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Lett Appl Microbiol

Title:		Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making
Author(s):		Wu Q; Xu Y; Chen L;
Address:		"State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi, China"
Journal Title:		Lett Appl Microbiol
Year:		2012
Volume:		20120828
Issue:		4
Page Number:		301 - 307
DOI:		10.1111/j.1472-765X.2012.03294.x
ISSN/ISBN:		1472-765X (Electronic) 0266-8254 (Linking)
Abstract:		"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, for 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"
Keywords:		"Alcoholic Beverages/*microbiology Biodiversity DNA, Fungal/genetics *Fermentation Flavoring Agents/analysis *Food Microbiology Volatile Organic Compounds/analysis Yeasts/classification/isolation & purification/*physiology;"
Notes:		"MedlineWu, Q Xu, Y Chen, L eng Research Support, Non-U.S. Gov't England 2012/08/07 Lett Appl Microbiol. 2012 Oct; 55(4):301-7. doi: 10.1111/j.1472-765X.2012.03294.x. Epub 2012 Aug 28"