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IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI:10.1016/j.jfca.2024.106743

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引用次数: 0

摘要

由于非酵母菌（NS）能够改善由乳酸菌（LAB）进行的葡萄酒苹果酸乳酸发酵（MLF），因此最近受到了广泛关注。然而，NS酵母在混合发酵过程中对 LAB 的营养贡献尚未完全阐明。本研究使用了五种 NS 酵母菌（Torulaspora delbrueckii、Lachancea thermotolerans、Issatchenkia orientalis、Hanseniaspora opuntiae 和 Pichia kluyveri）。每种 NS 酵母菌都与分别负责酒精发酵和 MLF 的酿酒酵母（Saccharomyces cerevisiae）和酿酒乳酸菌（Levilactobacillus brevis）共同接种。结果表明，微生物的生长具有明显的交互作用。与不使用 NS 酵母菌的发酵相比，所有五种 NS 酵母菌都能刺激 L. brevis 的细胞活力和 MLF 活性。NS 酵母菌通过提高葡萄酒中甘露糖/甘露蛋白（1.5-2.6 倍）和必需氨基酸的含量，为酿酒酵母菌创造了有利的营养条件，而不会提高潜在抑制剂（乙醇和中链脂肪酸）的含量。所酿造葡萄酒的香气特征表现为不同浓度的酯类、脂肪酸和高级醇类。综上所述，P. kluyveri 和 H. opuntiae 具有改善 MLF 和香气的潜力。我们的工作证实了 NS 酵母菌在共同发酵过程中支持 LAB 的有益活性。

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Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis

Non-Saccharomyces (NS) yeasts have recently garnered considerable attention due to their ability to improve wine malolactic fermentation (MLF) undertaken by lactic acid bacteria (LAB). However, the nutritional contribution of NS yeasts to LAB during mixed fermentation has not been fully elucidated yet. In this study, five NS yeast species (Torulaspora delbrueckii, Lachancea thermotolerans, Issatchenkia orientalis, Hanseniaspora opuntiae, and Pichia kluyveri) were used. Each NS yeast was co-inoculated with Saccharomyces cerevisiae and Levilactobacillus brevis responsible for alcoholic fermentation and MLF, respectively. The results showed a significant interaction regarding microbial growth. All five NS yeasts stimulated cell viability and MLF activity of L. brevis compared to the fermentation without NS yeasts. NS yeasts created favorable nutritional conditions for L. brevis by increasing the contents of mannose/mannoproteins (1.5–2.6 folds) and essential amino acids in wines without elevating the levels of potential inhibitors (ethanol and medium-chain fatty acids). The aroma profiles of resulting wines were distinguished by different concentrations of esters, fatty acids, and higher alcohols. Taken together, P. kluyveri and H. opuntiae showed potential as compatible candidates for improving both MLF and aroma. Our work confirms the beneficial activity of NS yeasts in terms of supporting LAB during co-fermentation.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.