Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages
Nineteen Saccharomycodes ludwigii strains were tested for the production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced a...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 1999-08, Vol.15 (4), p.451-454 |
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| container_title | World journal of microbiology & biotechnology |
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| creator | Romano, P Marchese, R Laurita, C Saleano, G Turbanti, L |
| description | Nineteen Saccharomycodes ludwigii strains were tested for the production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.[PUBLICATION ABSTRACT] |
| doi_str_mv | 10.1023/A:1008948623024 |
| format | Article |
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A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.[PUBLICATION ABSTRACT]</description><identifier>ISSN: 0959-3993</identifier><identifier>EISSN: 1573-0972</identifier><identifier>DOI: 10.1023/A:1008948623024</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>Acetic acid ; acetoin ; Bacteria ; Biological and medical sciences ; Biology of microorganisms of confirmed or potential industrial interest ; Biotechnology ; byproducts ; ethyl acetate ; feijoa juice ; feijoas ; Fermentation ; fruit juices ; Fruits ; Fundamental and applied biological sciences. Psychology ; grape must ; isobutyl alcohol ; Miscellaneous ; Mission oriented research ; Saccharomycodes ludwigii ; sensory evaluation ; Taste ; Yeast ; yeasts</subject><ispartof>World journal of microbiology & biotechnology, 1999-08, Vol.15 (4), p.451-454</ispartof><rights>1999 INIST-CNRS</rights><rights>Kluwer Academic Publishers 1999</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c310t-92faafa44c0752a9d7123051831096b33e8cf5708c0a0a629b9d7bcb4369cd513</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1992888$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Romano, P</creatorcontrib><creatorcontrib>Marchese, R</creatorcontrib><creatorcontrib>Laurita, C</creatorcontrib><creatorcontrib>Saleano, G</creatorcontrib><creatorcontrib>Turbanti, L</creatorcontrib><title>Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages</title><title>World journal of microbiology & biotechnology</title><description>Nineteen Saccharomycodes ludwigii strains were tested for the production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.[PUBLICATION ABSTRACT]</description><subject>Acetic acid</subject><subject>acetoin</subject><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>Biology of microorganisms of confirmed or potential industrial interest</subject><subject>Biotechnology</subject><subject>byproducts</subject><subject>ethyl acetate</subject><subject>feijoa juice</subject><subject>feijoas</subject><subject>Fermentation</subject><subject>fruit juices</subject><subject>Fruits</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>grape must</subject><subject>isobutyl alcohol</subject><subject>Miscellaneous</subject><subject>Mission oriented research</subject><subject>Saccharomycodes ludwigii</subject><subject>sensory evaluation</subject><subject>Taste</subject><subject>Yeast</subject><subject>yeasts</subject><issn>0959-3993</issn><issn>1573-0972</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpd0M9LwzAUB_AgCs7p2aNFxFv1JWnaxNsc_gJBYe5cXtNky-iambTK_nsDevL0Du_De1--hJxTuKHA-O3sjgJIVciScWDFAZlQUfEcVMUOyQSUUDlXih-Tkxg3AAkrPiHv984PRq973_mV09hlcXQDNq5zwz7zNlug1msMfrvXvjUx68b2262cy6wPmTVha_rBtFljvkzAlYmn5MhiF83Z35yS5ePDx_w5f317epnPXnPNKQy5YhbRYlFoqARD1VY0xRZUpq0qG86N1FZUIDUgYMlUk0ijm4KXSreC8im5_r27C_5zNHGoty5q03XYGz_GmlZcSRBFgpf_4MaPoU_Z6vS5KiUFkdDVH8KYSrABe-1ivQtui2FfU6WYlDKxi19m0de4CoksFwxoKlwVgnPJfwA30nRI</recordid><startdate>19990801</startdate><enddate>19990801</enddate><creator>Romano, P</creator><creator>Marchese, R</creator><creator>Laurita, C</creator><creator>Saleano, G</creator><creator>Turbanti, L</creator><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7TB</scope><scope>7TK</scope><scope>7U5</scope><scope>7U9</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X7</scope><scope>7XB</scope><scope>87Z</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>L7M</scope><scope>LK8</scope><scope>M0C</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7QO</scope></search><sort><creationdate>19990801</creationdate><title>Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages</title><author>Romano, P ; Marchese, R ; Laurita, C ; Saleano, G ; Turbanti, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c310t-92faafa44c0752a9d7123051831096b33e8cf5708c0a0a629b9d7bcb4369cd513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Acetic acid</topic><topic>acetoin</topic><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>Biology of microorganisms of confirmed or potential industrial interest</topic><topic>Biotechnology</topic><topic>byproducts</topic><topic>ethyl acetate</topic><topic>feijoa juice</topic><topic>feijoas</topic><topic>Fermentation</topic><topic>fruit juices</topic><topic>Fruits</topic><topic>Fundamental and applied biological sciences. 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production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.[PUBLICATION ABSTRACT]</abstract><cop>Dordrecht</cop><pub>Springer</pub><doi>10.1023/A:1008948623024</doi><tpages>4</tpages></addata></record> |
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| identifier | ISSN: 0959-3993 |
| ispartof | World journal of microbiology & biotechnology, 1999-08, Vol.15 (4), p.451-454 |
| issn | 0959-3993 1573-0972 |
| language | eng |
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| source | Springer Nature - Complete Springer Journals |
| subjects | Acetic acid acetoin Bacteria Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology byproducts ethyl acetate feijoa juice feijoas Fermentation fruit juices Fruits Fundamental and applied biological sciences. Psychology grape must isobutyl alcohol Miscellaneous Mission oriented research Saccharomycodes ludwigii sensory evaluation Taste Yeast yeasts |
| title | Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages |
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