Characteristics of Wild Cherry Beverage Co-fermented by Hanseniaspora uvarum and Saccharomyces cerevisiae

被引：0

作者：

Li C. ^{[1
]}

Zheng M. ^{[1
]}

Zou Y. ^{[1
]}

He Z. ^{[1
]}

Xu B. ^{[1
]}

Zhang Q. ^{[1
]}

Qin J. ^{[2
]}

Tian W. ^{[2
]}

机构：

[1] School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chengdu

[2] Xiaojin Bingfeng Wine Co., Ltd., Aba Tibetan and Qiang Autonomous Prefecture

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 07期

关键词：

coculture; Hanseniaspora uvarum; olatile compounds; Saccharomyces cerevisiae; wild cherry fermented beverage;

D O I：

10.13386/j.issn1002-0306.2023050212

中图分类号：

学科分类号：

摘要：

One strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry. Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage. The dynamics of microbial populations, reducing sugars and ethanol were analyzed at different stages of fermentation using single-strain fermentation with 2 strains of bacteria as a control. Meanwhile, the organic acids and volatile aromatic compounds of the fermented beverages were detected by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HSSPME/GC-MS). The results showed that H. uvarum YT-35 dominated in the pre-fermentation stage of co-culture. Compared with single fermentation with S. cerevisiae, the coculture fermentation resulted in lower ethanol content (3.51 g/L). Notably, HPLC results revealed that coculture fermented beverage reduced the yield of citric, malic and quinic acids and increased the yield of glacial acetic acid. HS-SPME/GC-MS results revealed that coculture fermented beverage produced more volatile compounds of esters, such as ethyl caproate, methyl benzoate and isoamyl octanoate and showed enhanced contents of ethyl laurate, ethyl octanoate, phenyl ethyl alcohol, benzyl alcohol, octanoic acid and lauric acid. Meanwhile, clustering analysis revealed that coculture fermentation were correlated with the greatest number of volatile aroma compounds in the fermented wild cherry beverage. This study provides scientific basis and theoretical guidance for the research of coculture strains with different metabolic potential in improving the quality of fruit juice fermented beverage. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：93 / 99

页数：6

共 29 条

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