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Food Microbiol

Title:		"Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations"
Author(s):		Liu S; Laaksonen O; Yang B;
Address:		"Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland. Electronic address: shuxun.liu@utu.fi. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland. Electronic address: oskar.laaksonen@utu.fi. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland. Electronic address: baoru.yang@utu.fi"
Journal Title:		Food Microbiol
Year:		2019
Volume:		20181228
Issue:
Page Number:		25 - 39
DOI:		10.1016/j.fm.2018.12.015
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as well as in sequential and simultaneous inoculations with Saccharomyces cerevisiae 1116 (SC1116). Altogether, 56 volatile compounds were identified and semi-quantified with HS-SPME-GC/MS in bilberry products. Yeast fermentation prominently enhanced the aroma complexity of bilberry with a sharp increase in alcohols, esters, aldehydes, and acetals. Compared to S. cerevisiae, T. delbrueckii produced less ethanol but more fusel alcohols that potentially enhance 'alcohol' and 'nail polish' odors in TD70526 and less 'fruity' esters in TD291. SP70572 resulted in high productions of undesirable compounds of acetoin and acetaldehyde but a low content of higher alcohols and esters, SP3796 produced a high content of fatty acid ethyl esters and acetoin. In comparison with monoculture of non-Saccharomyces yeast, sequential and simultaneous cultures of S. pombe and S. cerevisiae significantly decreased the content of acetoin while increased the relative level of esters; sequential cultures of T. delbrueckii and S. cerevisiae remarkably increased the concentration of acetaldehyde; simultaneous inoculations of S. cerevisiae with TD70526 and TD291 significantly decreased the content of fusel alcohols and increased the content of esters, respectively. The findings suggested that non-Saccharomyces yeasts possess the potential to affect and modulate the aromatic profile of fermented bilberry products. Sequential and simultaneous inoculations with S. pombe strains and S. cerevisiae as well as simultaneous fermentation using T. delbrueckii strains and S. cerevisiae are optimal strategies to positively influence the aroma profile of bilberry wines"
Keywords:		Anthocyanins/metabolism Coculture Techniques Fermentation Kinetics Plant Extracts Saccharomyces cerevisiae/*metabolism Schizosaccharomyces/*metabolism Torulaspora/*metabolism Vaccinium myrtillus/*metabolism Volatile Organic Compounds/*analysis Wine/*analy;
Notes:		"MedlineLiu, Shuxun Laaksonen, Oskar Yang, Baoru eng Comparative Study England 2019/02/02 Food Microbiol. 2019 Jun; 80:25-39. doi: 10.1016/j.fm.2018.12.015. Epub 2018 Dec 28"