Effects of sequential mixed cultures of<i>Wickerhamomyces anomalus</i>and<i>Saccharomyces cerevisiae</i>on apple cider fermentation

Ye, Mengqi; Yue, Tianli; Yuan, Yahong

doi:10.1111/1567-1364.12175

Cited by 86 publications

(77 citation statements)

References 40 publications

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“…However, in the presence of S. cerevisiae, W. anomalus specifically declined early in fermentation, suggesting an antagonistic interaction between both yeasts [30]. This interaction has also been proposed in apple cider fermentations [31].…”

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 53%

“…Besides the use of Dekkera/Brettanomyces for the production of sour beers, W. anomalus stands out as a promising yeast in brewing fermentations mainly due to its diversified enzymatic activities and bioconversion abilities [92]. The fermentation of cider by sequentially mixed cultures of W. anomalus and S. cerevisiae improved the final quality of cider as a result of a greater variety and amount of esters, higher alcohols, aldehydes, and ketones [31]. P. anomala mixed starters have also been proposed to improve the sensorial quality of the sugar cane spirit cachaça since co-inoculation with S. cerevisiae led to increases in acetate esters and other volatile compounds associated to good sensory descriptors [93].…”

Section: Applications Of W Anomalus Beyond Wine Fermentationmentioning

confidence: 99%

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Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

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Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 53%

Section: Applications Of W Anomalus Beyond Wine Fermentationmentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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“…In a previous study, we investigated the mechanism of inhibition between S. cerevisiae and W. anomalus isolated from Chinese liquor. The inhibition was not alleviated when glucose and new fermentation medium were added to the fermentation broth, which indicated that the inhibition was not due to the competition for nutrients (25). We also found that the inhibition still existed when we separated them by a dialysis bag for coculture or when the culture supernatant of S. cerevisiae was added to the W. anomalus fermentation medium.…”

Section: Discussionmentioning

confidence: 83%

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

2016

Appl Environ Microbiol

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The flavor profile of Chinese liquor is the result of the metabolic activity of its microbial community. Given the importance of the microbial interaction, a novel way to control the liquor's flavor is by regulating the composition of the community. In this study, we efficiently improved the liquor's flavor by perturbing the intrinsic microbial metabolism with extrinsic microbes. We first constructed a basic microbial group (intrinsic) containing Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Issatchenkia orientalis and added special flavor producers (extrinsic), Saccharomyces uvarum and Saccharomyces servazzii, to this intrinsic group. Upon the addition of the extrinsic microbes, the maximum specific growth rates of S. cerevisiae and I. orientalis increased from 6.19 to 43.28/day and from 1.15 to 14.32/day, respectively, but that of W. anomalus changed from 1.00 to 0.96/ day. In addition, most volatile compounds known to be produced by the extrinsic strains were not produced. However, more esters, alcohols, and acids were produced by S. cerevisiae and I. orientalis. Six compounds were significantly different by random forest analysis after perturbation. Among them, increases in ethyl hexanoate, isobutanol, and 3-methylbutyric acid were correlated with S. cerevisiae and I. orientalis, and a decrease in geranyl acetone was correlated with W. anomalus. Variations in ethyl acetate and 2-phenylethanol might be due to the varied activity of W. anomalus and S. cerevisiae. This work showed the effect of the interaction between the intrinsic and extrinsic microbes on liquor flavor, which would be beneficial for improving the quality of Chinese liquor.

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“…Compounds were identified by comparison with the reference spectra of the National Institute for Standards and Technology (Gaithersburg, MD, USA), the Wiley MS library and the relative peak area (28). Aliquots of wine samples (8 mL) were placed in each SPME vial (15 mL).…”

Section: Volatile Organic Compound Analysismentioning

confidence: 99%

Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

Han

et al. 2016

J. Inst. Brew.

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Colour and flavour are both important challenges for bayberry wine production because of a shortage of selected strains. The yeast Saccharomyces cerevisiae strain YF152, separated from a natural Chinese bayberry fermentation mash [alcohol tolerance capacity (18.0%), SO2 (200 mg/L), sugar content (40%) and pH (2.50)] was employed to brew Chinese bayberry wine. Response surface methodology was used to simultaneously analyse the effects of the fermentation conditions on Chinese bayberry wine. The optimum conditions were found to be a temperature of 26.5 °C, an initial sugar content of 22.0°Brix, an inoculum size of 4.0% and an initial pH of 2.90. Under these conditions, the final alcohol content of the bayberry wine was 13.4%, the anthocyanin content was 77 mg/L and the residual sugar content was 1 g/L. These numbers agreed well with the predicted values. The major characteristic flavour components of the wine were 3‐methyl‐1‐butanol, 2‐phenylethanol, ethyl acetate, 2‐methylbutyl acetate and acetic acid. Copyright © 2016 The Institute of Brewing & Distilling

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Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

Cited by 86 publications

References 40 publications

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes

Optimization of fermentation conditions for Chinese bayberry wine by response surface methodology and its qualities

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