The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation

Chua, Jian-Yong; Tan, Si Jia; Liu, Shao-Quan

doi:10.1016/j.foodres.2020.109901

Cited by 11 publications

(9 citation statements)

References 29 publications

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“…The reduction in hexanal and hexanol after enzyme treatment correlated with the high score in sensory evaluation, especially in flavor and taste items. The obtained results are in accordance with Chua et al [56] who found that aldehydes, particularly hexanal and alcohols, 1-hexanol, were the main volatile compounds in soy (tofu) whey. After enzyme treatment, six furans and furan derivatives were identified.…”

Section: Discussionsupporting

confidence: 92%

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

Elshafei

Othman

Elsayed

et al. 2022

Journal of Genetic Engineering and Biotechnology

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Background α-Galactosidase is widely distributed in plants, microorganisms, and animals, and it is produced by different fungal sources. Many studies have confirmed the valuable applications of α-galactosidase enzymes for various biotechnological purposes, like the processing of soymilk. Results Aspergillus niger NRC114 was exploited to produce the extracellular α-galactosidase. One factor per time (OFT) and central composite design (CCD) approaches were applied to determine the optimum parameters and enhance the enzyme production. The CCD model choices of pH 4.73, 1.25% mannose, 0.959% meat extract, and 6-day incubation period have succeeded in obtaining 25.22 U/mL of enzyme compared to the 6.4 U/mL produced using OFT studies. Treatment of soymilk by α-galactosidase caused an increase in total phenols and flavonoids by 27.3% and 19.9%, respectively. Antioxidant measurements revealed a significant increase in the enzyme-treated soymilk. Through HPLC analysis, the appearance of sucrose, fructose, and glucose in the enzyme-treated soymilk was detected due to the degradation of stachyose and raffinose. The main volatile compounds in raw soymilk were acids (45.04%) and aldehydes (34.25%), which showed a remarkable decrease of 7.82% and 20.03% after treatment by α-galactosidase. Conclusions To increase α-galactosidase production, the OFT and CCD approaches were used, and CCD was found to be four times more effective than OFT. The produced enzyme proved potent enough to improve the properties of soymilk, avoiding flatulence and undesirable tastes and odors. Graphical Abstract

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Section: Discussionsupporting

confidence: 92%

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

Elshafei

Othman

Elsayed

et al. 2022

Journal of Genetic Engineering and Biotechnology

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“…Therefore, high amino acid concentration in tea broth might promote sugar consumption in tea wine fermentation. Similar results were found in the fermentation of soy whey alcohol (19) and wine (20).…”

Section: The Changes Of Total Soluble Solids Amino Acids and Ethanol ...supporting

confidence: 86%

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Zou

Chen²,

He³

et al. 2023

Front. Nutr.

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IntroductionTea is the main raw material for preparing tea wine.MethodsIn this research, four types of tea wine were prepared using different categories of tea leaves, including green tea, oolong tea, black tea, and dark tea, and the comparative study looking their physicochemical, sensorial, and antioxidant profiles were carried out.ResultsThe dynamic changes of total soluble solids, amino acids and ethanol concentrations, and pH were similar in four tea wines. The green tea wine (GTW) showed the highest consumption of total soluble solids and amino acids, and produced the highest concentrations of alcohol, malic, succinic, and lactic acid among all tea wines. The analysis of volatile components indicated the number and concentration of esters and alcohols increased significantly after fermentation of tea wines. GTW presented the highest volatile concentration, while oolong tea wine (OTW) showed the highest number of volatile compounds. GTW had the highest total catechins concentration of 404 mg/L and the highest ABTS value (1.63 mmol TEAC/mL), while OTW showed the highest DPPH value (1.00 mmol TEAC/mL). Moreover, OTW showed the highest score of sensory properties.DiscussionTherefore, the types of tea leaves used in the tea wine production interfere in its bioactive composition, sensorial, and antioxidant properties.

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“…Sequential fermentation was more outstanding in amino acid, and non‐saccharomyces were significantly correlated with more than one amino acid. Increasing amino acid supplementation enhanced the production rate of higher alcohols and their respective esters, consisted with others results (Chua et al ., 2021). In this work, bitter taste of amino acid (valine, methionine and isoleucine) and aromatic amino acids (cystine) were identified as important amino acids correlated with ethyl 9‐decenoate and phenylethyl acetate.…”

Section: Resultsmentioning

confidence: 99%

Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine

Wang

et al. 2021

Int J of Food Sci Tech

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In order to evaluate the effects of yeast starter on the quality and flavour profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial-scale fermentation of this work. Compared with pure fermentation, sequential fermentation improved the fermentative aroma concentrations, especially the treatment of T. delbrueckii/DELTA increased the content of ethyl butyrate, ethyl caprylate and ethyl decanoate, which may be related to a strong citrus fruity aroma. Principal component analysis revealed a significant difference in aromatic feature of co-fermentation of T. delbrueckii/DELTA and T. delbrueckii/VL2 from their respective pure fermentation. These may be related to amino acid metabolism and further affected the formation of volatile compounds according to correlation analysis. Overall, sequential fermentation using DELTA and T. delbrueckii strengthened the aroma characteristics and improved the complex of wines. It will provide a new strategy to regulate the flavour and improve the quality of Longyan dry white wine.

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The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation

Cited by 11 publications

References 29 publications

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine

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