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Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produ...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745179/ https://www.ncbi.nlm.nih.gov/pubmed/36523831 http://dx.doi.org/10.3389/fmicb.2022.1067671 |
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author | Tang, Jie Lin, Bin Jiang, Wei Li, Qun Zhu, Liping Zhang, Gang Chen, Qianjin Yang, Qiang Yang, Shengzhi Chen, Shenxi |
author_facet | Tang, Jie Lin, Bin Jiang, Wei Li, Qun Zhu, Liping Zhang, Gang Chen, Qianjin Yang, Qiang Yang, Shengzhi Chen, Shenxi |
author_sort | Tang, Jie |
collection | PubMed |
description | As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R(2)) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation. |
format | Online Article Text |
id | pubmed-9745179 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-97451792022-12-14 Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology Tang, Jie Lin, Bin Jiang, Wei Li, Qun Zhu, Liping Zhang, Gang Chen, Qianjin Yang, Qiang Yang, Shengzhi Chen, Shenxi Front Microbiol Microbiology As a C13-norisoprenoid aroma substance, β-damascenone is a highly important aromatic compound and an active constituent. The purpose of this study was to investigate the change law of β-damascenone during the light-flavor Baijiu brewing process, and screen the indigenous microbial strains that produce this compound and optimize fermentation parameters for improving β-damascenone production using a statistical approach. In this project, Wickerhamomyces anomalus YWB-1 exhibited the highest producing activity of β-damascenone. Fermentation conditions were optimized for β-damascenone production using a one-factor-at-a-time (OFAT) approach. A Plackett-Burman design was subsequently adopted to assess the effects of initial pH, incubation temperature, inoculum size, fermentation period, and original Brix degree. Analysis of variance (ANOVA) showed that the correlation coefficient (R(2)) of the executive model was 0.9795, and this value was significant (p < 0.05). Three significant variables were optimized at three different coded levels using a Box-Behnken design (BBD) of response surface methodology (RSM). Here, 7.25 μg/L β-damascenone was obtained under the following optimum conditions: initial pH of 3.31, original Brix degree of 10.53%, and fermentation period of 52.13 h. The yield was increased 3.02-fold compared with that obtained under unoptimized conditions. This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation. Frontiers Media S.A. 2022-11-29 /pmc/articles/PMC9745179/ /pubmed/36523831 http://dx.doi.org/10.3389/fmicb.2022.1067671 Text en Copyright © 2022 Tang, Lin, Jiang, Li, Zhu, Zhang, Chen, Yang, Yang and Chen. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Tang, Jie Lin, Bin Jiang, Wei Li, Qun Zhu, Liping Zhang, Gang Chen, Qianjin Yang, Qiang Yang, Shengzhi Chen, Shenxi Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title_full | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title_fullStr | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title_full_unstemmed | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title_short | Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology |
title_sort | screening of β -damascenone-producing strains in light-flavor baijiu and its production optimization via response surface methodology |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9745179/ https://www.ncbi.nlm.nih.gov/pubmed/36523831 http://dx.doi.org/10.3389/fmicb.2022.1067671 |
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