Effect of co‐inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds
Grape endophytic fungi (EFFs) have rich secondary metabolic pathways that can synthesize bioactive substances and various enzymes, which may contribute to the improvement of wine quality. In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentation...
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| Veröffentlicht in: | Journal of food science 2024-12, Vol.89 (12), p.8296-8311 |
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| creator | Zhao, Jinnan Lv, Qiaoyue Liu, Manqing Chen, Weizhe Li, Jing Qin, Yi Liu, Yanlin Song, Yuyang Lu, Yao |
| description | Grape endophytic fungi (EFFs) have rich secondary metabolic pathways that can synthesize bioactive substances and various enzymes, which may contribute to the improvement of wine quality. In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co‐inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount. Among them, strains RH48 and RH34 facilitated the fermentation process at an optimal concentration of 3.5 g/L. Strain RH34 had acid‐increasing potential and effectively increased malic and succinic acid contents. In terms of volatile aroma compounds, CS13 3.5 g/L and RH34 3.5 g/L treatment showed significant enhancement of acetate esters content by 91.04% and 61.34%, respectively, whereas RH48 3.5 g/L and CS13 3.5 g/L showed significant enhancement of fatty acid ethyl ester content by 52.14% and 48.45%, respectively. In addition, strain CS13 at 3.5 g/L also significantly increased the content of terpenes, higher alcohols, and aromatic compounds, showing great potential in improving the aroma quality (floral, fruity, etc.) of wine. The results of the present study may be useful for the innovation of wine fermentation aids and the improvement of wine quality. |
| doi_str_mv | 10.1111/1750-3841.17574 |
| format | Article |
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In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co‐inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount. Among them, strains RH48 and RH34 facilitated the fermentation process at an optimal concentration of 3.5 g/L. Strain RH34 had acid‐increasing potential and effectively increased malic and succinic acid contents. In terms of volatile aroma compounds, CS13 3.5 g/L and RH34 3.5 g/L treatment showed significant enhancement of acetate esters content by 91.04% and 61.34%, respectively, whereas RH48 3.5 g/L and CS13 3.5 g/L showed significant enhancement of fatty acid ethyl ester content by 52.14% and 48.45%, respectively. In addition, strain CS13 at 3.5 g/L also significantly increased the content of terpenes, higher alcohols, and aromatic compounds, showing great potential in improving the aroma quality (floral, fruity, etc.) of wine. The results of the present study may be useful for the innovation of wine fermentation aids and the improvement of wine quality.</description><identifier>ISSN: 0022-1147</identifier><identifier>ISSN: 1750-3841</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.17574</identifier><identifier>PMID: 39656747</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Acetic acid ; Alcohols ; aroma ; Aroma compounds ; Aromatic compounds ; Chemical synthesis ; endophyte ; Endophytes ; Endophytes - metabolism ; Endophytes - physiology ; Esters ; Ethyl esters ; Fermentation ; Fungi ; Grapes ; Inoculation ; Malates - analysis ; Malates - metabolism ; Metabolic pathways ; mixed fermentation ; Odorants - analysis ; Organic acids ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - metabolism ; Succinic acid ; Succinic Acid - metabolism ; Terpenes ; Vitis - chemistry ; Vitis - microbiology ; Volatile Organic Compounds - analysis ; Volatile Organic Compounds - metabolism ; Wine ; Wine - analysis ; Wine - microbiology ; wine quality ; Wines ; Yeast</subject><ispartof>Journal of food science, 2024-12, Vol.89 (12), p.8296-8311</ispartof><rights>2024 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2564-a52ca40422549d2dd0733097256f3ac3f11d27e41c7aec108a06b5acd62aac3c3</cites><orcidid>0000-0001-6563-4790 ; 0009-0001-2356-5026 ; 0000-0002-4377-6875</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.17574$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.17574$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39656747$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhao, Jinnan</creatorcontrib><creatorcontrib>Lv, Qiaoyue</creatorcontrib><creatorcontrib>Liu, Manqing</creatorcontrib><creatorcontrib>Chen, Weizhe</creatorcontrib><creatorcontrib>Li, Jing</creatorcontrib><creatorcontrib>Qin, Yi</creatorcontrib><creatorcontrib>Liu, Yanlin</creatorcontrib><creatorcontrib>Song, Yuyang</creatorcontrib><creatorcontrib>Lu, Yao</creatorcontrib><title>Effect of co‐inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Grape endophytic fungi (EFFs) have rich secondary metabolic pathways that can synthesize bioactive substances and various enzymes, which may contribute to the improvement of wine quality. In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co‐inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount. Among them, strains RH48 and RH34 facilitated the fermentation process at an optimal concentration of 3.5 g/L. Strain RH34 had acid‐increasing potential and effectively increased malic and succinic acid contents. In terms of volatile aroma compounds, CS13 3.5 g/L and RH34 3.5 g/L treatment showed significant enhancement of acetate esters content by 91.04% and 61.34%, respectively, whereas RH48 3.5 g/L and CS13 3.5 g/L showed significant enhancement of fatty acid ethyl ester content by 52.14% and 48.45%, respectively. In addition, strain CS13 at 3.5 g/L also significantly increased the content of terpenes, higher alcohols, and aromatic compounds, showing great potential in improving the aroma quality (floral, fruity, etc.) of wine. The results of the present study may be useful for the innovation of wine fermentation aids and the improvement of wine quality.