Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components

doi:10.7506/spkx1002-6630-201818026

Abstract

Abstract: This study aimed to reveal the succession pattern of yeast populations during the fermentation of Luzhou-flavour liquor and its influence on the formation of flavor compounds. For this study, yeasts were isolated from fermented grains at different stages of fermentation, and the variations among different yeast species were analyzed by single-strand conformation polymorphism (SSCP). Furthermore, the sequences of the D1/D2 region of the 26S rRNA gene of 130 yeast strains were analyzed and identified, belonging to 9 genera and 15 species, Pichia fermentans, Naumovozyma castellii, Torulaspora delbrueckii, Saccharomyces cerevisiae, P. membranifaciens, Candida humilis, Kazachstania exigua, Saccharomycopsis fibuligera, Millerozyma farinosa, C. cabralensis, P. kudriavzevii, C. ethanolica, P. occidentalis, Zygosaccharomyces bailii and C. rugopelliculosa. In addition, we investigated the impact of yeast succession on the formation of selected flavor compounds. Our results lay a theoretical foundation for the study of functional microorganisms for traditional Chinese liquor.

Key words: fermented grains, yeast, 26S rRNA D1/D2 region, single strand conformation polymorphism, separation and identification, flavor composition succession

CLC Number:

TS201.3

YANG Jiangang, SU Chang, DOU Xiao, GUO Jiaxiu, ZHANG Qi, ZHANG Suyi, AO Zonghua, SHEN Caihong. Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components[J]. FOOD SCIENCE, 2018, 39(18): 166-172.

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Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components

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