| Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. | |
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MedLine Citation:
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PMID: 20688226 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This study investigated the formation and utilization of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. Time-course papaya juice fermentations were carried out using pure cultures of S. cerevisiae var. bayanus R2 and W. saturnus var. mrakii NCYC2251 and a mixed culture of the two yeasts at a ratio of 1:1000 (R2:NCYC2251). Changes in S. cerevisiae cell population, Brix, sugar consumption and pH were similar in the mixed culture and in the S. cerevisiae monoculture. There was an early growth arrest of W. saturnus in the mixed culture fermentation. A range of volatile compounds were produced during fermentation including fatty acids, alcohols, aldehydes and esters and some volatile compounds including those initially present in the juice were utilized. The mixed culture fermentation of S. cerevisiae and W. saturnus benefited from the presence of both yeasts, with more esters being produced than the S. cerevisiae monoculture and more alcohols being formed than the W. saturnus monoculture. The study suggests that papaya juice fermentation with a mixed culture of S. cerevisiae and W. saturnus may be able to result in the formation of more complex aroma compounds and higher ethanol level than those using single yeasts. |
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Authors:
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P-R Lee; Y-L Ong; B Yu; P Curran; S-Q Liu |
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Publication Detail:
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Type: Journal Article Date: 2010-05-15 |
Journal Detail:
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Title: Food microbiology Volume: 27 ISSN: 1095-9998 ISO Abbreviation: Food Microbiol. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2010-08-06 Completed Date: 2010-12-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8601127 Medline TA: Food Microbiol Country: England |
Other Details:
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Languages: eng Pagination: 853-61 Citation Subset: IM |
Copyright Information:
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2010 Elsevier Ltd. All rights reserved. |
Affiliation:
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Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Beverages Carica / microbiology* Colony Count, Microbial Ethanol / metabolism Fatty Acids, Volatile / analysis* Fermentation Food Microbiology Hydrogen-Ion Concentration Industrial Microbiology Saccharomyces cerevisiae / growth & development, metabolism* Volatilization Williopsis / growth & development, metabolism* Wine / microbiology* |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids, Volatile; 64-17-5/Ethanol |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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