Food Bioscience
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2025
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IF 5.9
Shijiao Liu,Ruipeng Wang,Yunong Zhang,Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang,Yingxi Chen
During the natural fermentation of fruit wine, different yeast strains with specific fermentation characteristics and metabolic processes have an important influence on the quality and flavor complexity of fruit wines. Rhodotorula mucilaginosa is a non- Saccharomyces yeast species with low fermentation activity. It is typically involved in the first stage of fruit wine fermentation and is commonly isolated from apple and grape orchards. This investigation evaluated the effect of simultaneous and sequential fermentations of Saccharomyces cerevisiae CGMCC 2.3854 and two selected indigenous R. mucilaginosa strains on the fermentation process, quality, and flavor profile of ciders. Results showed that mixed fermentation enhanced the brightness, altered the organic acids content, and improved the clarity and flavor complexity of the ciders. Compared to Sc cider, Rh-Sc cider showed significantly higher ABTS and DPPH free radical scavenging activities. In particular, Rh-Sc cider had the highest acetate esters content, in which both isoamyl acetate (313.69 ± 29.56 μg/L) and phenethyl acetate (115.82 ± 9.02 μg/L) were significantly higher than those of other ciders, which enhanced the fruity and floral notes. Moreover, Rh-Sc cider showed the highest overall sensory quality. This investigation provides an effective strategy for enhancing the sensory and flavor complexity of cider through the simultaneous fermentation of Rh and Sc.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Yingying Han,Zhicong Su,Jinhua Du
To explore the effects of storage on the organic acids and volatiles in apple wine, fresh Fuji and Ralls Genet apples were stored for 5 months and making apple wines monthly. By 5-month storage, L-malic and succinic acids in juices decreased by 1755.78–2269.69 mg/L and 582.25–943.10 mg/L, respectively. Correspondingly, l -malic acid decreased by 665.73–987.45 mg/L in wine. Succinic acid from fermentation was positively correlated with the pH of juices (r = 0.709*). Storage enriched fruit volatiles, especially in Ralls Genet, 6 volatiles were generated by 1 month storage. Isobutylacetate, isoamylacetate and hexylacetate were mostly affected in Fuji juice; they were increased by 32.80, 20.54 and 7.99 times by 3 months storage. While isoamylol, 1-hexanol and 6-methyl-5-hepten-2-ol in Ralls Genet juice rose up by 11.43, 3.92 and 137.37 times during storage. Esters were mostly affected by storage in apple wines, especially Fuji wine, its content decreased by 59.4–104.05 mg/L after 5 months storage. The production of volatiles in Ralls Genet wine was more easily affected by pH of juice. Therefore, apple storage affected organic acids and volatiles in apple wines by affecting apples and yeast metabolism simultaneously. And apple stored for 1 month achieved balanced taste and richness flavors.
研究领域:
食品科学
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植物生理学
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 1
·425-433
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IF 3.639
Yingying Han,Jinhua Du,Yan Wang
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L −1 and higher pectin content of 84.74 mg L −1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l -malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
研究领域:
食品科学
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化学
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饮料技术
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DOI
PubMed
高影响因子
FOOD MICROBIOLOGY
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2022
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IF 6.374
Yingying Han,Jinhua Du
Understanding bacteria and yeasts communities can reduce unpredictable changes of apple cider . In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 and fermented spontaneously were compared, the relationships of bacteria, yeasts, organic acids, and volatiles were analyzed. Results showed that microbial diversity affected the fermentation, organic acids and volatiles in apple ciders. In the first four spontaneous fermentation days, LAB (lactic acid bacteria) multiplied and reached 7.89 lg CFU/mL, and then triggered malolactic fermentation (MLF), leading to malic acid decreased by 3880.52 mg/L and lactic acid increased by 4787.55 mg/L. The citric, succinic and fumaric acids content was 2171.14, 701.51 and 8.06 mg/L lower than that in inoculated cider, respectively. Although the yeasts multiplied during spontaneous fermentation, it did not reach 7.50 lg CFU/mL until the 5th day, which led to a long lag period, as well as later and lower production of acetaldehyde and higher alcohols. The inoculated yeast inhibited LAB, acetic acid bacteria , Rahnella , and non- Saccharomyces . Yeasts were the key to produce citric acid, acetaldehyde and 3-methyl-1-butanol in apple cider; while bacteria were closely related to the formation of lactic acid, acetic acid and ethyl acetate. It suggested that low higher alcohols and acetaldehyde can be realized by selecting yeasts, and Leuconostoc pseudomesenteroides can work as candidate to reduce L-malic and citric acids in apple cider.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Wenting Li,Qi Guo,Yuning Zhao,Tianli Yue,Yahong Yuan
