Occurrence and function of yeasts in Asian indigenous fermented foods

Aidoo, Kofi E.; Nout, M.J.R.; Sarkar, Prabir

doi:10.1111/j.1567-1364.2005.00015.x

Cited by 173 publications

(106 citation statements)

References 22 publications

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“…Food and beverages with low pH values and high fermentable sugar concentration, such as fruit juices, concentrated juices, jams, honey, soft drinks, sugar syrups and must, are at risk of deterioration due to Zygosaccharomyces. However, recent studies have underlined the positive role of different Zygosaccharomyces species in alcoholic fermentation of some foods and beverages, such as traditional balsamic vinegar, kombucha tea and soy sauces (Solieri et al, 2006;Steels et al, 2002;Aidoo et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar

Solieri

Cassanelli

Giudici

2007

Yeast

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The taxonomic status and species number of the genus Zygosaccharomyces have rapidly changed in the last years. In this study, two new osmotolerant Zygosaccharomyces strains isolated from traditional balsamic vinegar, viz. ABT301 and ABT601, were investigated to elucidate their taxonomic relationships with Zygosaccharomyces rouxii species. A multi-gene sequence approach was employed, including regions of the rDNA repeat [5.8S, two internal transcribed spacers (ITS) and the 26S D1/D2 domain], COX2 mitochondrial gene and two nuclear genes (SOD2 and HIS3 ). Cloning and sequence analysis of 5.8S-ITS rDNA revealed that these strains bear an unusual polymorphism for this region. Three highly divergent 5.8S-ITS sequences were detected, one identical to Z. rouxii, the other two showing some relatedness to Z. mellis. Sequence and gene number polymorphism was also observed for the protein-encoding nuclear genes SOD2 and HIS3, as two copies for each gene different from those found in Z. rouxii were detected. Analysis of the D1/D2 26S domain showed that ABT301 and ABT601 have only one type of D1/D2 sequence statistically different from that of Z. rouxii. The findings obtained in this work suggest that the genomic background of strains ABT301 and ABT601 is different from the other Zygosaccharomyces species. We speculated that they could belong to a new putative species related to Z. rouxii.

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Section: Introductionmentioning

confidence: 99%

A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar

Solieri

Cassanelli

Giudici

2007

Yeast

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“…Rice-based traditional alcohol beverages are enjoyed in Asian countries, such as Japan (sake), China (jiu), Korea (yakju), Philippines (tapuy), Vietnam (ruou nep than), Malaysia (tapai), Cambodia (tapae), Malaysia and Indonesia (tapai), and Thailand (sato) [1][2][3] . The Thai rice-wine, sato, is made from glutinous rice mixed with a traditional solid-state starter called Loogpang, which is composed of a mixture of various microorganisms grown on rice or rice flour.…”

Section: Introductionmentioning

confidence: 99%

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Luangkhlaypho¹,

Pattaragulwanit²,

Leepipatpiboon³

et al. 2014

ScienceAsia

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Sato is a traditional Thai alcohol beverage produced by the fermentation of steamed rice with a microbial starter. The industrial production of sato faces problems with inconsistent quality due to the variability in the microbial community of the starter. Previously, an NP1 starter was selected from 114 starter samples for its abilities to liquefy rice, to ferment and produce ethanol, and to give a good flavour and taste to the resultant sato. Here, we developed a defined starter culture mixture for sato fermentation, according to the composition of the microorganisms identified in the NP1 starter. The oenological parameters during the fermentation with the original NP1 starter and the defined starter culture mixture were compared. The NP1 starter and the alternative starter exhibited similar microbial population dynamics, as determined by conventional cultivation-dependent methods and by cultivation-independent denaturing gradient gel electrophoresis (DGGE) analysis. The profiles of the organic acids, glycerol, and the volatile compounds produced during fermentation were similar. The sato fermented with the two different starters gained similarly high scores of sensory evaluation. Based on these data, we concluded that the defined starter culture mixture has a great potential to become an alternative starter to produce high quality sato with consistency and may facilitate industrial production of sato. The advantages of using the DGGE analysis in combination with the conventional culture method to study the microbial population dynamics during the fermentation process of sato are discussed.

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“…Rice wines are widely produced in Asian countries such as Japan (Sake), China (Jiu), Korea (Yakju), Philippines (Tapuy),Vietnam (Ruou nep than), Malaysia (Tapai), and Thailand (Sato, Krachae and Ou) 1 . The varieties of rice wines depend on raw materials, inocula and brewing processes.…”

Section: Introductionmentioning

confidence: 99%

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

Chuenchomrat¹,

Assavanig²,

Lertsiri³

2008

ScienceAsia

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Solid-state fermented Thai rice wines (Ou) were analysed to determine their chemical components. Determined parameters were pH (4.5-5.5), protein (0.45-0.99 g/100g), ash (0.10-0.30 g/100g), total solid (1.72-14.34 g/100g), glucose (4.07-7.91 mg/ml) contents and volatile compounds. The ethanol concentration was in the range of 12.15 to 104.60 mg/ml. Profiles of volatile compounds were analysed by dynamic headspace coupled with gas chromatography mass spectrometry and gas chromatography olfactometry. The potent odours were alcoholic and solvent-like, sweet, fruity, buttery, and pungent aromas. The concentration in Ou of n-propanol, iso-butyl alcohol, iso-amyl alcohol, furfuryl alcohol, benzene ethanol, acetol, 2,3-butanediol, glycerol, ethyl lactate, acetoin, furfural, 5-methyl furfural, 5-hydroxymethyl-2-furfural, and acetic acid were also determined by a direct injection technique. From principal component analysis, Ou samples could be categorized into two groups based on the concentration of ethanol and their profiles of volatile compounds.

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Occurrence and function of yeasts in Asian indigenous fermented foods

Cited by 173 publications

References 22 publications

A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar

A new putative Zygosaccharomyces yeast species isolated from traditional balsamic vinegar

Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage

Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)

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