Document Detail


Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.
MedLine Citation:
PMID:  22862564     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Aims:  The famous traditional Chinese Maotai-flavour liquor is produced by a unique spontaneous simultaneous saccharification and fermentation process, which contributes to a distinctive yeast community with specific physiological properties and performances. Therefore, it would be useful to investigate this yeast community and reveal the novelty of its characteristics. Methods and Results:  Nine yeast species were obtained from the fermentation period. A combination of physiological and functional analyses revealed a very high diversity of yeast populations. In particular, the extremely high temperature and low acidity of the fermentation conditions led to an accumulation of species with distinctive heat and acid-resistant properties. Moreover, these yeast species were also significant flavour contributors, from various alcohols, acids and esters. Conclusions:  The Chinese Maotai-flavour liquor fermentation process is rich in yeast resources with distinctive fermentation properties, which were different from other beverages. Significance and Impact of the Study:  This work is the first to study the complex yeast ecology of the Maotai-flavour liquor making process. It allows a deeper insight into the mechanism of this process. © 2012 The Authors Letters in Applied Microbiology © 2012 The Society for Applied Microbiology.
Authors:
Qun Wu; Yan Xu; Liangqiang Chen
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-8-3
Journal Detail:
Title:  Letters in applied microbiology     Volume:  -     ISSN:  1472-765X     ISO Abbreviation:  Lett. Appl. Microbiol.     Publication Date:  2012 Aug 
Date Detail:
Created Date:  2012-8-6     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8510094     Medline TA:  Lett Appl Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 The Authors Letters in Applied Microbiology © 2012 The Society for Applied Microbiology.
Affiliation:
State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122.
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