Screening and identification of yeasts from fruits and their coculture for cider production

Chih Yao Hou; Pei Hsiu Huang; Yen Tso Lai; Shin Ping Lin; Bo Kang Liou; Hui Wen Lin; Chang Wei Hsieh; Kuan Chen Cheng

doi:10.3390/fermentation8010001

Screening and identification of yeasts from fruits and their coculture for cider production

Chih Yao Hou, Pei Hsiu Huang, Yen Tso Lai, Shin Ping Lin, Bo Kang Liou, Hui Wen Lin, Chang Wei Hsieh, Kuan Chen Cheng

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7^◦C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

Original language	English
Article number	1
Journal	Fermentation
Volume	8
Issue number	1
DOIs	https://doi.org/10.3390/fermentation8010001
Publication status	Published - Jan 2022

Keywords

2-phenylethyl acetate
Cider
Coculturing
Hanseniaspora vineae
Saccharomyces cerevisiae

ASJC Scopus subject areas

Food Science
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Plant Science

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10.3390/fermentation8010001

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title = "Screening and identification of yeasts from fruits and their coculture for cider production",

abstract = "Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7◦C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.",

keywords = "2-phenylethyl acetate, Cider, Coculturing, Hanseniaspora vineae, Saccharomyces cerevisiae",

author = "Hou, {Chih Yao} and Huang, {Pei Hsiu} and Lai, {Yen Tso} and Lin, {Shin Ping} and Liou, {Bo Kang} and Lin, {Hui Wen} and Hsieh, {Chang Wei} and Cheng, {Kuan Chen}",

note = "Funding Information: Acknowledgments: This study was funded by the Ministry of Science and Technology, Taiwan, under contract numbers MOST 105-2221-E-002-212-MY3 and MOST 106-2628-E-002-009-MY3. The authors gratefully acknowledge the proofreading of the article by Iris YS Wu, who is a native speaker from the University of California, Berkeley (Berkeley, CA, USA). Funding Information: This study was funded by the Ministry of Science and Technology, Taiwan, under contract numbers MOST 105-2221-E-002-212-MY3 and MOST 106-2628-E-002-009-MY3. Acknowledgments: This study was funded by the Ministry of Science and Technology, Taiwan, under contract numbers MOST 105-2221-E-002-212-MY3 and MOST 106-2628-E-002-009-MY3. The authors gratefully acknowledge the proofreading of the article by Iris YS Wu, who is a native speaker from the University of California, Berkeley (Berkeley, CA, USA). Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

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doi = "10.3390/fermentation8010001",

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AU - Hou, Chih Yao

AU - Huang, Pei Hsiu

AU - Lai, Yen Tso

AU - Lin, Shin Ping

AU - Liou, Bo Kang

AU - Lin, Hui Wen

AU - Hsieh, Chang Wei

AU - Cheng, Kuan Chen

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PY - 2022/1

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N2 - Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7◦C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

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Screening and identification of yeasts from fruits and their coculture for cider production

Abstract

Keywords

ASJC Scopus subject areas

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