Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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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

  • Sanoppa, Kanokchan (Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology) ;
  • Huang, Tzou-Chi (Department of Biological Science and Technology, College of Agriculture, National Pingtung University of Science and Technology) ;
  • Wu, Ming-Chang (Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology)
  • Received : 2019.07.10
  • Accepted : 2019.11.21
  • Published : 2020.03.28
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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 non-volatiles 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.

Keywords

References

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