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Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages
Authors:Romano  Patrizia  Marchese  Rossella  Laurita  Clara  Saleano  Giovanni  Turbanti  Luca
Affiliation:(1) Dipartimento di Biologia Difesa e Biotecnologie Agro-Forestali, Università della Basilicata, Via Anzio 10, 85100 Potenza, Italy;(2) Dipartimento di Biologia Animale e Genetica, Università di Firenze, Firenze, Italy
Abstract:Nineteen Saccharomycodes ludwigii strains were tested for the production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.
Keywords:Feijoa juice fermentation  Saccharomycodes ludwigii  secondary compounds
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