Yeast diversity investigation of ‘Beihong’ (V. vinifera × V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China

2021 ◽  
Vol 27 (6) ◽  
pp. 887-896
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Yuanlin Zhang ◽  
Shuang Zeng ◽  
Mingzheng Huang
Keyword(s):  
Spontaneous Fermentation ◽  
Yeast Diversity

Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery

2013 ◽  
Vol 67 (3) ◽  
pp. 356-361 ◽  
Author(s):  
Carolina Bezerra-Bussoli ◽  
Milla Alves Baffi ◽  
Eleni Gomes ◽  
Roberto Da-Silva
Keyword(s):  
Spontaneous Fermentation ◽  
Yeast Diversity ◽  
Grape Musts

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

Quality indicators of the spontaneous fermentation starters of cereals flour during the lower-temperature conservation process

2018 ◽  
Vol 6 (11) ◽  
pp. 116-122
Author(s):  
Larysa Mikhonik ◽  
◽  
Inna Getman ◽  
Natalia Bela ◽  
Halyna Bogdan ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Spontaneous Fermentation ◽  
Lower Temperature ◽  
Fermentation Starters

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 Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yue Zhao ◽  
Qingyang Sun ◽  
Shusheng Zhu ◽  
Fei Du ◽  
Ruzhi Mao ◽  
...  
Keyword(s):  
Yeast Species ◽  
Its Region ◽  
Cabernet Sauvignon ◽  
Jinsha River ◽  
Spontaneous Fermentation ◽  
Lancang River ◽  
5.8S Rrna ◽  
Colonial Morphology ◽  
26S Rrna ◽  
Wine Region

AbstractShangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.

scholarly journals Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

2021 ◽  
Author(s):  
K.M. Sumby ◽  
N.S. Caliani ◽  
V. Jiranek
Keyword(s):  
Yeast Diversity

scholarly journals Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

2021 ◽  
Author(s):  
Joshua Ombaka Owade ◽  
George Ooko Abong' ◽  
Michael Wandayi Okoth ◽  
Agnes Wakesho Mwang'ombe ◽  
Jared Omondi Jobor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spontaneous Fermentation

scholarly journals Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Pilar Blanco ◽  
María Vázquez-Alén ◽  
Teresa Garde-Cerdán ◽  
Mar Vilanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Level ◽  
Wine Aroma ◽  
Nw Spain ◽  
Volatile Phenols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Autochthonous Yeast ◽  
Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

scholarly journals Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1737
Author(s):  
Wendy Franco ◽  
Sergio Benavides ◽  
Pedro Valencia ◽  
Cristian Ramírez ◽  
Alejandra Urtubia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Regional Growth ◽  
Starter Culture ◽  
Growth Conditions ◽  
Microbial Evolution ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Juices ◽  
Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles
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