Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice
Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference ferme...
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| Veröffentlicht in: | International journal of food microbiology 2017-09, Vol.257, p.232-237 |
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| creator | Minnaar, P.P. Jolly, N.P. Paulsen, V. Du Plessis, H.W. Van Der Rijst, M. |
| description | Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids. Total titratable acidity was ca. 70% lower in Kei-apple wines produced with S. pombe+S. cerevisiae than in Kei-apple juice. Kei-apple wines produced with S. pombe+S. cerevisiae showed substantially lower concentrations of l-malic acid than Kei-apple wines produced with S. cerevisiae only. Wines produced with S. cerevisiae only proved higher in phenolic acid concentrations than wines produced with S. pombe+S. cerevisiae. Chlorogenic acid was the most abundant phenolic acid measured in the Kei-apple wines, followed by protocatechuic acid. Judges described the Kei-apple wines produced with S. pombe+S. cerevisiae as having noticeable off-odours, while wines produced with S. cerevisiae were described as fresh and fruity. Kei-apple wines (S. pombe+S. cerevisiae and S. cerevisiae) were of comparable vegetative and organic character. Saccharomyces cerevisiae produced Kei-apple wine with increased caffeic, chlorogenic, protocatechuic, and sinapic acids, whereas S. pombe+S. cerevisiae produced Kei-apple wines with increased ferulic, and p-coumaric acids and low l-malic acid.
•S. cerevisiae wines had high caffeic, chlorogenic, protocatechuic, and sinapic acids.•Chlorogenic acid was most abundant phenolic acid in Kei-apple wines.•S. cerevisiae wines had fresh-and-fruity/cooked vegetable and chemical notes.•S. pombe+S. cerevisiae wines had low l-malic acid but with off-odour notes. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2017.07.004 |
| format | Article |
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•S. cerevisiae wines had high caffeic, chlorogenic, protocatechuic, and sinapic acids.•Chlorogenic acid was most abundant phenolic acid in Kei-apple wines.•S. cerevisiae wines had fresh-and-fruity/cooked vegetable and chemical notes.•S. pombe+S. cerevisiae wines had low l-malic acid but with off-odour notes.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2017.07.004</identifier><identifier>PMID: 28697384</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Acidity ; Alcohols ; Aroma ; Ascorbic acid ; Ascorbic Acid - analysis ; Bioreactors ; Chlorogenic acid ; Chlorogenic Acid - analysis ; Dovyalis caffra ; Effects ; Ethanol - analysis ; Evergreen trees ; Fermentation ; Flavoring Agents - analysis ; Fruit - chemistry ; Fruit - metabolism ; Fruits ; Hydroxybenzoates - analysis ; Kei-apple ; l-Malic acid ; Malates - analysis ; Malic acid ; Odorants - analysis ; Odors ; pH effects ; Phenolic acids ; Phenols ; Protocatechuic acid ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - metabolism ; Salicaceae - microbiology ; Schizosaccharomyces - metabolism ; Schizosaccharomyces pombe ; Sensory evaluation ; Wine ; Wine - analysis ; Wine - microbiology ; Wines ; Yeast ; Yeasts</subject><ispartof>International journal of food microbiology, 2017-09, Vol.257, p.232-237</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright © 2017 Elsevier B.V. All rights reserved.</rights><rights>Copyright Elsevier BV Sep 18, 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-25af1c2341471fd7e5d8b4fb9d770f1687f911a0f4a94b2e95bb6e6c10b955123</citedby><cites>FETCH-LOGICAL-c405t-25af1c2341471fd7e5d8b4fb9d770f1687f911a0f4a94b2e95bb6e6c10b955123</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2017.07.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28697384$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Minnaar, P.P.</creatorcontrib><creatorcontrib>Jolly, N.P.</creatorcontrib><creatorcontrib>Paulsen, V.</creatorcontrib><creatorcontrib>Du Plessis, H.W.</creatorcontrib><creatorcontrib>Van Der Rijst, M.</creatorcontrib><title>Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids. Total titratable acidity was ca. 70% lower in Kei-apple wines produced with S. pombe+S. cerevisiae than in Kei-apple juice. Kei-apple wines produced with S. pombe+S. cerevisiae showed substantially lower concentrations of l-malic acid than Kei-apple wines produced with S. cerevisiae only. Wines produced with S. cerevisiae only proved higher in phenolic acid concentrations than wines produced with S. pombe+S. cerevisiae. Chlorogenic acid was the most abundant phenolic acid measured in the Kei-apple wines, followed by protocatechuic acid. Judges described the Kei-apple wines produced with S. pombe+S. cerevisiae as having noticeable off-odours, while wines produced with S. cerevisiae were described as fresh and fruity. Kei-apple wines (S. pombe+S. cerevisiae and S. cerevisiae) were of comparable vegetative and organic character. Saccharomyces cerevisiae produced Kei-apple wine with increased caffeic, chlorogenic, protocatechuic, and sinapic acids, whereas S. pombe+S. cerevisiae produced Kei-apple wines with increased ferulic, and p-coumaric acids and low l-malic acid.
