Identification of 4-Ethylguaiacol Producing Yeast and Its Application in Soy Sauce Brewing

被引：1
|
作者：
Zou M. [1 ,2 ]
He L. [1 ]
Sun Q. [1 ]
Zhu X. [1 ]
机构：
[1] Lee Kum Kee (Xinhui) Foods Co. Ltd., Jiangmen
[2] College of Food Science, South China Agricultural University, Guangzhou
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 12期
关键词：
4-ethylguaiacol; Application; Identification; Soy sauce; Wickerhamiella versatilis A10-2;
D O I：
10.7506/spkx1002-6630-20200317-259
中图分类号：
O6 [化学]; TQ03 [化学反应过程]; TQ02 [化工过程（物理过程及物理化学过程）];
学科分类号：
0703 ; 081701 ; 081704 ;
摘要：
A yeast strain named A10-2 producing 4-ethylguaiacol was isolated from soy sauce mash. This strain was identified as Wickerhamiella versatilis by morphological observation, physiological and biochemical test, 18S rDNA ITS sequencing and homology sequence analysis. W. versatilis A10-2 was able to tolerate 18% NaCl and grow normally in soy sauce mash while synthesizing 4-ethylguaiacol.Using ferulic acid as the substrate, A10-2 produced the intermediate product 4-vinylguaiacol through decarboxylation by ferulic acid-decarboxylase, which was subsequently derived into 4-ethylguaiacol by 4-vinylguaiacol reductase. Strain A10-2 was capable of producing 4-ethylguaiacol (0.63 mg/mL) from the soy sauce background precursor, which was increased by 19.1 times with addition of 50 mg/L ferulic acid when compared with the control group. Meanwhile, it was found that the mellow aroma and sauce flavor was enhanced, and the saltiness was mitigated. This study highlights the promising potential of W. versatilis A10-2 for flavor improvement of fermented condiments such as soy sauce and sauce paste. © 2021, China Food Publishing Company. All right reserved.
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页码：138 / 144
页数：6
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