« Previous Abstract"Emission behavior, environmental impact and priority-controlled pollutants assessment of volatile organic compounds (VOCs) during asphalt pavement construction based on laboratory experiment"    Next Abstract"Influence of oxygen and water content on the formation of polychlorinated organic by-products from catalytic degradation of 1,2-dichlorobenzene over a Pd/ZSM-5 catalyst" »

Food Chem

Title:		Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae
Author(s):		Li N; Wang QQ; Xu YH; Li AH; Tao YS;
Address:		"College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. Angel Yeast Co., LTD, Yichang, Hubei 443003, China. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200627
Issue:
Page Number:		127426 -
DOI:		10.1016/j.foodchem.2020.127426
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"A selected Pichia fermentans strain was simultaneously and sequentially inoculated in synthetic and real juice with S. cerevisiae strains of different antagonistic activities in a ratio 1:1 to observe the correlation between varietal odorants and glycosidase activities. Fermentations using pure S. cerevisiae strains were used for comparison. Yeast biomass and glycosidase activities were monitored, varietal odorants were detected using HS-SPME-GC/MS during fermentation. The final wine aroma attributes were analyzed by trained panelists. Results showed that co-inoculation with high antagonistic S. cerevisiae resulted in higher glycosidase activities than others. Pearson correlation analysis indicated that yeast biomass was positively related to glycosidase activities during fermentation. The increase in glycosidase activities was the main reason for the higher production of terpenes and C(13)-norisoprenoids, and for the lower C(6) compound content, which lead to superior fruity and floral aromas in the final wine samples of the high antagonistic S. cerevisiae group"
Keywords:		Fermentation Fruit/chemistry Fruit and Vegetable Juices/analysis/microbiology Fungal Proteins/*metabolism Gas Chromatography-Mass Spectrometry Glycoside Hydrolases/*metabolism Norisoprenoids/analysis/metabolism Odorants/analysis Pichia/enzymology/growth &;
Notes:		"MedlineLi, Na Wang, Qian-Qian Xu, Yin-Hu Li, Ai-Hua Tao, Yong-Sheng eng England 2020/07/04 Food Chem. 2020 Dec 1; 332:127426. doi: 10.1016/j.foodchem.2020.127426. Epub 2020 Jun 27"