Incidence of Land and Physicochemical Composition of Apples on the Qualitative and Quantitative Development of Microbial Flora During Cider Fermentations

Abstract

Lactic acid bacteria and yeasts were numerated, isolated and identified from ciders prepared with the same variety of apple from apple trees grown on three different lands: silt, siliceous clay and green clay. The land has an incidence on the time (earliness) of ripeness of the apples and on their sugar content and, therefore, on the development of the microbial flora in the ciders obtained from these fruits. The same genera of yeasts and lactic acid bacteria were isolated from the three ciders, except the yeast Candida famata exclusively found in the must obtained from apples grown on silt. At the quantitative level, the highest development of yeasts was observed in the must from the land green clay whereas lactic acid bacteria growth was enhanced in the must from the land siliceous clay.

Apple wine processing with different nitrogen contents

“…The apple juice fermentation process used to obtain a pleasant alcoholic beverage has been in practice in the Eastern Mediterranean areas since more than 2000 years (Laplace et al, 2001). Presently the fermented apple juice is used as the basis for manufacturing the cider, a sparkling and refreshing fruit flavored beverage, consumed in many countries in the world.…”

Effect of biomass reduction on the fermentation of cider

“…This is already done by some factories in the vicinity of the apple fields that process the apple juice and sell the fermented apple must to the factories in São Paulo which then benefit it in order to make up the cider. Cider is usually defined as a gasified and low alcoholic beverage made from apple juice extracted through milling and pressing procedures, followed by two microbiological processes: the alcoholic fermentation and the malolatic conversion (Laplace et al, 2001). The French method includes the oxidative fermentation due to the fact that apiculate yeast, with a low alcoholic fermentation activity, produces fruity and floral smells, thus improving the quality of the final product (Le Quéré and Drilleau, 1998).…”

Lactobacillus sicerae sp. nov., a lactic acid bacterium isolated from Spanish natural cider

“…Lactic acid bacteria (LAB) of the genera Lactobacillus, Oenococcus, Leuconostoc and Pediococcus are involved in the cider making process (Beech & Carr, 1977;Dueñas et al, 1994;Laplace et al, 2001). The fermentation of apple juice is a microbiologically complex process involving the activities of acetic acid bacteria, lactic acid bacteria and yeasts.…”

“…The obligate homofermentative Lactobacillus mali (Carr & Davies, 1970), Lactobacillus delbrueckii subsp. lactis (Marshall & Walkley, 1951;Weiss et al, 1983) and Lactobacillus acidophilus (Laplace et al, 2001) are considerably rare. In contrast, the species most frequently found are the heterofermentative lactobacilli: Lactobacillus collinoides (Carr & Davies, 1972;Dueñas et al, 1995;Claisse & Lonvaud-Funel, 2000;Sauvageot et al, 2000;Garai et al, 2007), Lactobacillus paracollinoides (Whiting & Carr, 1957), Lactobacillus fermentum (Carr & Davies, 1972;Dellaglio et al, 2004), Lactobacillus buchneri, Lactobacillus viridescens, and Lactobacillus hilgardii (Carr & Davies, 1972), Lactobacillus diolivorans, Lactobacillus plantarum and Lactobacillus suebicus (Kleynmans et al, 1989; Abbreviations: ANI, average nucleotide identity; DDH, DNA-DNA hybridization; EPS, exopolysaccharides; LAB, lactic acid bacteria; MLF, malolactic fermentation; RAPD, randomly amplified polymorphic DNA; UPMGA, unweighted pair group method with arithmetic averages.…”