Effects of <i>Saccharomyces cerevisiae</i> in association with <i>Torulaspora delbrueckii</i> on the aroma and amino acids in longan wines

Sanoppa, Kanokchan; Huang, Tzu‐Chi; Wu, Ming‐Chang

doi:10.1002/fsn3.1076

Cited by 14 publications

(15 citation statements)

References 22 publications

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“…As suggested by the literature, a conjugation of S. cerevisiae and T. delbrueckii may be an option for improving wine quality by combining the advantages of both species [ 5 , 30 , 31 , 32 , 33 ]. Using protoplast fusion, Santos et al [ 25 ] produced a hybrid strain (F1-11) of both species.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast

Santiago

Rito

Vieira

et al. 2021

JoF

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Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enhanced wine to its ability to survive longer in frozen dough. In this work, publicly available genomes of T. delbrueckii were explored and their annotation was improved. A total of 32 proteins were additionally annotated for the first time in the type strain CBS1146, in comparison with the previous annotation available. In addition, the annotation of the remaining three T. delbrueckii strains was performed for the first time. eggNOG-mapper was used to perform the functional annotation of the deduced T. delbrueckii coding genes, offering insights into its biological significance, and revealing 24 clusters of orthologous groups (COGs), which were gathered in three main functional categories: information storage and processing (28% of the proteins), cellular processing and signaling (27%), and metabolism (23%). Small intraspecies variability was found when considering the functional annotation of the four available T. delbrueckii genomes. A comparative study was also conducted between the T. delbrueckii genome and those from 386 fungal species, revealing a high number of homologous genes with species from the Zygotorulaspora and Zygosaccharomyces genera, but also with Lachancea and S. cerevisiae. Lastly, the phylogenetic placement of T. delbrueckii was clarified using the core homologs that were found across 204 common protein sequences of 386 fungal species and strains.

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Section: Introductionmentioning

confidence: 99%

Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast

Santiago

Rito

Vieira

et al. 2021

JoF

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“…Fungi molds and yeasts are used as main starter in rice wine, which are responsible for starch degradation and alcohol fermentation, respectively (Sanoppa, Huang, & Wu, 2019; Yang et al., 2017). Meanwhile, wine industrial fermentation tends to use S. cerevisiae to ensure the smooth progress of wine fermentation, but that reduces the flavor diversity of wine to some extent (Krogerus, Magalhães, Vidgren, & Gibson, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Chen

Ren

et al. 2020

Food Science & Nutrition

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Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces anomalus (W. anomalus) and Saccharomyces cerevisiae (S. cerevisiae). The results underlined that inoculation strategies and non‐Saccharomyces yeasts all affected the volatile acidity, total acidity, and alcohol content of rice wine. The sequential cofermentation consumed relatively more sugar and resulted in the higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improve rice wine flavor than simultaneous cofermentation. Moreover, simultaneous cofermentation increased fatty aroma of rice wine, while sequential cofermentation increased mellow and cereal‐like flavor. These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.

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“…They performed co-inoculation using active dry wine yeasts and aroma-producing yeast in the ratio of 1:1 to analyze the influence of different fermentation parameters (sugar content, acidity, fermentation temperature, and fermentation time) on basic physicochemical indexes and sensory characteristics of longan wine. Sanoppa et al (2019) probed the effects of inoculation of Torulaspora delbrueckii on the nonvolatile and volatile compounds in longan wines. They found that longan wine fermented with T. delbrueckii by co-inoculation produced the highest number of total volatile aromatic compounds.…”

Section: Preparation Of Fermented Longan Winementioning

confidence: 99%

Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

Liu

Zhou

et al. 2021

qas

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Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

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Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

Cited by 14 publications

References 22 publications

Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast

Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

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