Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-06-29 DOI:10.1016/j.fm.2024.104589
Wangsheng Sun, Sinuo Feng, Pengfei Bi, Jia Han, Shiqi Li, Xu Liu, Zhe Zhang, Fangyu Long, Jing Guo
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Abstract

To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-Saccharomyces yeast and lactic acid bacteria was investigated. Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum, which have robust β-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with Zygosaccharomyces rouxii and Meyerozyma guilliermondii, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-Saccharomyces yeast individually. Particularly, the collaboration between Lacp. plantarum and Z. rouxii significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.

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同时接种非酵母菌和乳酸菌生产芳香猕猴桃酒
为了进一步探索菌种潜力和开发芳香猕猴桃酒发酵技术,研究了同时接种非酵母菌和乳酸菌的可行性。将β-葡萄糖苷酶活性强、耐酸性和耐乙醇性好的副酸乳杆菌、植物乳杆菌和发酵乳杆菌分别接种到猕猴桃酵母(Zygosaccharomyces rouxii)和猕猴桃酿酒酵母(Meyerozyma guilliermondii)中同时发酵。随后,对葡萄酒的化学成分和感官特征进行了综合评价。结果表明,与单独接种非酵母菌的发酵方案相比,大多数同时发酵方案能有效改善猕猴桃酒的质量,增加多酚和挥发性化合物的含量,从而提高感官接受度。特别是,Lacp.plantarum 和 Z. rouxii 的合作显著增加了酯类、醇类和酮类的多样性和含量,强化了花香和种子果香,并获得了最高的总体可接受性。这项研究强调了在猕猴桃葡萄酒生产中同时接种的潜在意义。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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