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 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 On the Optimization of Fermentation Conditions for Enhanced Bioethanol Yields from Starchy Biowaste via Yeast Co-Cultures

2021 ◽  
Vol 13 (4) ◽  
pp. 1890
Author(s):  
Mohamed Hashem ◽  
Saad A. Alamri ◽  
Tahani A. Y. Asseri ◽  
Yasser S. Mostafa ◽  
Gerasimos Lyberatos ◽  
...  
Keyword(s):  
Ethanol Yield ◽  
Inoculum Size ◽  
Small Scale ◽  
Bioethanol Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Batch Cultures ◽  
Yeast Strains ◽  
Optimization Of Fermentation ◽  
The Impact

The present study aims to assess the impact of the type of yeast consortium used during bioethanol production from starchy biowastes and to determine the optimal fermentation conditions for enhanced bioethanol production. Three different yeast strains, Saccharomyces cerevisiae, Pichia barkeri, and Candida intermedia were used in mono- and co-cultures with pretreated waste-rice as substrate. The optimization of fermentation conditions i.e., fermentation time, temperature, pH, and inoculum size, was investigated in small-scale batch cultures and subsequently, the optimal conditions were applied for scaling-up and validation of the process in a 7-L fermenter. It was shown that co-culturing of yeasts either in couples or triples significantly enhanced the fermentation efficiency of the process, with ethanol yield reaching 167.80 ± 0.49 g/kg of biowaste during experiments in the fermenter.

scholarly journals The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

2020 ◽  
Author(s):  
Andrés Méndez-Zamora ◽  
Daniel Oswaldo Gutiérrez-Avendaño ◽  
Melchor Arellano-Plaza ◽  
Francisco Javier De la Torre González ◽  
Iliana Barrera-Martínez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Culture Media ◽  
Principal Component ◽  
Isoamyl Acetate ◽  
Alcoholic Beverages ◽  
Agave Tequilana ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Saccharomyces Yeasts

ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration, and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compounds producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri, isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound's production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20, 25 and 30°C). Increased esters production was observed at 250 rpm. Greatest effect in alcohols and esters production was found with A. tequilana, identifying PK1 as higher alcohols producer, and PK8 as better esters producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles which are affected by factors including medium, agitation and temperature.

scholarly journals Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1054 ◽  
Author(s):  
Magdalena Skotniczny ◽  
Paweł Satora ◽  
Katarzyna Pańczyszyn ◽  
Monika Cioch-Skoneczny
Keyword(s):  
Growth Dynamics ◽  
Starter Cultures ◽  
Pichia Kudriavzevii ◽  
Yeast Strains ◽  
Random Amplification ◽  
Potential Possibility ◽  
Plum Varieties ◽  
Pichia Kluyveri ◽  
Candida Sake ◽  
The Impact

The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two consecutive years. The yeast strains were differentiated by random amplification of polymorphic DNA (RAPD-PCR) and identified by the 26S rDNA D1/D2 sequence analysis. Hanseniaspora uvarum, Metschnikowia spp. and Pichia kudriavzevii were the dominant yeasts during the early stages of plum mash fermentation, while the middle and end phases were dominated by Saccharomyces cerevisiae. The strains of Candida sake, Nakazawaea ernobii, Pichia kluyveri, Rhodotorula mucilaginosa and Wickerhamomyces anomalus were also detected in fermenting plum mashes. Metschnikowia sp. M1, H. uvarum H1 and H2 strains were detected in all samples, irrespective of the tested variety and year. Investigation of the impact of individual yeast strains on the production of volatile compounds showed the potential possibility of using them as starter cultures.

scholarly journals Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 21
Author(s):  
Tinashe Mangwanda ◽  
Joel B. Johnson ◽  
Janice S. Mani ◽  
Steve Jackson ◽  
Shaneel Chandra ◽  
...  
Keyword(s):  
Management Practices ◽  
Scientific Literature ◽  
Asia Pacific ◽  
Yeast Strains ◽  
Challenges And Opportunities ◽  
The Caribbean ◽  
The Impact ◽  
Production Industry ◽  
Stringent Quality

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

scholarly journals The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3640
Author(s):  
Tomasz Tarko ◽  
Magdalena Januszek ◽  
Aneta Pater ◽  
Paweł Sroka ◽  
Aleksandra Duda-Chodak
Keyword(s):  
Antioxidant Properties ◽  
Control Sample ◽  
Yeast Cells ◽  
Polyphenol Content ◽  
Mineral Salts ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Yeast Strains ◽  
Magnesium Salts ◽  
The Impact

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

scholarly journals Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 981
Author(s):  
Antonio Amores-Arrocha ◽  
Pau Sancho-Galán ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Volatile Compounds ◽  
Isoamyl Alcohol ◽  
Sensory Profile ◽  
Nutritional Deficiencies ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Warm Climate ◽  
Wine Quality ◽  
Bee Pollen ◽  
The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

scholarly journals The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps

2018 ◽  
Vol 9 (9) ◽  
pp. 4730-4741 ◽  
Author(s):  
Deepa Agarwal ◽  
Lim Mui ◽  
Emma Aldridge ◽  
Richard Mottram ◽  
James McKinney ◽  
...  
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Sensory Perception ◽  
Food Product ◽  
Snack Food ◽  
Nitrogen Gas ◽  
Potato Crisps ◽  
The Stability ◽  
The Impact

Flavoured potato crisps is the UK's most consumed snack food product. Addition of N2gas flushing extended shelf life by 2 weeks and the addition of seasoning further enhanced the shelf life of the base crisps by 2 weeks under accelerated conditions.

scholarly journals The Novel Quantitative Assay for Measuring the Antibiofilm Activity of Volatile Compounds (AntiBioVol)

2020 ◽  
Vol 10 (20) ◽  
pp. 7343
Author(s):  
Malwina Brożyna ◽  
Anna Żywicka ◽  
Karol Fijałkowski ◽  
Damian Gorczyca ◽  
Monika Oleksy-Wawrzyniak ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cost Effective ◽  
Antibiofilm Activity ◽  
Experimental Conditions ◽  
Laboratory Equipment ◽  
Tea Tree ◽  
Technical Parameters ◽  
The Impact ◽  
Standard Disc

Herein, we present a new test, dubbed AntiBioVol, to be used for the quantitative evaluation of antibiofilm activity of volatile compounds in vitro. AntiBioVol is performed in two 24-well plates using a basic microbiological laboratory equipment. To demonstrate AntiBioVol usability, we have scrutinized the activity of volatilized eucalyptus, tea tree, thyme essential oils, and ethanol (used for method suitability testing) against biofilms of Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans. We have also compared AntiBioVol with the standard disc volatilization method, placing a special stress on evaluating the impact of various technical parameters on the outcomes of the latter method. The obtained results indicate that AntiBioVol allows analyzing the antibiofilm activity of volatile compounds in a high number of repeats and provides semi-quantitative or quantitative results of high repeatability. In comparison to disc volatilization, AntiBioVol is a more space- and cost-effective method that allows analyzing various types of microbial aggregates. Moreover, we have indicated that the possible reasons for the discrepancies in the results obtained by means of the standard disc volatilization method may be related to various parameters of the testing dishes used (height, volume, diameter) and to various volumes of the agar medium applied. In turn, the application of a 24-well plate and a strictly defined AntiBioVol protocol provide a higher control of experimental conditions. Therefore, the application of AntiBioVol may enable an optimization of and introduction of volatile compounds to the fight against infective biofilms.

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