Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production
Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6GL°) with potential to be produced...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2014/163174 |
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| author | Pedro Ulises Bautista-Rosales Juan Arturo Ragazzo-Sánchez Gabriela Ruiz-Montañez Rosa Isela Ortiz-Basurto Guadalupe Luna-Solano Montserrat Calderón-Santoyo |
| author_facet | Pedro Ulises Bautista-Rosales Juan Arturo Ragazzo-Sánchez Gabriela Ruiz-Montañez Rosa Isela Ortiz-Basurto Guadalupe Luna-Solano Montserrat Calderón-Santoyo |
| author_sort | Pedro Ulises Bautista-Rosales |
| collection | DOAJ |
| description | Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6GL°) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28C°, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains. |
| format | Article |
| id | doaj-art-0d61d6ba34c84420b4de9d61eb4a7f27 |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-0d61d6ba34c84420b4de9d61eb4a7f272025-08-20T03:54:24ZengWileyThe Scientific World Journal2356-61401537-744X2014-01-01201410.1155/2014/163174163174Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds ProductionPedro Ulises Bautista-Rosales0Juan Arturo Ragazzo-Sánchez1Gabriela Ruiz-Montañez2Rosa Isela Ortiz-Basurto3Guadalupe Luna-Solano4Montserrat Calderón-Santoyo5Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, MexicoLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, MexicoLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, MexicoLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, MexicoInstituto Tecnologico de Orizaba, Division de Estudios de Posgrado e Investigacion, Avenida Oriente 9 No. 852, 94320 Orizaba, VER, MexicoLaboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, 63175 Tepic, NAY, MexicoBlackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6GL°) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28C°, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.http://dx.doi.org/10.1155/2014/163174 |
| spellingShingle | Pedro Ulises Bautista-Rosales Juan Arturo Ragazzo-Sánchez Gabriela Ruiz-Montañez Rosa Isela Ortiz-Basurto Guadalupe Luna-Solano Montserrat Calderón-Santoyo Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production The Scientific World Journal |
| title | Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production |
| title_full | Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production |
| title_fullStr | Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production |
| title_full_unstemmed | Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production |
| title_short | Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production |
| title_sort | saccharomyces cerevisiae mixed culture of blackberry rubus ulmifolius l juice synergism in the aroma compounds production |
| url | http://dx.doi.org/10.1155/2014/163174 |
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