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

Autor: Sun W; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: sunwangsheng@nwsuaf.edu.cn., Feng S; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: snow0411@nwsuaf.edu.cn., Bi P; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: bizhengyia@163.com., Han J; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: 2365435070@nwafu.edu.cn., Li S; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: 464527825@qq.com., Liu X; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: 1985716723@qq.com., Zhang Z; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: 3406839863@qq.com., Long F; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: fangyu315@126.com., Guo J; College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China. Electronic address: g301327@126.com.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Oct; Vol. 123, pp. 104589. Date of Electronic Publication: 2024 Jun 29.
DOI: 10.1016/j.fm.2024.104589
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. The manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed, and the order of authors listed in the manuscript has been approved by all of us. We have given due consideration to the protection of intellectual property associated with this work and that there are no impediments to publication, including the timing of publication, with respect to intellectual property. In so doing we confirm that we have followed the regulations of our institutions concerning intellectual property. We have provided a current, correct email address which is accessible by the Corresponding Author and which has been configured to accept email from g301327@126.com.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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