•S. cerevisiae wines had high caffeic, chlorogenic, protocatechuic, and sinapic acids.•Chlorogenic acid was most abundant phenolic acid in Kei-apple wines.•S. cerevisiae wines had fresh-and-fruity/cooked vegetable and chemical notes.•S. pombe+S. cerevisiae wines had low l-malic acid but with off-odour notes.</description><subject>Acidity</subject><subject>Alcohols</subject><subject>Aroma</subject><subject>Ascorbic acid</subject><subject>Ascorbic Acid - analysis</subject><subject>Bioreactors</subject><subject>Chlorogenic acid</subject><subject>Chlorogenic Acid - analysis</subject><subject>Dovyalis caffra</subject><subject>Effects</subject><subject>Ethanol - analysis</subject><subject>Evergreen trees</subject><subject>Fermentation</subject><subject>Flavoring Agents - analysis</subject><subject>Fruit - chemistry</subject><subject>Fruit - metabolism</subject><subject>Fruits</subject><subject>Hydroxybenzoates - analysis</subject><subject>Kei-apple</subject><subject>l-Malic acid</subject><subject>Malates - analysis</subject><subject>Malic acid</subject><subject>Odorants - analysis</subject><subject>Odors</subject><subject>pH effects</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Protocatechuic acid</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Salicaceae - microbiology</subject><subject>Schizosaccharomyces - metabolism</subject><subject>Schizosaccharomyces pombe</subject><subject>Sensory evaluation</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>Wines</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkd-K1DAUxoMo7rj6ChLxZr3omLRJ03on4_oHB7xYvQ5pcsKc0jY1aQfG9_E9zTK7ol4JB04Iv5Mv5_sIecHZljNev-632PsQ3Ig2hm3JuNqyXEw8IBveqLaoRM0ekk1mm4LXTF6QJyn1jDFZVewxuSibulVVIzbk54094I-QjLUHE8N4spDoHMYOqJkcvfnr3kKEIyY0QE9g0pIoTjTB9xWmBc1APcQxH82CYUpv6LX3YBcaJjofYAoDWmosukSDv0fB0c-AhZnnAejVu3A8mQGzkPE-GrrfvqL9ihaekkfeDAme3fVL8u399dfdx2L_5cOn3dt9YQWTS1FK47ktK8GF4t4pkK7phO9apxTz2QzlW84N88K0oiuhlV1XQ20561opeVldkqvzu3MMeau06BGThWEwE4Q1ad7yplKyrOuMvvwH7cMap_y7TElVliz7nqn2TOWgUorg9RxxNPGkOdO3Wepe_5Glvs1Ss1xM5NnndwprN4L7PXkfXgZ2ZwCyJUeEqJNFmCw4jNl47QL-h8wvzuO4qw</recordid><startdate>20170918</startdate><enddate>20170918</enddate><creator>Minnaar, P.P.</creator><creator>Jolly, N.P.</creator><creator>Paulsen, V.</creator><creator>Du Plessis, H.W.</creator><creator>Van Der Rijst, M.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20170918</creationdate><title>Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice</title><author>Minnaar, P.P. ; Jolly, N.P. ; Paulsen, V. ; Du Plessis, H.W. ; Van Der Rijst, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-25af1c2341471fd7e5d8b4fb9d770f1687f911a0f4a94b2e95bb6e6c10b955123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acidity</topic><topic>Alcohols</topic><topic>Aroma</topic><topic>Ascorbic acid</topic><topic>Ascorbic Acid - analysis</topic><topic>Bioreactors</topic><topic>Chlorogenic acid</topic><topic>Chlorogenic Acid - analysis</topic><topic>Dovyalis caffra</topic><topic>Effects</topic><topic>Ethanol - analysis</topic><topic>Evergreen trees</topic><topic>Fermentation</topic><topic>Flavoring Agents - analysis</topic><topic>Fruit - chemistry</topic><topic>Fruit - metabolism</topic><topic>Fruits</topic><topic>Hydroxybenzoates - analysis</topic><topic>Kei-apple</topic><topic>l-Malic acid</topic><topic>Malates - analysis</topic><topic>Malic acid</topic><topic>Odorants - analysis</topic><topic>Odors</topic><topic>pH effects</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Protocatechuic acid</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Salicaceae - microbiology</topic><topic>Schizosaccharomyces - metabolism</topic><topic>Schizosaccharomyces pombe</topic><topic>Sensory evaluation</topic><topic>Wine</topic><topic>Wine - analysis</topic><topic>Wine - microbiology</topic><topic>Wines</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Minnaar, P.P.