Abstract:Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine … Show more
“…Compared with other groups, 60% AA had the highest Issatchenkia abundance (69.17%) and lowest Aspergillus abundance (6.18%), in contrast to WS. Issatchenkia was previously found to increase the total phenolic level, flavonoid contents, and enhanced antioxidant activities [ 69 ]. Additionally, Issatchenkia was negatively correlated with pH ( r = −0.88, p < 0.001) but positively correlated with lactic acid content ( r = 0.38, p < 0.05) in the present study ( Figure 5 c).…”
Mycotoxins, secondary metabolites of fungi, are a major obstacle to the utilization of animal feed for various reasons. Wheat straw (WS) is hollow, and miscellaneous bacteria can easy attach to its surface; the secondary fermentation frequency after silage is high, and there is a risk of mycotoxin poisoning. In this study, a storage fermentation process was used to preserve and enhance fermentation quality in WS through the addition of Artemisia argyi (AA), which is an effective method to use WS resources and enhance aerobic stability. The storage fermentation of WS treated with AA had lower pH and mycotoxin (AFB1 and DON) values than the control due to rapid changes in microbial counts, especially in the 60% AA groups. Meanwhile, the addition of 60% AA improved anaerobic fermentation profiles, showing higher lactic acid contents, leading to increased efficiency of lactic acid fermentation. A background microbial dynamic study indicated that the addition of 60% AA improved the fermentation and aerobic exposure processes, decreased microbial richness, enriched Lactobacillus abundance, and reduced Enterobacter and Aspergillus abundances. In conclusion, 60% AA treatment could improve the quality by increase fermentation quality and improve the aerobic stability of WS silage by enhancing the dominance of desirable Lactobacillus, inhibiting the growth of undesirable microorganisms, especially fungi, and reducing the content of mycotoxins.
“…Compared with other groups, 60% AA had the highest Issatchenkia abundance (69.17%) and lowest Aspergillus abundance (6.18%), in contrast to WS. Issatchenkia was previously found to increase the total phenolic level, flavonoid contents, and enhanced antioxidant activities [ 69 ]. Additionally, Issatchenkia was negatively correlated with pH ( r = −0.88, p < 0.001) but positively correlated with lactic acid content ( r = 0.38, p < 0.05) in the present study ( Figure 5 c).…”
Mycotoxins, secondary metabolites of fungi, are a major obstacle to the utilization of animal feed for various reasons. Wheat straw (WS) is hollow, and miscellaneous bacteria can easy attach to its surface; the secondary fermentation frequency after silage is high, and there is a risk of mycotoxin poisoning. In this study, a storage fermentation process was used to preserve and enhance fermentation quality in WS through the addition of Artemisia argyi (AA), which is an effective method to use WS resources and enhance aerobic stability. The storage fermentation of WS treated with AA had lower pH and mycotoxin (AFB1 and DON) values than the control due to rapid changes in microbial counts, especially in the 60% AA groups. Meanwhile, the addition of 60% AA improved anaerobic fermentation profiles, showing higher lactic acid contents, leading to increased efficiency of lactic acid fermentation. A background microbial dynamic study indicated that the addition of 60% AA improved the fermentation and aerobic exposure processes, decreased microbial richness, enriched Lactobacillus abundance, and reduced Enterobacter and Aspergillus abundances. In conclusion, 60% AA treatment could improve the quality by increase fermentation quality and improve the aerobic stability of WS silage by enhancing the dominance of desirable Lactobacillus, inhibiting the growth of undesirable microorganisms, especially fungi, and reducing the content of mycotoxins.
“…Organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were measured by the HPLC method according to He et al [ 21 ]. The system was carried out on a Agilent 1260 Infinity II HPLC equipped with a DAD detector (Agilent Technologies Inc., Santa Clara, CA, USA) and a Agilent Poroshell 120 EC-C18 column (4.6 × 150 mm, 4 µm).…”
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
“…However, S. cerevisiae was infrequent species during spontaneous fermentation in our ITS sequencing results. These abundantly fermentative yeasts might be the main driver in the formation of apricot flavour, especially certain filamentous fungi that can promote the growth for yeast ( Qian et al, 2023 , Wu et al, 2022 ), the genus Issatchenkia with the capability of reducing citric acid ( He et al, 2022 ) and Pichia with high enzymatic activities ( Maicas & Mateo, 2015 ). Fig.…”
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