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Methner Y, Dancker P, Maier R, Latorre M, Hutzler M, Zarnkow M, Steinhaus M, Libkind D, Frank S, Jacob F. Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 2022; 11:foods11071038. [PMID: 35407125 PMCID: PMC8997441 DOI: 10.3390/foods11071038] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 02/06/2023] Open
Abstract
The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Philipp Dancker
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Robin Maier
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Mailen Latorre
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Mathias Hutzler
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
- Correspondence: ; Tel.: +49-8161-71-3530
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Diego Libkind
- Centro de Referencia en Levaduras y Tecnología Cervecera (CRELTEC), Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), CONICET—Universidad Nacional del Comahue, Quintral 1250, San Carlos de Bariloche CP8400, Argentina; (M.L.); (D.L.)
| | - Stephanie Frank
- Leibniz Institute for Food Systems Biology, Technical University of Munich (Leibniz-LSB@TUM), 85354 Freising, Germany; (R.M.); (M.S.); (S.F.)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany; (Y.M.); (P.D.); (M.H.); (F.J.)
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Li X, Liu SQ. Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1457-1465. [PMID: 34398982 DOI: 10.1002/jsfa.11480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 08/03/2021] [Accepted: 08/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, China
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3
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Li X, Liu SQ. Effect of co-inoculation and sequential inoculation of Lactobacillus fermentum and Pichia kluyveri on pork hydrolysates fermentation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Zhong W, Liu S, Yang H, Li E. Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Wang Z, Dou R, Yang R, Cai K, Li C, Li W. Changes in Phenols, Polysaccharides and Volatile Profiles of Noni ( Morinda citrifolia L.) Juice during Fermentation. Molecules 2021; 26:molecules26092604. [PMID: 33946973 PMCID: PMC8125466 DOI: 10.3390/molecules26092604] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 01/26/2023] Open
Abstract
The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.
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Affiliation(s)
- Zhulin Wang
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Rong Dou
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Ruili Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China;
| | - Kun Cai
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Congfa Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
| | - Wu Li
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China; (Z.W.); (R.D.); (K.C.); (C.L.)
- Correspondence: ; Tel.: +86-898-6619-8861; Fax: +86-898-6619-3581
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Abstract
Non-Saccharomyces yeasts have aroused interest in brewing science as an innovative and seminal way of creating new beer flavors. A screening system for potential brewing strains of non-Saccharomyces yeasts was set up to investigate the yeast’s utilization of wort sugars and to examine the effect of hop acids as well as ethanol on the growth of different yeast strains. Additionally, phenolic off-flavor (POF) and sensory odor tests of fermented wort samples were performed. The promising strains were further investigated for their propagation ability and for following fermentation trials. The produced beers were analyzed for secondary metabolites, ethanol content and judged by trained panelists. Subsequently to the screening, it was discovered that among the 110 screened yeast strains, approx. 10 strains of the species Saccharomycopsis fibuligera, Schizosaccharomyces pombe and Zygosaccharomyces rouxii generate promising fruity flavors during fermentation and were able to metabolize maltose and maltotriose as a prerequisite for the production of alcoholic beers. Consequently, the screening method described in this study makes it possible to investigate a tremendous number of different non-Saccharomyces yeasts and to test their brewing ability in a relatively short period of time.
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Lu Y, Tan C, Chen D, Liu S. Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages. Food Sci Nutr 2018; 6:2141-2150. [PMID: 30510715 PMCID: PMC6261227 DOI: 10.1002/fsn3.775] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/16/2018] [Accepted: 07/20/2018] [Indexed: 11/11/2022] Open
Abstract
The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Chin‐Wan Tan
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Dai Chen
- Beijing Key Laboratory of Viticulture and EnologyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Shao‐Quan Liu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
- National University of Singapore (Suzhou) Research InstituteJiangsuChina
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Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation. Appl Microbiol Biotechnol 2018; 102:10017-10026. [PMID: 30284011 DOI: 10.1007/s00253-018-9396-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2018] [Revised: 09/10/2018] [Accepted: 09/13/2018] [Indexed: 12/20/2022]
Abstract
Okara (soybean residue), a by-product from soymilk and tofu production, has a green, grassy off odour as it contains a large amount of aldehydes. This work investigated the rate-limiting enzyme(s) in the formation of aldehydes in okara and the pathways leading to their bioconversion into fruity, pleasant-smelling esters by the yeast Lindnera saturnus. Lipase and hydroperoxide lyase were shown to be rate-limiting enzymes while endogenous soy lipoxygenase was also crucial for the production of aldehydes in okara. Subsequent fermentation of okara by L. saturnus increased the amount of esters by about 70 times to 165-277 μg/g dried okara. The generation of C7 esters followed our hypothesised pathway, while that for C6 esters was mainly affected by L. saturnus. This study presents a simple and inexpensive one-pot setup for the natural bio-production of esters from okara.