</creatorcontrib><creatorcontrib>Jolly, N.P.</creatorcontrib><creatorcontrib>Paulsen, V.</creatorcontrib><creatorcontrib>Du Plessis, H.W.</creatorcontrib><creatorcontrib>Van Der Rijst, M.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Minnaar, P.P.</au><au>Jolly, N.P.</au><au>Paulsen, V.</au><au>Du Plessis, H.W.</au><au>Van Der Rijst, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2017-09-18</date><risdate>2017</risdate><volume>257</volume><spage>232</spage><epage>237</epage><pages>232-237</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference fermentation using only S. cerevisiae was included. The fermentation was monitored by recording mass loss. At the end of fermentation, twelve untrained judges conducted free choice aroma profiling on the fruit wines. The Kei-apple juice and wines were analysed for total titratable acidity, total soluble solids, pH, alcohol, l-malic acid, and phenolic acids. Total titratable acidity was ca. 70% lower in Kei-apple wines produced with S. pombe+S. cerevisiae than in Kei-apple juice. Kei-apple wines produced with S. pombe+S. cerevisiae showed substantially lower concentrations of l-malic acid than Kei-apple wines produced with S. cerevisiae only. Wines produced with S. cerevisiae only proved higher in phenolic acid concentrations than wines produced with S. pombe+S. cerevisiae. Chlorogenic acid was the most abundant phenolic acid measured in the Kei-apple wines, followed by protocatechuic acid. Judges described the Kei-apple wines produced with S. pombe+S. cerevisiae as having noticeable off-odours, while wines produced with S. cerevisiae were described as fresh and fruity. Kei-apple wines (S. pombe+S. cerevisiae and S. cerevisiae) were of comparable vegetative and organic character. Saccharomyces cerevisiae produced Kei-apple wine with increased caffeic, chlorogenic, protocatechuic, and sinapic acids, whereas S. pombe+S. cerevisiae produced Kei-apple wines with increased ferulic, and p-coumaric acids and low l-malic acid.
•S. cerevisiae wines had high caffeic, chlorogenic, protocatechuic, and sinapic acids.•Chlorogenic acid was most abundant phenolic acid in Kei-apple wines.•S. cerevisiae wines had fresh-and-fruity/cooked vegetable and chemical notes.•S. pombe+S. cerevisiae wines had low l-malic acid but with off-odour notes.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>28697384</pmid><doi>10.1016/j.ijfoodmicro.2017.07.004</doi><tpages>6</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2017-09, Vol.257, p.232-237 |
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| subjects | Acidity Alcohols Aroma Ascorbic acid Ascorbic Acid - analysis Bioreactors Chlorogenic acid Chlorogenic Acid - analysis Dovyalis caffra Effects Ethanol - analysis Evergreen trees Fermentation Flavoring Agents - analysis Fruit - chemistry Fruit - metabolism Fruits Hydroxybenzoates - analysis Kei-apple l-Malic acid Malates - analysis Malic acid Odorants - analysis Odors pH effects Phenolic acids Phenols Protocatechuic acid Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Salicaceae - microbiology Schizosaccharomyces - metabolism Schizosaccharomyces pombe Sensory evaluation Wine Wine - analysis Wine - microbiology Wines Yeast Yeasts |
| title | Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice |
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