Pubblicazioni

Autori:

Leali, Nf; Salvetti, E; Luzzini, G; Salini, A; Slaghenaufi, D; Fusco, S; Ugliano, M; Torriani, S; Binati, Rl

Titolo:

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

Anno:

2024

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Referee:

No

Nome rivista:

FERMENTATION

ISSN Rivista:

2311-5637

N° Volume:

10

Numero o Fascicolo:

3

Intervallo pagine:

1-12

Parole chiave:

apple cider; Schizosaccharomyces pombe; Schizosaccharomyces japonicus; fermentation; malic acid; glycerol; volatile organic compounds

Breve descrizione dei contenuti:

In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474(T) and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274(T), M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10-30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 +/- 73.07 mg/L), isoamyl acetate (5.99 +/- 0.13 mg/L), and isoamyl alcohol (24.77 +/- 15.19 mg/L), while DBVPG 6274(T) incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 +/- 0.51 mg/L and 3.72 +/- 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes".

Id prodotto:

139464

Handle IRIS:

11562/1126008

ultima modifica:

2 novembre 2024

Citazione bibliografica:

Leali, Nf; Salvetti, E; Luzzini, G; Salini, A; Slaghenaufi, D; Fusco, S; Ugliano, M; Torriani, S; Binati, Rl, Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus «FERMENTATION» , vol. 10 , n. 3 , 2024 , pp. 1-12

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