Effects of mediums on fermentation behavior and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii

2021 ◽  
Author(s):  
Boqin Zhang ◽  
Changqing Duan ◽  
Guoliang Yan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Torulaspora Delbrueckii

scholarly journals Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 147 ◽  
Author(s):  
Ebru Arslan ◽  
Zeynep Çelik ◽  
Turgut Cabaroğlu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Mixed Culture ◽  
Volatile Acid ◽  
Wine Aroma ◽  
Mixed Culture Fermentation ◽  
Black Sea Region ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures

The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.

scholarly journals Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora

Biotecnia ◽  
2021 ◽  
Vol 23 (1) ◽  
pp. 21-27
Author(s):  
Maritza Lizeth Alvarez-Ainza ◽  
Alfonso García-Galaz ◽  
Humberto Gonzalez-Rios ◽  
Mayra De la Torre-Martinez ◽  
Karina Alejandra Zamora-Quiñones ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Phenotypic Characteristics ◽  
Torulaspora Delbrueckii ◽  
Natural Fermentation ◽  
Organoleptic Characteristics ◽  
Ethanol Yields ◽  
Saccharomyces Yeasts ◽  
Agave Juice ◽  
Selection Of

Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim of this study was to characterize and select native yeast involved in this artisanal process of fermentation. An initial pre-selection based upon the phenotypic characteristics of 580 strains of yeast was done, and then with fermentation characteristics with agave juice, to select some strains which satisfy with desirable. The Saccharomyces cerevisiae yeasts produced at the end of the fermentation 8.27 ± 0.24 g/L of biomass, 25.51 ± 1.19 g/L of ethanol, with a volumetric productivity of ethanol of 1.76±0.17 g/L/h. While for the three strains non-Saccharomyces the parameters were 3.86 ± 1.14 g/L, 15.56± 1.68 g/L and 0.484±0.06 g/L/h respectively. In the mixed culture of three S. cerevisiae, all remained at the end, but one of them predominates and of non-Saccharomyces yeasts, Torulaspora delbrueckii was the predominant yeast, this according with PFGE results. The results showed that the native yeasts are adapted to the agave juice used for production of bacanora and these yeasts would contribute to improve the ethanol yields and the organoleptic characteristics of Bacanora.

scholarly journals Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guangsen Fan ◽  
Chao Teng ◽  
Dai Xu ◽  
Zhilei Fu ◽  
Pengxiao Liu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Mixed Culture ◽  
Nutrient Competition ◽  
Acetate Production ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Flavor Perception ◽  
Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

2017 ◽  
Vol 257 ◽  
pp. 31-40 ◽  
Author(s):  
Simonetta Visintin ◽  
Lacerda Ramos ◽  
Nara Batista ◽  
Paola Dolci ◽  
Freitas Schwan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Torulaspora Delbrueckii

Alcoholic chestnut fermentation in mixed culture. Compatibility criteria between Aspergillus oryzae and Saccharomyces cerevisiae strains

2008 ◽  
Vol 99 (15) ◽  
pp. 7255-7263 ◽  
Author(s):  
Miguel Anxo Murado ◽  
Lorenzo Pastrana ◽  
José Antonio Vázquez ◽  
Jesús Mirón ◽  
María Pilar González
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Aspergillus Oryzae
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