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Gutiérrez A, Boekhout T, Gojkovic Z, Katz M. Evaluation of non-Saccharomyces
yeasts in the fermentation of wine, beer and cider for the development of new beverages. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.512] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Alicia Gutiérrez
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
| | - Teun Boekhout
- Westerdijk Fungal Biodiversity Institute; Uppsalalaan 8 3584 CT Utrecht The Netherlands
- Institute of Biodiversity and Ecosystem Dynamics (IBED); University of Amsterdam; Amsterdam The Netherlands
| | - Zoran Gojkovic
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
| | - Michael Katz
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
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Li Q, Chai S, Li Y, Huang J, Luo Y, Xiao L, Liu Z. Biochemical Components Associated With Microbial Community Shift During the Pile-Fermentation of Primary Dark Tea. Front Microbiol 2018; 9:1509. [PMID: 30042750 PMCID: PMC6048958 DOI: 10.3389/fmicb.2018.01509] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Accepted: 06/18/2018] [Indexed: 12/27/2022] Open
Abstract
Primary dark tea is used as raw material for compressed dark tea, such as Fu brick tea, Hei brick tea, Hua brick tea, and Qianliang tea. Pile-fermentation is the key process for the formation of the characteristic properties of primary dark tea, during which the microorganism plays an important role. In this study, the changes of major chemical compounds, enzyme activities, microbial diversity, and their correlations were explored during the pile-fermentation process. Our chemical and enzymatic analysis showed that the contents of the major compounds were decreased, while the activities of polyphenol oxidase, cellulase, and pectinase were increased during this process, except peroxidase activity that could not be generated from microbial communities in primary dark tea. The genera Cyberlindnera, Aspergillus, Uwebraunia, and Unclassified Pleosporales of fungus and Klebsiella, Lactobacillus of bacteria were predominant in the early stage of the process, but only Cyberlindnera and Klebsiella were still dominated in the late stage and maintained a relatively constant until the end of the process. The amino acid was identified as the important abiotic factor in shaping the microbial community structure of primary dark tea ecosystem. Network analysis revealed that the microbial taxa were grouped into five modules and seven keystone taxa were identified. Most of the dominant genera were mainly distributed into module III, which indicated that this module was important for the pile-fermentation process of primary dark tea. In addition, bidirectional orthogonal partial least squares (O2PLS) analysis revealed that the fungi made more contributions to the formation of the characteristic properties of primary dark tea than bacteria during the pile-fermentation process. Furthermore, 10 microbial genera including Cyberlindnera, Aspergillus, Eurotium, Uwebraunia, Debaryomyces, Lophiostoma, Peltaster, Klebsiella, Aurantimonas, and Methylobacterium were identified as core functional genera for the pile-fermentation of primary dark tea. This study provides useful information for improving our understanding on the formation mechanism of the characteristic properties of primary dark tea during the pile-fermentation process.
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Affiliation(s)
- Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.,Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Shuo Chai
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Yongdi Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Yu Luo
- Institute of Soil and Water Resources and Environmental Sciences, Zhejiang University, Hangzhou, China
| | - Lizheng Xiao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, China.,Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, China
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Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9490435] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly (p<0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.
