Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine

Wang, Yanyu; Wang, Miao; Li, Wenjuan; Wang, Xinyuan; Kong, Wei-Fu; Huang, Weidong; Zhan, Jicheng; Guangli, Xia; You, Yilin

doi:10.3389/fnut.2022.1031594

Cited by 4 publications

(1 citation statement)

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“…Yeasts from different regions also have unique characteristics. Wang et al [ 13 ] fermented small ginseng and grape juice via sequential inoculation with native Yantai yeasts H30 and YT 13, and the results showed that the lactic acid contents of the natural wines fermented with H30 and YT 13, respectively, were higher than that of the control group fermented with ferulic acid in a single fermentation, while the mixed fermentation group was also found to contain butyrolactone and propionic acid anthocyanins, which increased the complexity of the aroma of small ginseng wine, and provided a high-quality yeast resource for the production of white wine with unique regional characteristics. Liu et al [ 14 ] extracted four strains of aromatic yeast from citrus peels from Sichuan after analyzing and identifying the morphological, physiological, and biochemical characteristics and ITS sequence features, enabling them to produce a strong aroma.…”

Section: Source Of Aroma-producing Yeastmentioning

confidence: 99%

Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts

Chen,

Li,

Chen

et al. 2023

Foods

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Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus playing a great role in the modern fermentation industry. The physiological characteristics of aroma-producing yeast, including alcohol tolerance, acid tolerance, and salt tolerance, are introduced in this article, beginning with their origins and biological properties. The main mechanism of aroma-producing yeast is then analyzed based on its physiological roles in the fermentation process. Functional enzymes such as proteases, lipases, and glycosidase are released by yeast during the fermentation process. Sugars, fats, and proteins in the environment can be degraded by these enzymes via pathways such as glycolysis, methoxylation, the Ehrlich pathway, and esterification, resulting in the production of various aromatic esters (such as ethyl acetate and ethyl caproate), alcohols (such as phenethyl alcohol), and terpenes (such as monoterpenes, sesquiterpenes, and squalene). Furthermore, yeast cells can serve as cell synthesis factories, wherein specific synthesis pathways can be introduced into cells using synthetic biology techniques to achieve high-throughput production. In addition, the applications of aroma yeast in the food, pharmaceutical, and cosmetic industries are summarized, and the future development trends of aroma yeasts are discussed to provide a theoretical basis for their application in the food fermentation industry.

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Section: Source Of Aroma-producing Yeastmentioning

confidence: 99%