In total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis identification. Totally, 11 different species identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, mori, Galactomyces geotrichum, Dabaryomyces hansenii, kudriavzevii. To understand the impact of strains on quality Daqu, we then assessed volatile...

The enzymatic hydrolysis of food waste by commercially available enzymes and the subsequent ethanol fermentation hydrolysates Saccharomyces cerecisiae H058 were studied in this work. optimum batch conditions found to be saccharification pH 4.5, temperature 55!, glucoamylase concentration 120 u/g, α-amylase 10 solid-liquid ratio 1: 0.75 (w/w). Fed process was started with a 1 (w/w), solid added at time lapse 2 h get final 0.5 After 4 reaction, reducing sugar reached 194.43 g/L digestibility...

The aim of this study was to investigate the evolution some physicochemical properties fermented Zaopei throughout fermentation. For each layer Zaopei, temperature gradually increased a maximum after about 2 weeks, and then remained stable for 15 days before it began decrease; acidity tended increase during entire fermentation, while starch content decreased reducing sugar all layers reached one week afterwards. Ethanol accumulated with time peak 5 weeks layer, decrease but rose again...

The aim of this study was to develop a bioprocess capable producing caproic acid using binary fermentation system consisting Clostridium kluyveri H068 and Methanogen 166 which could then be applied the brewing Chinese strong flavor liquor. We initially explored mechanism by strain facilitates accumulation, revealing its ability convert accumulated H2 that is produced C. into methane, thereby eliminating hydrogen-mediated feedback inhibition normally constrains thus enhancing production. In...

Pit mud quality is a key parameter that impacts the of Chinese strong-flavor Baijiu production.This study was developed to explore spatial bacterial community distributions and relationships between these volatile compound accumulation within pit used in production Baijiu. The results revealed Lactobacillus pasteurii Limnochorda pilosa were found be dominant bacteria present upper wall, middle bottom layers, whereas Clostridium genus detectable at high levels lower layer wall played role...

BACKGROUND: Continuous ethanol fermentation of concentrated food waste hydrolysates has been studied. The process was carried out in an immobilized cell reactor with beads calcium-alginate containing Saccharomyces cerevisiae H058 at temperature 30 °C and pH 5.0. RESULTS: total residual sugar decreased increase hydraulic retention time (HRT) under various reducing concentrations. Ethanol production by cells increased HRT, regardless the substrate concentrations employed. highest concentration...

A fruity aroma-producing yeast strain was isolated with the aim of improving aroma fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. In addition, effects adding solid residues previous fermentation cycles, fungus α-amylase W. HN006 supplementation on biochemical parameters wine were evaluated. The optimum quality in terms ethanol residual sugar content, acidity levels aroma, obtained 5% (w/v) residue 10 U/g fungal 2% (v/v) inoculum 4th day fermentation. Volatile...

In this study, the diversity of bacterial and fungal communities in strong flavour Daqu production process was investigated using polymerase chain reaction denatured gradient gel electrophoresis (PCR-DGGE). The band number, dominance, similarity 16S rDNA differed DGGE patterns, reflecting wide microbial present different phases. abundance dominance eukaryotic community varied To provide insight into factors contributing to diversity, physicochemical properties were explored. core temperature...

This study focused on the optimization of caproic acid production from <em>Clostridium kluyveri</em> H588 and its application in Luzhou-flavor liquor brewing. The critical variables that affected were identified by Plackette-Burman design (ethanol, sodium acetate, yeast extract initial pH) further optimized using a four factor central composite response surface methodology. results demonstrated optimum conditions for determined to be ethanol concentration 4.046% (v/v), acetate 0.982% (w/v),...

Abstract In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, screened nine yeast strains based on their fermentation capacity, profile, sensory evaluation. The results demonstrated combination HN006 ( Saccharomyces cerevisiae ) HN010 Wickerhamomyces anomalus provided satisfactory wine with an interesting flavor strain was highly aromatic...

Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior strain, while Wickerhamomyces anomalus YE006 identified as optimal aroma-producing yeast. Utilizing single-factor experiments response surface optimization, a Central Composite Design blending model established. The conditions be: an inoculation amount of 1.1% for SXD06, 4.2% YE006, temperature...

To obtain an industrial strain with high ethanol fermentation efficiency under salted conditions, the wild H058 of <em>Saccharomyces cerevisiae</em> was mutated by means nitrogen ions implantation. Mutagenic effects low energy N⁺ ion implantation were studied.A similar

Prognostic gene signatures are critical in cancer prognosis assessments and their pinpoint treatments. However, network properties remain unclear. Here, we obtained nine prognostic sets including 1439 genes of different cancers from related publications. Four centralities were used to examine the (PG) compared with other based on Human Protein Reference Database (HPRD) String networks. We also proposed three novel measures for further investigating (PGS) besides clustering coefficient. The...

Abstract Pit mud quality is a key parameter that impacts the of Chinese strong-flavor liquor production.This study was developed to explore spatial bacterial community distributions and relationships between these volatile compound accumulation within pit used in production liquor. The results revealed Lactobacillus pasteurii Limnochorda pilosa were found be dominant bacteria present upper wall, middle bottom layers, whereas Clostridium genus detectable at high levels lower layer wall played...

The ethanol fermentation of concentrated food waste hydrolyzates by free and immobilized cells <em>S. cerevisiae</em> H058 in a batch system was studied. effect initial reducing sugar inoculum concentration on both cell systems were Parameters such as concentration, production rate, yield consumption rate assessed compared for systems. In addition, repeated fermentations with the yeast carried out production. result showed an optimal 180 g/L, 2% (v/v) time 60 h determined system. For system,...

Abstract Chinese strong-flavour liquor is produced via a traditional solid-state fermentation strategy facilitated by live microorganisms in pit mud-based cellars. For the present analysis, mud samples from different spatial locations within cellars were collected, and yeast communities therein assessed culture-based denaturing gradient gel electrophoresis (DGGE) approaches. These analyses revealed significant differences composition of layers mud. In total, 29 species detected, principal...