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Gu Q, Li Y, Lou Y, Zhao Y, Feng X, Li P, Laaksonen O, Yang B, Capozzi V, Liu S. Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study. Food Res Int 2024; 178:113976. [PMID: 38309882 DOI: 10.1016/j.foodres.2024.113976] [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: 10/16/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB wine fermentation in co-inoculation with yeast starter cultures. Numerous LAB, including Lactiplantibacillus (Lp.) plantarum (9), Limosilactobacillus (Lb.) fermentum (6), Lactococcus (Lc.) lactis (3), Enterococcus (Ec.) hirae (1), Leuconostoc (Le.) mesenteroides (1), and Weissella (Ws.) cibaria (1), were isolated and identified. The isolated strains Lp. plantarum ZFM710 and ZFM715, together with Lb. fermentum ZFM720 and ZFM722, adapted well to unfavourable fermentation environment, including ethanol, osmolality, and acidity stresses, were selected for producing CB wine by co-inoculation with Saccharomyces cerevisiae. During fermentation, the presence of LAB promoted the development of S. cerevisiae, while the population dynamics of LAB in different groups at different stages showed strain-specific differences. Fermentation trials involving LAB yielded a lower ethanol concentration except for Lp. plantarum ZFM715. Compared to the pure S. cerevisiae fermented sample, the addition of LAB led to a clear modulation in organic acid composition. Lb. fermentum strains in co-fermentation led to significant decreases in each classified group of aroma compounds, while Lp. plantarum ZFM715 significantly increased the complexity and intensity of aroma compounds, as well as the intensities of fruity and floral notes. The study selects interesting strains for the design of starter cultures for use in CB wine production, underlining the interest in the selection of autochthonous LAB in fruit wines, with the aim of improving the adaptation of bacteria to specific environmental conditions and shaping the unique traits of the finished products.
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Affiliation(s)
- Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Yixian Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Ying Lou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Yan Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Xujie Feng
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Oskar Laaksonen
- Food Science, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China; Food Science, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Shuxun Liu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
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Ataide LMS, Tabanca N, Canon MA, Schnell EQ, Narvaez TI, Cloonan KR, Kendra PE, Carrillo D, Revynthi AM. Volatile Characterization of Lychee Plant Tissues ( Litchi chinensis) and the Effect of Key Compounds on the Behavior of the Lychee Erinose Mite ( Aceria litchii). Biomolecules 2023; 13:933. [PMID: 37371513 DOI: 10.3390/biom13060933] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/23/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Herbivore-Induced Plant Volatiles (HIPVs) are volatile signals emitted by plants to deter herbivores and attract their natural enemies. To date, it is unknown how lychee plants, Litchi chinensis, respond to the induction of leaf galls (erinea) caused by the lychee erinose mite (LEM), Aceria litchii. Aiming to reveal the role of HIPVs in this plant-mite interaction, we investigated changes in the volatile profile of lychee plants infested by LEM and their role on LEM preferences. The volatile profile of uninfested (flower buds, fruit, leaves and new leaf shoots) and infested plant tissue were characterized under different levels of LEM infestation. Volatiles were collected using head-space-solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analyses. Fifty-eight volatiles, including terpenoids, alcohols, aldehydes, alkanes, esters, and ketones classes were identified. Using dual-choice bioassays, we investigated the preference of LEM to uninfested plant tissues and to the six most abundant plant volatiles identified. Uninfested new leaf shoots were the most attractive plant tissues to LEM and LEM attraction or repellence to volatiles were mostly influenced by compound concentration. We discuss possible applications of our findings in agricultural settings.