</description><subject>Acetic acid</subject><subject>Alcohols</subject><subject>aroma</subject><subject>Aroma compounds</subject><subject>Aromatic compounds</subject><subject>Chemical synthesis</subject><subject>endophyte</subject><subject>Endophytes</subject><subject>Endophytes - metabolism</subject><subject>Endophytes - physiology</subject><subject>Esters</subject><subject>Ethyl esters</subject><subject>Fermentation</subject><subject>Fungi</subject><subject>Grapes</subject><subject>Inoculation</subject><subject>Malates - analysis</subject><subject>Malates - metabolism</subject><subject>Metabolic pathways</subject><subject>mixed fermentation</subject><subject>Odorants - analysis</subject><subject>Organic acids</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Succinic acid</subject><subject>Succinic Acid - metabolism</subject><subject>Terpenes</subject><subject>Vitis - chemistry</subject><subject>Vitis - microbiology</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Volatile Organic Compounds - metabolism</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>wine quality</subject><subject>Wines</subject><subject>Yeast</subject><issn>0022-1147</issn><issn>1750-3841</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkT1v1TAUhi0EopfCzIYssTA0rb8SJyMqLR-qxFCYrVP7pDdVYgc7KcrGT-jSP8gvwbm3dGDBi-1zHr_nlV9CXnN2zPM64bpkhawVP84nrZ6QzWPlKdkwJkTBudIH5EVKN2y9y-o5OZBNVVZa6Q25P2tbtBMNLbXh96-7zgc79zB1wae1eAnWbiGGYbGYqMWIt13qACl4R68jjEjRuzBulyn3g6fTFmmLcUA_7VToGMOIcVqOaIjX4DtLwXbuaCdwG9ZRfVbLEyA7GMYwe5dekmct9AlfPeyH5Pv52bfTT8XF14-fT99fFFaUlSqgFBYUU0KUqnHCOaalZI3OzVaClS3nTmhU3GpAy1kNrLoqwbpKQG5beUje7XWzyR8zpskMXbLY9-AxzMlIrqpaVY0UGX37D3oT5uizu5VqVM1rXWfqZE_ZGFKK2JoxdgPExXBm1sTMmo9Z8zG7xPKLNw-689WA7pH_G1EGqj3wM3_U8j898-X8w-Ve-Q9V7qNV</recordid><startdate>202412</startdate><enddate>202412</enddate><creator>Zhao, Jinnan</creator><creator>Lv, Qiaoyue</creator><creator>Liu, Manqing</creator><creator>Chen, Weizhe</creator><creator>Li, Jing</creator><creator>Qin, Yi</creator><creator>Liu, Yanlin</creator><creator>Song, Yuyang</creator><creator>Lu, Yao</creator><general>Wiley Subscription Services, Inc</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>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6563-4790</orcidid><orcidid>https://orcid.org/0009-0001-2356-5026</orcidid><orcidid>https://orcid.org/0000-0002-4377-6875</orcidid></search><sort><creationdate>202412</creationdate><title>Effect of co‐inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds</title><author>Zhao, Jinnan ; 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In order to investigate the effect of EFFs on fermentation characteristics and chemical components, fermentations by co‐inoculations of Saccharomyces cerevisiae and five EFF strains at different concentrations were performed in this study. It was found that EFFs affected the fermentation rate and are related to the genus of EFFs and inoculation amount. Among them, strains RH48 and RH34 facilitated the fermentation process at an optimal concentration of 3.5 g/L. Strain RH34 had acid‐increasing potential and effectively increased malic and succinic acid contents. In terms of volatile aroma compounds, CS13 3.5 g/L and RH34 3.5 g/L treatment showed significant enhancement of acetate esters content by 91.04% and 61.34%, respectively, whereas RH48 3.5 g/L and CS13 3.5 g/L showed significant enhancement of fatty acid ethyl ester content by 52.14% and 48.45%, respectively. In addition, strain CS13 at 3.5 g/L also significantly increased the content of terpenes, higher alcohols, and aromatic compounds, showing great potential in improving the aroma quality (floral, fruity, etc.) of wine. The results of the present study may be useful for the innovation of wine fermentation aids and the improvement of wine quality.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>39656747</pmid><doi>10.1111/1750-3841.17574</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0001-6563-4790</orcidid><orcidid>https://orcid.org/0009-0001-2356-5026</orcidid><orcidid>https://orcid.org/0000-0002-4377-6875</orcidid></addata></record> |
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| subjects | Acetic acid Alcohols aroma Aroma compounds Aromatic compounds Chemical synthesis endophyte Endophytes Endophytes - metabolism Endophytes - physiology Esters Ethyl esters Fermentation Fungi Grapes Inoculation Malates - analysis Malates - metabolism Metabolic pathways mixed fermentation Odorants - analysis Organic acids Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Succinic acid Succinic Acid - metabolism Terpenes Vitis - chemistry Vitis - microbiology Volatile Organic Compounds - analysis Volatile Organic Compounds - metabolism Wine Wine - analysis Wine - microbiology wine quality Wines Yeast |
| title | Effect of co‐inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds |
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