Effect of a halophilic aromatic yeast together withAspergillus oryzaein koji making on the volatile compounds and quality of soy sauce moromi

Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of Aspergillus oryzae, Lactobacillaceae, and Enterococcaecea in SSME increased, whereas the population of Staphylococcaceae and Bacillaceae decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

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.

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Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽

10.3390/foods10061336 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1336

Author(s):

Fatjona Fejzullahu ◽

Zsuzsanna Kiss ◽

Gabriella Kun-Farkas ◽

Szilárd Kun

Keyword(s):

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Beverage ◽

Sugar Consumption ◽

Mixed Culture Fermentation ◽

Organic Acid Production ◽

Mixed Inocula ◽

Sensorial Attributes ◽

Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽

10.3390/molecules26010232 ◽

2021 ◽

Vol 26 (1) ◽

pp. 232

Author(s):

María Consuelo Díaz-Maroto ◽

Manuel López Viñas ◽

Lourdes Marchante ◽

María Elena Alañón ◽

Ignacio Javier Díaz-Maroto ◽

...

Keyword(s):

Volatile Compounds ◽

Light Exposure ◽

Total Content ◽

Storage Conditions ◽

Sensory Profile ◽

Cork Stopper ◽

White Wines ◽

White Leds ◽

Retail Outlets

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

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Effect of Ozone Treatment on the Quality of Sea Buckthorn (Hippophae rhamnoides L.)

Plants ◽

10.3390/plants10050847 ◽

2021 ◽

Vol 10 (5) ◽

pp. 847

Author(s):

Anita Zapałowska ◽

Natalia Matłok ◽

Miłosz Zardzewiały ◽

Tomasz Piechowiak ◽

Maciej Balawejder

Keyword(s):

Mechanical Properties ◽

Volatile Compounds ◽

Sea Buckthorn ◽

Hippophae Rhamnoides ◽

Ozone Treatment ◽

Aerobic Bacteria ◽

Hippophaë Rhamnoides ◽

Hippophae Rhamnoïdes L ◽

Ozonation Process

The aim of this research was to show the effect of the ozonation process on the quality of sea buckthorn (Hippophae rhamnoides L.). The quality of the ozonated berries of sea buckthorn was assessed. Prior to and after the ozone treatment, a number of parameters, including the mechanical properties, moisture content, microbial load, content of bioactive compounds, and composition of volatile compounds, were determined. The influence of the ozonation process on the composition of volatile compounds and mechanical properties was demonstrated. The ozonation had negligible impact on the weight and moisture of the samples immediately following the treatment. Significant differences in water content were recorded after 7 days of storage. It was shown that the highest dose of ozone (concentration and process time) amounting to 100 ppm for 30 min significantly reduced the water loss. The microbiological analyses showed the effect of ozone on the total count of aerobic bacteria, yeast, and mold. The applied process conditions resulted in the reduction of the number of aerobic bacteria colonies by 3 log cfu g−1 compared to the control (non-ozonated) sample, whereas the number of yeast and mold colonies decreased by 1 log cfu g−1 after the application of 100 ppm ozone gas for 30 min. As a consequence, ozone treatment enhanced the plant quality and extended plant’s storage life.

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Demonstrating Pathogenicity of Enterobacter cloacae on Macadamia and Identifying Associated Volatiles of Gray Kernel of Macadamia in Hawaii

Plant Disease ◽

10.1094/pdis-91-10-1221 ◽

2007 ◽

Vol 91 (10) ◽

pp. 1221-1228 ◽

Cited By ~ 28

Author(s):

K. A. Nishijima ◽

M. M. Wall ◽

M. S. Siderhurst

Keyword(s):

