Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentation agent, Nuruk, we have isolated 8 yeasts which produced...Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentation agent, Nuruk, we have isolated 8 yeasts which produced rich aromatic compounds using YEPD agar plates (1% yeast extract, 2% peptone, 2% dextrose, 2% agar) containing 50 uL cerulenin at 30℃. The isolated aromatic yeasts are identified as Pichia anomala (4 strains), Pichia fabianii (2 strains), Pichia farinose (1 strains), Geotrichum candidum (1 strains). We conducted alcohol fermentation with each of the aromatic yeasts and the compounds (ethyl caproate and isoamyl alcohol) producing range were 59.5 - 193.2 ppm and 10.8 - 91.6 ppm respectively. As a control, Fermivin®, famous aromatic wine yeast, was 89.4 ppm and 16.2 ppm respectively. We also find that the isolated Pichia anomala could produce higher level ethanol (4.2% - 5.0%, v/v) than other species (0.4% - 2.2%, v/v). Using the aromatic yeasts in fermentation industries, we expect to improve the quality of traditional alcoholic beverages.展开更多
There is a great interest in developing cost-efficient nutrients to stimulate microorganisms in indigenous microbial enhanced oil recovery（IMEOR） processes.In the present study,the potential of rice bran as a carbon...There is a great interest in developing cost-efficient nutrients to stimulate microorganisms in indigenous microbial enhanced oil recovery（IMEOR） processes.In the present study,the potential of rice bran as a carbon source for promoting IMEOR was investigated on a laboratory scale.The co-applications of rice bran,K2HPO4 and urea under optimized bio-stimulation conditions significantly increased the production of gases,acids and emulsifiers.The structure and diversity of microbial community greatly changed during the IMEOR process,in which Clostridium sp.,Acidobacteria sp.,Bacillus sp.,and Pseudomonas sp.were dominant.Pressurization,acidification and emulsification due to microbial activities and interactions markedly improved the IMEOR processes.This study indicated that rice bran is a potential carbon source for IMEOR.展开更多
文摘Ethyl caproate and isoamyl alcohol are important for the quality of Yakju, one of the Korean traditional alcoholic beverages. From Korean traditional fermentation agent, Nuruk, we have isolated 8 yeasts which produced rich aromatic compounds using YEPD agar plates (1% yeast extract, 2% peptone, 2% dextrose, 2% agar) containing 50 uL cerulenin at 30℃. The isolated aromatic yeasts are identified as Pichia anomala (4 strains), Pichia fabianii (2 strains), Pichia farinose (1 strains), Geotrichum candidum (1 strains). We conducted alcohol fermentation with each of the aromatic yeasts and the compounds (ethyl caproate and isoamyl alcohol) producing range were 59.5 - 193.2 ppm and 10.8 - 91.6 ppm respectively. As a control, Fermivin®, famous aromatic wine yeast, was 89.4 ppm and 16.2 ppm respectively. We also find that the isolated Pichia anomala could produce higher level ethanol (4.2% - 5.0%, v/v) than other species (0.4% - 2.2%, v/v). Using the aromatic yeasts in fermentation industries, we expect to improve the quality of traditional alcoholic beverages.
基金supported in part by the National Natural Science Foundation of China (Nos. 51209216 and 21306229)the Korean RDA Grant (No. PJ009472)
文摘There is a great interest in developing cost-efficient nutrients to stimulate microorganisms in indigenous microbial enhanced oil recovery（IMEOR） processes.In the present study,the potential of rice bran as a carbon source for promoting IMEOR was investigated on a laboratory scale.The co-applications of rice bran,K2HPO4 and urea under optimized bio-stimulation conditions significantly increased the production of gases,acids and emulsifiers.The structure and diversity of microbial community greatly changed during the IMEOR process,in which Clostridium sp.,Acidobacteria sp.,Bacillus sp.,and Pseudomonas sp.were dominant.Pressurization,acidification and emulsification due to microbial activities and interactions markedly improved the IMEOR processes.This study indicated that rice bran is a potential carbon source for IMEOR.
