In this issue, we recommend an article published by the research team of Professor Lu Jian of Jiangnan University in the well-known journal Food and Fermentation Industries：Screening of a Saccharomyces Cerevisiae Strain with High Esterase Production for Jackfruit Wine Brewing by ARTP Mutagenesis.
Abstract：
The purpose of this study was to select a Saccharomyces cerevisiae strain with high esterase production to increase the content of esters in jackfruit wine so as to enhance the aroma quality of jackfruit wine. A yeast strain CS31 with esterase-production was previously isolated from the natural fermentation broth of jackfruit fruit pulp, which was selected for mutation breeding by atmospheric pressure room temperature plasma (ARTP). The primary screening was carried out by alcohol tolerance test, Duchenne tubular gas production test and jackfruit wine fermentation, while the esterase activities o f various carbon chain length substrates (C2, C4, and C6) were detected for further screening. As a result, a mutant strain YB93 with high esterase production was selected, which could successfully complete the fermentation of jackfruit wine. Then, the aroma-producing ability of the mutant strain was further verified by comparing the aroma components of jackfruit wine fermented by the mutant strain YB93 and the original strain, respectively. The results showed that the specific activity of esterase (C2~C6) of the mutant strain YB93 was significantly higher than those of the original strain CS31. While the maximum specific activity of esterase (C2) of YB93 (952.67 U/g) was 24.64% higher than that of CS31 (764.32 U/g). Compared with the starting strain, the total volatile compounds and esters of the jackfruit wine fermented by mutant strain YB93 increased by 34.28% and 60.67% respectively, which effectively increased the content of fruity and floral compounds and significantly enhanced the aroma quality of jackfruit wine. In addition, the mutant strain YB93 was identified as S. cerevisiae, and its fermentation performance was stable after five successive generations, which was potentially to be applied in fruit wine fermentation
Content：
In this issue, we recommend an article published by the research team of Professor Lu Jian of Jiangnan University in the well-known journal Food and Fermentation Industries：Screening of a Saccharomyces Cerevisiae Strain with High Esterase Production for Jackfruit Wine Brewing by ARTP Mutagenesis.
Abstract：
The purpose of this study was to select a Saccharomyces cerevisiae strain with high esterase production to increase the content of esters in jackfruit wine so as to enhance the aroma quality of jackfruit wine. A yeast strain CS31 with esterase-production was previously isolated from the natural fermentation broth of jackfruit fruit pulp, which was selected for mutation breeding by atmospheric pressure room temperature plasma (ARTP). The primary screening was carried out by alcohol tolerance test, Duchenne tubular gas production test and jackfruit wine fermentation, while the esterase activities o f various carbon chain length substrates (C2, C4, and C6) were detected for further screening. As a result, a mutant strain YB93 with high esterase production was selected, which could successfully complete the fermentation of jackfruit wine. Then, the aroma-producing ability of the mutant strain was further verified by comparing the aroma components of jackfruit wine fermented by the mutant strain YB93 and the original strain, respectively. The results showed that the specific activity of esterase (C2~C6) of the mutant strain YB93 was significantly higher than those of the original strain CS31. While the maximum specific activity of esterase (C2) of YB93 (952.67 U/g) was 24.64% higher than that of CS31 (764.32 U/g). Compared with the starting strain, the total volatile compounds and esters of the jackfruit wine fermented by mutant strain YB93 increased by 34.28% and 60.67% respectively, which effectively increased the content of fruity and floral compounds and significantly enhanced the aroma quality of jackfruit wine. In addition, the mutant strain YB93 was identified as S. cerevisiae, and its fermentation performance was stable after five successive generations, which was potentially to be applied in fruit wine fermentation
Content：