This study aimed to examine the metabolic profiles of Saccharomyces cerevisiae yeasts (WLS21 and Y41) in two phases of sparkling cider making (normal and pressure fermentation) by combining untargeted metabolomic with chemometrics. The results showed that of the 634 nonvolatile metabolites identified using LC-MS and 83 volatile metabolites identified by GC–MS, the differential metabolites were 226 and 54, respectively. Metabolic pathway and correlation analyses showed that aspartic acid, phenylalanine and tyrosine, glutamic acid and purine metabolism were associated with flavor formation. The pressure fermentation process increased apigenin, naringenin, toxifolin, pyridoxine and thiamine contents in the final cider. These findings provide useful information and new research ideas for the formation of flavor in sparkling cider and the regulation of phenolic and vitamin production by microbial stress fermentation.
研究领域:
食品科学
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微生物学
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代谢组学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
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2017
·Vol. 42
·期 2
·e12475
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IF 1
Benguo Liu,Jiangwei Liu,Chunling Zhang,Jiechao Liu,Zhonggao Jiao
During apple processing, phloridzin, the main flavonoid in apples, can be oxidized to the yellow pigment, which contributes to the color of apple juice and ciders. However, there was no report about the bioactivities of this yellow pigment. In this study, the oxidation of phloridzin catalyzed by tyrosinase from mushroom was investigated. The main oxidation product with bright yellow color was purified and identified as the phloridzin oxidation product j (POPj) based on electrospray ionization mass spectrometry (ESI-MS) and 13 C nuclear magnetic resonance ( 13 C-NMR) spectroscopy. In the chemical and cellular system, POPj exhibited the higher peroxyl radical-scavenging activity than phloridzin. Our results suggested that POPj was a kind of potential food yellow pigment with antioxidant activity, which partly explained health-promoting functions of apple juices and ciders. Practical applications In view of the potential toxicity of the artificial food yellow pigment, the need for natural and safe yellow pigment is increasing. In this study, the enzymatic preparation of the yellow pigment derived from phloridzin was investigated. Its antioxidant activity was first reported. This study can prompt the application of this new yellow pigment in food industry.
研究领域:
食品科学
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生物化学
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农业化学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
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IF 4.52
Yingying Han,Yan Wang,Jie Li,Jinhua Du,Zhicong Su
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.
研究领域:
食品科学
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酿酒学
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生物化学
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DOI
高影响因子
Food Bioscience
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2025
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IF 5.9
Yuening Li,Huipeng Liang,Yuzheng Wu,Xinping Lin,Yiwei Dai,Chaofan Ji
Mixed-culture fermentation can enhance cider aroma, but direct co-culture often limits the persistence of non- Saccharomyces yeasts. Among these species, Metschnikowia koreensis is noteworthy for its strong protease and lipase activities that release aroma precursors, yet its interaction with Saccharomyces cerevisiae has not been well characterized. This study evaluated sequential inoculation of M. koreensis and S. cerevisiae with 0 h, 24 h, and 48 h delays. A 48-h delay (SM 48 ) extended M. koreensis viability to 9 days, increased ethanol production, and produced sensory attributes characterized by lower sourness and astringency and higher umami and richness. The SM 48 group produced the most abundant and diverse volatile compounds, with key fruity and floral esters elevated. OPLS-DA identified these esters as major discriminant contributors, whereas compounds commonly associated with off-flavors such as acetic acid and hexanal were reduced. Metabolic pathway analysis indicated enhanced Ehrlich and esterification pathways with reduced acetate production. Multi-method validation supported that SM 48 cider exhibits more complex volatile profiles, stronger fruity and floral notes, and improved color. These results demonstrate that controlled sequential inoculation is an effective approach for improving cider aroma complexity and overall product quality.
