☆ 4.7 Article

Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

FOOD CHEMISTRY-X (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Investigation of dynamic changes in quality of small white apricot wine during fermentation

Xilei Pu et al.

Summary: Dynamic quality changes of small white apricot wine during fermentation were evaluated using high performance liquid chromatography and gas chromatography-mass spectrometry technique combined with multivariate statistical analysis methods. The sugar content decreased rapidly during fermentation, while the alcohol gradually accumulated, reaching 11.4 %vol. After fermentation, the phenolic compound content and antioxidant capacity decreased, but remained at a high value. Flavor compounds of small white apricot wine continuously changed during fermentation, resulting in a rich variety of flavors such as banana, lemon, pineapple, and citrus. Small white apricot wine has a soft taste, golden color, mellow body, and a typical fruit wine flavor.

LWT-FOOD SCIENCE AND TECHNOLOGY (2023)

添加到收藏夹

Article Chemistry, Applied

The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine

Min Qian et al.

Summary: The dynamics of physicochemical properties, microbial community, and flavor metabolites during fermentation of two typical Hakka rice wines were investigated. Results showed that the sweet rice wine had a significantly higher total sugar content, as well as higher amino acid contents compared to the semi-dry rice wine. The organic acids in Hakka rice wine showed an initial increase, followed by a decrease, and finally reached stability. The dominant bacterial genera in the fermentation process were Pediococcus, Bacillus, Acinetobacter, Pantoea, Enterobacter, and Lactobacillus, while the dominant fungal genera were Monascus, Saccharomyces, and Rhizopus, which were closely associated with the changes in flavor metabolites. These findings provide valuable reference data for optimizing Hakka rice wine fermentation.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Food Science & Technology

Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae

Na Li et al.

Summary: This study investigated the key aroma compounds in rose wine fermented from Hutai-8 grape using different fermentation strains. It was found that co-fermentation enhanced the aroma characteristics of the wine, improving its complexity and color stability.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Article Food Science & Technology

Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor

Xueao Ji et al.

Summary: This study reveals the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation. Through experiments and simulated fermentation, it was found that initial fungal diversity positively impacts fungal succession, metabolic succession, and metabolic diversity.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Article Food Science & Technology

Evolution of microbial communities during fermentation of Chi-flavor type Baijiu as determined by high-throughput sequencing

Wenhong Zhao et al.

Summary: This study investigated the microbial communities in Jiuqu and during fermentation of Chi-flavor type Baijiu using high-throughput sequencing. The results showed that bacteria had greater diversity than fungi in both Jiuqu and during fermentation of Chi-flavor type Baijiu. Lactobacillus and Weissella were the dominant bacteria in Jiuqu, while Lactobacillus, Pediococcus, Lactococcus, Weissella, and Enterobacter were the dominant bacteria in Chi-flavor type Baijiu during fermentation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey

G. Candan Gurakan et al.

Summary: This study investigated the diversity of wild yeast in traditional Turkish wine. The identified yeast species in Turkish grape wines were compared with those from other countries. Real-time PCR and DNA sequencing techniques were used to detect and identify wild yeasts from different grape varieties. A total of 469 yeast colonies were isolated and identified, and nine non-Saccharomyces yeast species belonging to seven genera were identified. The study confirmed the accuracy of real-time PCR and constructed a phylogenetic tree for non-Saccharomyces yeast species.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2022)

添加到收藏夹

Article Microbiology

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures

Yu Chen et al.

Summary: This study investigated the yeast species and dynamics during spontaneous fermentations in Yuma vineyard in Ningxia, China. The results showed that the distribution and abundance of yeast species were influenced by grape varieties, fermentation stage, and SO2 treatment. Grape varieties played a more significant role than fermentation stage and SO2 treatment in shaping the genetic divergence of S. cerevisiae in the vineyard. Some indigenous S. cerevisiae strains produced more desirable aroma compounds compared to commercial strains, indicating their potential as starters for wine fermentation.

MICROORGANISMS (2022)

添加到收藏夹

Article Food Science & Technology

Solid-state fermentation by Rhizopus oryzae improves flavor of wheat bran for application in food

Jianfu Wu et al.

Summary: This study found that solid-state fermentation of wheat bran by Rhizopus oryzae has a positive effect on the flavor and sensory properties of wheat bran and bran-containing cake. The fermented wheat bran had reduced levels of unpleasant flavor substances and increased levels of aromatic components. It also improved the sensory and nutritional properties of the bran-containing cake, with increased protein and dietary fiber contents and decreased carbohydrate content. In addition, fermented wheat bran reduced the in vitro starch digestibility of the cake. These findings suggest that solid-state fermentation is a feasible approach to enhance the utilization of wheat bran in food processing.

JOURNAL OF CEREAL SCIENCE (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice

Jinkui Sun et al.

Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.

FERMENTATION-BASEL (2022)

添加到收藏夹

Article Chemistry, Multidisciplinary

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

Niel van Wyk et al.

