文献类型： 外文期刊
作者： Li, Can 1 ; Dong, Geyu 1 ; Bian, Meng 1 ; Liu, Xinli 1 ; Gong, Jing 3 ; Hao, Jingxin 3 ; Wang, Wenquan 4 ; Li, Kaimian 5 ; O 1 ;
作者机构： 1.Qilu Univ Technol, Sch Bioengn, 3501 Daxue Rd, Jinan 250353, Shandong, Peoples R China
2.Qilu Univ Technol, State Key Lab Biobased Mat & Green Papermaking, Jinan, Peoples R China
3.TsingTao Brewery Jinan Co LTD, Jinan, Peoples R China
4.Hainan Univ, Coll Trop Crops, Haiko, Peoples R China
5.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haiko, Peoples R China
关键词： cassava; beer; 2-phenylethanol; Ehrlich pathway; qPCR
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND: Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utilization mode. In this study, cassava tuber was used as beer adjunct to develop a complete set of fermentation technology for manufacturing cassava beer. RESULTS: The activities of transaminase, phenylpyruvate decarboxylase and dehydrogenase in 2-phenylethanol Ehrlich biosynthesis pathway of Saccharomyces cerevisiae were higher in cassava beer than that of malt beer. Aminotransferase ARO9 gene and phenylpyruvate decarboxylase ARO10 gene were up-regulated in the late stage of fermentation, which indicated that they were the main regulated genes of 2-phenylethanol Ehrlich pathway with phenylalanine as substrate in cassava beer preparation. CONCLUSIONS: Compared with traditional wheat beer, cassava beer was similar in the content of nutrition elements, diacetyl, total acid, alcohol and carbon dioxide, but has the characteristics of fresh fragrance and better taste. The hydrocyanic acid contained in cassava root tubes was catabolized during fermentation and compliant with the safety standard of beverage. Further study found that the content of 2-phenylethanol in cassava beer increased significantly, which gave cassava beer a unique elegant and delicate rose flavor. (c) 2020 Society of Chemical Industry
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