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高影响因子
Food Bioscience
·
2022
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IF 5.318
Wenting Li,Yuning Zhao,Chen Liu,Shuai Li,Tianli Yue,Yahong Yuan
In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2, PE2, and Y41 in sealed bottles after adjusting the sugar level. The physicochemical indexes, aromas, and sensory characteristics of four sparkling ciders were analyzed. The results revealed that HYJ2 produced the highest amount of ethanol and Y41 had the highest pressure in the bottle at the end of fermentation. Y41 produced the highest citric and succinic acids and HYJ1 produced higher fumaric acid and total volatiles. HYJ1 cider had an obvious herbaceous odor, and Y41 cider had a fruity character. Sixty-seven volatiles were detected from four sparkling ciders (55 fermentative and 12 non-fermentative aromas). Esters (EEFAs and HAAs) were the main volatile aroma family produced during secondary fermentation, and terpenes contributed the most to fruity odor. Based on univariate (ANOVA) and multivariate analysis of variance (PLS-DA) screening of four cider significant variables, 13 volatiles with variable predictive importance (VIP)≥1 were identified. PLSR analysis revealed that 2-methylbutyl acetate, ethyl heptanoate, 2-methyl-1-butanol, nonanal, 2-nonanone, β-damascenone, and linalool were potential volatile markers for OAV>1.
研究领域:
食品科学
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饮料技术
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微生物学
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农学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2019
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IF 5.399
Jianping Wei,Yuxiang Zhang,Yue Qiu,Hong Guo,Hongmei Ju,Yuwei Wang,Yahong Yuan,Tianli Yue
In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated simultaneously or sequentially. H. osmophila inhibited the growth of T. quercuum , while T. quercuum had little effect on the growth of H. osmophila. The simultaneous fermentation consumed relatively more sugar and resulted in the highest ethanol content. The production of organic acids varied depending on the yeast species employed and inoculation modality. Esters and alcohols were the main volatile families produced during fermentation, while ethyl esters and terpenes contributed most to the temperate fruity aroma. Gas chromatography-olfactometry (GC–O) showed that 3-methyl-1-butanol, ethyl 2-methylbutanoate, phenylethyl alcohol, β-phenethyl acetate, and β-damascenone were the most potent odorants in all samples. This study suggested that simultaneous fermentation with H. osmophila and T. quercuum might represent a novel strategy for the future production of cider.
研究领域:
食品科学
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微生物学
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化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Chao Yang,Min Li,Bangzhu Peng
Patulin is a mycotoxin produced by Penicillium expansum , that exists in apple and cider, and threatens human health and food safety. Saccharomyces cerevisiae ( S. cerevisiae ) can inhibit and degrade patulin during cider fermentation. Nonetheless, the specific patulin metabolic mechanism is still unclear. Thus, Illumina RNA-Seq technology was applied in this study to analyze the transcriptome of S. cerevisiae cultured in medium with and without patulin, and the gene expression studied. The results showed that the genes encoding redox reactions ( OYE3 , GTT2 , GPX2 ), cell-to-drug transmembrane transport ( HXT , FLR1 , YCF1 ), and responses to biological stress ( Yap1 , Msn1 ) were significantly upregulated. S. cerevisiae can respond to the stress of patulin by increasing the activity of related resistant enzymes, such as aryl-alcohol dehydrogenase, NADPH dehydrogenase 3, and glutathione S-transferase 2, which leads to effective degradation of patulin. The findings of this study explore the degradation mechanism of patulin and provide potential biomarker genes for detecting patulin in cider.
研究领域:
微生物学
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分子生物学
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食品科学
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毒理学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）