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An aroma-producing strain MG6 with aroma production was isolated from the surface of sunny rose grape. The strain was identified and the characteristic aroma components of its fermentation broth were analyzed. Then the tobacco flavor was prepared by the strain and the aroma evaluation of cigarette was carried out. The results showed that the strain was Pichia terricola. Compared with the control group, the main characteristic aroma components such as ketones, alcohols, esters, phenols and olefins in the fermentation broth of the strain were significantly increased, and the total contents of megastigmatrien-3-one, dihydrokiwifruit lactone and neophytadiene were increased in different degrees, which were particularly important for improving the aroma quality of tobacco. When the added amount of tobacco flavoring was 0. 05%, the quality and amount of aroma were improved, the irritation was reduced, and the overall sensory quality was improved. [ABSTRACT FROM AUTHOR]

We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii. During fermentation, M2013310, produced an aromatic alcohol with a rose-honey scent; gas chromatography tandem mass spectrometry identified this alcohol as 2-phenylethanol. The concentration of 2-phenylethanol reached 3.8 mg/L, 1.79 g/L, and 3.58 g/L, in M3 (NH4+), M3 (NH4+ + Phe), and M3 (Phe) culture media, after 72 h of fermentation, respectively. The mRNA expression levels of ARO8 encoding aromatic aminotransferases I and ARO10 encoding phenylpyruvate decarboxylase by M2013310 in M3 (Phe) were the lowest of the three different forms of media tested. These results indicated that M2013310 can synthesize 2-phenylethanol via the Shikimate or Ehrlich pathways and the production of 2-phenylethanol may be significantly improved by the over-expression of these two genes. Our research identified a promising strain of yeast (M2013310) that could be used to improve the production of 2-phenylethanol.

We isolated an aromatic strain of yeast (M2013310) from chili sauce. Assembly, annotation, and phylogenetic analysis based on genome sequencing, identified M2013310 as an allodiploid yeast that was closely related to Zygosaccharomyces rouxii. During fermentation, M2013310, produced an aromatic alcohol with a rose-honey scent; gas chromatography tandem mass spectrometry identified this alcohol as 2-phenylethanol. The concentration of 2-phenylethanol reached 3.8 mg/L, 1.79 g/L, and 3.58 g/L, in M3 (NH4+), M3 (NH4+ + Phe), and M3 (Phe) culture media, after 72 h of fermentation, respectively. The mRNA expression levels of ARO8 encoding aromatic aminotransferases I and ARO10 encoding phenylpyruvate decarboxylase by M2013310 in M3 (Phe) were the lowest of the three different forms of media tested. These results indicated that M2013310 can synthesize 2-phenylethanol via the Shikimate or Ehrlich pathways and the production of 2-phenylethanol may be significantly improved by the over-expression of these two genes. Our research identified a promising strain of yeast (M2013310) that could be used to improve the production of 2-phenylethanol. [ABSTRACT FROM AUTHOR]

The important aroma-producing yeast strain from black glutinous rice (BGR) wine made in Guizhou was isolated through a primary and secondary screening method. The strain was then identified by morphological characteristics and gene sequence analysis. The results showed that the aroma-producing strain 27 aroma compounds in traditional fermentation broth and 32 aroma compounds in aroma-producing strains fermentation broth. Among these compounds, 16 of them were found in both aroma-producing strain traditional starter fermentation broths and more than half of the total detected aroma compounds in traditional starter. Based on the characteristics of colony and thallus appearance, the aroma-producing strain was identified as Cyberlindnera jadinii (Pichia jadinii). [ABSTRACT FROM AUTHOR]