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Affiliation(s)
- Livia M S Ataide
- Tropical Research and Education Center, University of Florida, 18905 SW 280 ST, Homestead, FL 33031, USA
| | - Nurhayat Tabanca
- Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), 13601 Old Cutler Road, Miami, FL 33158, USA
| | - Maria A Canon
- Tropical Research and Education Center, University of Florida, 18905 SW 280 ST, Homestead, FL 33031, USA
| | - Elena Q Schnell
- Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), 13601 Old Cutler Road, Miami, FL 33158, USA
| | - Teresa I Narvaez
- Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), 13601 Old Cutler Road, Miami, FL 33158, USA
| | - Kevin R Cloonan
- Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), 13601 Old Cutler Road, Miami, FL 33158, USA
| | - Paul E Kendra
- Subtropical Horticulture Research Station, U.S. Department of Agriculture, Agricultural Research Service (USDA-ARS), 13601 Old Cutler Road, Miami, FL 33158, USA
| | - Daniel Carrillo
- Tropical Research and Education Center, University of Florida, 18905 SW 280 ST, Homestead, FL 33031, USA
| | - Alexandra M Revynthi
- Tropical Research and Education Center, University of Florida, 18905 SW 280 ST, Homestead, FL 33031, USA
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Pham TM, Varjú R, Bujna E, Hoschke Á, Farkas C, Nguyen TB, Sharma M, Pandey A, Gupta VK, Nguyen QD, Kókai Z. Chemical and volatile composition of Pálinka produced using different commercial yeast strains of Saccharomyces cerevisiae. Int J Food Microbiol 2022; 381:109891. [DOI: 10.1016/j.ijfoodmicro.2022.109891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 07/20/2022] [Accepted: 08/24/2022] [Indexed: 10/31/2022]
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Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27020512. [PMID: 35056826 PMCID: PMC8780879 DOI: 10.3390/molecules27020512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/09/2022] [Accepted: 01/11/2022] [Indexed: 11/23/2022]
Abstract
In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.
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Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China. J FOOD QUALITY 2021. [DOI: 10.1155/2021/5562518] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.
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Wang C, Sun J, Lassabliere B, Yu B, Liu SQ. Coffee flavour modification through controlled fermentations of green coffee beans by Saccharomyces cerevisiae and Pichia kluyveri: Part I. Effects from individual yeasts. Food Res Int 2020; 136:109588. [DOI: 10.1016/j.foodres.2020.109588] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 07/07/2020] [Accepted: 07/21/2020] [Indexed: 10/23/2022]
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Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.). Food Microbiol 2020; 91:103510. [PMID: 32539980 DOI: 10.1016/j.fm.2020.103510] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 12/12/2022]
Abstract
High-throughput sequencing and gas chromatography-mass spectrometry (GC-MS) were used to investigate changes in bacterial and fungal communities and volatile flavor compounds during a 32-day fermentation process of red pepper (Capsicum annuum L.). Key odorants were identified by olfactometry combined with GC-MS. Sixteen volatile compounds differed significantly after fermentation, including seven odorants. After fermentation, 1-butanol, 3-methyl-, acetate, phenol, 4-ethyl-2-methoxy-, octanoic acid, ethyl ester, styrene and 2-methoxy-4-vinylphenol were the key odorants, producing a flavor described as peppery, fruity, sour, and spicy. The correlation between microorganisms and odorants in the fermentation was studied and 18 odorants significantly correlated with the core microbial communities in the fermented samples. For further analysis, strains of seven genera were isolated and correlation analysis by O2PLS indicated that Aspergillus, Bacillus, Brachybacterium, Microbacterium and Staphylococcus were highly correlated with the flavor formation. These findings would help to understand the fermentation mechanism of fermented red pepper flavor formation.
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Sanoppa K, Huang T, Wu M. Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines. Food Sci Nutr 2019; 7:2817-2826. [PMID: 31572574 PMCID: PMC6766572 DOI: 10.1002/fsn3.1076] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 05/08/2019] [Indexed: 11/15/2022] Open
Abstract
This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2-phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values.
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Affiliation(s)
- Kanokchan Sanoppa
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Tzou‐Chi Huang
- Department of Biological Science and TechnologyNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Ming‐Chang Wu
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
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Liu S, Laaksonen O, Yang B. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations. Food Microbiol 2019; 80:25-39. [DOI: 10.1016/j.fm.2018.12.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 12/17/2018] [Accepted: 12/27/2018] [Indexed: 01/25/2023]
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10
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Zhang G, Li X, Chen W, Chen P, Jin X, Chen W, Chen H. Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut (Cocos nucifera) Water Fermented by Saccharomyces cerevisiae D254. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0331] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the quality of matured coconut water was improved through fermentation with Saccharomyces cerevisiae D254. During fermentation, the kinetic models of yeast growth, alcohol production, and sugar consumption were established based on logistic and Leudeking–Piret equations. Fructose, glucose, sucrose, total phenolic content, and antioxidant capacity (FRAP and ABTS values) were measured consecutively during fermentation. Results showed that R2 for the three models of yeast growth, alcohol production, and sugar consumption were 0.9772, 0.9983, and 0.9887, respectively. Total phenolic and antioxidant assays showed a similar evolution during fermentation, with a rapid increase in exponential phase and an unchanged trend in stationary phase. Moreover, total phenolic and the two antioxidant capacity methods were highly positively correlated. Pyruvic, lactic, citric, and succinic acids were the main organic acids in coconut water after fermentation.
