A novel microbiological approach to impact the aromatic composition of sour loquat beer

Francesca, Nicola; Pirrone, Antonino; Gugino, Ignazio; Prestianni, Rosario; Naselli, Vincenzo; Settanni, Luca; Todaro, Aldo; Guzzon, Raffaele; Maggio, Antonella; Porrello, Antonella; Bruno, Maurizio; Farina, Vittorio; Passafiume, Roberta; Alfonzo, Antonio; Moschetti, Giancarlo; Gaglio, Raimondo

doi:10.1016/j.fbio.2023.103011

Cited by 5 publications

(2 citation statements)

References 58 publications

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“…Saccharomyces cerevisiae are the most used strains in fruit wine fermentation. Currently, the specialized commercial strains of Saccharomyces cerevisiae employed in fruit wine fermentation mainly include Saccharomyces cerevisiae HKFR18 ( Baek, Kim, Park, Son Jong, & Shim Jae, 2021 ), Saccharomyces cerevisiae EC-1118 ( Jiang, Lu, & Liu, 2020 ), Saccharomyces cerevisiae MN113 ( Francesca et al, 2023 ), Saccharomyces cerevisiae L63 ( Andrade Koelher, de Souza, da Costa, & Aguiar-Oliveira, 2022 ), Saccharomyces cerevisiae LCBG-49 ( Edward-Rajanayagam et al, 2023 ), Saccharomyces cerevisiae WLS21 ( Li et al, 2022 ), Saccharomyces cerevisiae SafaleUS-05 ( Cioch-Skoneczny, Krolak, Tworzydlo, Satora, & Skoneczny, 2023 ), etc. In recent years, to overcome the drawback of single and convergence flavor caused by commercial Saccharomyces cerevisiae , there has been a growing trend to isolate and cultivate more unique Saccharomyces cerevisiae from typical fermented foodstuffs using natural and industrial screening methods.…”

Section: Strains Used For Fruit Fermentationmentioning

confidence: 99%

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Yuan,

Wang,

Sun

et al. 2024

Food Chemistry: X

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Section: Strains Used For Fruit Fermentationmentioning

confidence: 99%

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Yuan,

Wang,

Sun

et al. 2024

Food Chemistry: X

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“…At present, research on loquat processing products mainly involves dried fruits [5], jelly [6], probiotic yogurt [7], beer [8] and fermented fruit juice [9]. Loquat jam is also one of the loquat processing products, which could not only solve the problem of loquat storage but also partially retain the pharmacological function of loquat [10].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

Qiao,

Xiong,

Cai

et al. 2024

Foods

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The study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.

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A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

Doolam,

Mishra,

Surabhi

et al. 2024

Environ Dev Sustain

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A novel microbiological approach to impact the aromatic composition of sour loquat beer

Cited by 5 publications

References 58 publications

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

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