College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, China.
Bioengineered. 2023 Dec;14(1):2255423. doi: 10.1080/21655979.2023.2255423.
To enhance the aromas in Guangdong rice-flavor Baijiu, ester-producing yeast was selected to fortify Baijiu brewing. Among eight kinds of ester-producing yeasts selected, CM15 (CM15) that showed both the stronger ability to utilize substrates to produce esters and the excellent tolerance to industrially relevant stress factors was chosen. When CM15 was synergistically fermented with six kinds of Kojis from distilleries of rice-flavor liquor in Guangdong, the enhanced total esters had happened to the liquors brewing with the fortified four kinds of Kojis, especially with Koji F. When Koji F was fortified with CM15, the resultant Baijiu showed a higher esters proportion and a lower higher alcohol ratio than that of Baijiu brewed only with Koji F, with the content of ethyl acetate and ethyl lactate increasing by 25% and 214%, respectively. This study suggested that CM15 can be used as a functional microorganism to fortify Baijiu brewing, which might also be suitable for other traditional fermented foods.
为了增强广东米香型白酒的香气，选择产酯酵母来强化白酒酿造。在筛选出的 8 种产酯酵母中，CM15（CM15）表现出较强的利用底物产酯能力和对工业相关应激因素的优良耐受性。当 CM15 与广东米香型白酒酒曲中的 6 种曲霉菌协同发酵时，强化了 4 种曲霉菌的酿造酒中的总酯含量，特别是曲霉菌 F。当曲霉菌 F 强化 CM15 时，所得到的白酒的酯比例高于仅用曲霉菌 F 酿造的白酒，乙酸乙酯和乳酸乙酯的含量分别增加了 25%和 214%。本研究表明，CM15 可用作强化白酒酿造的功能微生物，也可能适用于其他传统发酵食品。
