Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar

Abstract

There are two steps (alcoholic fermentation and acetic acid fermentation) in the production of fruit vinegar by liquid fermentation. The yeast alcoholic fermentation step plays an important role in the quality of apple vinegar. In this work, Candida tropicalis and aromatizing yeast were used in mixed alcoholic fermentation to improve the flavor of the apple vinegar. The total organic acid contents of apple cider and vinegar in mixed cultures were all higher than those in pure culture (Candida tropicalis). Umami and sweet free amino acid levels in mixed-culture apple vinegar (MCAV; 1236.71 and 858.25 mg/L, respectively) were significantly higher than those in pure-culture apple vinegar (PCAV; 1214.69 and 820.37 mg/L, respectively). The total esters, total alcohols, and total phenolics were also significantly increased in MCAV (282.36 g/L, 254.22 g/L and 47.49 g/L, respectively), fruit flavor and floral aromas in MCAV were higher than that in PCAV. In the principal component analysis (PCA), the integrative score for MCAV was higher than that for PCAV. Therefore, mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation can effectively improve the flavor and quality of apple cider vinegar; more details about the mixed culture need to be investigated in the future.

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

“…PCA analysis has been applied to investigations of the composition of volatile compounds in vinegars produced from red wine and apples (CALLEJÓN et al, 2009;LIU et al, 2019). It has also been applied to the correlation between grape variety or geographical location in fine wines (OLIVEIRA et al, 2011), for characterizing the mineral content of wine vinegars (GUERRERO et al, 1997), and for analyzing the chemical composition and antioxidant characteristics of traditional and industrial Zhenjiang vinegar during the aging process (ZHAO et al, 2018).…”

Caracterização do vinagre artesanal produzido com casca de maçã

“…Os componentes do aroma são indicadores importantes da qualidade do vinagre de maçã. O sabor característico é determinado pelo tipo, quantidade e interações entre os componentes (Liu et al 2019). O vinagre de maçã possui propriedades medicinais e benefícios gerais para a saúde.…”

Factorial Analysis on Biovinegar Production from Pineapple Waste Using Mixed Strains

“…Usually, biovinegar production utilizes specific microorganism strain for the fermentation to occur. However, it has been reported that biovinegar from single strain fermentation is inferior to that from the mixed strains (Liu et al, 2019). The use of mixed strain together with the carry over benefit of the raw materials were seen to improve the aroma and quality of biovinegar (Liu et al, 2019).…”

“…However, it has been reported that biovinegar from single strain fermentation is inferior to that from the mixed strains (Liu et al, 2019). The use of mixed strain together with the carry over benefit of the raw materials were seen to improve the aroma and quality of biovinegar (Liu et al, 2019). Study by Liu et al (2019) and Chen et al (2017) proved that mixed strains apple and citrus biovinegar were rich in flavour, aroma and antioxidant activity than its single strain.…”

“…The use of mixed strain together with the carry over benefit of the raw materials were seen to improve the aroma and quality of biovinegar (Liu et al, 2019). Study by Liu et al (2019) and Chen et al (2017) proved that mixed strains apple and citrus biovinegar were rich in flavour, aroma and antioxidant activity than its single strain. The natural occurring microorganism in the pineapple waste were identified from Monera and Fungi kingdom with various genus such as Pseudomonas, Erwinia, Xanthomonas, Acidovorax and Acetobacter for the bacteria species, meanwhile, Penicillium, Geotrichum, Fusarium, Botrytis, Collectotrichum, Muco, Monilinia, Rhizopus and Phtyophthora for fungi species (Bhat et al, 2014).…”