Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were is...

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Autores principales:	Huawei Yuan, Wenhao Chen, Yuanlin Chen, Lian Wang, Chao Zhang, Wuyuan Deng, Liqiang Zhang, Guangqian Liu, Caihong Shen, Kai Lou, Songtao Wang
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/297faa7e26674ea1925a725961c18004
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spelling	oai:doaj.org-article:297faa7e26674ea1925a725961c180042021-11-25T06:19:45ZIsolation and characterization of yeast for the production of rice wine with low fusel alcohol content1932-6203https://doaj.org/article/297faa7e26674ea1925a725961c180042021-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8598244/?tool=EBIhttps://doaj.org/toc/1932-6203Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.Huawei YuanWenhao ChenYuanlin ChenLian WangChao ZhangWuyuan DengLiqiang ZhangGuangqian LiuCaihong ShenKai LouSongtao WangPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Huawei Yuan Wenhao Chen Yuanlin Chen Lian Wang Chao Zhang Wuyuan Deng Liqiang Zhang Guangqian Liu Caihong Shen Kai Lou Songtao Wang Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
description	Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
format	article
author	Huawei Yuan Wenhao Chen Yuanlin Chen Lian Wang Chao Zhang Wuyuan Deng Liqiang Zhang Guangqian Liu Caihong Shen Kai Lou Songtao Wang
author_facet	Huawei Yuan Wenhao Chen Yuanlin Chen Lian Wang Chao Zhang Wuyuan Deng Liqiang Zhang Guangqian Liu Caihong Shen Kai Lou Songtao Wang
author_sort	Huawei Yuan
title	Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
title_short	Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
title_full	Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
title_fullStr	Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
title_full_unstemmed	Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
title_sort	isolation and characterization of yeast for the production of rice wine with low fusel alcohol content
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/297faa7e26674ea1925a725961c18004
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Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

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