1
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Liu J, Wan Y, Chen Y, Fan H, Li M, Jiang Q, Fu G. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS. Food Chem 2024; 453:139625. [PMID: 38754349 DOI: 10.1016/j.foodchem.2024.139625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2024] [Revised: 04/03/2024] [Accepted: 05/08/2024] [Indexed: 05/18/2024]
Abstract
Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E-nose combined with HS-SPME-GC-MS. The results showed a significant increase (p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% (p < 0.001), terpenes and others increased by 52.07% and 40.99% (p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.
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Affiliation(s)
- Jingjing Liu
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China
| | - Yin Wan
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China
| | - Yanru Chen
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China
| | - Haowei Fan
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China
| | - Mengxiang Li
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China
| | - Qihai Jiang
- Ruijin Kejiahong Brewing Co., Ltd., Ruijin, Jiangxi 342500, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Nanchang 330299, China.
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2
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Stöppelmann F, Chan LF, Hildebrand G, Hermann-Ene V, Vetter W, Rigling M, Zhang Y. Molecular decoding a meat-like aroma generated from Laetiporus sulphureus-mediated fermentation of onion (Allium cepa L.). Food Res Int 2024; 192:114757. [PMID: 39147559 DOI: 10.1016/j.foodres.2024.114757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/14/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
The organoleptic properties of plant-based meat alternatives do not meet consumer expectations due to the lack of characteristic flavors resembling meat. To address this challenge, a fermentation system utilizing Laetiporussulphureus was developed to generate a meat-like and fatty flavor from a vegetable source, onion. By means of multiple stir bar sorptive extraction and gas chromatography-mass spectrometry-olfactometry, an unsaturated aldehyde, (E,Z)-2,4-decadienal, which imparts a tallow-like and fatty odor, and a sulfurous compound benzothiazole, with a broth-like odor were identified, which well contributed to the characteristic odor of the supernatant. (E,Z)-2,4-Decadienal as the most important odorant (odor activity value = 206) was biosynthesized by transformation of linoleic acid with L.sulphureus, as revealed by isotopic tracing experiments. For the first time in Basidiomycota, the biogenetic pathway of (E,Z)-2,4-decadienal from linoleic acid was proposed.
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Affiliation(s)
- Felix Stöppelmann
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Lap Fei Chan
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany
| | - Gabriel Hildebrand
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Vanessa Hermann-Ene
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
| | - Walter Vetter
- Institute of Food Chemistry (170b), University of Hohenheim, Garbenstr. 28, 70599 Stuttgart, Germany.
| | - Marina Rigling
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
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3
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Jose-Salazar JA, Ballinas-Cesatti CB, Hernández-Martínez DM, Cristiani-Urbina E, Melgar-Lalanne G, Morales-Barrera L. Kinetic Evaluation of the Production of Mead from a Non- Saccharomyces Strain. Foods 2024; 13:1948. [PMID: 38928890 PMCID: PMC11203307 DOI: 10.3390/foods13121948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/15/2024] [Accepted: 06/18/2024] [Indexed: 06/28/2024] Open
Abstract
There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from Pichia kudriavzevii 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L-1 of yeast assimilable nitrogen and a pH of 3.5-5.0. A panel of judges favored the mead derived from Pichia kudriavzevii 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from Saccharomyces cerevisiae, considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L-1 of residual sugars) and alcohol. The present mead had an 8.57% v/v ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L-1) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g-1), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g-1), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, Pichia kudriavzevii 4A produced a safe and quality mead with probable consumer acceptance.
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Affiliation(s)
- Jorge Alberto Jose-Salazar
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Mexico; (J.A.J.-S.); (C.B.B.-C.); (E.C.-U.)
| | - Christian Bryan Ballinas-Cesatti
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Mexico; (J.A.J.-S.); (C.B.B.-C.); (E.C.-U.)
| | - Diana Maylet Hernández-Martínez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Ciudad de México 11340, Mexico;
| | - Eliseo Cristiani-Urbina
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Mexico; (J.A.J.-S.); (C.B.B.-C.); (E.C.-U.)
| | - Guiomar Melgar-Lalanne
- Centro de Investigaciones Biomédicas, Universidad Veracruzana, Av. Castelazo Anaya s/n, Industrial Ánimas, Xalapa 91190, Veracruz, Mexico;
| | - Liliana Morales-Barrera
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Ciudad de México 07738, Mexico; (J.A.J.-S.); (C.B.B.-C.); (E.C.-U.)
