INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 12
·6576-6587
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IF 3.3
Rou Li,Yan Xu,Dong Wang
Summary The combined use of non- Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics of Mijiu (a traditional rice wine in China). In this study, we investigated the effects of mixed fermentation, including simultaneous and sequential inoculation fermentation, of typical non- Saccharomyces yeast strains ( Saccharomycopsis fibuligera ; Candida glabrata ) and an S. cerevisiae strain on the fermentation process and volatile compounds of Mijiu . The results showed that the fermentation rate of Mijiu was improved by the simultaneous inoculation fermentation of different non- Saccharomyces yeasts and S. cerevisiae . However, the increase of volatile compounds in the simultaneous inoculation fermentation depended on non- Saccharomyces yeast species, although the positive contribution of non- Saccharomyces yeasts to volatile compounds of Mijiu was confirmed in their pure fermentation. The sequential inoculation fermentation significantly enhanced the content or complexity of volatile compounds of Mijiu but with low-fermentation rate. This could be attributed to the change of the number of non- Saccharomyces yeast cells during the mixed fermentation possibly caused by the inhibition of S. cerevisiae with high concentration on non- Saccharomyces yeasts. Our work provided useful information on the mixed inoculation fermentation strategy combining suitable non- Saccharomyces yeasts and S. cerevisiae for improving the fermentation rate and the aroma quality of Mijiu .
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Applied Food Research
·
2025
·
IF 6.2
Xin-ying Xu,Jun-bo Wei,Ruo-ting Hou,Mei-qing Li,Yu Wang,Xue-Ling Gao,Jin Liang,Hai-wei Zhang
The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Catalysts
·
2023
·Vol. 13
·期 3
·478
·
IF 3.9
Haiyue Xu,Qu Li,Yougui Yu,Qing Zheng
The development of low-alcohol Baijiu is consistent with demand for the industry’s sustainable development. However, the ester aroma of low-alcohol Baijiu is insipid and unstable—mainly due to the hydrolysis of esters during shelf life—thus reducing the industry scale of low-alcohol Baijiu to a significantly small range. An electrochemical method for improving low-alcohol Baijiu’s ester concentration and stability was investigated from the aspects of thermodynamics and kinetics. The key finding is that the new Baijiu’s ester content obtained through distillation is relatively high, exceeding its content in the thermodynamic equilibrium state. Thus, the ester will be hydrolyzed during shelf life. The idea of applying electrochemical catalytic esterification technology to the production of low-alcohol Baijiu in this study is directly derived from the production practice of Baijiu factories; it provides a direction for the further optimization of low-alcohol Baijiu to facilitate the production of an alternative product that will contribute to public health.Keywords:electrochemical esterification;low alcohol liquor;Baijiu;ester aroma
研究领域:
食品科学
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化学工程
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DOI
高影响因子
MOLECULES
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2025
·Vol. 30
·期 4
·933
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IF 4.6
Jialing Lu,Jia Zheng,Dong Zhao,Yan Xu,Shuang Chen
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
研究领域:
食品科学
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感官分析
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Hongpeng Yu,Yujuan Xiang,Kegang Wu,Dong He,Xianghua Chai,Lin Xu,Yongqi Cheng,Xuejuan Duan,Wenhui Li
In this study, Hakka yellow wine lees carbon dots (HYWL-CDs) with an average diameter of 1.75 nm are synthesized from Hakka yellow wine lees (HYWL) via a one-pot hydrothermal method. Results of X-ray photoelectron spectroscopy and FTIR reveal the presence of C=C and –OH in the HYWL-CDs. Additionally, the HYWL-CDs present excitation-wavelength dependence, with maximum excitation and emission wavelengths of 360 and 440 nm, respectively. The fluorescence of the HYWL-CDs can be quenched by Fe 3+ . The Fe 3+ concentration is correlated linearly with the quenching rate over a linear range of 0.6–1.1 mg/mL, and the limit of detection is 0.18 μg/mL. And phenols have been shown to be present in HYWL-CDs, and the color reaction between phenols and FeCl 3 is most likely the mechanism by which FeCl 3 causes fluorescence burst in HYWL-CDs. Moreover, the HYWL-CDs demonstrate significant potential for detecting NaFeEDTA in iron-fortified soy sauces, the linear-fit equation was y = 185.38x + 1024.6 (R 2 = 0.9995) The HYWL-CDs are loaded onto paper strips, iron-fortified straw mushroom dark soy sauce showed noticeable color changes, which allows one to differentiate normal soy sauce from iron-fortified soy sauce more conveniently and provides a new perspective for the high-value utilization of yellow wine lees.
