Abstract
The paper was aimed to isolate a strain of Saccharomyces cerevisiae with higher alcohol, butanol. 32 strains of S. cerevisiae were isolated and identified from the dough starters from different regions. First, sterile flour solution (SFS) was developed as a substrate, and the HS-SPME-GC/MS technique was used to detect the volatile compounds, especially butanol. Then, gas production rate and acid-producing efficacy of S. cerevisiae were detected by Wickerham’s method and pH meter for assessing the ability to metabolize different sugar, respectively. Finally, pulsed-field gel electrophoresis (PFGE) was performed to determine the genetic relationships among the strains. As a result, the SC-X1 obtained the highest concentration of butanol by metabolizing SFS, and the SC-N1 produced the richest variety of flavors during fermentation. The SC-X1 had a better acid-producing ability, it metabolized glucose, sucrose and maltose to produce acid which lower the pH value by 2.26, 2.17 and 1.46, respectively. The SC-X1 had higher gas-producing efficiency by utilizing glucose and sucrose, and the SC-N1 had perfect performance in gas-producing. The PFGE similarity coefficient was high in relationship with the S. cerevisiae resource. Through comprehensive analysis, SC-X1 and SC-N1 were chosen for further research due to their excellent chemical and microbiological performances. Especially, the SC-X1 is very potential for commercial usage with high production of butanol.
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This research was supported by the fundamental research funds for China central university (Project 2662016PY102).
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Conceptualization and methodology, XQ; strain identification, YZ; main part in the research, NT; assistance in research and data curation, YG; writing—original draft preparation, NT and YG, as co-first author; writing—review and editing, XQ. All authors have read and agreed to the published version of the manuscript.
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We are pleased to submit our manuscript to European Food Research and Technology. The manuscript has been approved by all authors for publication, and no conflicts of interest exist in the submission of this manuscript. We hereby declare that the work described is an original research that has not been published previously, and not under consideration for publication elsewhere. The authors declare that they had no competing interests.
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Gong, Y., Tumurbaatar, N., Zhou, J. et al. A strain of Saccharomyces cerevisiae with high production of butanol. Eur Food Res Technol 248, 207–217 (2022). https://doi.org/10.1007/s00217-021-03874-z
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DOI: https://doi.org/10.1007/s00217-021-03874-z