Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bay anus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

Thi-Thanh-Tam Trinh; Wei Ya Woon; Bin Yu; Philip Curran; Shao-Quan Liu

首页> 外文期刊>International journal of food science & technology >Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bay anus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

【24h】

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bay anus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

机译：酿酒酵母变种混合培养的生长和发酵动力学。湾肛门和柳树变种。在龙眼汁中的不同比例的土星（Dimocarpus longan Lour。）

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Cofermentation of longan juice by mixed cultures of Saccharomyces cerevisiae var. bayanus EC-1118 and Williopsis saturnus var. saturnus CBS254 at two inoculation ratios (EC-1118:CBS254 = 1:100 and 1:1000 cfu mL~(-1)) was performed to ascertain their impact on longan wine aroma compound formation. The results showed improved aroma compound profiles in the longan wine fermented with mixed yeasts in comparison with the longan wines fermented with single yeasts in terms of increased production of acetate esters, fatty acid ethyl esters, alcohols and carboxylic acids. The impact of cofermentation on longan wine aroma formation was affected by the ratio of S. cerevisiae EC-1118 to W. saturnus CBS254 with 1:100 cfu mL~(-1) being more effective. This research suggests that the inoculation ratio of mixed yeasts may be used as an effective means of manipulating longan wine aroma.

机译：酿酒酵母变种混合培养龙眼汁。巴耶努斯EC-1118和柳树变种。以两种接种比例（EC-1118：CBS254 = 1：100和1：1000 cfu mL〜（-1））进行处理，以确定其对龙眼酒香气化合物形成的影响。结果表明，与单酵母发酵的龙眼葡萄酒相比，混合酵母发酵的龙眼葡萄酒在增加乙酸酯，脂肪酸乙酯，醇和羧酸的生产方面具有更好的香气复合特性。发酵对龙眼酒香气形成的影响受到酿酒酵母EC-1118与W.saturnus CBS254的比例的影响，其中1：100 cfu mL〜（-1）更有效。这项研究表明，混合酵母的接种率可作为控制桂圆酒香气的有效手段。

著录项

来源
《International journal of food science & technology》 |2011年第1期|p.130-137|共8页
作者
Thi-Thanh-Tam Trinh; Wei Ya Woon; Bin Yu; Philip Curran; Shao-Quan Liu;
展开▼
作者单位

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;

Firmenich Asia Pte Ltd, Tuas, Singapore;

Firmenich Asia Pte Ltd, Tuas, Singapore;

Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 4 Science Drive 4, Singapore 117543, Singapore;

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词
fermentation; flavour; longan wine; saccharomyces; williopsis; yeast;

机译：发酵味道;龙眼酒酵母菌芥兰;酵母;

相似文献

外文文献
专利

1. Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae 77Associated with Winemaking (Retraction of Vol 19, Pg 781, 2013) [J] . Tanguler Hasan Food science and technology research . 2017,第5期

机译：温度和发酵行为的影响对柳杉混合培养的影响。土星和酿酒酵母77与酿酒相关（第19卷撤回，第781页，2013年）
2. Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking [J] . Hasan Tanguler Food science and technology research . 2013,第5期

机译：温度和发酵行为的影响对柳杉混合培养的影响。与酿酒相关的土星和酿酒酵母
3. Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus [J] . Trinh T. T. T., Woon W. Y., Yu B., South African Journal for Enology and Viticulture . 2010,第2期

机译：L-异亮氨酸和L-苯丙氨酸的添加对啤酒酵母和土生芥子共同培养龙眼汁发酵过程中香气化合物形成的影响
4. Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus [O] . Murat Yilmaztekin, Turgut Cabaroglu, Huseyin Erten 2006

机译：发酵温度和通气量对Will柳生产天然乙酸异戊酯的影响。土星
5. Effect of L-isoleucine and L-phenylalanine Addition on Aroma Compound Formation During Longan Juice Fermentation by a Co-culture of Saccharomyces cerevisiae and Williopsis saturnus [O] . T.T.T. Trinh, W.Y. Woon, B. Yu, 2016

机译：L-异亮氨酸和L-苯丙氨酸对蔗糖汁酿酒酵母和杨氏菌和猕猴桃蛋白酶发酵过程中芳香化合物的影响

Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bay anus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)

摘要

著录项

相似文献

相关主题

期刊订阅