Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae

Abstract

This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3.1 (5.25 and 5.01%, v/v). However, relatively higher levels of isobutyl alcohol and isoamyl alcohol up to 64.52 ± 6.39 and 56.27 ± 3.00 mg/L, respectively, were produced at pH 3.1 than at pH 3.9 regardless of temperature. In contrast, production of esters was more affected by temperature than pH, where levels of ethyl esters (ethyl esters of octanoate, nonanoate, and decanoate) and acetate esters (ethyl acetate and isoamyl acetate) were significantly higher up to 2.13 ± 0.23 and 4.61 ± 0.22 mg/L, respectively, at 20 °C than at 30 °C. On the other hand, higher temperature improved the reduction of volatile sulfur compounds. This study illustrated that temperature control would be a more effective tool than pH in modulating the resulting aroma compound profile of durian wine.

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

“…Fruit wines or fermented beverages are made from various types of fruits such as lychee (Chen et al ., ), papaya (Lee et al ., ), durian (Lu et al ., ), pomegranate (Berenguer et al ., ) and strawberry (Song et al ., ). The mango fruit ( Mangifera indica L .)…”

“…Fruit wines or fermented beverages are made from various types of fruits such as lychee (Chen et al, 2014), papaya (Lee et al, 2012), durian (Lu et al, 2017), pomegranate (Berenguer et al, 2016) and strawberry (Song et al, 2017). The mango fruit (Mangifera indica L.) is one type of popular tropical fruits in South-East Asian countries and contains various nutrients including carbohydrates, organic acids, amino acids and vitamins (Chauhan et al, 2010;Tharanathan et al, 2006).…”

“…Fermentation conditions could be stressful for most yeast strains. The high sugar content (hyperosmotic stress), nutrient deficiency (lack of nitrogen sources, oxygen, vitamins and other minerals), low pH, extreme temperatures all present stressful conditions for the propagation and growth of most yeast strains during the onset of fermentation while ethanol toxicity occurs later in the fermentation process (Reddy & Reddy, 2011;Lu et al, 2017). Many of these stresses are encountered simultaneously or rapidly one after another.…”

Application Of The Z And Laplace Transforms To Panification Yeast Production Using An Airlift Bioreactor

“…Variations in temperature and pH impact the ethanol production in the fermentation process of Saccharomyces cerevisiae yeast [9]. A decrease in pH indicates a reduction in the formation of the product, whereas the inverse effect occurs with the temperature: the higher the temperature is, the smaller the amount of product formed.…”

Growth kinetics and modelling of S. Cerevisiae (NCYC 431) during de-lignified waste banana fermentation and chemical characterization

“…They predict the growth dynamics of the microorganisms with changes in the chemical and physical composition in the growth media [19]. S. cerevisiae laboratory strain (NCYC 431) is a commonly used microorganism in the wine or bread industries and home-made fermentation processes [20]. This microorganism has not been reported to biodegrade delignified waste bananas (DWB) through solid state fermentation.…”