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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast
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Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast

机译:通过在工程化的Kluyveromyces Marxianus UMPE-1酵母中增加脂肪酸乙酯含量来提高脂肪酸乙酯含量的脂肪酸乙酯含量的感官特性

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摘要

Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the mezcal produced from the engineered yeast, 30% preferred the mezcal produced from the wild type, and 15 and 7% preferred the two mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft mezcal beverage.
机译:Mezcal是一种源于墨西哥的传统饮料,由Agavaceae家族的种类产生。与发酵过程中使用的酵母相关的酯对于改善饮料的感官特性是重要的。我们通过使用与ATF1基因的酵母Kluyveromyces Marxianus改善了Mezcal饮料中的酯含量。重组酵母中的ATF1表达与父母酵母相比显着增加,但其发酵参数不变。挥发性 - 有机 - 化合物含量分析表明,在用工程酵母产生的Mezcal中酯显着增加。在一个感官面板测试中,48%的小组成员优选由工程酵母产生的Mezcal,30%优选由野生型产生的Mezcal,以及15和7%优先于常规程序制备的两种Mezcal类型。相关分析表明,使用ATF1工程K. Marxianus酵母产生的果实/甜味描述与酯的含量相关,其存在改善了工艺Mezcal饮料的感官特性。

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