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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
Appl Microbiol Biotechnol. 2016 Oct; 100(20):8877-88.AM

Abstract

This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.

Authors+Show Affiliations

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.Shiro Corporation Pte Ltd., 1 Senoko Avenue, Singapore, 758297, Singapore.Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore. chmlsq@nus.edu.sg. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China. chmlsq@nus.edu.sg.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27405438

Citation

Lu, Yuyun, et al. "Biotransformation of Chemical Constituents of Durian Wine With Simultaneous Alcoholic Fermentation By Torulaspora Delbrueckii and Malolactic Fermentation By Oenococcus Oeni." Applied Microbiology and Biotechnology, vol. 100, no. 20, 2016, pp. 8877-88.
Lu Y, Chua JY, Huang D, et al. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Appl Microbiol Biotechnol. 2016;100(20):8877-88.
Lu, Y., Chua, J. Y., Huang, D., Lee, P. R., & Liu, S. Q. (2016). Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Applied Microbiology and Biotechnology, 100(20), 8877-88. https://doi.org/10.1007/s00253-016-7720-4
Lu Y, et al. Biotransformation of Chemical Constituents of Durian Wine With Simultaneous Alcoholic Fermentation By Torulaspora Delbrueckii and Malolactic Fermentation By Oenococcus Oeni. Appl Microbiol Biotechnol. 2016;100(20):8877-88. PubMed PMID: 27405438.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. AU - Lu,Yuyun, AU - Chua,Jian-Yong, AU - Huang,Dejian, AU - Lee,Pin-Rou, AU - Liu,Shao-Quan, Y1 - 2016/07/12/ PY - 2016/04/05/received PY - 2016/06/30/accepted PY - 2016/06/27/revised PY - 2016/7/14/entrez PY - 2016/7/14/pubmed PY - 2017/1/25/medline KW - Alcoholic fermentation KW - Durian wine KW - Malolactic fermentation KW - Oenococcus oeni KW - Torulaspora delbrueckii SP - 8877 EP - 88 JF - Applied microbiology and biotechnology JO - Appl. Microbiol. Biotechnol. VL - 100 IS - 20 N2 - This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/27405438/Biotransformation_of_chemical_constituents_of_durian_wine_with_simultaneous_alcoholic_fermentation_by_Torulaspora_delbrueckii_and_malolactic_fermentation_by_Oenococcus_oeni_ L2 - https://dx.doi.org/10.1007/s00253-016-7720-4 DB - PRIME DP - Unbound Medicine ER -