Exploring the Yeast Diversity of Common Alcoholic Beverages of Assam

Saikia, B.; Ali, M.S.; Nath, P.D.; Dey, P.C.

doi:10.20546/ijcmas.2019.805.175

Cited by 2 publications

(3 citation statements)

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“…1). The ascocarp of S. fibuligera are oval and free individual vegetative cells that adhere to the end or side of the mycelium [19]. The surface of S. fibuligera colony is white and rough (Fig.…”

Section: Saccharomycopsis Fibuligeramentioning

confidence: 99%

“…Wickerham et al [20] were the first to report on starch hydrolysis by S. fibuligera, which laid the foundation for the Swedish Symba yeast process. S. fibuligera is a potential industrial microorganism, as it shows low requirements for culture medium, strong adaptability and fast growth [19]. S. fibuligera has high acid protease, β-glucosidase, glucoamylase, and α-amylase activities, thus, it can use starch to synthesize trehalose and use starch and protein to synthesize cell proteins, as a protein feed [21,22,23].…”

Section: Saccharomycopsis Fibuligeramentioning

confidence: 99%

“…S. fibuligera has been isolated from several traditional cereal-based alcoholic beverages all around the globe including Xiaoqu [25], Daqu [3], Nuruk [26], Dombea [26] and Xaaj [19], basically fermented individually from rice, wheat, barley, sorghum, others grains, pea and their combinations.…”

Section: Saccharomycopsis Fibuligeramentioning

confidence: 99%

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Enhancing Beverage Fermentation through Synergy of Saccharomycopsis fibuligera and Saccharomyces cerevisiae: A Mini-Review

Saikia,

Saikia

2024

JAMB

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Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor and aroma. This review explores the cooperative interaction between Saccharomycopsis fibuligera and S. cerevisiae in alcoholic fermentation, shedding light on their enzymatic capabilities. S. fibuligera, an ascomycete with potent amylolytic activity, demonstrates the ability to efficiently convert starch into alcohol, contributing to improved fermentation stability. Co-culturing with S. cerevisiae unleashes a biochemical diversity that enhances the sensory attributes of beverages. Beyond flavor complexity, the co-culture strategy influences key compounds, including phenolic compounds and esters, elevating overall quality. The review delves into the biochemical intricacies of starch-based fermentation, emphasizing the potential of S. fibuligera in hydrolyzing starch into fermentable sugars. S. cerevisiae, a versatile and genetically diverse yeast, adapts to different environmental conditions crucial for successful fermentation. The co-culture approach not only accelerates fermentation but also combats contamination and reduces overall processing time.

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Section: Saccharomycopsis Fibuligeramentioning

confidence: 99%