Microbial Esterification of Organic Acids in Yellow Water by Monascus purpureus and Yeasts: A Comparative Study

doi:10.7506/spkx1002-6630-201307001

Abstract

Abstract: Comparison of Monascus purpureus AS 3.972 and Pichia anomala 2.10 and Saccharomyces cerevisiae 2.178 was carried out for the microbial esterification of organic acids in yellow water as a by-product of Chinese liquor making. The fermentation products were analyzed by GC-MS. These three microbial strains showed different esterification efficiencies for organic acids in yellow water and resulted in the formation of different products; the esterification efficiency of Monascus purpureus AS 3.972 was 56.81% and 80.85% higher than Pichia anomala 2.10 and Saccharomyces cerevisiae 2.178, respectively and resulted in the formation of 13 esters such as ethyl hexanoate and ethyl caprylates and a similar volatile profile to luzhou-flavor liquor. PCA and OAV analysis suggested that Monascus purpureus AS 3.972 was more suitable for the bioconversion of yellow water than yeasts.

Key words: yellow water, aroma-producing microorganisms, biotransformation, gas chromatography-mass spectrometry (GC-MS), esterification products

CLC Number:

TS261.9

CHEN Shuai1，ZHAO Jin-song1，ZHENG Jia1，LIU Kun-yi1，HUANG Jun1，ZHOU Rong-qing1,2,3,*. Microbial Esterification of Organic Acids in Yellow Water by Monascus purpureus and Yeasts: A Comparative Study[J]. FOOD SCIENCE, 2013, 34(7): 1-5.

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