Summary: This study investigated the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae in a sequential-type mixed-culture fermentation of Muscaris grape must. The results showed that the use of Hanseniaspora strains led to a significant increase in ethyl acetate and a near complete elimination of malic acid in the wine. There was also an increase in the concentrations of other acetate esters. The study also observed modulation of varietal elements such as rose oxide.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Food Science & Technology

Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine

Di Liu et al.

Summary: Microbial ecology in an agricultural ecosystem influences grapevine health, crop production, and wine aroma and flavor formation. Geographic origin and grape variety significantly influence the differentiation of fungi, yeasts, and Saccharomyces cerevisiae during fermentation, ultimately shaping the wine aroma profiles. The geographic distribution of microbial communities suggests that fermentative yeast can be distinct in a local setting, with implications for sustainable agricultural practices and beverage quality.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Gilson Celso Albuquerque Chagas Junior et al.

Summary: This study identified the volatile compounds in fermented and dried cocoa beans using three different yeast inoculants. Among them, P. kudriavzevii showed a high capacity for forming desirable compounds in chocolate, providing cocoa producers with an excellent alternative.

MOLECULES (2021)

添加到收藏夹

Article Food Science & Technology

Accumulation Pattern of Amygdalin and Prunasin and Its Correlation with Fruit and Kernel Agronomic Characteristics during Apricot (Prunus armeniaca L.) Kernel Development

Ping Deng et al.

Summary: The study revealed differences in cyanogenic glycoside accumulation among different apricot cultivars and at different developmental stages. The accumulation pattern of cyanogenic glycosides shifted from prunasin-dominated to amygdalin-dominated during bitter apricot kernel development and ripening. Additionally, beta-glucosidase activity was high during kernel development and ripening in all tested apricot cultivars, but was not important for amygdalin accumulation.

FOODS (2021)

添加到收藏夹

Article Food Science & Technology

Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation

Giovanni Luzzini et al.

Summary: The study found that the volatile chemical differences in wines were primarily influenced by the origin of the grapes, while the yeast strain had a significant impact on fermentation-derived esters. Sensory analysis indicated that spontaneous fermentations helped reduce sensory differences associated with grape origin and variety.

FOODS (2021)

添加到收藏夹

Review Plant Sciences

Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages

Ancuta-Liliana Kesa et al.

Summary: Fermentation is experiencing a revitalization in the food industry, especially in relation to fermented fruit beverages. By fermenting fruit beverages, bioactive compounds and nutrients can be better preserved, providing health benefits to consumers. The use of pre-fermentative methods can optimize the extraction of bioactive compounds.

PLANTS-BASEL (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode

Xinquan Liang et al.

Summary: The study found that controlling the dissolved oxygen concentration can significantly increase the production and yield of FOS, and the composition of FOS varies under different fermentation modes. In repeated-batch culture, maintaining a DO concentration above 5% can achieve higher FOS production and yield.

MOLECULES (2021)

添加到收藏夹

Article Multidisciplinary Sciences

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines

Christian Philipp et al.

Summary: Anecdotal evidence suggests that spontaneous alcoholic fermentation of grape juice is gaining popularity in global wine production. Wines produced from inoculated or spontaneous fermentation show distinct chemical and sensory profiles. Inoculation with single active dry yeast strains has been found to limit the chemical diversity of wines and impact fungal community profiles during fermentation.

PLOS ONE (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Antonio Morata et al.

BIOMOLECULES (2020)

添加到收藏夹

Article Food Science & Technology

Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough

Huanyi Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Indigenous yeasts: emerging trends and challenges in winemaking

Iliada K. Lappa et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties

Magdalena Skotniczny et al.

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

Congyan Su et al.

JOURNAL OF FOOD SCIENCE (2020)

添加到收藏夹

Article Plant Sciences

The R2R3-MYB transcription factor PaMYB10 is involved in anthocyanin biosynthesis in apricots and determines red blushed skin

Wanpeng Xi et al.

BMC PLANT BIOLOGY (2019)

添加到收藏夹

Review Microbiology

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine

Di Liu et al.

FRONTIERS IN MICROBIOLOGY (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening

Qiuyun Zhang et al.

BMC GENOMICS (2019)

添加到收藏夹

Article Microbiology

Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of 'Merwah' White Wine

Nadine Feghali et al.

MICROORGANISMS (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Antonio G. Cordente et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods

Jing Li et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Review Biotechnology & Applied Microbiology

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Cristian Varela

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines

Amy J. Bowen et al.

FOOD RESEARCH INTERNATIONAL (2016)

添加到收藏夹

Review Food Science & Technology

Value addition of wild apricot fruits grown in North-West Himalayan regions-a review

Rakesh Sharma et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian heroic vine-growing area

A. Capece et al.

FOOD MICROBIOLOGY (2012)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini et al.

FOOD MICROBIOLOGY (2011)

添加到收藏夹

Article Agriculture, Multidisciplinary

Production of Volatile Metabolites by Grape-Associated Microorganisms

Markus Verginer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

添加到收藏夹

Article Biochemistry & Molecular Biology

FastTree: Computing Large Minimum Evolution Trees with Profiles instead of a Distance Matrix

Morgan N. Price et al.

MOLECULAR BIOLOGY AND EVOLUTION (2009)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.