Effects of the Mixed Fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae on the Non-Volatile and Volatile Compounds and the Antioxidant Activity in Golden Dried Longan Wine
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
The aim of this study was to investigate the effects of Torulaspora delbrueckii and Saccharomyces cerevisiae, as pure fermenters and mixed fermenters (simultaneous and sequential culture), on the production of nonvolatiles and volatiles, and on the antioxidant activity in Golden Dried Longan juice and Golden Dried Longan wines. Alanine, arginine, glutamic acid, leucine, proline, and gamma-aminobutyric acid (GABA) were the most prominent amino acids that were found in these wines. The Golden Dried Longan Wine fermented with monocultures of S. cerevisiae and T. delbrueckii produced a total volatile aroma content of 393.21 mg/l and 383.20 mg/l, respectively. Simultaneous culture of the two organisms produced the highest total volatile aroma content, that affected most volatile compounds including isobutanol, ethyl acetate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl pentanoate, isoamyl acetate, and isobutyl acetate. Of the four treatments, the sequential culture possessed the highest total phenolic content (5.80 mg gallic acid equivalents (GAE)/ml). In addition, the total phenolic content significantly correlated with the antioxidant activity of the Golden Dried Juice and Golden Dried Longan Wine. These results suggest that co-cultures of the two organisms used in the production of the Golden Dried Longan Wine may improve the intensity and complexity of its aroma.
Abstract
The aim of this study was to investigate the effects of Torulaspora delbrueckii and Saccharomyces cerevisiae, as pure fermenters and mixed fermenters (simultaneous and sequential culture), on the production of nonvolatiles and volatiles, and on the antioxidant activity in Golden Dried Longan juice and Golden Dried Longan wines. Alanine, arginine, glutamic acid, leucine, proline, and gamma-aminobutyric acid (GABA) were the most prominent amino acids that were found in these wines. The Golden Dried Longan Wine fermented with monocultures of S. cerevisiae and T. delbrueckii produced a total volatile aroma content of 393.21 mg/l and 383.20 mg/l, respectively. Simultaneous culture of the two organisms produced the highest total volatile aroma content, that affected most volatile compounds including isobutanol, ethyl acetate, ethyl decanoate, ethyl heptanoate, ethyl hexanoate, ethyl pentanoate, isoamyl acetate, and isobutyl acetate. Of the four treatments, the sequential culture possessed the highest total phenolic content (5.80 mg gallic acid equivalents (GAE)/ml). In addition, the total phenolic content significantly correlated with the antioxidant activity of the Golden Dried Juice and Golden Dried Longan Wine. These results suggest that co-cultures of the two organisms used in the production of the Golden Dried Longan Wine may improve the intensity and complexity of its aroma.
참고문헌 (47)
- Chang CY, "The effect of drying treatment on the flavour and quality of longan fruit", Food Flavours : Formation Analysis and Packaging Influences, 40, pp.353~367 (1998)
- Azzolini M, "Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine", Eur. Food Res. Technol, 235, pp.303~313 (2012)
- Azzolini M, "Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae", World J. Microbiol. Biotechnol, 31, pp.277~293 (2015)
- Renault P, "Genetic characterization and phenotypic variability in Torulaspora delbrueckii species : Potential applications in the wine industry", Int. J. Food Microbiol, 134, pp.201~210 (2009)
- Hansen EH, "The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae", J. Appl. Microbiol, 91, pp.541~547 (2001)
- Renault P, "Increase of fruity aroma during mixed T.delbrueckii", S.cerevisiae wine fermentation is linked to specific esters enhancement, 2015, pp.207, 40~48
- Zhang BQ, "Use of Torulaspora delbrueckii Co-fermentation with two Saccharomyces cerevisiae strains with different aromatic characteristic to improve the diversity of red wine aroma profile", Front. Microbiol, 9, pp.606~ (2018)
- Surin S, "Effect of extraction and concentration processes on properties of longan syrup", J. Food Sci. Technol, 51, pp.2062~2069 (2014)
- Trinh TTT, "Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnus", S. Afr. J. Enol. Vitic, 31, pp.116~124 (2010)
- Trinh TTT, "Formation of aroma compounds during longan juice fermentation by Williopsis saturnus var. saturnus with the addition of selected amino acids", J. Food Process Preserv, 36, pp.198~206 (2012)
- Liu G, "Fermentation process optimization and chemical constituent analysis on longan (Dimocarpus longan Lour.) wine", Food Chem, 256, pp.268~279 (2018)
- Chen D, "Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains", Int. J. Food Sci. Tech, 49, pp.521~530 (2014)
- Waters C, "Waters AccQ. Tag Chemistry Package (Instruction Manual)", Millipore Corporation, 1~5 (1993)
