Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Zhihai Yu ◽  
Xiaohui Liu ◽  
William James Hardie ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Optimum Temperature ◽  
Alcohol Metabolism ◽  
Yeast Isolate ◽  
Wine Making ◽  
Wickerhamomyces Anomalus ◽  
Glucosidase Activity ◽  
Rosa Roxburghii Tratt ◽  
Volatile Aroma ◽  
Rosa Roxburghii

AbstractThe β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the β-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.

Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Hubing Zhao ◽  
Zhihai Yu ◽  
William James Hardie ◽  
...  
Keyword(s):  
Citric Acid ◽  
Growth Period ◽  
Content Type ◽  
Wickerhamomyces Anomalus ◽  
Glucosidase Activity ◽  
Rosa Roxburghii Tratt ◽  
Physiological Tolerances ◽  
Volatile Aroma ◽  
Rosa Roxburghii ◽  
Sulphuretted Hydrogen

PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).Design/methodology/approachMorphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO2) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.FindingsThe W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.Originality/value(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.

Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Hubing Zhao ◽  
Zhihai Yu ◽  
Mingzheng Huang
Keyword(s):  
Carbon Dioxide ◽  
Wine Aroma ◽  
Aroma Profile ◽  
Molecular Analyses ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Rosa Roxburghii Tratt ◽  
Volatile Aroma ◽  
Rosa Roxburghii ◽  
Indigenous Yeast

Abstract Oenological yeasts play a crucial role in the winemaking process by converting sugar into ethanol, carbon dioxide and flavor substances that contribute to the wine aroma profile. Eighty strains of yeast were isolated from Rosa roxburghii Tratt. Three of the indigenous yeast strains (numbered as C26, C31 and F110) were selected based on having the strongest fruity-aroma producing ability to further evaluate theirs oenological properties, and they were identified as Hanseniaspora uvarum based on morphological and molecular analyses. Strains tolerance results showed that the selected strains have glucose, citric acid and sulfur dioxide tolerances that are comparable to commercial Saccharomyces cerevisiae X16, but they are ethanol sensitive. Additionally, the H. uvarum strains had similar β-glucosidase production abilities to the control, but they do not produce hydrogen sulfide. Moreover, the selected H. uvarum strains reduced the acidity and increased the volatile aroma richness and complexity of R. roxburghii wine during laboratory-scale fermentation. Thus, the selected H. uvarum strains (C26, C31 and F110) show potential in the production of unique R. roxburghii wine.

Botanical characteristics, phytochemistry and related biological activities of Rosa roxburghii Tratt fruit and the potential use in functional foods: a review

2021 ◽  
Author(s):  
Litao Wang ◽  
Mu-Jie Lv ◽  
Juan-Yan An ◽  
Xiao-Hong Fan ◽  
Ming-Zhu Dong ◽  
...  
Keyword(s):  
Climate Change ◽  
Functional Foods ◽  
Biological Activities ◽  
Supply And Demand ◽  
Arable Land ◽  
Rosa Roxburghii Tratt ◽  
Botanical Characteristics ◽  
Rosa Roxburghii ◽  
Global Population ◽  
Potential Use

With increasing global population, the reduction of arable land and climate change and incongruity between food supply and demand has become increasingly severe. Nowadays, with the elementary nutrients required for...

scholarly journals Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guangsen Fan ◽  
Chao Teng ◽  
Dai Xu ◽  
Zhilei Fu ◽  
Pengxiao Liu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Mixed Culture ◽  
Nutrient Competition ◽  
Acetate Production ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Flavor Perception ◽  
Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

Structural characterization of a novel acidic polysaccharide from Rosa roxburghii Tratt fruit and its α-glucosidase inhibitory activity

2018 ◽  
Vol 9 (7) ◽  
pp. 3974-3985 ◽  
Author(s):  
Lei Wang ◽  
Chun Chen ◽  
Bin Zhang ◽  
Qiang Huang ◽  
Xiong Fu ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Inhibitory Activity ◽  
Acidic Polysaccharide ◽  
Rosa Roxburghii Tratt ◽  
Rosa Roxburghii

An acidic polysaccharide (RTFP-3) extracted from Rosa roxburghii Tratt fruit can inhibit the activity of α-glucosidase.

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity

2021 ◽  
pp. 131922
Author(s):  
Dansi Huang ◽  
Chao Li ◽  
Qing Chen ◽  
Xing Xie ◽  
Xiong Fu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rosa Roxburghii Tratt ◽  
Rosa Roxburghii
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