Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation

2015 ◽  
Vol 108 (3) ◽  
pp. 525-536 ◽  
Author(s):  
Ivonne Wendolyne González-Robles ◽  
Mirna Estarrón-Espinosa ◽  
Dulce María Díaz-Montaño
Keyword(s):  
Volatile Compounds ◽  
Mixed Cultures ◽  
Agave Tequilana ◽  
Yeast Strains ◽  
Saccharomyces Yeast

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Shunchang Pu ◽  
Yu Zhang ◽  
Ning Lu ◽  
Cuie Shi ◽  
Shoubao Yan
Keyword(s):  
Volatile Compounds ◽  
Rapd Analysis ◽  
Kluyveromyces Lactis ◽  
Inoculum Size ◽  
Fermentation Efficiency ◽  
Wickerhamomyces Anomalus ◽  
Yeast Strains ◽  
Saccharomyces Kudriavzevii ◽  
Pichia Kluyveri ◽  
The Impact

AbstractIn total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.

scholarly journals The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

2020 ◽  
Vol 8 (3) ◽  
pp. 323 ◽  
Author(s):  
Lanlan Hu ◽  
Rui Liu ◽  
Xiaohong Wang ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Quality ◽  
Ph Value ◽  
Lower Amount ◽  
Chemical Compositions ◽  
Higher Alcohol ◽  
Yeast Strains ◽  
Fruit Wine ◽  
Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

scholarly journals Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

2014 ◽  
Vol 181 ◽  
pp. 85-91 ◽  
Author(s):  
Manuel Quirós ◽  
Virginia Rojas ◽  
Ramon Gonzalez ◽  
Pilar Morales
Keyword(s):  
Yeast Strains ◽  
Saccharomyces Yeast ◽  
Selection Of

scholarly journals Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 51 ◽  
Author(s):  
Friedrich Felix Jacob ◽  
Lisa Striegel ◽  
Michael Rychlik ◽  
Mathias Hutzler ◽  
Frank-Jürgen Methner
Keyword(s):  
Yeast Extract ◽  
Cost Effective ◽  
Lactobacillus Brevis ◽  
Fermentation Medium ◽  
Starting Material ◽  
Industrial Manufacturing ◽  
Yeast Strains ◽  
Brewing Process ◽  
P 16 ◽  
Saccharomyces Yeast

Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 ˚P, 16 ˚P, 20 ˚P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, H4folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes.

scholarly journals Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

2015 ◽  
Vol 121 (4) ◽  
pp. 574-580 ◽  
Author(s):  
Han Sub Kwak ◽  
Jae Soon Seo ◽  
Yesung Hur ◽  
Hyoung-Seok Shim ◽  
Yougnseung Lee ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Physicochemical Characteristics ◽  
Yeast Strains ◽  
Korean Rice

Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

2003 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
J. M. Barcenilla ◽  
P. J. Martín-Álvarez ◽  
A. Vian ◽  
R. Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Indirect Selection ◽  
Sparkling Wine ◽  
Single Group ◽  
Limited Effect ◽  
Yeast Strains ◽  
Autolytic Activity ◽  
Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

scholarly journals Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1452
Author(s):  
Qian Ge ◽  
Chunfeng Guo ◽  
Jing Zhang ◽  
Yue Yan ◽  
Danqing Zhao ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pure Culture ◽  
Ethyl Esters ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Future Production ◽  
Isobutyl Acetate ◽  
Saccharomyces Yeast ◽  
Novel Strategy ◽  
Pichia Kluyveri

In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

scholarly journals The Light Struck Taste of Wines

2021 ◽  
Author(s):  
Ana María Mislata ◽  
Miquel Puxeu ◽  
Monserrat Mestres ◽  
Raúl Ferrer-Gallego
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Light Exposure ◽  
External Factors ◽  
Yeast Strains ◽  
Wine Composition ◽  
Yeast Nutrition

The light-struck taste (LST) of wine is a defect that mainly occurs in bottled wines exposed to light. Factors that influence the onset of the LST in wines were reported. The effect of grapes and wine composition, the alcoholic fermentation process, the yeast strains used and the conditions of yeast nutrition were included. The external factors, such as bottle color, time and nature to light exposure and type of closure were considered. Finally, the analysis of the main molecules related to this default (sulfur volatile compounds and their amino acids and riboflavin precursors) and possible prevention measurements were also exposed.

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