| Title: | Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits |
| Author(s): | Nyanga LK; Nout MJ; Smid EJ; Boekhout T; Zwietering MH; |
| Address: | "Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, Harare, Zimbabwe; Laboratory of Food Microbiology, Wageningen University, The Netherlands" |
| DOI: | 10.1016/j.ijfoodmicro.2013.08.003 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Yeast strains were characterized to select potential starter cultures for the production of masau fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) fruits and their traditionally fermented fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities" |
| Keywords: | Beverages/microbiology Ethanol/analysis *Fermentation Fructose/metabolism Fruit/*microbiology Glucose/metabolism Yeasts/isolation & purification/*metabolism Zimbabwe Ziziphus/*microbiology Fermentation Flavor Masau juice Volatile compounds Wine Yeast; |
| Notes: | "MedlineNyanga, Loveness K Nout, Martinus J R Smid, Eddy J Boekhout, Teun Zwietering, Marcel H eng Research Support, Non-U.S. Gov't Netherlands 2013/09/14 Int J Food Microbiol. 2013 Sep 16; 166(3):426-32. doi: 10.1016/j.ijfoodmicro.2013.08.003. Epub 2013 Aug 20" |
