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Food Science. 2018, (18) Core

Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor ComponentsChinese Full Text

YANG Jiangang;SU Chang;DOU Xiao;GUO Jiaxiu;ZHANG Qi;ZHANG Suyi;AO Zonghua;SHEN Caihong;College of Bioengineering, Sichuan University of Science ＆ Engineering;Luzhou Laojiao Co.Ltd.;

Abstract: This study aimed to reveal the succession pattern of yeast populations during the fermentation of Luzhouflavour liquor and its influence on the formation of flavor compounds. For this study, yeasts were isolated from fermented grains at different stages of fermentation, and the variations among different yeast species were analyzed by singlestrand conformation polymorphism（SSCP）. Furthermore, the sequences of the D1/D2 region of the 26 S r RNA gene of 130 yeast strains were analyzed and identifi... More
Keywords：

fermented grains; yeast; 26S rRNA D1/D2 region; single strand conformation polymorphism; separation and identification; flavor composition succession;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS261.1

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