reported in fresh ripened C. annuum, paprika, and Gochujang, 6,26,27 but their contribution to the aroma has not been explained. Our results show a contribution of these compounds to toasted and sweet notes, which are associated to Maillard reactions.…”

Section: Evolution Of Volatile Compounds During Fermentationmentioning

confidence: 94%

“…Mo et al 25 have described these compounds as intermediates for the production of other volatile compounds. Yan et al 26 detected an increment of ketones in the fermentation of Daqu, a Chinese liquor produced from cereals, carried out by non-Saccharomyces, of which yeasts P. kudriavzevii and W. anomalus where among them.…”

Section: Evolution Of Volatile Compounds During Fermentationmentioning

confidence: 99%

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

et al. 2020

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BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces. RESULTS A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry

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“…For identification of the yeast, the universal primer pairs NL1 and NL4 were used to sequence the strain of each rep-PCR fingerprint group (Yan et al 2019a , b ), followed by alignment to the 26S rRNA gene sequences in the GenBank database using the BLAST algorithm tool. The nucleotide sequences obtained in this study have been assigned GenBank Accession Nos.…”

Section: Methodsmentioning

confidence: 99%

“…The HS–SPME–GC–MS was done to analyze the aroma profiles of the obtained wine samples, following a previously described method (Yan et al 2019a , b ). The volatile flavor compounds in the samples were identified by comparing the mass spectrum data with the NIST 05a MS database (Agilent Technologies, Inc., USA), and quantification was done based on the comparison of their peak intensity to that of the 2-octanol (internal reference).…”

Section: Methodsmentioning

confidence: 99%

Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

Shi

Jiaquan

et al. 2021

AMB Expr

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In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, we screened nine yeast strains based on their fermentation capacity, aroma profile, and sensory evaluation. The results demonstrated the combination of strains HN006 (Saccharomyces cerevisiae) and HN010 (Wickerhamomyces anomalus) provided satisfactory wine fermentation with an interesting flavor profile, as strain HN010 was highly aromatic and had elevated sensory scores with comparatively low ethanol yield, while strain HN006 had a poor flavor profile but produced the largest amount of ethanol. Subsequently, we co-cultured strains HN006 and HN010 to optimize the fermentation system. The results revealed the following optimum parameters: a mixed inoculum of 6% (v/v) at an HN006/HN010 ratio of 1:2 (v/v), a raw material ratio of 5:3:2 (chestnut: malt: glutinous rice), and yeast extract concentration of 6 g/L. Additionally, this fermentation system was successfully scaled-up to a 1000 L pilot-scale system. The results of this study showed that strains HN006 and HN010 could be used as alternatives for whiskey fermentation, as well as provided a generalized experimental scheme to assess other microorganisms.

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Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu

Cited by 59 publications

References 17 publications

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

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

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

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