FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 142-149.doi: 10.7506/spkx1002-6630-20191212-134

• Bioengineering • Previous Articles     Next Articles

Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters

CHEN Lihua, REN Lixia, LI Dongna, MA Xia   

  1. (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China)
  • Online:2021-03-25 Published:2021-03-29

Abstract: In order to improve the aroma quality of traditional rice wine and to realize its standardized production, six yeast strains with excellent fermentation characteristics for aroma production were isolated from several local characteristic rice wine starters in China and were identified by 26S rDNA sequence analysis. A phylogenetic tree was constructed for the strains, and the aroma characteristics of rice koji juice fermented with each of the strains separately were analyzed. The results showed that strains CMY001, CMY003 and NBY003 were identified as Saccharomyces cerevisiae, CMY002 and NBY002 as Wickerhamomyces anomalus and YCY001 as Candida glabrata. YCY001 was well tolerant to alcohol contents lower than 10%, while CMY002 could tolerate alcohol contents higher than 10%. NBY002 was well tolerant to temperature. All the strains could grow at pH 3–11; NBY003 had the strongest fermentation ability, and NBY002 exhibited the highest ester production up to 5.125 g/L. In the rice koji medium, the β-phenylethanol producing ability of NBY002 was significantly higher than that of the other strains, producing a strong floral aroma. The diversity and relative content of esters produced by YCY001 were significantly higher than those produced by the other strains, giving a rich ester aroma. CMY001 produced fatty, wine-like and grass-like aromas, while CMY002 and CMY003 gave a strong fruity aroma. In general, significant differences were found among the aroma profiles produced by the six strains. Octyl acrylate, phenylethyl acetate, ethyl acetate, isoamyl formate, β-phenylethanol, caprylic acid and ethyl benzoate were the key aroma compounds contributing to the discrimination of the fermentation products of the six strains.

Key words: yeast; rice wine starter; identification; volatile flavor compounds; gas chromatography-mass spectrometry

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