Separation, Identification and Functional Characterization of Yeast Strains from Moutai-Flavor Daqu, a Traditional
Chinese Liquor Fermentation Starter

doi:10.7506/spkx1002-6630-201704009

Abstract

Abstract: The yeasts in Moutai-flavor Daqu were counted and screened. Through morphological characteristics, physiological and biochemical tests, yeast 26S rDNA and molecular biology, we identified and classified the isolated yeasts. In addition, the flavor compounds produced by the yeast strains in solid-state fermentation and their fermentation performance were also analyzed. The results showed that the number of yeasts in Moutai-flavor Daqu was 103 CFU/g. The yeasts isolated were classified into 6 species. All the yeast strains showed different aroma-producing abilities. Among them, the solid-state fermented products of FBKL2.0071 (Saccharomycopsis fibuligera) smelled like full-bodied fruity fragrance, and the main volatile flavor compounds included ethyl acetate, isoamyl acetate, phenylethyl alcohol, phenyl ethyl acetate and ethyl palmitate. Moreover, the solid-state fermented products of FBKL2.0082 (Hyphopichia burtonii) smelled like fullbodied flowery fragrance, and the major volatile flavor components, included ethyl acetate, isoamyl acetate and phenylethyl alcohol. These two strains not only could produce a large amount of alcohols and esters, but also produce small amounts of aldehydes and ketones. Besides, all the yeast strains showed different and poor ethyl alcohol-producing abilities.

Key words: Moutai-flavor Daqu, yeast, flavor composition, alcohol-producing ability

CLC Number:

TS261.1

WANG Xiaodan, CHEN Meizhu, BAN Shidong, QIU Shuyi. Separation, Identification and Functional Characterization of Yeast Strains from Moutai-Flavor Daqu, a Traditional Chinese Liquor Fermentation Starter[J]. FOOD SCIENCE, 2017, 38(4): 51-57.

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Separation, Identification and Functional Characterization of Yeast Strains from Moutai-Flavor Daqu, a Traditional Chinese Liquor Fermentation Starter

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