The influence of temperature (10 degrees C and 25 degrees C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata. However, the growth and survival of K. apiculata, both in single and mixed cultures, were substantially enhanced at 10 degrees C. The highest amount of ethyl acetate was produced by K. apiculata in pure culture at 10 degrees C. Nevertheless, this concentration was lowest when both yeasts were fermented together at 10 degrees C and 25 degrees C.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1046/j.1472-765x.1997.00340.x | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Profiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol.
Foods
January 2025
Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania.
Yeasts produce numerous antimicrobial agents such as killer toxins, volatile organic compounds (VOCs), and other secondary metabolites, establishing themselves in developing natural and sustainable biocontrol strategies for agriculture and food preservation. This study addressed the biocontrol potential of yeasts, isolated from spontaneous fermentations of rosehips ( L.) and rowanberries ( L.
View Article and Find Full Text PDFThis study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including , /, , , , , , , , and on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial . Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway.
View Article and Find Full Text PDFScreening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development.
J Food Sci
January 2025
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.
Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products. This research focused on identifying microbial strains isolated from spontaneous cocoa fermentation in Hainan through 16S and Internal Transcribed Spacer (ITS) sequencing. Pectinase activity was screened, and metabolic dynamics of sugars and organic acids were analyzed using high-performance liquid chromatography.
View Article and Find Full Text PDFInfluence of indigenous non- yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality.
Front Cell Infect Microbiol
December 2024
Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.
This study explores the potential of indigenous non- yeasts isolated from L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: (J1Y-T1), (Y5P-T5), (JF3-T1N), (Y8P-T8), and (WMP4-T4).
View Article and Find Full Text PDFExploring the probiotic potential of yeast strains isolated from ripe banana and plantain peels: in vitro and in vivo assessment.
Int Microbiol
December 2024
Department of Biological Sciences, College of Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria.
Probiotics have been shown to improve host access to vitamins, generate vitamins and improve gastrointestinal tract functions throughout transit yeasts which are indicated to potentially function as probiotics with some health benefits. The aim of this study was to evaluate the probiotic potential of yeast isolates from banana and plantain peels. Yeast strains were isolated from ripe banana and plantain peels, using the standard procedures.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!