Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Dierings, Leila Roseli; Braga, Cíntia Maia; Silva, Karolline Marques da; Wosiacki, Gilvan; Nogueira, Alessandro

doi:10.1590/s1516-89132013000500016

Cited by 11 publications

(11 citation statements)

References 44 publications

(47 reference statements)

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“…O. oeni is one of the main LAB contributing to MLF in cider. It has always been detected along with other LAB species (Salih et al 1988 ; Sánchez et al 2010 , 2012 ; Dierings et al 2013 ). This contrasts with its predominance in wine, probably because cider has lower alcohol content (1.2–8%) and sometimes a higher pH than wine, which makes it more suitable for the growth of non- O. oeni species.…”

Section: Apple Cider: the Second Homementioning

confidence: 98%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.

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Section: Apple Cider: the Second Homementioning

confidence: 98%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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“…Dierings et al . () found a similar variation between the population of OXYs in apple musts (10 3 –10 6 CFU/mL). The LAB count was similar in the musts of the Gala cultivar, but showed large variations in the commercial and industrial musts of the Fuji cultivar, with values of 10 3 –10 5 CFU/mL, respectively.…”

Section: Resultsmentioning

confidence: 55%

“…In fresh apple musts, the yeasts population varies between 10 3 and 10 4 CFU/mL (Le Quéré and Drilleau ; Dierings et al . ). The populations of OXY were very similar between the industrial and commercial apples, but showed large variations among cultivars (10 4 –10 7 CFU/mL).…”

Section: Resultsmentioning

confidence: 97%

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Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization

Gomes

Filho

Zielinski

et al. 2014

Journal of Food Safety

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This study evaluated the effect of the operations of selection, cleaning and sanitizing with sodium hypochlorite, on the populations of yeasts and lactic acid bacteria present in apple cider must, elaborated from commercial and industrial fruit. The microbial load differed between the cultivars and classes of fruit. The total populations of yeasts and lactic acid bacteria were higher in the industrial fruit. The operation of selection avoided cross-contamination and the presence of organic compounds that might react with the chlorine. Washing the apples decreased the populations of these microorganisms by one logarithmic cycle. Hierarchical cluster analysis indicated that sanitization was effective at a concentration of 100 mg/L for 5 min. The sanitizer was not effective in totally eliminating the microorganisms in populations greater than 10 4 CFU/mL. Selection and washing help reduce natural microbiota, making sanitization more effective, and positively affecting food safety and the quality of unpasteurized cider. PRACTICAL APPLICATIONSThis article presents the results, and a thorough discussion, of the use of prefermentation operations that can be used to reduce the microbial load of apple must, which is to be turned into cider. Among all the various techniques and controls, the three that were most noteworthy were analyzed (selection of fruits, washing and sanitizing with chlorine, followed by rinsing). These operations are critical control points, and if they are planned and monitored then can reduce or eliminate microorganisms (pathogens or not), eliminate or reduce the need for sulfite, facilitate the cleaning and disinfection of the environment and equipment, increase food safety, and ensure the production of high-quality unpasteurized cider.

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“…Differences in observed relationships between fermentation temperature and the share of esters in the aromatic profiles of the analyzed ciders were due to differences between fermentation settings (contents of microelements, acidity or contents of extract). Ciders and cider musts are characterized by a much lower dry matter concentration, density, acidity and nitrogen content than wine musts [ 48 ]. Other important groups of compounds responsible for the cider aroma are alcohols and carboxylic acids.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

et al. 2020

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Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatography and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition. Analysis of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15 °C were characterized by a greater share of esters, such as ethyl hexanoate, ethyl decanoate and ethyl dodecanoate, in volatile profile (66.24–79.58%) than ciders fermented at 20 °C (58.81–77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcohols, such as phenylethyl alcohol and hexan-1-ol (18.34–36.7%) than ciders fermented at a lower temperature (16.07–25.35%). In the ciders prepared from pear (20% w/w) and apple (80% w/w) juice, the presence of esters, such as ethyl (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted.

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Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Abstract: ABSTRACT

Cited by 11 publications

References 44 publications

Distribution of Oenococcus oeni populations in natural habitats

Distribution of Oenococcus oeni populations in natural habitats

Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization

Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition

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