Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, Quality Control of 111-11-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.
Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.
Applied Microbiology and Biotechnology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics