Isolation and identification of aroma producing strain with esterification capacity from yellow water

Yen-Tso Lai; Kuan-Chen Cheng; Chia-Nuan Lai; Ying-Jang Lai

doi:10.1371/journal.pone.0211356

Isolation and identification of aroma producing strain with esterification capacity from yellow water

PLoS One. 2019 Feb 14;14(2):e0211356. doi: 10.1371/journal.pone.0211356. eCollection 2019.

Authors

Yen-Tso Lai¹, Kuan-Chen Cheng^{1

2

3}, Chia-Nuan Lai², Ying-Jang Lai⁴

Affiliations

¹ Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.
² Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan.
³ Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan.
⁴ Department of Food Science, National Quemoy University, Kinmen, Taiwan.

Abstract

Kaoliang is a refreshing fragranced type of Chinese spirits with slight apple fragrance that comes from ethyl acetate (EA). Special aromas are produced by esterification microorganisms, which affect the taste and quality of the wine. In this study, new yeast strains were isolated from yellow water, a by-product during fermentation process. Meanwhile, the optimal culture condition was determined for its growth and EA production. Three new strains, Kazachstaniaexigua, Candida humilis and Saccharomyces cerevisiae were identified from yellow water. Among these strains, S. cerevisiae S5 was the new and dominant strain. Results from response surface methodology showed that S. cerevisiae S5 produced 161.88 ppm of EA, in the medium with 4.91% yeast extract, 9.82% peptone, and 20.91% glucose after 96 hours of cultivation at 27.53°C. GC analysis showed that aroma compounds, such as EA, isoamyl acetate and 2-phenylethanol increased from the sample of optimal condition when compared to the one from initial fermentation condition.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acetates / analysis
Acetates / metabolism*
Batch Cell Culture Techniques
Candida / chemistry*
Candida / isolation & purification
Candida / metabolism
Chromatography, Gas
Rivers / microbiology*
Saccharomyces cerevisiae / chemistry*
Saccharomyces cerevisiae / isolation & purification
Saccharomyces cerevisiae / metabolism
Saccharomycetales / chemistry*
Saccharomycetales / isolation & purification
Saccharomycetales / metabolism
Volatile Organic Compounds / analysis
Water Microbiology

Substances

Acetates
Volatile Organic Compounds
ethyl acetate

Grants and funding

This article was supported by Kinmen County Government, 104230230250 to Y-JL. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.