Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, I. Demiate, A. Alberti, Alessandro Nogueira
{"title":"汉森氏菌和酿酒酵母的纯发酵、共发酵和连续发酵对苹果酒挥发性化合物的影响","authors":"Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, I. Demiate, A. Alberti, Alessandro Nogueira","doi":"10.3390/fermentation10040177","DOIUrl":null,"url":null,"abstract":"Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. In addition, ciders with sequential inoculation were the most promising for dry cider processing concerning fermentation parameters and bioaroma enrichment.","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"141 ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders\",\"authors\":\"Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, José Pedro Wojeicchowski, Tatiane Martins de Assis, Marina Tolentino Marinho, I. Demiate, A. Alberti, Alessandro Nogueira\",\"doi\":\"10.3390/fermentation10040177\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. 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引用次数: 0
摘要
对汉森氏菌(Hanseniaspora uvarum)、吉利蒙氏菌(H. guilliermondii)和酿酒酵母(Saccharomyces cerevisiae)菌株的纯发酵、联合发酵和连续发酵进行了评估,以改善苹果酒的芳香质量。在顺序发酵过程中,先用汉森氏菌作为起始菌,然后接种酿酒酵母,发酵 1 天、2 天和 3 天。在 10 天的发酵过程中,对动力学、理化参数和挥发性化合物进行了评估。采用顶空技术从每次实验获得的苹果酒中捕获挥发性化合物,并用气相色谱法进行分析。纯种汉逊孢属菌株的发酵显示出较高的种群数量(>1010 CFU/mL),但发酵率较低(2.3-3.8 CO2 g/L/d),氨基酸消耗量低(20-40 mg/L),残留物含量高,糖消耗量高(80-90 g/L),酒精含量低(<2.0% v/v)。H. uvarum 菌株产生的酯含量明显较高(245 毫克/升)。在共同发酵过程中,H. guilliermondii 与 S. cerevisiae 共同发酵产生的酒精含量较高,与 S. cerevisiae 单独发酵产生的酒精含量(152-165 mg/L)相近。一般来说,顺序接种的最大发酵率低于共同发酵,但残氮含量低(<69 毫克/升),糖分转化为乙醇的转化率高(4.3-5.7% v/v)。在涉及两种非常规菌株的处理中观察到的挥发性化合物浓度最高:H. uvarum 与 S. cerevisiae 接种后发酵三天(564 mg/L),H. guilliermondii 仅发酵一天(531 mg/L)。这些差异源于菌株的代谢活性。酵母菌的存在对 H. uvarum 有影响,而 H. guilliermondii 则没有这种影响。因此,纯净的 H. uvarum 接种物有可能酿造出酒精含量低、酯类含量高、具有水果香味的苹果酒。此外,在发酵参数和生物群富集方面,顺序接种的苹果酒最有希望用于干苹果酒加工。
Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
Pure, co-, and sequential fermentations of Hanseniaspora uvarum, H. guilliermondii, and Saccharomyces cerevisiae strains were evaluated to improve the aromatic quality of ciders. In sequential fermentations, Hanseniaspora strains were used as starter, followed by S. cerevisiae inoculation succeeding one, two, and three days of fermentation. Kinetics, physicochemical parameters, and volatile compounds were assessed during 10 days of fermentation. The headspace technique was used to capture the volatile compounds from the ciders obtained in each experiment and analyzed by gas chromatography. Fermentations with pure strains of Hansenisaspora sp. showed a high population (>1010 CFU/mL) but had a low fermentation rate (2.3–3.8 CO2 g/L/d), low consumption of amino acids (20–40 mg/L) with a high residual content, high sugar consumption (80–90 g/L), and low alcohol content (<2.0% v/v). The H. uvarum strain produced a notably high ester content (245 mg/L). In the co-fermentations, H. guilliermondii with S. cerevisiae highlighted a significant production of higher alcohols, similar to that produced by S. cerevisiae alone (152–165 mg/L). In general, the maximum fermentation rate of the sequential inoculations was lower than co-fermentations but showed low residual nitrogen content (<69 mg/L) and good conversion of sugars into ethanol (4.3–5.7% v/v). The highest concentrations of volatile compounds were observed in treatments involving the two non-conventional strains: H. uvarum with S. cerevisiae inoculation after three days (564 mg/L) and H. guilliermondii after just one day (531 mg/L) of fermentation. These differences stemmed from the metabolic activity of the strains. H. uvarum was influenced by the presence of Saccharomyces, whereas H. guilliermondii did not exhibit this effect. Thus, a pure H. uvarum inoculum has the potential to produce a demi-sec cider with low alcohol content and high content of esters, contributing to a fruity aroma. In addition, ciders with sequential inoculation were the most promising for dry cider processing concerning fermentation parameters and bioaroma enrichment.