Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines

Kato, Shiro; Ishihara, Tatsuya; Hemmi, Hisashi; Kobayashi, Hironori; Yoshimura, Teizo

doi:10.1016/j.jbiosc.2010.08.019

Cited by 57 publications

(29 citation statements)

References 26 publications

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“…In the course of fermentation together with ethanol also other compounds are formed, i.e., by-products of alcoholic fermentation, having a significant effect mainly on the taste, flavor, and aroma of produced wine. These include, e.g., organic acids such as succinic, acetic, and lactic acids; higher alcohols; acetic aldehyde; esters; and glycerol [4,7,8].…”

Section: The Essence and Role Of Mlf In Winemaking Processmentioning

confidence: 99%

“…It was stated that, e.g., a particularly adverse for the activity of MLF bacteria is posed by amino acid deficit in the medium. Their depletion during alcoholic fermentation delays the onset of MLF up to the time of repeated increase in their concentration as a result of autolysis of yeast cells [8,21,58]. This in turn has to be closely controlled particularly due to the risk of excessive increase in urea concentration in wine-a precursor of carcinogenic urethane (ethyl carbamate) [41,42].…”

Section: Inhibition Of Bacteria O Oeni By Yeasts S Cerevisiaementioning

confidence: 99%

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The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

Lasik

2013

Eur Food Res Technol

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Section: The Essence and Role Of Mlf In Winemaking Processmentioning

confidence: 99%

Section: Inhibition Of Bacteria O Oeni By Yeasts S Cerevisiaementioning

confidence: 99%

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

Lasik

2013

Eur Food Res Technol

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“…D-AAs in foods D-AAs, such as D-Ala, D-Asp, and D-Glu, are present in the raw milk of ruminants (cows, goats, and sheep) and in many fermented foods such as cheese, wine, yogurt, and fish products. These D-AAs may be derived from the raw materials used to make food or microorganisms during fermentation (Abe et al 1999;Brückner and Hausch 1989;Friedman 1999;Kato et al 2011).…”

Section: D-aas In Plants and Animalsmentioning

confidence: 99%

Distribution, industrial applications, and enzymatic synthesis of d-amino acids

Gao

Ma²,

Zhu

2015

Appl Microbiol Biotechnol

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D-Amino acids exist widely in microbes, plants, animals, and food and can be applied in pharmaceutical, food, and cosmetics. Because of their widespread applications in industry, D-amino acids have recently received more and more attention. Enzymes including D-hydantoinase, N-acyl-D-amino acid amidohydrolase, D-amino acid amidase, D-aminopeptidase, D-peptidase, L-amino acid oxidase, D-amino acid aminotransferase, and D-amino acid dehydrogenase can be used for D-amino acids synthesis by kinetic resolution or asymmetric amination. In this review, the distribution, industrial applications, and enzymatic synthesis methods are summarized. And, among all the current enzymatic methods, D-amino acid dehydrogenase method not only produces D-amino acid by a one-step reaction but also takes environment and atom economics into consideration; therefore, it is deserved to be paid more attention.

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“…2 0 0 6 ) . F o r e x a m p l e , G l u c o n a c e t o b a c t e r saccharivorans can oxidize ethanol at high alcohol concentration (more than 11.5 % (v/v)) (Kato et al 2011). Acetobacter oxidizes ethanol more strongly than glucose, and its main function is to oxidize ethanol to acetic acid (Tesfaye et al 2002b).…”

Section: Microbial Diversity Involved In Acetic Acid Fermentationmentioning

confidence: 99%

Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines

Cited by 57 publications

References 26 publications

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

Distribution, industrial applications, and enzymatic synthesis of d-amino acids

Microbial diversity and their roles in the vinegar fermentation process

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