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Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild‐type salt tolerant yeast strain
Author(s) -
Qi Wei,
Guo HongLian,
Wang ChunLing,
Hou LiHua,
Cao XiaoHong,
Liu JinFu,
Lu FuPing
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7728
Subject(s) - fermentation , ethyl acetate , chemistry , succinic acid , yeast , ethanol , isoamyl acetate , food science , acetic acid , citric acid , lactic acid , strain (injury) , sugar , biochemistry , biology , bacteria , anatomy , genetics
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