研究领域:
材料科学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2014
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IF 3.259
Zhongqiu Hu,Lin Li,Yahong Yuan,Tianli Yue
Ultrasensitive and simultaneous determination of amino acids and amines (AAs) in media and winemaking products is very important for evaluating the relationship profile between the depletion of AAs and aroma compounds formation. In this work, by combing the advantages of Taguchi’s scheme with Pareto graphs and Range analysis pattern, an analytical method with efficiently improving fluorescence intensity and resolutions of AAs while saving the time and resources is developed to simultaneously and ultrasensitively detect 21 AAs in media, wine and beer. The results indicate the detection limit (DL) could be reached at ng L −1 level (3.34–284.3 ng L −1 ), which is 10 6 higher than that of DL obtained by general method. Furthermore, the linear ranges are also established so that the proposed method could be accurately applied. These results demonstrate the method provides an easy and effective way to ultrasensitively and simultaneously analyse AAs in complex products.
研究领域:
分析化学
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食品科学
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生物化学
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DOI
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
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2023
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IF 9.8
Xiuzhen Xu,Weiqin Feng,Lijun Guo,Xin Huang,Bi Shi
Resource utilization of distiller's grains (DGs) is crucial for realizing sustainable development of Baijiu industry. In the prevent investigation, a low-cost activated biochar (DGABC) suitable for removing turbidity from low-alcohol Baijiu was prepared by the controlled pyrolysis of DGs, followed by steam activation. The as-prepared biochar featured a large specific surface area (320–480 m 2 /g) and pore volume (0.45–0.47 cm 3 /g). Importantly, the DGABC possessed remarkable exterior hydrophily and interior lipophilicity, which guaranteed its good dispersion in alcohol-water system as well as an efficient adsorption to the components with long lipophilic chain. As a result, the DGABC could efficiently remove the turbidity in low-alcohol Baijiu, which was mainly derived from the long lipophilic chain components, such as ethyl palmitate. Meanwhile, most of the flavor esters that had a shorter lipophilic chain and lower hydrophobicity were well kept in the low-alcohol Baijiu. Therefore, this work provided a promising strategy for DGs recycling in Baijiu industry.
研究领域:
环境科学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
·
IF 4.8
Dianhui Wu,Ziqiang Chen,Yongxuan Lv,Lixia Yang,Hua Liu,Ran Qiu,Hengde Xu,Jianbo Li,Jian Lu,Guolin Cai
The utilization of mixed cultures of Saccharomyces and non -Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late. In this study, three non -S. cerevisiae strains exhibiting a strong β-glucosidase production capacity were screened from the yeasts preserved in the laboratory. Subsequently, the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments. Finally, the non -S. cerevisiae strain S14 ( Torulaspora delbrueckii ) was selected and applied to ferment Yuan'an yellow tea beer combined with S. cerevisiae S189. The results showed that the optimal fermentation performance was achieved when S14 was inoculated first, followed by the addition of S189 after 12 h of fermentation, with an S14:S189 ratio of 10:1. Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer, particularly terpenes, alcohols, esters, and acids, which exhibited levels of 520.98 μg/L, 5534.28 μg/L, and 1631.80 μg/L, respectively; these values were 299.25%, 32.45%, and 56.57% higher compared to purebred fermentation. Furthermore, mixed fermentation demonstrated an improvement in the antioxidant activity of beer, as evidenced by the increase in the comprehensive evaluation score (CES) from 1.86 to 2.89. Overall, these findings indicated the notable advantage of non -S. cerevisiae strain S14 in fermenting Yuan'an yellow tea beer.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Current Research in Food Science
·
2025
·
IF 7
Lijuan Yin,Lijing Sun,Yueqi Wang,Gailing Shi,Liangcai Lin,Cuiying Zhang
Baijiu is the product of the cooperation of a variety of core functional organisms in an open fermentation system. The differences in the structure of these core functional microorganisms are directly related to the quality of the base liquor. Acetilactobacillus jinshanensis is the dominant functional microorganism involved in the process of making Jiang-flavour Baijiu. To quantitatively evaluate the concentration of A. jinshanensis in the fermentation system, a CRISPR/Cas12a-coupled gold nanoparticle visual biosensor was developed. The limit of detection for A. jinshanensis was as low as 1 copy/μL, and its sensitivity exceeded that of the existing quantitative real-time PCR method. Furthermore, this system was employed to determine the concentration of A. jinshanensis during actual Baijiu fermentation. The average fluorescence value of A. jinshanensis in excellent-grade workshop was 4838, while that in ordinary workshops was 2145. The results revealed a linear relationship (R 2 =0.845) between the quality of the base liquor and the concentration of A. jinshanensis was obtained. Therefore, the concentration of A. jinshanensis might be used as a new parameter to predict the quality of base liquor and as a regulatory target in the fermentation process, thereby achieving a controllable fermentation process and high quality.
