Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101869

Haotian Xu , Zeyu Wang , Zhenyang Qin, Minwei Zhang, Yanan Qin

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引用次数: 0

Abstract

This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.

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评估桑葚菌和赤霉菌顺序发酵对桑葚酒发酵的影响：理化、类黄酮和挥发性物质概况

本研究探讨了桑椹酒中以 Metschnikowia pulcherrima 和 Issatchenkia terricola 为顺序共发酵剂进行顺序发酵和以酿酒酵母进行单一发酵时理化指标、黄酮类化合物和挥发性物质的变化。连续发酵结果表明，β-葡萄糖苷酶活性提高，发酵时间缩短至 144 h；此外，11 种黄酮类化合物（芹菜素-5-O-葡萄糖苷、芳香丹参素-7-O-葡萄糖苷、山奈酚-3,7-O-二葡萄糖苷等）显著增加。黄酮和黄酮醇生物合成与花青素生物合成中富集的代谢产物类型之间存在明显差异，富集比分别为 46.15 % 和 23.08 %。16 种苹果香型化合物（2-丁烯-1-酮、(E)-1-(2,6,6-三甲基-1,3-环己二烯-1-基)-、丁酸、(Z)-3-己烯酯、3-甲基-1-甲基乙基丁酸酯等）、5 种玫瑰香型（如苄醇、乙醇等）、5 种花青素香型（如花青素-2-丁烯-1-酮、(E)-1-(2,6,6-三甲基-1,3-环己二烯-1-基)-、(Z)-3-己烯酯等例如，苄醇、香叶醇酯、氢化肉桂酸）和 4 种香脂味化合物（(-)-香茅醇、苯甲酸 1-甲基乙酯、苄醇、对-cymen-7-醇）。有趣的是，色氨酸代谢和吲哚生物碱的生物合成只有在连续发酵中才会富集。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.