Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

Wu, Qun; Bi, Chao; Xu, Yan

doi:10.1016/j.ijfoodmicro.2015.01.012

Cited by 37 publications

(26 citation statements)

References 23 publications

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“…During the saccharification phase of ragi tapai fermentation, the initial reducing sugar level was registered at 7.25 g reducing sugar/100 g SW from the previous MI pretreatment, and the quantity had increased to 11.91 g reducing sugar/100 g SW after 8 h. The increase in reducing sugar level could be a result of the excretion of enzymes such as α-amylase and glucoamylase by Aspergillus and Rhizopus groups (Wu et al 2015) in ragi tapai that might have saccharified any unhydrolyzed starch in pretreated SW to reducing sugar. This also implies that the structural disruption by MI pretreatment promoted enzymatic attack by microbes during fermentation process.…”

Section: Fermentation Of Pretreated Sago Wastementioning

confidence: 97%

“…However, only at 72 h of fermentation had reducing sugar reached a maximum ethanol yield of 7.24 g/100 Simultaneous Saccharification and Fermentation Phase g SW. One possible explanation for the observation could be that the unhydrolyzed starch during the saccharification phase of ragi tapai fermentation continuously produced reducing sugar for ethanol production. In the fermentation of starchy biomass, good coordination of the two reactions is important, as reducing sugar produced at different saccharification rates can significantly influence the microbial growth and ethanol conversion rate (Wu et al 2015). Thus, employing ragi tapai could provide an effective way to prevent accumulation of reducing sugar and end-product inhibition while producing ethanol ( Schell et al 1999;Balat 2011).…”

Section: Fermentation Of Pretreated Sago Wastementioning

confidence: 99%

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Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment

Diong¹,

Ngoh²,

Chua³

2016

BioResources

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Ethanol production strategy was studied using multiple strain microbes from microwave irradiation (MI) pretreated sago waste. Sago waste (SW) was MI-pretreated for reducing sugars production using 2 heating media (water and sulfuric acid) under pretreatment conditions including MI power, pretreatment duration, and solid loading. When water was used, the pretreatment parameters were optimized using Box-Behnken Design (BBD). However, gelatinized starch and charring of SW led to an insignificant quadratic model. To mitigate the gelatinization problem while determining the best MI pretreatment conditions, water was substituted by sulfuric acid using single factor method. The highest reducing sugar yield of 261.5 mg/g SW was achieved at 7.5% solid loading, 6 min pretreatment duration, and 300 W MI power. The effectiveness of the pretreatment was ascertained by field-emission scanning electron microscopy (FESEM) and chemical-composition analysis. When fermenting MI-pretreated SW using ragi tapai, simultaneous saccharification of starch and ethanol production was evidenced from the sugar/ethanol profile. A resulted yield of 7.24 g ethanol/100 g SW confirmed the fermentability of MIpretreated SW. The ethanol production was well fitted into the modified Gompertz model.

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Section: Fermentation Of Pretreated Sago Wastementioning

confidence: 97%

Section: Fermentation Of Pretreated Sago Wastementioning

confidence: 99%

Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment

Diong¹,

Ngoh²,

Chua³

2016

BioResources

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show abstract

“…During the late fermentation stage, the inhibition effect of glucose on the activity of glucoamylase resulted in the weakening of secondary fermentation and prolonging the fermentation time. [7] WQW was produced by simultaneous saccharification and fermentation, which could reduce energy consumption. [8,9] Besides, it had a simple brewing process and high fermentation rate.…”

Section: Introductionmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…The determining factor of the Maotai flavor are the complex trace organic compounds present in this Chinese liquor, such as ethyl palmitate [29]. In order to reduce the indispensable computation process for further modeling, the volatile gas of Maotai , the volatile gas of Chinese liquor, could be assumed as a mixture of gases containing 53% (mole fraction) alcohol vapor, 46.5% (mole fraction) water vapor and 0.5% (mole fraction) ethyl palmitate (C 18 H 36 O 2 ) gas.…”

Section: Assumption Define and Geometric Modelmentioning

confidence: 99%

A 3D CFD Simulation and Analysis of Flow-Induced Forces on Polymer Piezoelectric Sensors in a Chinese Liquors Identification E-Nose

Wang

et al. 2016

Sensors

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Chinese liquors can be classified according to their flavor types. Accurate identification of Chinese liquor flavors is not always possible through professional sommeliers’ subjective assessment. A novel polymer piezoelectric sensor electric nose (e-nose) can be applied to distinguish Chinese liquors because of its excellent ability in imitating human senses by using sensor arrays and pattern recognition systems. The sensor, based on the quartz crystal microbalance (QCM) principle is comprised of a quartz piezoelectric crystal plate sandwiched between two specific gas-sensitive polymer coatings. Chinese liquors are identified by obtaining the resonance frequency value changes of each sensor using the e-nose. However, the QCM principle failed to completely account for a particular phenomenon: we found that the resonance frequency values fluctuated in the stable state. For better understanding the phenomenon, a 3D Computational Fluid Dynamics (CFD) simulation using the finite volume method is employed to study the influence of the flow-induced forces to the resonance frequency fluctuation of each sensor in the sensor box. A dedicated procedure was developed for modeling the flow of volatile gas from Chinese liquors in a realistic scenario to give reasonably good results with fair accuracy. The flow-induced forces on the sensors are displayed from the perspective of their spatial-temporal and probability density distributions. To evaluate the influence of the fluctuation of the flow-induced forces on each sensor and ensure the serviceability of the e-nose, the standard deviation of resonance frequency value (SDF) and the standard deviation of resultant forces (SDFy) in y-direction (Fy) are compared. Results show that the fluctuations of Fy are bound up with the resonance frequency values fluctuations. To ensure that the sensor's resonance frequency values are steady and only fluctuate slightly, in order to improve the identification accuracy of Chinese liquors using the e-nose, the sensors in the sensor box should be in the proper place, i.e., where the fluctuations of the flow-induced forces is relatively small. This plays a significant reference role in determining the optimum design of the e-nose for accurately identifying Chinese liquors.

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Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

Cited by 37 publications

References 23 publications

Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment

Transformation of Starchy Lignocellulosic Biomass to Ethanol using Ragi Tapai Synergized with Microwave Irradiation Pretreatment

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

A 3D CFD Simulation and Analysis of Flow-Induced Forces on Polymer Piezoelectric Sensors in a Chinese Liquors Identification E-Nose

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