Document Detail

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.
MedLine Citation:
PMID:  22862564     Owner:  NLM     Status:  Publisher    
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.
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.
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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