Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation

Song, Yangbo; Gibney, Patrick A.; Cheng, Lailiang; Liu, Shuwen; Peck, Gregory M.

doi:10.3389/fmicb.2020.01264

Cited by 16 publications

(14 citation statements)

References 67 publications

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“…The scenario changes with strain LMD17: sulfide production is strongly modulated by nitrogen content, with yield peaking at the intermediate nitrogen level (i.e., 200 mg/L YAN). Our results are in agreement with more recent observations according to which an intermediate YAN level (provided as a mix of amino acids and ammonium) leads to the higher H2S production [20,23,43,44].…”

Section: Evaluation Of the Different Factors Influencing H₂s Productionsupporting

confidence: 93%

“…We observed that assimilable nitrogen can indeed modulate hydrogen sulfide production, but that each strain reacts specifically. Strain EC1118 never produces sulfides, whatever the nitrogen limitation, as it has been observed a few times for other strains [20,43]. Regarding strain MTF1832, H2S production seems to be constant in all conditions, with slight, not significant, differences in the three YAN levels.…”

Section: Evaluation Of the Different Factors Influencing H₂s Productionmentioning

confidence: 60%

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Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

et al. 2021

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Hydrogen sulfide (H2S) is the main volatile sulfur compound produced by Saccharomyces cerevisiae during alcoholic fermentation and its overproduction leads to poor wine sensory profiles. Several factors modulate H2S production and winemakers and researchers require an easy quantitative tool to quantify their impact. In this work, we developed a new sensitive method for the evaluation of total H2S production during alcoholic fermentation using a metal trap and a fluorescent probe. With this method, we evaluated the combined impact of three major factors influencing sulfide production by wine yeast during alcoholic fermentation: assimilable nitrogen, sulfur dioxide and strain, using a full factorial experimental design. All three factors significantly impacted H2S production, with variations according to strains. This method enables large experimental designs for the better understanding of sulfide production by yeasts during fermentation.

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Section: Evaluation Of the Different Factors Influencing H₂s Productionsupporting

confidence: 93%

Section: Evaluation Of the Different Factors Influencing H₂s Productionmentioning

confidence: 60%

Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

et al. 2021

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“…The composition of apple juice for cider processing is presented in Table 2. [38,46,47] Cider makers should focus on the following apple juice characteristics to optimise cider quality and flavour: lower pH, higher titrable acidity and polyphenols content, moderate to higher YAN [48].…”

Section: Apple Varieties For Cider-processingmentioning

confidence: 99%

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

et al. 2021

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Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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“…This led to an unbalanced product with poor sensory ratings, for instance, high sweetness as well as a high-pronounced characteristic fig flavor and low acidity, which were perceived as unpleasant in this combination (Figure 7; 0 g/L of YE). Consequently, in the course of the investigations, two essential factors could be identified that are crucial for the production process of this beverage under defined conditions: efficient nutrient supply and prevention of the formation of sulfurous metabolic products, which can be caused by yeast metabolism, especially in the case of an undersupply of assimilable nitrogen components (Song et al, 2020).…”

Section: Adaption Of the Fermentation Basis Medium By Supplementation Of Yeast Extract And Substitution Of Dried Figs By Fig Syrupmentioning

confidence: 99%

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

et al. 2021

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A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.

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Yeast Assimilable Nitrogen Concentrations Influence Yeast Gene Expression and Hydrogen Sulfide Production During Cider Fermentation

Cited by 16 publications

References 67 publications

Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains

An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

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