Influence of temperature and yeast strain on the formation of fermentation amyl alcohol, isobutanol and ethyl acetate in fermenting malt wort

Wolter, H.‐C.; Lietz, Petra; Beubler, A.

doi:10.1007/bf02901434

Cited by 4 publications

(1 citation statement)

References 5 publications

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“…Studies have shown that esters are synthesised by the lipase/esterase pathway ( Wang et al, 2008 ), alcohol transferase pathway ( Wolter et al, 1966 ) and alcohol dehydrogenase pathway ( Kusano et al, 1998 ). The lipase/esterase synthesis pathway, namely, the esterification reaction pathway, is the most common pathway used to generate esters in liquor ( Papamichael, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter

et al. 2022

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Luzhou-flavoured liquor is one of Chinese most popular distilled liquors. Hundreds of flavoured components have been detected from this liquor, with esters as its primary flavouring substance. Among these esters, ethyl hexanoate was the main component. As an essential functional microbe that produces ethyl hexanoate, yeast is an important functional microorganism that produces ethyl hexanoate. The synthesis of ethyl hexanoate in yeast mainly involves the lipase/esterase synthesis pathway, alcohol transferase pathway and alcohol dehydrogenase pathway. In this study, whole-genome sequencing of W. anomalus Y-1 isolated from a Chinese liquor fermentation starter, a fermented wheat starter containing brewing microorganisms, was carried out using the Illumina HiSeq X Ten platform. The sequence had a length of 15,127,803 bp with 34.56% GC content, encoding 7,024 CDS sequences, 69 tRNAs and 1 rRNA. Then, genome annotation was performed using three high-quality databases, namely, COG, KEGG and GO databases. The annotation results showed that the ko7019 pathway of gene 6,340 contained the Eht1p enzyme, which was considered a putative acyltransferase similar to Eeb1p and had 51.57% homology with two known medium-chain fatty acid ethyl ester synthases, namely, Eht1 and Eeb1. Ethyl hexanoate in W. anomalus was found to be synthesised through the alcohol acyltransferase pathway, while acyl-coenzyme A and alcohol were synthesised under the catalytic action of Eht1p. The results of this study are beneficial to the exploration of key genes of ester synthesis and provide reference for the improvement of liquor flavoured.

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Section: Introductionmentioning

confidence: 99%

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter

et al. 2022

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Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature

Urit

Bley

et al. 2013

Appl Microbiol Biotechnol

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Conversion of lactose into ethyl acetate by Kluyveromyces marxianus allows economic reuse of whey-borne sugar. The high volatility of ethyl acetate enables its process-integrated recovery by stripping. This stripping is governed by both the aeration rate and the partition coefficient, K EA,L/G. Cultivation at elevated temperatures should decrease the K EA,L/G value and thus favor stripping. K. marxianus DSM 5422 as a potent producer of ethyl acetate was cultivated aerobically in whey-borne media for studying temperature-dependent growth and ester formation. Shake flask cultivation proved thermal tolerance of this yeast growing from 7 to 47 °C with a maximum rate of 0.75 h(-1) at 40 °C. The biomass yield was 0.41 g/g at moderate temperatures while low and high temperatures caused distinct drops. The observed μ-T and Y X/S-T dependencies were described by mathematical models. Further cultivations were done in an 1-L stirred reactor for exploring the effect of temperature on ester synthesis. Cultivation at 32 °C caused significant ester formation (Y EA/S = 0.197 g/g) while cultivation at 42 °C suppressed ester synthesis (Y EA/S = 0.002 g/g). The high temperature affected metal dissolution from the bioreactor delivering iron for yeast growth and preventing ester synthesis. Cultivation at 32 °C with a switch to 42 °C at the onset of ester synthesis allowed quick and efficient ester production (Y EA/S = 0.289 g/g). The high temperature lowered the K EA,L/G value from 78 to 44 L/L which heightened the gas-phase ester concentration (favoring ester recovery) without increasing the liquid-phase concentration (avoiding product inhibition).

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Some Practical Aspects of Sugar Fermentation by Baker's Yeast (Saccharomyces cerevisiae)

Freeland

1973

Journal of Biological Education

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Influence of temperature and yeast strain on the formation of fermentation amyl alcohol, isobutanol and ethyl acetate in fermenting malt wort

Cited by 4 publications

References 5 publications

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter

Gene Mining and Flavour Metabolism Analyses of Wickerhamomyces anomalus Y-1 Isolated From a Chinese Liquor Fermentation Starter

Growth of Kluyveromyces marxianus and formation of ethyl acetate depending on temperature

Some Practical Aspects of Sugar Fermentation by Baker's Yeast (Saccharomyces cerevisiae)

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