| Title: | Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae |
| Author(s): | Lu Y; Voon MK; Huang D; Lee PR; Liu SQ; |
| Address: | "Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China. Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore. chmlsq@nus.edu.sg. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China. chmlsq@nus.edu.sg" |
| Journal Title: | Appl Microbiol Biotechnol |
| DOI: | 10.1007/s00253-016-8043-1 |
| ISSN/ISBN: | 1432-0614 (Electronic) 0175-7598 (Linking) |
| Abstract: | "This study investigated the effects of temperature (20 and 30 degrees C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 degrees C (5.95%, v/v) and 30 degrees C (5.56%, v/v) at pH 3.9, relative to that at pH 3.1 (5.25 and 5.01%, v/v). However, relatively higher levels of isobutyl alcohol and isoamyl alcohol up to 64.52 +/- 6.39 and 56.27 +/- 3.00 mg/L, respectively, were produced at pH 3.1 than at pH 3.9 regardless of temperature. In contrast, production of esters was more affected by temperature than pH, where levels of ethyl esters (ethyl esters of octanoate, nonanoate, and decanoate) and acetate esters (ethyl acetate and isoamyl acetate) were significantly higher up to 2.13 +/- 0.23 and 4.61 +/- 0.22 mg/L, respectively, at 20 degrees C than at 30 degrees C. On the other hand, higher temperature improved the reduction of volatile sulfur compounds. This study illustrated that temperature control would be a more effective tool than pH in modulating the resulting aroma compound profile of durian wine" |
| Keywords: | Acetates/metabolism Alcohols/metabolism Bioreactors Bombacaceae/*metabolism Esters/metabolism Ethanol/metabolism *Fermentation Hydrogen-Ion Concentration Kinetics Saccharomyces cerevisiae/growth & development/*metabolism Temperature Volatile Organic Compo; |
| Notes: | "MedlineLu, Yuyun Voon, Marilyn Kai Wen Huang, Dejian Lee, Pin-Rou Liu, Shao-Quan eng Germany 2016/12/14 Appl Microbiol Biotechnol. 2017 Apr; 101(7):3005-3014. doi: 10.1007/s00253-016-8043-1. Epub 2016 Dec 12" |
