Characterization of newly isolated thermotolerant yeasts and evaluation of their potential for use in Cayratia trifolia wine production

Tiên, Đoàn Thị Kiều; Phong, Huỳnh Xuân; Mamoru, Yamada; Toan, Ha Thanh; Dung, Ngo Thi Phuong

doi:10.31276/vjste.61(1).68-73

Cited by 5 publications

(3 citation statements)

References 7 publications

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“…The ethanol content was significantly different depending on the incubation temperature (Doan et al, 2019a).…”

Section: Temperature For Three-leaf Cayratia Fermentationmentioning

confidence: 95%

Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

Tiên

Binh²,

Mi³

et al. 2023

F1000Res

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Background: Cayratia trifolia has been extensively studied for its bioactive components and medicinal properties. This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae 2.1 yeast to determine suitable fermentation conditions. Methods: The initial sugar content for three-leaf cayratia fermentation and fermentation efficiency were calculated. The temperature for three-leaf cayratia fermentation, incubation time, and preliminary 1 liter of three-leaf cayratia wine fermentation were determined. All treatments showed that the total sugar content decreased after 9 days of fermentation compared to the initial level. Temperature during fermentation has a direct effect on yeast activity. Temperature increases the growth of yeast and speed of enzyme activity. The fermentation time changes depending on temperature, initial soluble solid contents, and yeast strains, leading to changes in the ethanol content after the end of fermentation. Results: The results showed that the S. cerevisiae 2.1 strain was able to ferment at room temperature with an initial pH of 4.5, 24 °Brix, and a yeast density of 107 cells/mL. The appropriate fermentation conditions determined for S. cerevisiae 2.1 yeast were 24 °Brix and incubation at room temperature (28-33°C) with a fermentation time of 11 days. Concusion: In 1 liter scale fermentation, three-leaf cayratia wine had 9.46% (v/v) and the fermentation efficiency was 90.34%. The wine produced had a unique color, flavor, and aroma that met the sensory evaluation of the Vietnamese standard TCVN-3217:79.

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“…The ethanol content was significantly different depending on the incubation temperature (Doan et al, 2019a).…”

Section: Temperature For Three-leaf Cayratia Fermentationmentioning

confidence: 95%

Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

Tiên

Binh²,

Mi³

et al. 2023

F1000Res

Self Cite

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show abstract

“…S. cerevisiae HG1.3 was isolated from Cayratia berries and performed high fermentation ability [3,5,10]. A single colony was added to 100 mL YPD broth which had been sterilized at 121°C for 15 min, then was shaken at room temperature (28 ± 2°C) to obtain a rate of 10 8 cells/mL.…”

Section: General Procedures Of Cayratia Cider Fermentationmentioning

confidence: 99%

“…This initiative reflects the industry's commitment to harnessing microbial diversity for enhanced and diversified fermentation processes [6]; for instance, 21 Saccharomyces strains were found during cider production [7]; 2 thermotolerant yeasts were reported to have a high-temperature limit of 47°C among the total of 34 strains isolated from Indonesian rice wine [8]. In addition, yeasts were also isolated from different kinds of fruit such as watermelon [9], Cayratia berry [10], dragon fruit [11], Gemlik olives [12], and soursop [13,14].…”

Section: Introductionmentioning

confidence: 99%

The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3

Doan,

Huynh,

Tran

et al. 2024

J App Biol Biotech

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Three-leaved Cayratia, a perennial climber, is widely distributed in India, Asia, Africa, and Australia. In Vietnam, it is found in the Mekong Delta with a specific aroma, dark purple berries, and contains an abundant source of bioactive compounds (yellow waxy oil, steroids/terpenoids, flavonoids, and tannins) in whole plants. Taking advantage of the raw source might enhance various fermented juice drinks and increase income for denizens. The initial parameters were pH 3, 4, and 5 with the total soluble solids (TSS) of 18, 20, 22, and 24 °Bx, respectively, to determine the appropriate Cayratia cider making condition. The yeast concentration (0.1, 0.15, 0.2, and 0.25% [w/v], respectively) and fermentation time (24, 48, and 72 h, respectively) at room temperature (28 ± 2°C) were also surveyed. Thereafter, the final product was analyzed for the sensory quality and microbiological and chemical criteria. The fresh Cayratia juice has a pH of 3.2 and 6 °Bx, and the juice recovery efficiency was 74%, equivalent to 0.74 L/kg of the fruit juice amount after squeezing. The low alcoholic juice has 4.62% v/v ethanol content which meets the Vietnam National Standard (TCVN 3215:79, and QCVN 6-2: 2010/BYT) after 72 h of fermentation time. The TSS of 22 °Bx, pH value of 4, and yeast concentration of 0.2% (w/v) are appropriate initial conditions for Cayratia juice with low ethanol content. Cayratia cider with 4.6% (v/v) ethanol content was produced by Saccharomyces cerevisiae HG 1.3 at room temperature 28 ± 2°C with initial TSS of 22 °Bx, pH 4, and inoculation yeast rate of 0.2% w/v. The quality analysis meets Vietnamese standards for food consumption.

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Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

Kieu Tien,

Quoc Binh,

Ngoc Mi

et al. 2023

F1000Res

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Background: Cayratia trifolia has been extensively studied for its bioactive components and medicinal properties. This study was carried out to evaluate the fermentation ability of Saccharomyces cerevisiae 2.1 yeast to determine suitable fermentation conditions. Methods: The initial sugar content for three-leaf cayratia fermentation and fermentation efficiency were calculated. The temperature for three-leaf cayratia fermentation, incubation time, and preliminary 1 liter of three-leaf cayratia wine fermentation were determined. All treatments showed that the total sugar content decreased after 9 days of fermentation compared to the initial level. Temperature during fermentation has a direct effect on yeast activity. Temperature increases the growth of yeast and speed of enzyme activity. The fermentation time changes depending on temperature, initial soluble solid contents, and yeast strains, leading to changes in the ethanol content after the end of fermentation. Results:The results showed that the S. cerevisiae 2.1 strain was able to ferment at room temperature with an initial pH of 4.5, 24 °Brix, and a yeast density of 107 cells/mL. The appropriate fermentation conditions determined for S. cerevisiae 2.1 yeast were 24 °Brix and incubation at room temperature (28-33°C) with a fermentation time of 11 days. Concusion: In 1 liter scale fermentation, three-leaf cayratia wine had 9.46% (v/v) and the fermentation efficiency was 90.34%. The wine produced had a unique color, flavor, and aroma that met the sensory evaluation of the Vietnamese standard TCVN-3217:79.

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Characterization of newly isolated thermotolerant yeasts and evaluation of their potential for use in Cayratia trifolia wine production

Cited by 5 publications

References 7 publications

Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

The fermentation conditions of low alcoholic three-leaved (Cayratia trifolia (L.) Domin) cider using Saccharomyces cerevisiae HG1.3

Investigation of wine fermentation of three-leaf cayratia (Cayratia trifolia L.) using Saccharomyces cerevisiae 2.1

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