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Wattanakul N, Morakul S, Lorjaroenphon Y, Na Jom K. Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Babcock T, Borden J, Gries R, Carroll C, Moore M, Gries G. Lachancea thermotolerans, a Yeast Symbiont of Yellowjackets, Enhances Attraction of Three Yellowjacket Species (Hymenoptera: Vespidae) to Fruit Powder. ENVIRONMENTAL ENTOMOLOGY 2018; 47:1553-1559. [PMID: 30239659 DOI: 10.1093/ee/nvy139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Indexed: 06/08/2023]
Abstract
Previously, we showed that the symbiotic yeast Lachancea thermotolerans (Filippov) (Saccharomycetales: Saccharomycetaceae) is attractive to its Vespula (Hymenoptera: Vespidae) yellowjacket hosts when grown on media supplemented with grape juice. We hypothesized that "Concerto", a commercial strain of this yeast, could be combined with fruit powder to form a shelf-stable bait for trapping yellowjackets. Using molecular techniques, we first confirmed that Concerto yeast is indeed the species L. thermotolerans. We then tested whether: 1) Concerto yeast produces volatiles similar to those produced by L. thermotolerans isolated from yellowjackets, 2) Concerto yeast enhances attraction of yellowjackets to fruit powder, 3) a Concerto yeast/fruit powder bait interacts synergistically with a yellowjacket semiochemical lure, and 4) a synthetic analog blend of Concerto-produced volatiles attracts yellowjackets. Using gas chromatography-mass spectrometry, we demonstrated that the chemical composition of Concerto-produced volatiles closely resembles that produced by a yellowjacket-isolated strain of L. thermotolerans. In field experiments, addition of Concerto to fruit powder doubled its attractiveness to yellowjackets. Addition of the Concerto/fruit powder bait to a heptyl butyrate-based wasp lure revealed a weak additive effect. A three-component synthetic analog blend of volatiles identified from the Concerto/fruit powder bait attracted Vespula pensylvanica (Saussure), but no other yellowjacket species. Our results suggest that commercial L. thermotolerans in combination with fruit powder could be used as a yellowjacket bait, and that addition of yeast-produced volatiles to a commercial wasp lure may improve its attractiveness to V. pensylvanica. Further research should determine why the synthetic volatile blend failed to attract Vespula species other than V. pensylvanica.
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Affiliation(s)
- Tamara Babcock
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, Canada
| | - John Borden
- JHB Consulting, 6552 Carnegie Street, Burnaby, BC, Canada
| | - Regine Gries
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, Canada
| | - Cassandra Carroll
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, Canada
| | - Margo Moore
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, Canada
| | - Gerhard Gries
- Department of Biological Sciences, Simon Fraser University, Burnaby, BC, Canada
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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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4
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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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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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Li X, Liu SQ. Antagonism betweenSaccharomyces cerevisiaeandWilliopsis mrakiiand significance for mixed yeast alcoholic beverage fermentations. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiao Li
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 Singapore 117543 Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 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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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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Xiao ZB, Liu JH, Chen F, Wang LY, Niu YW, Feng T, Zhu JC. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis. Nat Prod Res 2014; 29:656-62. [PMID: 25428208 DOI: 10.1080/14786419.2014.981185] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Mangosteen fruit is fermented with five different strains (i.e. GRE (Y1), Lalvin RC212 (Y2), Lalvin D254 (Y3), CGMCC2.23 (Y4) and CGMCC2.4 (Y5)) of the yeast Saccharomyces cerevisiae to make mangosteen wines. A total of 36 volatile compounds of the mangosteen wines were identified by gas chromatography-mass spectrometry and gas chromatography-pulsed flame photometric detection. A total of 35 odour-active compounds were identified by gas chromatography-olfactometry analysis and by the detection frequency (DF) method. The compounds with high DF values included ethyl octanoate, ethyl hexanoate and 3-methyl-2-butene-1-thiol. Principal component analysis was used to characterise the differences of the flavour profiles of those mangosteen wines. The result demonstrated that the samples could be divided into three groups that were associated closely with aroma-active compounds.