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12
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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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13
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Lu Y, Peh JCH, Lee PR, Liu SQ. Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiae. FOOD BIOTECHNOL 2017. [DOI: 10.1080/08905436.2017.1369434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Singapore
| | - Jannice Chew Hui Peh
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Singapore
| | | | - Shao-Quan Liu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou Industrial Park, Jiangsu, China
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14
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Use of pervaporation process for the recovery of aroma compounds produced by P. fermentans in sugarcane molasses. Bioprocess Biosyst Eng 2017; 40:959-967. [DOI: 10.1007/s00449-017-1759-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Accepted: 03/08/2017] [Indexed: 11/25/2022]
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15
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Vong WC, Liu SQ. Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:135-143. [PMID: 26940283 DOI: 10.1002/jsfa.7700] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 02/15/2016] [Accepted: 02/27/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Soybean residue (okara), a by-product of soymilk, is produced in large volumes by the soy food industry and is often discarded due to its undesirable flavour. As it contains a considerable amount of protein and fats, biotransformation of okara to improve its flavour presents an opportunity for alternative utilisation. This paper evaluated 10 yeasts in the solid-state fermentation of okara based on their volatile profiles as analysed with HS-SPME GC-MS/FID. Four 'dairy yeasts' (Geotrichum candidum, Yarrowia lipolytica, Debaryomyces hansenii and Kluyveromyces lactis) and six 'wine yeasts' (Saccharomyces cerevisiae, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Torulaspora delbrueckii, and Williopsis saturnus) were studied. RESULTS The main off-odourants in okara, hexanal and trans-2-hexenal, significantly decreased after fermentation due to their bioconversion into methyl ketones and/or esters. The okara fermented by dairy yeasts contained greater proportions of methyl ketones, while that by wine yeasts contained more ethyl and acetyl esters. Notably, the okara fermented by W. saturnus contained 13 esters and the total GC-FID peak area of esters was about 380 times that in fresh okara, leading to a perceptible fruity note. CONCLUSION Okara can be exploited as an inexpensive substrate for bioflavour extraction and/or a more pleasant food ingredient via yeast fermentation. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Weng Chan Vong
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive, Singapore 117543, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive, Singapore 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
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16
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Du J, Han F, Yu P, Li J, Fan L. Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.384] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Jing Du
- Institute of Food Research Hezhou University Guangxi 542899 China
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Fei Han
- Academy of state administration of grain Beijing 100037 China
| | - Peibin Yu
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
| | - Jieying Li
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Liuping Fan
- Institute of Food Research Hezhou University Guangxi 542899 China
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
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17
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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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18
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Basso RF, Alcarde AR, Portugal CB. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations? Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.06.002] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Appl Microbiol Biotechnol 2016; 100:8877-88. [PMID: 27405438 DOI: 10.1007/s00253-016-7720-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 06/27/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
Abstract
This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
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Analysis of bacterial diversity of Chinese Luzhou-flavor liquor brewed in different seasons by Illumina Miseq sequencing. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1223-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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Lu Y, Huang D, Lee PR, Liu SQ. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1511-1521. [PMID: 25966435 DOI: 10.1002/jsfa.7253] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 05/07/2015] [Accepted: 05/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated. RESULTS Sucrose was not utilized by M. pulcherrima and P. kluyveri, resulting in little formation of ethanol (0.3-0.5%, v/v), while about 7% ethanol was produced by the other two yeasts. Volatiles such as esters and sulfur-containing compounds were synthesized or catabolized and distinctive differences existed among yeasts. Larger amounts of higher alcohols and ethyl esters were detected in wines fermented by T. delbrueckii and K. thermotolerans, whereas M. pulcherrima and P. kluyveri produced more acetate esters such as ethyl acetate (1034.43 and 131.05 mg L(-1) respectively) and isoamyl acetate (0.56 and 27.68 mg L(-1) respectively). Most endogenous sulfur volatiles such as disulfides declined to trace levels, but new ones such as thioesters were formed. Sulfur volatiles in wines fermented by T. delbrueckii accounted for 0.20% relative peak area (RPA), followed by K. thermotolerans (0.23% RPA), P. kluyveri (1.43% RPA) and M. pulcherrima (4.16% RPA). CONCLUSION The findings showed that a more complex flavor could result from fermentation with different non-Saccharomyces yeasts and the typical durian odor would still remain.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Dejian Huang
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
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Yeo A, Toh M, Liu S. Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Benef Microbes 2016; 7:135-144. [DOI: 10.3920/bm2015.0012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The viability of three strains of probiotic Bifidobacterium lactis that were inoculated into UHT milk was examined with and without the presence of the yeast, Williopsis saturnus var. saturnus NCYC 22, in polypropylene tubes at 30 °C. The B. lactis viable cell count for strains HN019 and BB-12 remained above 6.0 Log cfu/ml, while strain B94 had 5.7 Log cfu/ml after six weeks of incubation in the presence of the co-inoculated yeast. Incubating the bifidus milk without added yeast under anaerobic condition did not improve the survival of B. lactis HN019, indicating that oxygen removal may not be responsible for W. saturnus NCYC 22’s viability enhancing property. The addition of yeast supernatant or non-viable yeast also did not show any stabilising effects, suggesting that physical contact and/or interaction between viable W. saturnus and B. lactis plays an important role in sustaining the viability of the probiotic. W. saturnus NCYC 22 could increase the survival of B. lactis in bifidus milk under ambient temperature regardless of the initial concentration of yeast cells inoculated due to yeast growth. This study demonstrated the viability enhancing effect of viable W. saturnus NCYC 22 on B. lactis HN019, which could help towards extending the shelf-life of dairy beverages containing probiotic bifidobacteria.
