Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple ( Dovyalis caffra L.) juice

Minnaar, P.P.; Jolly, N.P.; Paulsen, V.; Plessis, Heinrich W. du; Rijst, Marieta van der

doi:10.1016/j.ijfoodmicro.2017.07.004

Cited by 51 publications

(55 citation statements)

References 26 publications

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“…In recent years, other industries have started to use Schizosaccharomyces species in products and processes other than the production of grape wine, such as ginger fermentation [106,107], apple wine [108], kei-apple fermentation [109], sparkling wine [110], bioethanol [111], bilberry fermentation [71], plum wine [112], and water purification [18].…”

Section: Schizosaccharomyces Speciesmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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Section: Schizosaccharomyces Speciesmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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“…Few wine yeast species have been studied for their ability to degrade malic acid. Among all non-Saccharomyces yeasts associated with winemaking, only Schizosaccharomyces pombe showed activity comparable to lactic acid bacteria [44,45]. On the other hand, Torulaspora delbrueckii has been described as only a moderate malic acid consumer.…”

Section: Fermentation Parametersmentioning

confidence: 99%

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

et al. 2020

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This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.

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“…After the first fermentation (FF) and maturation (SB) steps, content of phenolic acids increased, except for gallic acid and 4‐hydroxybenzoil alcohol, which decreased in FF samples (ten and 1.4‐folds, respectively), compared with HW ones. Some phenolic compounds are precursors of very potent flavours, and they could undergo a decarboxylation during fermentation (Minnaar et al ., ). On the other hand, Leitao et al .…”

Section: Resultsmentioning

confidence: 97%

Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process

Garzón

Torres

Drago

2019

Int J of Food Sci Tech

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Effects of white sorghum brewing process on free amino-acids, c-aminobutyric acid (GABA), phenolics and bioactivity, including antioxidant (by ABTS + and reducing power, RP, methods), antihypertensive (angiotensin converting enzyme-I, ACE-I inhibition assay), and hypoglycaemic activity (a-glucosidase inhibition assay) were evaluated. From the wort to the beer, free amino acids decreased, but GABA and phenolics increased significantly, positively modifying the bioactive potential. ABTS and a-glucosidase inhibition activity correlated positively with at least one of the phenolic acids evaluated. Ale white sorghum beer presented high content of GABA (7.8 mg L À1 ), phenolics (40.7 mg total phenolic acids L À1 ), antioxidant activity (9.14 mmol Trolox equivalent L À1 , and 48.8 mmol ascorbic acid equivalent L À1 , for ABTS + and RP, respectively), and exhibit ACE-I inhibition (1.0 lg captopril equivalent L À1 ) and a-glucosidase inhibition (34.5 mg acarbose equivalent L À1 ) activities. The level of bioactive compounds and its low ethanol content (2.3%), make beer obtained from malted white sorghum a potential functional beverage.

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Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple ( Dovyalis caffra L.) juice

Cited by 51 publications

References 26 publications

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process

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