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4
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Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
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5
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Li W, Zhang H, Wang R, Zhang C, Li X. Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region. Foods 2024; 13:670. [PMID: 38472783 DOI: 10.3390/foods13050670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/10/2024] [Accepted: 02/20/2024] [Indexed: 03/14/2024] Open
Abstract
Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions.
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Affiliation(s)
- Weiwei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hui Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Runnan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Chengnan Zhang
- Department of Exercise Biochemistry, Exercise Science School, Beijing Sport University, Beijing 100084, China
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
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6
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van Wyk N, Badura J, von Wallbrunn C, Pretorius IS. Exploring future applications of the apiculate yeast Hanseniaspora. Crit Rev Biotechnol 2024; 44:100-119. [PMID: 36823717 DOI: 10.1080/07388551.2022.2136565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/16/2022] [Accepted: 09/24/2022] [Indexed: 02/25/2023]
Abstract
As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
| | - Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
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7
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Zhu LX, Wang H, Han PJ, Lan YB. Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China. Food Chem X 2023; 19:100778. [PMID: 37780303 PMCID: PMC10534102 DOI: 10.1016/j.fochx.2023.100778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 06/10/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
Msalais is a traditional wine produced from naturally fermented boiled local grape juice in China. It has characteristic dried fruit and caramel odors, mainly attributed to aromatic compounds, such as furaneol and 5-methylfurfural. However, it is unclear how microbes involved in the natural fermentation of Msalais contribute to this characteristic aroma. Here, we analyzed the Msalais-fermenting microbes and aromatic compounds formed during natural Msalais fermentation by using high-throughput sequencing and gas chromatography-mass spectrometry, respectively. The analysis revealed that Saccharomyces cerevisiae, Kazachstania humilis, Lactobacillus plantarum, and Lactobacillus farraginis are the dominant and key functional species that produce high amounts of furaneol and 5-methylfurfural during Msalais fermentation. Of these, K. humilis and L. farraginis are rarely detected during regular wine fermentation. The identified functional species could be used to control typical aromatic characteristics of Msalais.
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Affiliation(s)
- Li-Xia Zhu
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, PR China
| | - Hui Wang
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, Tarim University, Alar, Xinjiang 843300, PR China
| | - Pei-jie Han
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
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8
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Hou Z, Zhang J, Dang L, Xue H, Chen M, Bai B, Yang Y, Bo T, Fan S. Correlation Analysis of Microbial Community Changes and Physicochemical Characteristics in Aged Vinegar Brewing. Foods 2023; 12:3430. [PMID: 37761138 PMCID: PMC10528154 DOI: 10.3390/foods12183430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
This study aimed to explore key physicochemical characteristics and evolutionary patterns of microbial community structure during the fermentation of aged vinegar. The correlation between microorganisms and physicochemical characteristics during fermentation was examined. The results revealed significant differences in genera at different stages of fermentation. The dominant bacteria in R1 were Bacillus, Lactobacillus, Aspergillus, and Issatchenkia. During the R2 fermentation stage, Lactobacillus, Acetobacter, and Saccharomyces exhibited an upward trend and finally became the dominant bacteria. Aspergillus was the main bacterial genus at the end of overall fermentation. The correlation analysis showed that the bacterial genera significantly positively and negatively correlated with reducing sugars and amino acid nitrogen were the same in Cuqu. Similarly, the bacterial genera significantly positively and negatively correlated with pH and saccharification power were the same. pH, reducing sugar, and saccharification ability were mainly positively correlated with bacterial genera during fermentation. Further, studies found that the overall correlation between fungal communities and physicochemical characteristics was weaker than the correlation with bacteria during fermentation.
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Affiliation(s)
- Zhixing Hou
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Jinhua Zhang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Ling Dang
- School of Health Management, Shanxi Technology and Business College, Taiyuan 030006, China;
| | - Hugui Xue
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Min Chen
- Shanxi Food Research Institute Co., Ltd., Taiyuan 030024, China;
| | - Baoqing Bai
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Yukun Yang
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
| | - Tao Bo
- Institute of Biotechnology, Shanxi University, Taiyuan 030006, China;
| | - Sanhong Fan
- College of Life Science, Shanxi University, Taiyuan 030006, China; (Z.H.); (J.Z.); (H.X.); (B.B.); (Y.Y.)