Acetic Acid ◽

Volatile Compounds ◽

Enterobacter Cloacae ◽

The Other ◽

Biotic Factors ◽

Macadamia Integrifolia ◽

Abiotic And Biotic Factors ◽

Foul Odor ◽

Important Disease

Gray kernel is an important disease of macadamia (Macadamia integrifolia) that affects the quality of kernels, causing gray discoloration and a permeating, foul odor. Gray kernel symptoms were produced in raw, in-shell kernels of three cultivars of macadamia that were inoculated with strains of Enterobacter cloacae. Koch's postulates were fulfilled for three strains, demonstrating that E. cloacae is a causal agent of gray kernel. An inoculation protocol was developed to consistently reproduce gray kernel symptoms. Among the E. cloacae strains studied, macadamia strain LK 0802-3 and ginger strain B193-3 produced the highest incidences of disease (65 and 40%, respectively). The other macadamia strain, KN 04-2, produced gray kernel in 21.7% of inoculated nuts. Control treatments had 1.7% gray kernel symptoms. Some abiotic and biotic factors that affected incidence of gray kernel in inoculated kernels were identified. Volatiles of gray and nongray kernel samples also were analyzed. Ethanol and acetic acid were present in nongray and gray kernel samples, whereas volatiles from gray kernel samples included the additional compounds, 3-hydroxy-2-butanone (acetoin), 2,3-butanediol, phenol, and 2-methoxyphenol (guaiacol). This is believed to be the first report of the identification of volatile compounds associated with gray kernel.

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Shoyu polysaccharides from soy sauce improve quality of life for patients with seasonal allergic rhinitis: A double-blind placebo-controlled clinical study

International Journal of Molecular Medicine ◽

10.3892/ijmm.15.3.463 ◽

2005 ◽

Cited By ~ 1

Author(s):

Makio Kobayashi ◽

Hiroaki Matsushita ◽

Ryo-Ichi Tsukiyama ◽

Masami Saito ◽

Toshiro Sugita

Keyword(s):

Quality Of Life ◽

Allergic Rhinitis ◽

Clinical Study ◽

Seasonal Allergic Rhinitis ◽

Soy Sauce ◽

Improve Quality ◽

Double Blind ◽

Double Blind Placebo ◽

Controlled Clinical Study

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Development of organic acids and volatile compounds in cider during malolactic fermentation

Czech Journal of Food Sciences ◽

10.17221/127/2013-cjfs ◽

2014 ◽

Vol 32 (No. 1) ◽

pp. 69-76 ◽

Cited By ~ 5

Author(s):

H. Zhao ◽

F. Zhou ◽

P. Dziugan ◽

Y. Yao ◽

J. Zhang ◽

...

Keyword(s):

Organic Acids ◽

Volatile Compounds ◽

Carbonyl Compounds ◽

Alcoholic Fermentation ◽

Total Concentration ◽

Malolactic Fermentation ◽

High Concentration ◽

Volatile Acidity ◽

Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

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Characteristics and Influence to Fruit Distillates Quality of Rapid Induction of Ageing Character in the Presence of Mulberry Tree (Morus alba L.) Wooden Chips

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:12317 ◽

2016 ◽

Vol 73 (2) ◽

pp. 165

Author(s):

Elena MUDURA ◽

Teodora COLDEA ◽

Timea HORVATH ◽

Carmen Rodica POP

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Volatile Compounds ◽

Control Sample ◽

Polyphenolic Compounds ◽

Chemical Parameters ◽

Rapid Induction ◽

Factors Influencing ◽

Mulberry Tree

Research on rapid induction of ageing character to double distilled traditional fruit brandies, from Transylvania region was conducted. Mulberry tree chips were used as an alternative to traditional ageing in wooden barrels. The aim of this study was to highlight the factors influencing the chemical composition of fruit brandies, both depending on the type of the wood used and the transformations occurred during the heat treatment. Fruit distillates were produced after the traditional method – double distillation in copper alambic. The evaluation of the brandies consisted in analyzing the chemical parameters and the phenolic compounds after two months of ageing with wood chips. Results were compared with a control sample (unaged distillate), and found that during the ageing process volatile and non-volatile compounds were extracted significantly. The heat treatment influenced the chemical composition of the wooden chips. The chemical composition of finished products varied due to the composition of the wooden chips used and to the heat treatment applied. Evaluation of volatile and non-volatile compounds formed was carried out by comparison with the samples of the unaged distillate. It was demonstrated the improvement of chemical characteristics and polyphenolic compounds content, by rapidly inducing of the ageing character.

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