2,347
Views
20
CrossRef citations to date
0
Altmetric
Articles

Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

, , , , &
Pages 2169-2179 | Received 17 Nov 2016, Accepted 17 Feb 2017, Published online: 19 May 2017
 

ABSTRACT

Daqu is an essential starter for the brewing of Shanxi Aged Vinegar, and high contents of total acid and total ester are two important indices for highly qualified vinegar. The present study is amied to investigate the aroma-enhancing role of a yeast strain screened from Daqu in fortified vinegar fermentation. A Daqu-originated yeast strain Y14 showed the highest ester-producing ability, up to 36.055 g/L, and was identified as Pichia manshurica by sequence analysis of the D1/D2 domain of the 26S rRNA gene in combination with morphological and physiological properties. When it was re-inoculated into the Daqu-based fermentation, Gas Chromatography Mass Spectrometry (GC/MC) analysis for alcohol fermentation showed a significant increase of total alcohol and total ester. The levels of ethanol, ethyl acetate, and isoamyl acetate increased from 31.912%, 9.839%, and 1.025% to 39.861%, 22.707%, and 1.291%, respectively. Moreover, an additional seven volatile aroma components appeared in the Y14 fortified fermentation (FF). Correspondingly in the resulting vinegar, the total acid and total ester markedly increased from 37.4 and 15.3 g/L to 38.0 and 21.5 g/L, respectively. Sensory assay revealed no abnormal odour but a distinct fruity, flowery fragrance and a lingering ester taste in the vinegar of the FF. With this approach, Pichia manshurica isolated from Daqu, when reintroduced into the Daqu-based fermentation, can significantly increase the acid and the ester production, improve the vinegar quality by endowing it flowery and fruity notes, and a long-lingering buttery and nut-like taste.

Acknowledgments

The authors greatly acknowledge Katherine Xenna Goh for her correction of the English writing of this paper.

Funding

This research work was supported by the Science and Technology Key Program (Guide) of Shanxi Province, China (No. 2015-TN-10) and National High Technology Research and Development Program of China (863 program) (2011AA1009040102).

Additional information

Funding

This research work was supported by the Science and Technology Key Program (Guide) of Shanxi Province, China (No. 2015-TN-10) and National High Technology Research and Development Program of China (863 program) (2011AA1009040102).

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.