Effect of co-inoculation and sequential inoculation of Lactobacillus fermentum and Pichia kluyveri on pork hydrolysates fermentation

2021 ◽  
Vol 44 ◽  
pp. 101400
Author(s):  
Xinzhi Li ◽  
Shao-Quan Liu
Keyword(s):  
Lactobacillus Fermentum ◽  
Sequential Inoculation ◽  
Pichia Kluyveri

scholarly journals Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

2019 ◽  
Vol 7 (6) ◽  
pp. 164 ◽  
Author(s):  
Inês Oliveira ◽  
Vicente Ferreira
Keyword(s):  
Isoamyl Alcohol ◽  
Ethyl Esters ◽  
Wine Aroma ◽  
Torulaspora Delbrueckii ◽  
Sequential Experiments ◽  
Sequential Inoculation ◽  
Aroma Precursors ◽  
Pichia Kluyveri ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with Saccharomyces cerevisiae (Sc) or with Pichia kluyveri (Pk), Torulaspora delbrueckii (Td) or Lachancea thermotolerans (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 °C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-Saccharomyces: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

scholarly journals Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 79 ◽  
Author(s):  
Ophélie Dutraive ◽  
Santiago Benito ◽  
Stefanie Fritsch ◽  
Beata Beisert ◽  
Claus-Dieter Patz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Positive Influence ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Pichia Kluyveri ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine

2017 ◽  
Vol 101 (21) ◽  
pp. 7853-7863 ◽  
Author(s):  
Yuyun Lu ◽  
Marilyn Kai Wen Voon ◽  
Jian-Yong Chua ◽  
Dejian Huang ◽  
Pin-Rou Lee ◽  
...  
Keyword(s):  
Chemical Compositions ◽  
Torulaspora Delbrueckii ◽  
Sequential Inoculation ◽  
Pichia Kluyveri

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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