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J Sci Food Agric
Title: | Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain |
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Author(s): | Qi W; Guo HL; Wang CL; Hou LH; Cao XH; Liu JF; Lu FP; |
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Address: | "Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China. National Engineering Laboratory for Industrial Enzymes (Tianjin University of Science & Technology), Tianjin, 300457, P.R. China. Tianjin Key Laboratory of Industrial Microbiology (Tianjin University of Science & Technology), Tianjin, 300457, P.R. China. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin, 300457, P.R. China. Department of Food Science, Tianjin Agricultural University, Tianjin, 300384, P.R. China" |
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Journal Title: | J Sci Food Agric |
Year: | 2017 |
Volume: | 20160420 |
Issue: | 1 |
Page Number: | 284 - 290 |
DOI: | 10.1002/jsfa.7728 |
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ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
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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. (c) 2016 Society of Chemical Industry" |
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Keywords: | "Candida/*genetics/growth & development/*metabolism Carbohydrate Metabolism Citric Acid/metabolism Ethanol/metabolism Fermentation/*genetics Flavoring Agents Food Handling/*methods *Genetic Engineering Genome, Fungal/genetics Glucosamine/analogs & derivati;" |
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Notes: | "MedlineQi, Wei Guo, Hong-Lian Wang, Chun-Ling Hou, Li-Hua Cao, Xiao-Hong Liu, Jin-Fu Lu, Fu-Ping eng Comparative Study England 2016/03/26 J Sci Food Agric. 2017 Jan; 97(1):284-290. doi: 10.1002/jsfa.7728. Epub 2016 Apr 20" |
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Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
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