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- Title
Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain.
- Authors
Qi, Wei; Guo, Hong‐Lian; Wang, Chun‐Ling; Hou, Li‐Hua; Cao, Xiao‐Hong; Liu, Jin‐Fu; Lu, Fu‐Ping
- Abstract
BACKGROUND The fermentation performance of a genome-shuffled strain of Candida versatilis S3-5, isolated for improved tolerance to salt, and wild-type ( WT) strain were analysed. The fermentation parameters, such as growth, reducing sugar, ethanol, organic acids and volatile compounds, were detected during soy sauce fermentation process. RESULTS The results showed that ethanol produced by the genome shuffled strain S3-5 was increasing at a faster rate and to a greater extent than WT. At the end of the fermentation, malic acid, citric acid and succinic acid formed in tricarboxylic acid cycle after S3-5 treatment elevated by 39.20%, 6.85% and 17.09% compared to WT, respectively. Moreover, flavour compounds such as phenethyl acetate, ethyl vanillate, ethyl acetate, isoamyl acetate, ethyl myristate, ethyl pentadecanoate, ethyl palmitate and phenylacetaldehyde produced by S3-5 were 2.26, 2.12, 2.87, 34.41, 6.32, 13.64, 2.23 and 78.85 times as compared to WT. CONCLUSIONS S3-5 exhibited enhanced metabolic ability as compared to the wild-type strain, improved conversion of sugars to ethanol, metabolism of organic acid and formation of volatile compounds, especially esters, Moreover, S3-5 might be an ester-flavour type salt-tolerant yeast. © 2016 Society of Chemical Industry
- Subjects
FOOD fermentation; CANDIDA; ORGANIC acids; SOY sauce; ETHANOL; MALIC acid; CITRIC acid; SUCCINIC acid
- Publication
Journal of the Science of Food & Agriculture, 2017, Vol 97, Issue 1, p284
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7728