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The Effect of Co-Culture with Different Pichia kluyveri and Saccharomyces cerevisiae on Volatile Compound and Characteristic Fingerprints of Mulberry Wine

  • 0College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
Foods (basel, Switzerland) +

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February 10, 2024

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February 10, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Co-fermentation with Pichia kluyveri and Saccharomyces cerevisiae altered volatile compounds in mulberry wine, creating a distinct flavor profile. This study reveals P. kluyveri

Area Of Science

  • Food Science
  • Microbiology
  • Fermentation Technology

Background

  • Mulberry wine flavor is influenced by fermentation microorganisms.
  • Understanding volatile compound changes is key to optimizing wine aroma.

Purpose Of The Study

  • To analyze volatile compound changes during co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae in mulberry wine.
  • To compare co-fermentation with single-strain S. cerevisiae fermentation.
  • To investigate the role of P. kluyveri in establishing a unique mulberry wine flavor system.

Main Methods

  • Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) for volatile compound analysis.
  • Principal Component Analysis (PCA) for differentiating fermentation profiles.
  • Comparative analysis of co-fermentation versus single-strain fermentation.

Main Results

  • 61 volatile compounds were identified, including esters, alcohols, aldehydes, and ketones.
  • Co-fermentation significantly decreased specific esters (e.g., 2-methylpropyl acetate) compared to S. cerevisiae alone.
  • Alcohols, aldehydes, and ketones were generally lower in co-fermentation groups.
  • PCA effectively differentiated mulberry wines based on fermentation strains.
  • Specific compounds like Benzaldehyde and 4-methylphenol differed between P. kluyveri strains.

Conclusions

  • Pichia kluyveri co-fermentation with Saccharomyces cerevisiae significantly alters the volatile profile of mulberry wine.
  • P. kluyveri can establish a novel flavor system, enhancing the overall aroma of fruit wine.
  • GC-IMS and PCA are effective tools for characterizing fermentation-induced aroma changes.

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