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Affiliation(s)
- A.Y.Y. Yeo
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - M.Z. Toh
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
| | - S.Q. Liu
- Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, Singapore 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China P.R
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Ding X, Wu C, Huang J, Zhou R. Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process. J Food Sci 2015; 80:C2373-81. [DOI: 10.1111/1750-3841.13072] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Accepted: 08/16/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaofei Ding
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering; Sichuan Univ; Chengdu P.O. Box 610065 China
- Key Laboratory of Leather Chemistry and Engineering; Ministry of Education, Sichuan Univ; Chengdu P.O. Box 610065 China
- Natl. Engineering Research Center of Solid-State Manufacturing; Luzhou P.O. Box 646000 China
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Lu Y, Huang D, Lee PR, Liu SQ. Effects of cofermentation and sequential inoculation ofSaccharomyces bayanusandTorulaspora delbruckiion durian wine composition. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12937] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
| | - Dejian Huang
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Lin Quan Street Suzhou Industrial Park Jiangsu 215123 China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd; 1 Senoko Avenue Singapore City 758297 Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Lin Quan Street Suzhou Industrial Park 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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Tanguler H, Saris PEJ, Erten H. Microbial, chemical and sensory properties of shalgams made using different production methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1008-1015. [PMID: 24924855 DOI: 10.1002/jsfa.6781] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Revised: 05/25/2014] [Accepted: 06/06/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Shalgam is a traditional Turkish lactic acid fermented beverage. This study examined the microbial, chemical and sensory characteristics of shalgams produced by various methods. RESULTS Different production methods using traditional method (dough fermentation and carrot fermentation), direct method (without dough fermentation) and with the addition of starter cultures were applied to produce shalgams. The final amounts of total acidity as lactic acid (6.33-9.22 g L(-1)), pH (3.42-3.55), the counts of lactic acid bacteria (7.43-7.74 log CFU mL(-1)), total mesophilic aerobic bacteria (7.03-7.46 log CFU mL(-1)), yeasts (6.96-7.50 log CFU mL(-1)) and non-Saccharomyces yeasts (4.21-5.19 log CFU mL(-1) ) were found. Lactobacillus plantarum and then Lb. buchneri were the most frequently isolated bacteria in shalgam samples. Sensory evaluation of shalgams showed that sample produced using traditional method with starter additions obtained highest scores. CONCLUSION This study showed that addition of starter lactic acid bacteria cultures improved the quality of shalgams. Analysis of the results indicated that the direct method for the production of shalgam is not preferable. The data obtained can be useful for industrial shalgam producers.
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Affiliation(s)
- Hasan Tanguler
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, TR-01330, Adana, Turkey
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Ribeiro LS, Duarte WF, Dias DR, Schwan RF. Fermented sugarcane and pineapple beverage produced usingSaccharomyces cerevisiaeand non-Saccharomycesyeast. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.218] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Luciana Silva Ribeiro
- Department of Biology; Federal University of Lavras; Campus Universitário 37.200-000 Lavras MG Brazil
| | - Whasley Ferreira Duarte
- Department of Biology; Federal University of Lavras; Campus Universitário 37.200-000 Lavras MG Brazil
| | - Disney Ribeiro Dias
- Department of Food Science; Federal University of Lavras; Campus Universitário 37.200-000 Lavras MG Brazil
| | - Rosane Freitas Schwan
- Department of Biology; Federal University of Lavras; Campus Universitário 37.200-000 Lavras MG Brazil
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Li X, Chan L, Yu B, Curran P, Liu SQ. Influence ofSaccharomyces cerevisiaeandWilliopsis saturnusvar.Mrakiion mango wine characteristics. ACTA ALIMENTARIA 2014. [DOI: 10.1556/aalim.43.2014.3.15] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Aung MT, Lee PR, Yu B, Liu SQ. Cider fermentation with three Williopsis saturnus yeast strains and volatile changes. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0935-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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30
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Yeo HQ, Liu SQ. An overview of selected specialty beers: developments, challenges and prospects. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12488] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Hui Qi Yeo
- Department of Chemistry; Food Science and Technology Programme; National University of Singapore; Science Drive 3 117543 Singapore Singapore
| | - Shao-Quan Liu
- National University of Singapore (Suzhou) Research Institute; No. 377 Linquan Street, Suzhou Industrial Park Suzhou Jiangsu 215123 China
