Your browser doesn't support javascript.
loading
Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor.
Yuan, HuaWei; Wu, Zhongyu; Liu, HaoYu; He, Xue; Liao, ZhengWei; Luo, WenJie; Li, Li; Yin, LiGuo; Wu, Fang; Zhang, LiQiang; Shen, CaiHong; Wang, SongTao; Li, JianLong; Li, Tan; Lou, Kai.
Afiliação
  • Yuan H; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Wu Z; School of Radiology, Shandong First Medical University, Jinan, Shandong, China.
  • Liu H; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • He X; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Liao Z; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Luo W; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Li L; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Yin L; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Wu F; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Zhang L; Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China.
  • Shen C; Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China.
  • Wang S; Luzhou Laojiao Co., Ltd./Luzhou Pinchuang Technology Co., Ltd./National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan, China.
  • Li J; College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China.
  • Li T; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
  • Lou K; Faculty of Quality Management and Inspection & Quarantine/Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin, Sichuan, China.
PLoS One ; 19(7): e0300213, 2024.
Article em En | MEDLINE | ID: mdl-38954729
ABSTRACT
Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Vinho / Reatores Biológicos / Fermentação Idioma: En Revista: PLoS One Assunto da revista: CIENCIA / MEDICINA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China País de publicação: EEUU / ESTADOS UNIDOS / ESTADOS UNIDOS DA AMERICA / EUA / UNITED STATES / UNITED STATES OF AMERICA / US / USA

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Vinho / Reatores Biológicos / Fermentação Idioma: En Revista: PLoS One Assunto da revista: CIENCIA / MEDICINA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: China País de publicação: EEUU / ESTADOS UNIDOS / ESTADOS UNIDOS DA AMERICA / EUA / UNITED STATES / UNITED STATES OF AMERICA / US / USA