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Affiliation(s)
- Zuo Bing Xiao
- a Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , China
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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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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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12
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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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Sun SY, Gong HS, Zhao K, Wang XL, Wang X, Zhao XH, Yu B, Wang HX. Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12151] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shu Yang Sun
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Han Sheng Gong
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Kun Zhao
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Xiao Lin Wang
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Xue Wang
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Xi Hao Zhao
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Bing Yu
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
| | - Huan Xin Wang
- School of Food Engineering; Ludong University; Yantai; Shandong; 264025; China
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Varakumar S, Naresh K, Variyar PS, Sharma A, Reddy OVS. Role of Malolactic Fermentation on the Quality of Mango (Mangifera indicaL.) Wine. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.781506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Lee PR, Kho SHC, Yu B, Curran P, Liu SQ. Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae. Microb Biotechnol 2012; 6:385-93. [PMID: 23171032 PMCID: PMC3917473 DOI: 10.1111/1751-7915.12008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2012] [Accepted: 10/08/2012] [Indexed: 11/28/2022] Open
Abstract
The growth kinetics and fermentation performance of Williopsis saturnus and Saccharomyces cerevisiae at ratios of 10:1, 1:1 and 1:10 (W.:S.) were studied in papaya juice with initial 7-day fermentation by W. saturnus, followed by S. cerevisiae. The growth kinetics of W. saturnus were similar at all ratios, but its maximum cell count decreased as the proportion of S. cerevisiae was increased. Conversely, there was an early death of S. cerevisiae at the ratio of 10:1. Williopsis saturnus was the dominant yeast at 10:1 ratio that produced papaya wine with elevated concentrations of acetate esters. On the other hand, 1:1 and 1:10 ratios allowed the coexistence of both yeasts which enabled the flavour-enhancing potential of W. saturnus as well as the ethyl ester and alcohol-producing abilities of S. cerevisiae. In particular, 1:1 and 1:10 ratios resulted in production of more ethyl esters, alcohols and 2-phenylethyl acetate. However, the persistence of both yeasts at 1:1 and 1:10 ratios led to formation of high levels of acetic acid. The findings suggest that yeast ratio is a critical factor for sequential fermentation of papaya wine by W. saturnus and S. cerevisiae as a strategy to modulate papaya wine flavour.
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Affiliation(s)
- Pin-Rou Lee
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore
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Zhao YP, Li JM, Zhang BC, Yu Y, Shen CH, Song P. A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.44] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yu Ping Zhao
- College of Life Science; Yantai University; Yantai; Shandong; 264005; People's Republic of China
| | - Ji Ming Li
- Technology Centre of Changyu Pioneer Wine Company Limited; Yantai; Shandong; 264000; People's Republic of China
| | - Bao Chun Zhang
- Technology Centre of Changyu Pioneer Wine Company Limited; Yantai; Shandong; 264000; People's Republic of China
| | - Ying Yu
- Technology Centre of Changyu Pioneer Wine Company Limited; Yantai; Shandong; 264000; People's Republic of China
| | - Chun Hua Shen
- Technology Centre of Changyu Pioneer Wine Company Limited; Yantai; Shandong; 264000; People's Republic of China
| | - Pu Song
- College of Life Science; Yantai University; Yantai; Shandong; 264005; People's Republic of China
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Li X, Chan LJ, Yu B, Curran P, Liu SQ. Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii. Int J Food Microbiol 2012; 158:28-35. [PMID: 22800660 DOI: 10.1016/j.ijfoodmicro.2012.06.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2012] [Revised: 06/14/2012] [Accepted: 06/21/2012] [Indexed: 11/18/2022]
Abstract
This study was carried out to ascertain the behavior and fermentation performance of mixed yeasts in mango juices of three varieties. Saccharomyces cerevisiae MERIT.ferm and Williopsis saturnus var. mrakii NCYC500 at a ratio of 1:1000 were simultaneously inoculated into juices of three mango (Mangifera indica L.) varieties (R2E2, Harum Manis and Nam Doc Mai). Both yeasts grew well in all juices and there was no early growth arrest of either yeast, but there was late death of W. saturnus var. mrakii NCYC500 in the Nam Doc Mai juice. Fructose, glucose and sucrose were consumed to trace levels in all juices. Changes in citric, tartaric, malic, acetic and succinic acids varied with mango varieties. While the changes of major volatiles were similar in all varieties, there were significant varietal differences in the volatile composition of the resultant mango wines. The volatiles, especially most of the terpenes, of the juices decreased drastically and new volatiles such as β-citronellol were formed. R2E2 wine had more fruity, sweet and creamy notes, and retained more of its original character due to a higher retention of ketones/lactones. Harum Manis wine had the lowest aroma intensity with more green and terpenic notes associated with higher levels of residual terpenes than the other two varieties. Nam Doc Mai wine possessed the highest aroma intensity with winey, yeasty, fruity and floral notes attributed to higher amounts of alcohols, acetate esters and ethyl esters. These findings may help develop different styles of mango wine.
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Affiliation(s)
- Xiao Li
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
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