Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

Lu, Yuyun; Chan, Li‐Jie; Li, Xiao; Liu, Shao-Quan

doi:10.1016/j.lwt.2017.08.074

Cited by 12 publications

(4 citation statements)

References 24 publications

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“…Additionally, the highest amount of benzyl alcohol was found in SL samples, and it could be formed from the reduction of benzaldehyde. It has been reported that benzyl alcohol may impart a rose-like aroma and 5-methylfurfuryl alcohol could contribute a sweet, caramel-like aroma ( Lu et al, 2016 , 2018 ; Liu et al, 2021b ; Kim et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

“…The hydrolysate-sucrose mixture was then heated at 60 °C for 30 min. The pasteurization effectiveness was verified by enumeration using potato dextrose agar (PDA) (Oxoid, Basingstoke, UK), with added chloramphenicol (Danisco, Grindsted, Denmark) and modified MRS agar (Merck, Singapore) ( Lu et al, 2018 ) containing Natamax (Danisco), for yeasts and bacteria respectively.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

Liu

Chua

Dong

et al. 2022

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

Liu

Chua

Dong

et al. 2022

Current Research in Food Science

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“…Sugar (glucose) and seven organic acids (citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, and acetic acid) were analyzed according to the method of Lu et al (2018) using a Shimadzu HPLC. The mobile phase was acetonitrile and water (v: v = 80: 20), and 0.1% (v/v) sulfuric acid, respectively.…”

Section: Methodsmentioning

confidence: 99%

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Gao

Xia

et al. 2019

Front. Microbiol.

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Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts (Torulaspora delbrueckii Biodiva, Saccharomyces cerevisiae Lalvin EC-1118 and Pichia kluyveri Frootzen) and one dairy yeast (Kluyveromyces marxianus NCYC1425) were employed as single starter cultures, respectively, and were compared with one soy sauce yeast (Candida versatilis NCYC1433). Each yeast showed different growth kinetics and fermentation performance. Compared with C. versatilis NCYC1433, other yeasts presented a significant higher rate of glucose consumption (P < 0.05). Besides, K. marxianus NCYC1425 and P. kluyveri Frootzen produced more citric acid and succinic acid, respectively, while S. cerevisiae Lalvin EC-1118 exhibited higher pyruvic acid production. Significant lower levels of total free amino acids were observed in samples inoculated with wine yeasts relative to other yeasts (P < 0.05). Non-soy sauce yeasts produced increased various levels of esters and alcohols without traditional fish sauce unpleasant odorants, especially K. marxianus NCYC1425 and P. kluyveri Frootzen. The results confirmed that non-soy sauce yeasts are suitable for fish sauce flavor compound modification and to develop a fast fermentation process for saltless fish sauce from fish head, which could increase the acceptability of fish sauce and improve the utilization of fish by-products.

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“…Organic acid analysis was conducted using the method by Lu et al [22] in triplicates. The equipment and column used was Shimadzu HPLC apparatus with Supelcogel C-610 column (300 × 7.8 mm, Supelco, Bellefonte, PA, USA), with 0.1% (v/v) sulfuric acid as a mobile phase at 0.4 mL/min.…”

Section: Non-volatile Compound Analysismentioning

confidence: 99%

Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten

Chen,

Zhang,

Ananta

et al. 2024

Fermentation

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A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.

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Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

Cited by 12 publications

References 24 publications

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten

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