- Zeng F, "Determination of 21 free amino acids in fruit juices by HPLC using a modification of the 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate(AQC)method", Food Anal. Methods, 8, pp.428~437 (2015)
- Nuengchamnong N, "On-line HPLC-MSDPPH assay for the analysis of phenolic antioxidant compounds in fruit wine : Antidesma thwaitesianum Muell", Food Chem, 118, pp.147~152 (2010)
- Buyuktuncel E, "Comparison of total phenolic content and total antioxidant activity in local red wines determined by spectrophotometric methods", Food Nutr. Sci, 5, pp.1660~1667 (2014)
- Chen D, "Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines", LWT-Food Sci. Technol, 65, pp.53~61 (2016)
- Ingledew WM, "Influence of oxygen on proline utilization during the wine fermentation", Am. J. Enol. Vitic, 38, pp.246~248 (1987)
- Brandriss MC, "Proline Biosynthesis in Saccharomyces cerevisiae : Analysis of the PRO3 gene, which encodes Δ1-Pyrroline-5-carboxylate reductase", J. Bacteriol, 174, pp.3782~3788 (1992)
- Tomenchok DM, "Gene-enzyme relationships in the proline biosynthetic pathway of Saccharomyces cerevisiae", J. Bacteriol, 169, pp.5364~5372 (1987)
- Brandriss MC, "Proline utilization in Saccharomyces cerevisiae : Analysis of the cloned PUT2 gene", Mol. Cell. Biol, 3, pp.1846~1856 (1983)
- Takagi H, "Proline as a stress protectant in yeast : physiological functions, metabolic regulations, and biotechnological applications", Appl. Microbiol. Biotechnol, 81, pp.211~223 (2008)
- Degols G, "Molecular characterization of transposable-element-associated mutations that lead to constitutive L-ornithine aminotransferase expression in Saccharomyces cerevisiae", Eur. J. Biochem, 165, pp.289~296 (1987)
- Sumrada RA, "Nucleotide sequence of the Saccharomyces cerevisiae arginase gene(CAR1)and Its transcription under various physiological conditions", J. Bacteriol, 160, pp.1078~1087 (1984)
- Arslan E, "Effects of pure and mixed autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on fermentation and volatile compounds of narince wines", Foods, 7, pp.1~12 (2018)
- Swiegers JH, "Yeast and bacterial modulation of wine aroma and flavour", Aust. J. Grape Wine Res, 11, pp.139~173 (2005)
- Lee PR, "Evolution of volatile compounds in papaya wine fermented with three Willopsis saturnus yeasts", Int. J. Food Sci. Techol, 45, pp.2032~2041 (2010)
- Zhang J, "Acetate ester production by Chinese yellow rice wine yeast overexpressing the alcohol acetyltransferase-encoding gene ATF2", Genet. Mol. Res, 4, pp.9735~9746 (2014)
- Lilly M, "The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates", Yeast, 23, pp.641~659 (2006)
- Saerens SMG, "Production and biological function of volatile esters in Saccharomyces cerevisiae", Microbe. Biotechnol, 3, pp.165~177 (2010)
- Saerens SMG, "The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity", J. Biol. Chem, 281, pp.4446~4456 (2005)
- Äyräpää T, "Aspects of the influence of exogenous fatty acids on the fatty acid metabolism of yeast", Proc. Eur. Brew Conv, 16, pp.507~517 (1977)
- Moreno-Arribas MV, "Wine Chemistry and Biochemistry", pp.463~496 (2009), Springer
- Fernandes I, "Wine flavonoids in health and disease prevention", Molecules, 22, pp.292~ (2017)
- Kelebek H, "Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines", J. Food Sci. Technol, 51, pp.1094~1101 (2014)
- Akalin AC, "Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods", J. Inst. Brew, 124, pp.38~44 (2017)
- Surendra Kumar Sharma, "In Vitro Antioxidant and Free Radical Scavenging Activity of Nardostachys jatamansi DC.", Journal of Acupuncture & Meridian Studies, 5(3), pp.112~118 (2012), 사단법인약침학회[DOI]
- Lorenzo CD, "Antioxidant activity of wine assessed by different in vitro methods", BIO Web of Conferences, 9, pp.1~6 (2017)
- Rajurkar NS, "Estimation of phytochemical content and antioxidant activity of some selected traditional indian medicinal plants", Ind. J. Pharm. Sci, 73, pp.146~151 (2011)
- Marcuse R, "Antioxidative effect of amino-acids", Nature, 186, pp.886~887 (1960)
- Takagi H, "Proline accumulation protects Saccharomyces cerevisiae cells in stationary phasefrom ethanol stress by reducing reactive oxygen specie", Yeast, 33, pp.355~363 (2016)
- Mocchegiani E, "Possible new anti-ageing strategies related to neuroendocrine-immune interactions", NeuroImmune Biol, 4, pp.399~407 (2004)
- Jamie K. Schnuck, "Characterization of the metabolic effect of β-alanine on markers of oxidative metabolism and mitochondrial biogenesis in skeletal muscle", Physical Activity and Nutrition, 20(2), pp.34~41 (2016), 한국운동영양학회
- Diana M, "Gamma-aminobutyric acid as a bioactive compound in foods : a review", J. Funct. Foods, 10, pp.407~420 (2014)
- Guth H, "Quantitation and sensory studies of character impact odorants of different white wine varieties", J. Agric. Food Chem, 45, pp.3027~3032 (1997)
- Cullere L, "Gas chromatographyolfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines", J. Agric. Food Chem, 52, pp.1653~1660 (2004)
- Casassa LF, "Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in pinot noir wines", Am. J. Enol. Vitic, 70, pp.19~33 (2019)