Further investigation of congener profiles of Lallemand yeast strains

Lallemand是一家私营公司，专门从事酵母、酵母产品、细菌和特种配料的开发、生产和营销。生物燃料和蒸馏烈酒部门，特别是蒸馏烈酒团队，正在寻求进一步了解他们菌株的一些发酵方面。在酒精发酵过程中，会形成各种称为同系物的芳香化合物。产生的异构体因菌株和发酵条件的不同而不同。一种菌株在一组条件下产生的所有同种物质的混合物称为同源图谱。白酒中同系物的最终组合将在一定程度上决定赋予白酒什么样的味道和芳香。该项目旨在利用不同的酵母营养，在25°C、30°C和34°C的温度下，测定玉米糖浆和糖蜜中各种Lallemand菌株的同系物分布。这些配置文件将帮助Lallemand为他们的客户提供酵母选择和操作条件方面的建议。

Lallemand is a privately owned company that specializes in the development, production, and marketing ofyeast, yeast products, bacteria, and specialty ingredients. The biofuels and distilled spirits division, and morespecifically the distilled spirits team, is looking to further their knowledge on some fermentation aspects oftheir strains. During alcoholic fermentation, a variety of aromatic compounds called congeners are formed. Thecongeners that are produced vary depending on the strains and the conditions under which the fermentation iscarried out. The mixture of all the congeners produced by a strain in a set of conditions is called a congenerprofile. The final combination of congeners in the spirit will, in part, determine what flavors and aromas areimparted to the spirit. This project will aim at determining the congener profiles for a variety of Lallemandstrains, in corn mash and molasses, at 25°C, 30°C and 34°C, using different yeast nutrients. These profiles willassist Lallemand in advising their clients in their choices of yeast and operation conditions.