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11
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Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae. Int J Food Microbiol 2017; 262:14-22. [DOI: 10.1016/j.ijfoodmicro.2017.09.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/07/2017] [Accepted: 09/11/2017] [Indexed: 01/11/2023]
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12
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Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chem 2017; 232:777-787. [PMID: 28490140 DOI: 10.1016/j.foodchem.2017.04.030] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 03/25/2017] [Accepted: 04/04/2017] [Indexed: 12/20/2022]
Abstract
Antioxidant properties and flavor characteristic profile of pomegranate wine during winemaking were investigated. The total phenol content and radical scavenging activity exhibited a slightly decrease in the end edge. Punicalagins and gallic acid were revealed to be the most abundant phenolic compounds, followed by ellagic acid and vanillic acid. These constituents were mainly responsible for the effective antioxidant capacity of pomegranate wine. The major changes of flavor qualities occurred in the initial stage, particularly 0-4day of fermentation. Fermentation significantly reduced the relative content of aldehydes, ketones, heterocyclic and aromatic compounds, but promoted the generation of esters and alcohols. This is the first time of using E-nose and E-tongue to monitor odour and taste changes in the brewing process of pomegranate wine. The study may provide a promising instruction for improving functional features and quality control of the pomegranate wine.
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl Microbiol Biotechnol 2016; 100:9861-9874. [DOI: 10.1007/s00253-016-7941-6] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 10/11/2016] [Accepted: 10/13/2016] [Indexed: 12/17/2022]
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14
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Chen D, Liu SQ. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chem 2016; 196:988-95. [DOI: 10.1016/j.foodchem.2015.10.047] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 10/09/2015] [Accepted: 10/10/2015] [Indexed: 10/22/2022]
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15
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Chen D, Liu SQ. Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Chen D, Vong WC, Liu SQ. Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented withSaccharomyces cerevisiae. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12919] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dai Chen
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543 Singapore
| | - Weng Chan Vong
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543 Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; Suzhou Industrial Park, No. 377 Linquan Street Suzhou Jiangsu 215123 China
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Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation. Int J Food Microbiol 2015; 206:45-50. [DOI: 10.1016/j.ijfoodmicro.2015.04.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 03/30/2015] [Accepted: 04/14/2015] [Indexed: 11/21/2022]
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Berenguer M, Vegara S, Barrajón E, Saura D, Valero M, Martí N. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chem 2015. [PMID: 26213048 DOI: 10.1016/j.foodchem.2015.06.027] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Three commercial Saccharomyces cerevisiae yeast strains: Viniferm Revelación, Viniferm SV and Viniferm PDM were evaluated for the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and Wonderfull. Further malolactic fermentation was carried out spontaneously. The same fermentation patterns were observed for pH, titratable acidity, density, sugar consumption, and ethanol and glycerol production. Glucose was exhausted while fructose residues remained at the end of alcoholic fermentation. A high ethanol concentration (10.91 ± 0.27% v/v) in combination with 1.49 g/L glycerol was achieved. Citric acid concentration increased rapidly a 31.7%, malic acid disappeared as result of malolactic fermentation and the lactic acid levels reached values between 0.40 and 0.96 g/L. The analysis of CIEa parameter and total anthocyanin content highlights a lower degradation of monomeric anthocyanins during winemaking with Viniferm PDM yeast. The resulting wine retains a 34.5% of total anthocyanin content of pomegranate juice blend.
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Affiliation(s)
- María Berenguer
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Salud Vegara
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Enrique Barrajón
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Domingo Saura
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Manuel Valero
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain
| | - Nuria Martí
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández (UMH)-Campus de Orihuela, Carretera de Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
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Zhu JC, Niu YW, Feng T, Liu SJ, Cheng HX, Xu N, Yu HY, Xiao ZB. Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae. Nat Prod Res 2014; 28:1887-93. [DOI: 10.1080/14786419.2014.955492] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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