研究领域:
微生物学
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分子生物学
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食品科学
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DOI
PubMed
高影响因子
Food Bioscience
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2023
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IF 5.2
Kaiyong Yao,Qile Xia,Yan Cao,Bindan Chen,Jie Cai,Chenxing Liu
Yellow wine lees (YWL) are the main byproduct in the yellow wine brewing and can be used as animal feed. The deficiencies in fiber digestibility and amino acid equilibrium of YWL limited its utility value in animal feeding. The nutritional profile of YWL could be moderated after fermentation treatment. We fermented YWL with Candida utilis KF01 and Bacillus subtilis KF02, whose genomes were sequenced. We set three groups in the animal test with 15 Holstein cows : control, YWL, and fermented yellow wine lees (FYWL) group. 206 and 5 amino acid metabolism-related KEGG pathways, as well as 5257 (639 GO and 4618 eggNOG annotations) and 1579 (372 GO and 1207 eggNOG annotations) amino acid metabolism-related gene annotations were found in C. utilis KF01 and B. subtilis KF02. The collected milk samples were analyzed for composition. The contents of mono-unsaturated fatty acid (MUFA, 36.90% relative content), poly-unsaturated fatty acid (PUFA, 5.63% relative content), and essential amino acid (EAA, 2.01%) in the FYWL group milk were significantly (P < 0.05) higher. The content of flavor substances in the FYWL group (146.33 ng/mL) was the highest, followed by the control (89.19 ng/mL) and the YWL group (41.36 ng/mL). The principal component analysis (PCA) result presented the intra-group variations in flavor substances and differences in single substance among all groups. Feeding FYWL had significant effects (P < 0.05) in the Holstein cows on the milk composition.
研究领域:
动物营养学
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微生物学
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食品科学
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产品关联
DOI
高影响因子
Fermentation-Basel
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2023
·Vol. 9
·期 6
·519
·
IF 3.7
Shuyue Fan,Yu Zhang,Yunkui Li
The classification of color is important in the management and evaluation of red wine color. Nevertheless, current reports have not given a sound solution. A novel scheme for the quantitative classification of red wine color from the perspective of micro and macro levels was proposed in this work. The overall color performance of 119 representative red wine samples was visualized and classified into 125 micro-classifications according to the partition of the chromaticity and lightness of the wine color. Considering the evolution of red wine color, quantitative macro-classification of the color of the wine samples was explored, and six macro-classifications were obtained. These few classifications determine the extent of aging and aging potential of colors between different red wines well. The performance of this approach was further verified by another set of 56 red wine samples. This efficient and easy-to-implement approach is expected to be helpful in the digital and visual color management, control, evaluation, comparison, and prediction of red wines.Keywords:wine color classification;wine color evolution;CIELAB;visual representation
研究领域:
食品科学
·
化学计量学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2016
·
IF 2.711
Xiaoqun Wei,Linzhou Zhuang,Chaomin Wu,Wenrui Chen,Zhiyong Li,Baojun Xu
A novel method for quantitative analysis of ethylenediaminotetracetic acid (EDTA) in wines and beers by liquid chromatography coupled to tandem mass spectrometry has been developed. Positive-ion mode was applied as the scan mode, amine species were firstly used as the derivatization reagents of EDTA, and phenylboronic acid was used to react with maltose to eliminate its matrix interference. Primary amines could efficiently eliminate the interference from metal ions (Fe(III) and Cu(II)). The responsive intensity of EDTA with amine derivatization could be improved over 300 times than that without adding amine species. The recovery rate was significantly increased to 104.1% after adding phenylboronic acid at 20.0 mg/L as compared to the control spike-and-recovery experiment results (1.3–1.7%) of beer samples without adding phenylboronic acid. The validated method showed excellent detection sensitivity (0.001 mg/L for LOD (limit of detection) and 0.004 mg/L for LOQ (limit of quantification)) with satisfactory recovery rates (76.0%–97.2%), and good precision (1.40–5.40% RSD values). The optimized method has been satisfactorily applied to the analysis of actual wine and beer samples. It can be proposed as a powerful analytical method of EDTA in wines and beers, and can even be adapted to detect other chelates and polydentate compounds.
研究领域:
分析化学
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食品科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）