Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis DOI Creative Commons
Chuan Song, Tongwei Guan, Zhuang Xiong

и другие.

Foods, Год журнала: 2025, Номер 14(5), С. 800 - 800

Опубликована: Фев. 26, 2025

Strong-flavor Baijiu, a widely popular distilled spirit in China, derives its characteristic aroma and quality largely from ethyl hexanoate, key flavor compound. The concentration of influenced by precursor hexanoic acid, is critical defining the style this Baijiu variety. In study, atmospheric room temperature plasma (ARTP) mutagenesis technology was applied to strains isolated Daqu enhance their acid ester production capabilities. A acid-producing strain, identified as Bacillus velezensis WY4 through morphological, physiological, biochemical, molecular analyses, used starting strain. Following 90 s ARTP exposure, mutant WY4-3, successfully developed, achieving balance between high mutation diversity moderate lethality. WY4-3 exhibited robust growth across pH range 4.2 5.0 demonstrated ethanol tolerance. After five days fermentation, produced 0.36 g/L total 0.528 ester, surpassing wild-type Enzymatic activity assays revealed significant enhancements amylase (9.13%), saccharifying enzyme (101.72%), esterification (573.71%) activities WY4-3. Validation multiple artificial systems further confirmed superior capacity These findings enrich microbial germplasm resources for brewing provide solid foundation strain selection genetic improvement processes. This study highlights potential optimizing microorganisms improving consistency Baijiu.

Язык: Английский

Improvement of Esterifying Power of Isolated Bacillus velezensis from Daqu by Atmospheric Pressure and Room Temperature Plasma Mutagenesis DOI Creative Commons
Chuan Song, Tongwei Guan, Zhuang Xiong

и другие.

Foods, Год журнала: 2025, Номер 14(5), С. 800 - 800

Опубликована: Фев. 26, 2025

Strong-flavor Baijiu, a widely popular distilled spirit in China, derives its characteristic aroma and quality largely from ethyl hexanoate, key flavor compound. The concentration of influenced by precursor hexanoic acid, is critical defining the style this Baijiu variety. In study, atmospheric room temperature plasma (ARTP) mutagenesis technology was applied to strains isolated Daqu enhance their acid ester production capabilities. A acid-producing strain, identified as Bacillus velezensis WY4 through morphological, physiological, biochemical, molecular analyses, used starting strain. Following 90 s ARTP exposure, mutant WY4-3, successfully developed, achieving balance between high mutation diversity moderate lethality. WY4-3 exhibited robust growth across pH range 4.2 5.0 demonstrated ethanol tolerance. After five days fermentation, produced 0.36 g/L total 0.528 ester, surpassing wild-type Enzymatic activity assays revealed significant enhancements amylase (9.13%), saccharifying enzyme (101.72%), esterification (573.71%) activities WY4-3. Validation multiple artificial systems further confirmed superior capacity These findings enrich microbial germplasm resources for brewing provide solid foundation strain selection genetic improvement processes. This study highlights potential optimizing microorganisms improving consistency Baijiu.

Язык: Английский

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