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

Gao, Pei; Xia, Wenshui; Li, Xinzhi; Xu, Dingde

doi:10.3389/fmicb.2019.02300

Cited by 33 publications

(15 citation statements)

References 35 publications

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“…As has been shown previously, the optimum incubation time for maximum citric acid production varies with the microbes and fermentation conditions. The optimum citric acid production by S. cerevisiae and C. guilliermondii was attained after 3-5 days of incubation [34], 40 h for Candida lipolytica [35], 12 days for Yarrowia lipolytica [8,10], while using of P. kluyveri to enhance the flavor of fish sauce, it produced citric acid, malic acid, and succinic acid within the first 3 days of fermentation [36].…”

Section: Effects Of Time Course On Citric Acid Productionmentioning

confidence: 97%

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

2020

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Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol green agar plates for their ability to produce organic acids. Overall, 251 yeast isolates showed positive results, with yellow halos surrounding the colonies. Citric acid production by 20 promising isolates was evaluated using both free and immobilized cell techniques. Results showed that citric acid production by immobilized cells (30-40 g/L) was greater than that of freely suspended cells (8-19 g/L). Of the 20 isolates, two (KKU-L42 and KKU-L53) were selected for further analysis based on their citric acid production levels. Immobilized KKU-L42 cells had a higher citric acid production rate (62.5%), while immobilized KKU-L53 cells showed an $52.2% increase in citric acid production compared with free cells. The two isolates were accurately identified by amplification and sequence analysis of the 26S rRNA gene D1/D2 domain, with GenBankbased sequence comparison confirming that isolates KKU-L42 and KKU-L53 were Candida tropicalis and Pichia kluyveri, respectively. Several factors, including fermentation period, pH, temperature, and carbon and nitrogen source, were optimized for enhanced production of citric acid by both isolates. Maximum production was achieved at fermentation period of 5 days at pH 5.0 with glucose as a carbon source by both isolates. The optimum incubation temperature for citric acid production by C. tropicalis was 32 C, with NH 4 Cl the best nitrogen source, while maximum citric acid by P. kluyveri was observed at 27 C with (NH 4) 2 SO 4 as the nitrogen source. Citric acid production was maintained for about four repeated batches over a period of 20 days. Our results suggest that apple and banana wastes are potential sources of novel yeast strains; C. tropicalis and P. kluyveri which could be used for commercial citric acid production.

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Section: Effects Of Time Course On Citric Acid Productionmentioning

confidence: 97%

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

2020

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“…cerevisiae produced more ethyl ester in wine than S. cerevisiae did. These differences in producing abilities of ethyl ester among different yeast strains might be caused by their different producing ability of organic acids, because the organic acids were the precursors of ethyl esters [56]. Among the ethyl ester compounds, ethyl caproate, ethyl octanoate and ethyl caprate were the odor active compounds, which were characterized by "pineapple, fruity and floral", "fruity, pineapple, pear and floral", and "fruity and fresh", respectively (Table 3).…”

Section: Estersmentioning

confidence: 99%

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Liu

Wang

et al. 2020

Microorganisms

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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“…The addition of both starter cultures in sequential order showed the potential to improve quality in terms of volatile compounds, glutamic acid content, and overall acceptability with a reduced level of biogenic amine content in the final product (ibid). Recently, it was reported that compared with spontaneous fermentation, products inoculated with starter cultures not only had the typical characteristics of fish sauce, but had better flavor and product quality in saltless (Gao et al., 2019) and low‐salt (3–6%, w/v) fish sauce (Bao et al., 2018; Zang et al., 2020; Zeng et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

Nguyen¹,

Sekar

Kim

et al. 2020

Food Science & Nutrition

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A total of 344 halophilic bacteria were isolated from fish fermentation broths, solar salt crystals, seawater, and muds from ponds of salt pans in Vietnam and subjected to aroma evaluation using fish broth containing 29 ~ 30% (w/v) NaCl. One isolate from a salt crystal with the highest aroma score was selected, identified by using 16S rDNA sequence, and named Marinococcus halotolerans SPQ. The GC‐MS results of the fish broth fermented by M. halotolerans SPQ revealed elevated concentrations of several aroma compounds such as ethyl alcohol, 1‐propanol, 1‐butyl alcohol, 1‐amyl alcohol, and methionol. During the validation tests for M. halotolerans SPQ, using 2 kg of anchovy fish in 30% (w/v) NaCl at pH 5.78, the total and amino nitrogen values in the broth increased over time from 15.2 g/L at the beginning to 26.3 g/L at 6th month, with these values being comparable to those of the control. The ammoniacal nitrogen value (2.52 g/L) in the inoculated broth at 6th month was slightly higher than that (2.21 g/L) of control. The histamine content of the fish broth inoculated with M. halotolerans SPQ after 6 months was 110.12 mg/L, less than the maximum permitted safety limit of 200 mg/L, indicating it to be safe. Physical parameters, such as the total, amino, ammoniacal nitrogens, and histamine content of fish broth fermented by M. halotolerans MPQ met the standards for Vietnamese fish sauces. Two important umami amino acids, aspartic and glutamic acid, were seen to significantly increase, by 23.5% and 35.1%, respectively, even in the extremely harsh fermentation conditions posed by 30% (w/v) NaCl. The color, odor, and taste of the fish sauce fermented by M. halotolerans SPQ elicited the highest preference score accorded by the panelists. Taken together, M. halotolerans SPQ is a promising starter culture strain for fish sauce fermentation.

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

Cited by 33 publications

References 35 publications

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter culture

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