- Shanxi Key Laboratory for Research and Development of Regional Plants, Shanxi University, Taiyuan 030006, China
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9
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Andrade Barreto SM, Martins da Silva AB, Prudêncio Dutra MDC, Costa Bastos D, de Brito Araújo Carvalho AJ, Cardoso Viana A, Narain N, Dos Santos Lima M. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chem 2023; 408:135121. [PMID: 36521294 DOI: 10.1016/j.foodchem.2022.135121] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022]
Abstract
Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. 'Pêra D9') fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8-5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.
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Affiliation(s)
| | - Ana Beatriz Martins da Silva
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Maria da Conceição Prudêncio Dutra
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Debora Costa Bastos
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido, Rodovia BR 428, Km 152, CP 23, CEP 56302-970, Petrolina, PE, Brazil
| | - Ana Júlia de Brito Araújo Carvalho
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Arão Cardoso Viana
- Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil
| | - Narendra Narain
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil
| | - Marcos Dos Santos Lima
- Federal University of Sergipe, Department of Food Technology, PROCTA, São Cristóvão, SE, Brazil; Federal Institute of Sertão Pernambucano, Department of Food Technology, Liquid Chromatography Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil.
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10
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Badura J, van Wyk N, Zimmer K, Pretorius IS, von Wallbrunn C, Wendland J. PCR-based gene targeting in Hanseniaspora uvarum. FEMS Yeast Res 2023; 23:foad034. [PMID: 37500280 DOI: 10.1093/femsyr/foad034] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 06/09/2023] [Accepted: 07/26/2023] [Indexed: 07/29/2023] Open
Abstract
Lack of gene-function analyses tools limits studying the biology of Hanseniaspora uvarum, one of the most abundant yeasts on grapes and in must. We investigated a rapid PCR-based gene targeting approach for one-step gene replacement in this diploid yeast. To this end, we generated and validated two synthetic antibiotic resistance genes, pFA-hygXL and pFA-clnXL, providing resistance against hygromycin and nourseothricin, respectively, for use with H. uvarum. Addition of short flanking-homology regions of 56-80 bp to these selection markers via PCR was sufficient to promote gene targeting. We report here the deletion of the H. uvarum LEU2 and LYS2 genes with these marker genes via two rounds of consecutive transformations, each resulting in the generation of auxotrophic strains (leu2/leu2; lys2/lys2). The hereby constructed leucine auxotrophic leu2/leu2 strain was subsequently complemented in a targeted manner, thereby further validating this approach. PCR-based gene targeting in H. uvarum was less efficient than in Saccharomyces cerevisiae. However, this approach, combined with the availability of two marker genes, provides essential tools for directed gene manipulations in H. uvarum.
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Affiliation(s)
- Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW 2109, Australia
| | - Kerstin Zimmer
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW 2109, Australia
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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11
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Vaquero C, Escott C, Heras JM, Carrau F, Morata A. Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine. Food Res Int 2022; 161:111891. [DOI: 10.1016/j.foodres.2022.111891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022]
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12
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Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. BEVERAGES 2022. [DOI: 10.3390/beverages8020033] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Recent social, economic, and technological evolutions have impacted consumption habits. The new consumer is more rational, more connected and demanding with products, more concerned with the management of the family budget, with the health, origin, and sustainability of food. The food industry over the last few years has shown remarkable technological and scientific evolution, with an impact on the development and innovation of new products using non-thermal processing. Non-thermal processing technologies involve methods by which fruit juices receive microbiological inactivation and enzymatic denaturation with or without the direct application of low heat, thereby lessening the adverse effects on the nutritional, bioactive, and flavor compounds of the treated fruit juices, extending their shelf-life. The recognition of the nutritional and protective values of fruit juices and fermented fruit beverages is evident and is attributed to the presence of different bioactive compounds, protecting against chronic and metabolic diseases. Fermentation maintains the fruit's safety, nutrition, and shelf life and the development of new products. This review aims to summarize the chemical and sensory characteristics of fruit juices and fermented fruit drinks, the fermentation process, its benefits, and its effects.
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Xu A, Xiao Y, He Z, Liu J, Wang Y, Gao B, Chang J, Zhu D. Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. J Fungi (Basel) 2022; 8:jof8020128. [PMID: 35205881 PMCID: PMC8875693 DOI: 10.3390/jof8020128] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.
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Affiliation(s)
- Ahui Xu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Yiwen Xiao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
| | - Zhenyong He
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jiantao Liu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Correspondence: (J.L.); (D.Z.)
| | - Ya Wang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Boliang Gao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jun Chang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Du Zhu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- Correspondence: (J.L.); (D.Z.)
