Screening and evaluation of suitable non-Saccharomyces yeast for aroma improvement of fermented mango juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Whole-genome sequencing exploitation analysis of non-Saccharomyces yeast Nakazawaea ishiwadae GDMCC 60786 and its physiological characterizations

Food Bioscience ◽

10.1016/j.fbio.2021.100982 ◽

2021 ◽

Vol 41 ◽

pp. 100982

Author(s):

Wenrui Ma ◽

Jiajun Yu ◽

Xiaomeng Zhang ◽

Shixin Guo ◽

Fengjie Zhang ◽

...

Keyword(s):

Whole Genome Sequencing ◽

Genome Sequencing ◽

Whole Genome ◽

Saccharomyces Yeast

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Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

Fermentation ◽

10.3390/fermentation7020087 ◽

2021 ◽

Vol 7 (2) ◽

pp. 87

Author(s):

María Laura Raymond Eder ◽

Alberto Luis Rosa

Keyword(s):

Yeast Species ◽

Industrial Applications ◽

Standard Laboratory ◽

Saccharomyces Yeast

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

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Postzygotic reproductive isolation among three Saccharomyces yeast species

Yeast ◽

10.1002/yea.3549 ◽

2021 ◽

Author(s):

Kousuke Toyomura ◽

Taisuke Hisatomi

Keyword(s):

Reproductive Isolation ◽

Yeast Species ◽

Postzygotic Reproductive Isolation ◽

Saccharomyces Yeast

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Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

FEMS Yeast Research ◽

10.1093/femsyr/foab017 ◽

2021 ◽

Vol 21 (3) ◽

Author(s):

João Drumonde-Neves ◽

Ticiana Fernandes ◽

Teresa Lima ◽

Célia Pais ◽

Ricardo Franco-Duarte

Keyword(s):

Yeast Species ◽

Starter Cultures ◽

Biotechnological Applications ◽

Major Focus ◽

Wine Production ◽

Sampling Studies ◽

Volatile Acidity ◽

Wine Sector ◽

Saccharomyces Yeast ◽

Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

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Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽

10.3390/fermentation7030112 ◽

2021 ◽

Vol 7 (3) ◽

pp. 112

Author(s):

Grazia Alberico ◽

Angela Capece ◽

Gianluigi Mauriello ◽

Rocchina Pietrafesa ◽

Gabriella Siesto ◽

...

Keyword(s):

Yeast Species ◽

Starter Culture ◽

Cell Immobilization ◽

Mixed Fermentation ◽

Wine Composition ◽

Saccharomyces Yeast ◽

Suitable System ◽

Saccharomyces Yeasts ◽

Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

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How label and nutritional claims affect consumers’ acceptance, buying intention and quality perception toward a beverage made from cashew nut

Nutrition & Food Science ◽

10.1108/nfs-11-2018-0309 ◽

2019 ◽

Vol 49 (6) ◽

pp. 1243-1251 ◽

Cited By ~ 2

Author(s):

Marina Cabral Rebouças ◽

Maria do Carmo Passos Rodrigues ◽

Silvia Maria de Freitas

Keyword(s):

New Product ◽

Quality Attributes ◽

Attitude Scale ◽

Content Type ◽

Cashew Nut ◽

Significant Difference ◽

Perception Of Quality ◽

Two Phases ◽

Mango Juice ◽

Hedonic Scale

Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception of quality characteristics of a new functional beverage made from cashew nut milk and added with mango juice and prebiotic substances. Design/methodology/approach Three versions of the front label were developed, which differed just by the type of nutritional claim presented (“0 per cent lactose and 0 per cent cholesterol; 0 per cent lactose, 0 per cent cholesterol and source of fibers, 0 per cent lactose, 0 per cent cholesterol and antioxidants”) and were evaluated in two phases, expectation and informed. For the evaluation, consumers used a multi-attribute scale, the nine-point hedonic scale and a nine-point semi-structured buying attitude scale. Findings The labels created a positive expectation on the consumers regarding the quality attributes, overall impression (mean = 6.0 “Like slightly”) and buying attitude (mean = 6.0 “Would probably buy”). After tasting the beverage associated with labels (informed phase), consumers kept a positive evaluation. The t-test performed between the pair of means of both phases showed that there has not been a significant difference regarding the quality attributes (p > 0.05), special, attractive, nutritive, healthy and buying attitude (Label 1, p = 0.26; Label 2, p = 0.18; Label 3, p = 0.26) in all labels. Originality/value The authors evaluated how the influence of label and nutritional claims in regards to a new product, a beverage made from cashew nut, affects its acceptance, buying attitude and characteristics of quality. Until this moment, there are no studies that evaluate how external attributes affect the acceptance of this beverage totally unique in the Brazilian market.

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