Effects of co-fermentation with different erythritol producing abilities Yarrowia lipolytica on the flavor, functionality, and sensory characteristics of Huangjiu

作者：Shen Li, Yijin Yang, Yongjun Xia, Li Ni, Di Han, Lianzhong Ai · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116449 · 被引用次数：6 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Probiotics and Fermented Foods

Different strains play crucial roles in achieving the desired diversification of Huangjiu products. Yarrowia lipolytica strains with high (F4) and low (167) erythritol production abilities were used as adjunct cultures for Huangjiu fermentation. Physicochemical properties, volatile flavor substances, functional properties, metabolite abundance, microbial community dynamics and sensory properties of Huangjiu were evaluated. This strain promoted carbohydrate consumption. The total content of free amino acids in 167 wine significantly increased, especially with respect to sweet amino acids. Y. lipolytica promoted the production of alcohols and esters. The esters in F4 wine increased by 78.2 %, especially medium-chain and long-chain fatty acid ethyl esters, while the alcohols in 167 wine increased by 43.8 %, especially phenylethanol. Based on non-targeted metabolomic analysis, metabolites related to amino acid metabolism were highly enriched in the two groups of wines supplemented with Y. lipolytica F4 is primarily involved in tryptophan and arachidonic acid metabolism and promotes the synthesis of amino acids and their derivatives. The 167 wine contained beneficial functional metabolites involved in amino acid and carbohydrate metabolism. Y. lipolytica altered the abundance of dominant bacterial genera, with F4 increasing Lactiplantibacillus by 42.1 % and 167 enhancing Weissella by 35.9 %. Sensory analysis showed that Y. lipolytica 167 wine promoted the fruit aroma while F4 high...