JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
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IF 4.52
Shiqi Li,Pengfei Bi,Nan Sun,Zhiyi Gao,Xiaowen Chen,Jing Guo
To improve the functional properties and flavor complexity of kiwi wine using different non- Saccharomyces cerevisiae , Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochemical and sensorial profiles of the wines were evaluated. The evolution of cells showed that non- Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component analysis (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of ethyl esters (ethyl hexanoate, ethyl heptanoate, ethyl decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, ethyl butyrate , methyl butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.
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
FOOD CHEMISTRY
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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
Food Bioscience
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2022
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IF 5.318
Shiqi Li,Xiaowen Chen,Zhiyi Gao,Zhe Zhang,Pengfei Bi,Jing Guo
To explore a novel producing strategy for enhancing antioxidant activity and aroma of low-ethanol kiwi wine, kiwifruit juice was sequential fermentation with indigenous Zygosaccharomyces rouxii (Zr) and Saccharomyces cerevisiae (Sc) without adding sugars. The organic acids, bioactive compounds , volatile constituents, antioxidant capacities and sensory profiles were measured to evaluate the performance of different inoculation ratios. The results indicated that compared with pure fermentation of Sc, the sequential fermentations significantly increased the total flavonoids , total phenols , some mono-phenols and antioxidant activities of the low-ethanol kiwi wines, and resulted in a positive effect on organic acids mainly by reducing the content of malic acid . At the same time, sequential fermentations significantly enhanced the aroma profile of the low-ethanol kiwi wines. The higher inoculation ratio of Zr greatly increased the complexity of the volatiles, improving sweet odor of the wines. While the similar inoculation ratio of Zr and Sc significantly increased the volatile contents, intensifying the tropical fruity and kernel fruity. In addition, the partial least-squares regression analysis showed that aldehydes resulted in sourness, ethyl esters and acetate esters possessed a positive impact on tropical fruity and kernel fruity.
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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生物化学
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产品关联
DOI
高影响因子
Food Bioscience
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2024
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IF 4.8
Bo Yang,Shijiao Liu,Hongwen Zang,Yiwei Dai,Sufang Zhang,Xinping Lin,Huipeng Liang,Yingxi Chen
In order to explore novel producing strategies for enhancing flavor compounds profile and quality of strawberry wine, we studied the effect of the sequential fermentation of two selected indigenous non- Saccharomyces yeasts ( Hanseniaspora uvarum PGR9 and Kurtzmaniella quercitrusa PGT1) and Saccharomyces cerevisiae CGMCC 2.3854 on the fermentation kinetics, physicochemical characteristics, organic acids, antioxidant activity, volatile compositions, and sensory properties. Results showed that the ethanol content produced by the fermentation of Kq-Sc was significantly lower than that of Sc pure fermentation. In addition, the total volatile compounds concentration produced by the fermentation of Hu-Sc (16.2 ± 3.6 mg/L) and Kq - Sc (19.5 ± 3.1 mg/L) were significantly higher than that of Sc pure fermentation (13.8 ± 2.0 mg/L). In particular, the Kq-Sc strawberry wine presented the highest number of relative odor-active compounds (rOAV ≥1). Moreover, strawberry wine fermented by Hu + Kq-Sc showed the highest ABTS free radical scavenging ability and the highest overall sensory qualities. The results indicated that the K. quercitrusa PGT1 strain could be an alternative yeast for producing strawberry wine, and the sequential fermentations of Kq-Sc and Hu + Kq-Sc were effective strategies for improving the flavor and quality of strawberry wine.
研究领域:
食品科学
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微生物学
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酿酒学
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DOI
高影响因子
Journal of Agriculture and Food Research
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2025
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IF 6.2
Yuxiang Zhang,Feilong Chen,Pandi Xu,Hao Ren,Hong Guo,Yahong Yuan,Jianping Wei,Tianli Yue
This study investigated the role of non- Saccharomyces yeasts in modulating the aroma complexity of pomegranate wine, with a particular focus on sequential fermentation with Saccharomyces cerevisiae . Torulaspora quercuum X24-4 and Torulaspora delbrueckii X28-10 were employed in both pure and sequential fermentations. T. delbrueckii exhibited robust fermentative performance. Gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) identified a total of 62 and 80 volatile compounds across all samples, respectively, with esters as the predominant class. Key differential volatiles across the different fermentation strategies, including ethyl hexanoate and 3-methyl-1-butanol, were identified by partial least squares discriminant analysis (PLS-DA) in both GC-MS and GC-IMS analyses. In addition, several high-odor-activity-value (OAV) compounds, including ethyl octanoate and β -damascenone, reached their highest levels in wines produced by sequential inoculation of T. delbrueckii and S. cerevisiae ( Td - Sc ). Sensory evaluation confirmed that wines produced with Td - Sc achieved the highest fruity and floral scores, consistent with the volatile profiles. Partial least squares regression (PLSR) analyses further revealed strong correlations between ester/alcohol accumulation and floral aroma perception. In conclusion, sequential fermentation with T. delbrueckii and S. cerevisiae synergistically enhanced the volatile composition and sensory quality of pomegranate wine, demonstrating the practical potential of mixed-culture fermentations for developing distinctive and aroma-rich pomegranate beverages.
研究领域:
食品科学
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发酵工程
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代谢组学
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分析化学
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感官科学
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应用微生物学
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风味化学
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产品关联
DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Haotian Xu,Zeyu Wang,Zhenyang Qin,Minwei Zhang,Yanan Qin
This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.
研究领域:
发酵科学
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食品化学
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葡萄酒科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）