College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber Of Commerce, Beijing 100048, China.
J Appl Microbiol. 2024 Apr 1;135(4). doi: 10.1093/jambio/lxae081.
Ethyl hexanoate, one of the key flavor compounds in strong-flavor Baijiu. To improve the content of ethyl hexanoate in strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.
Upon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg L-1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.
In this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
己酸乙酯是浓香型白酒的关键风味化合物之一。为提高浓香型白酒中己酸乙酯的含量，筛选出高产己酸乙酯的功能菌株，并研究其产酯性能。
经鉴定，该菌株被分类为假丝酵母属，并命名为 ZY002。在最佳发酵条件下，ZY002 合成的己酸乙酯含量高达 170.56mg/L。使用 ZY002 菌株强化大曲进行发酵试验，验证该菌株在白酒酿造中的应用效果。结果发现，该菌株不仅可以提高发酵粮的水分和酒精含量，还可以减少还原糖和粗淀粉的含量。此外，它显著增加了风味化合物的丰度。
本研究为白酒实际工业生产提供了高产己酸乙酯的假丝酵母属 ZY002，为优质菌株资源。