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Chen D, Chia JY, Liu SQ. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm. Int J Food Microbiol 2014; 170:12-20. [DOI: 10.1016/j.ijfoodmicro.2013.10.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2013] [Revised: 10/20/2013] [Accepted: 10/27/2013] [Indexed: 10/26/2022]
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Kamat S, Gaikwad S, Ravi Kumar A, Gade W. Xylitol production by Cyberlindnera
(Williopsis) saturnus
, a tropical mangrove yeast from xylose and corn cob hydrolysate. J Appl Microbiol 2013; 115:1357-67. [DOI: 10.1111/jam.12327] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Revised: 08/09/2013] [Accepted: 08/09/2013] [Indexed: 02/01/2023]
Affiliation(s)
- S. Kamat
- Department of Biotechnology; University of Pune; Pune India
- Institute of Bioinformatics and Biotechnology; University of Pune; Pune India
| | - S. Gaikwad
- Division of Biochemical Sciences; National Chemical Laboratory; Pune India
| | - A. Ravi Kumar
- Institute of Bioinformatics and Biotechnology; University of Pune; Pune India
| | - W.N. Gade
- Department of Biotechnology; University of Pune; Pune India
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Tanguler H. Evaluation ofWilliopsis saturnusInoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis viniferaL.) Grown in Anatolia. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.724038] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lee PR, Saputra A, Yu B, Curran P, Liu SQ. Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.723606] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Lee PR, Saputra A, Yu B, Curran P, Liu SQ. Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Li X, Yu B, Curran P, Liu SQ. Impact of two Williopsis yeast strains on the volatile composition of mango wine. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02912.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tan AWJ, Lee PR, Seow YX, Ong PKC, Liu SQ. Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts. Appl Microbiol Biotechnol 2012; 95:1011-20. [PMID: 22370952 DOI: 10.1007/s00253-012-3963-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Revised: 02/08/2012] [Accepted: 02/10/2012] [Indexed: 11/29/2022]
Abstract
Volatile sulphur compounds (VSCs) are important to the food industry due to their high potency and presence in many foods. This study assessed for the first time VSC production and pathways of L: -methionine catabolism in yeasts from the genus Williopsis with a view to understanding VSC formation and their potential flavour impact. Five strains of Williopsis saturnus (var. saturnus, var. subsufficiens, var. suavolens, var. sargentensis and var. mrakii) were screened for VSC production in a synthetic medium supplemented with L: -methionine. A diverse range of VSCs were produced including dimethyl disulphide, dimethyl trisulphide, 3-(methylthio)-1-propanal (methional), 3-(methylthio)-1-propanol (methionol), 3-(methylthio)-1-propene, 3-(methylthio)-1-propyl acetate, 3-(methylthio)-1-propanoic acid (methionic acid) and ethyl 3-(methylthio)-1-propanoate, though the production of these VSCs varied between yeast strains. W. saturnus var. saturnus NCYC22 was selected for further studies due to its relatively high VSC production. VSC production was characterised step-wise with yeast strain NCYC22 in coconut cream at different L: -methionine concentrations (0.00-0.20%) and under various inorganic sulphate (0.00-0.20%) and nitrogen (ammonia) supplementation (0.00-0.20%), respectively. Optimal VSC production was obtained with 0.1% of L: -methionine, while supplementation of sulphate had no significant effect. Nitrogen supplementation showed a dramatic inhibitory effect on VSC production. Based on the production of VSCs, the study suggests that the Ehrlich pathway of L: -methionine catabolism is operative in W. saturnus yeasts and can be manipulated by adjusting certain nutrient parameters to control VSC production.
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Affiliation(s)
- Amelia W J Tan
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore
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Juan C, Jianquan K, Junni T, Zijian C, Ji L. The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry. J Food Sci 2012; 77:C430-6. [DOI: 10.1111/j.1750-3841.2011.02593.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.10.011] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Pino JA, Queris O. Characterisation of odour-active compounds in papaya (Carica papaya L.) wine. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02834.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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TRINH THITHANHTAM, YU BIN, CURRAN PHILLIP, LIU SHAOQUAN. FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS WITH THE ADDITION OF SELECTED AMINO ACIDS. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00578.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang C, Ao Z, Chui W, Shen C, Tao W, Zhang S. Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02660.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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43
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Lee PR, Yu B, Curran P, Liu SQ. Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.026] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Trinh TTT, Woon WY, Yu B, Curran P, Liu SQ. Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.). Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02462.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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