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Nieto-Sarabia VL, Ballinas-Cesatti CB, Melgar-Lalanne G, Cristiani-Urbina E, Morales-Barrera L. Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Dulce VR, Anne G, Manuel K, Carlos AA, Jacobo RC, Sergio de Jesús CE, Eugenia LC. Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation. Heliyon 2021; 7:e07694. [PMID: 34401578 PMCID: PMC8353487 DOI: 10.1016/j.heliyon.2021.e07694] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/21/2021] [Accepted: 07/28/2021] [Indexed: 11/01/2022] Open
Abstract
Two artisanal fermentation processes for Criollo cocoa beans with different turning start times (24 h and 48 h) were studied. The aromatic profile of cocoa turned every 24 h (B1) displayed volatile compounds associated with fermented, bready, and fruity aromas. When cocoa beans were fermented with a different turning technique with a start time of 48 h (B2), they provided volatile compounds mainly associated with descriptors of floral, woody, sweet, fruity and chocolate aromas. The turning start time of 48 h stimulated a microbial profile dominated by yeast such as Hanseniaspora opuntiae, Pichia manshurica, and Meyerozyma carpophila, favoring the production of several key aroma markers associated with cocoa bean fermentation quality, such as phenylethyl acetate, 2-phenylacetaldehyde, 3-methylbutanal, 2-phenylethyl alcohol, 2,3-butanedione, 3-methylbutanoic acid, and 2-methylpropanoic acid, while an immediate turning start time (24 h) favored an aerobic environment that stimulated the rapid growth of Acetobacter pasteurianus, Bacillus subtilis and a higher biodiversity of lactic acid bacteria (LAB) (e.g., Lactobacillus plantarum and Pediococcus acidilactici), which increased the production of ethyl acetate and 3-hydroxy-2-butanone. Volatile compound generation and microbial populations were evaluated and analyzed by multivariate analysis (principal component analysis and partial least squares discriminant analysis) to find correlations and significant differences. This study shows that the method of turning Criollo cacao beans can lead to the formation of desirable aromatic compounds.
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Affiliation(s)
- Velásquez-Reyes Dulce
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Gschaedler Anne
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Kirchmayr Manuel
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Avendaño-Arrazate Carlos
- Genetic Department, Instituto Nacional de Investigaciones Forestales Agricolas y Pecuarias (INIFAP), C. E. Rosario Izapa, Chiapas. Km. 18. Carretera Tapachula-Cacahoatán, 30780 Tuxtla Chico, Chiapas, Mexico
| | - Rodríguez-Campos Jacobo
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Calva-Estrada Sergio de Jesús
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
| | - Lugo-Cervantes Eugenia
- Food Technology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A.C., Camino Arenero 1227, 45019 El Bajío, Zapopan, Jalisco, Mexico
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Hao F, Tan Y, Lv X, Chen L, Yang F, Wang H, Du H, Wang L, Xu Y. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu. Front Microbiol 2021; 12:669201. [PMID: 34025626 PMCID: PMC8139626 DOI: 10.3389/fmicb.2021.669201] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 04/01/2021] [Indexed: 01/11/2023] Open
Abstract
The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.
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Affiliation(s)
- Fei Hao
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Yuwei Tan
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Xibin Lv
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | | | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Hai Du
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Li Wang
- Kweichow Moutai Group, Guizhou, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
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Carpena M, Fraga-Corral M, Otero P, Nogueira RA, Garcia-Oliveira P, Prieto MA, Simal-Gandara J. Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile. Foods 2020; 10:foods10010051. [PMID: 33375439 PMCID: PMC7824511 DOI: 10.3390/foods10010051] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 12/16/2022] Open
Abstract
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Affiliation(s)
- Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Raquel A. Nogueira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Correspondence: (M.A.P.); (J.S.-G.)
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Yin L, Wang C, Zhu X, Ning C, Gao L, Zhang J, Wang Y, Huang R. A multi-step screening approach of suitable non-Saccharomyces yeast for the fermentation of hawthorn wine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109432] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Hu L, Liu R, Wang X, Zhang X. The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Saccharomyces Yeast Strains and Saccharomyces cerevisiae. Microorganisms 2020; 8:microorganisms8030323. [PMID: 32110914 PMCID: PMC7143248 DOI: 10.3390/microorganisms8030323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/19/2022] Open
Abstract
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Affiliation(s)
- Lanlan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiuyan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel./Fax: +86-278-7282-927
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