Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/3372 |
Resumo: | Strains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 h⁻¹; however, this value decreased when these yeasts were grown in mixed cultures with H. guilliermondii. The specific growth rate of pure cultures of H. guilliermondii was 0.41 h⁻⁻¹ and was not affected by growth of other yeasts. H. guilliermondii was found to be the best producer of 2-phenylethyl acetate and 2-phenylethanol in both pure and mixed cultures. In pure cultures, H. uvarum led to the highest contents of heavy sulphur compounds, but H. guilliermondii and S. cerevisiae produced similar levels of methionol and 2-methyltetrahydrothiophen-3-one. Growth of apiculate yeasts in mixed cultures with S. cerevisiae led to amounts of 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2- methyltetrahydrothiophen-3-one similar to those obtained in a pure culture of S. cerevisiae; however, growth of apiculate yeasts increased methionol contents of fermented media. |
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Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeastsHanseniaspora uvarumHanseniaspora guilliermondiiSaccharomyces cerevisiaeSecondary fermentation productsHeavy sulphur compoundsStrains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 h⁻¹; however, this value decreased when these yeasts were grown in mixed cultures with H. guilliermondii. The specific growth rate of pure cultures of H. guilliermondii was 0.41 h⁻⁻¹ and was not affected by growth of other yeasts. H. guilliermondii was found to be the best producer of 2-phenylethyl acetate and 2-phenylethanol in both pure and mixed cultures. In pure cultures, H. uvarum led to the highest contents of heavy sulphur compounds, but H. guilliermondii and S. cerevisiae produced similar levels of methionol and 2-methyltetrahydrothiophen-3-one. Growth of apiculate yeasts in mixed cultures with S. cerevisiae led to amounts of 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2- methyltetrahydrothiophen-3-one similar to those obtained in a pure culture of S. cerevisiae; however, growth of apiculate yeasts increased methionol contents of fermented media.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaMoreira, NathalieMendes, FilipaHogg, TimVasconcelos, Isabel2010-11-10T18:57:39Z20052005-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3372engMOREIRA, Nathalie ...[et al.] - Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 103, n.º 3 (2005), p. 285– 29410.1016/j.ijfoodmicro.2004.12.029info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:22Zoai:repositorio.ucp.pt:10400.14/3372Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:01.397465Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
title |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
spellingShingle |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts Moreira, Nathalie Hanseniaspora uvarum Hanseniaspora guilliermondii Saccharomyces cerevisiae Secondary fermentation products Heavy sulphur compounds |
title_short |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
title_full |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
title_fullStr |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
title_full_unstemmed |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
title_sort |
Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts |
author |
Moreira, Nathalie |
author_facet |
Moreira, Nathalie Mendes, Filipa Hogg, Tim Vasconcelos, Isabel |
author_role |
author |
author2 |
Mendes, Filipa Hogg, Tim Vasconcelos, Isabel |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Moreira, Nathalie Mendes, Filipa Hogg, Tim Vasconcelos, Isabel |
dc.subject.por.fl_str_mv |
Hanseniaspora uvarum Hanseniaspora guilliermondii Saccharomyces cerevisiae Secondary fermentation products Heavy sulphur compounds |
topic |
Hanseniaspora uvarum Hanseniaspora guilliermondii Saccharomyces cerevisiae Secondary fermentation products Heavy sulphur compounds |
description |
Strains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 h⁻¹; however, this value decreased when these yeasts were grown in mixed cultures with H. guilliermondii. The specific growth rate of pure cultures of H. guilliermondii was 0.41 h⁻⁻¹ and was not affected by growth of other yeasts. H. guilliermondii was found to be the best producer of 2-phenylethyl acetate and 2-phenylethanol in both pure and mixed cultures. In pure cultures, H. uvarum led to the highest contents of heavy sulphur compounds, but H. guilliermondii and S. cerevisiae produced similar levels of methionol and 2-methyltetrahydrothiophen-3-one. Growth of apiculate yeasts in mixed cultures with S. cerevisiae led to amounts of 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2- methyltetrahydrothiophen-3-one similar to those obtained in a pure culture of S. cerevisiae; however, growth of apiculate yeasts increased methionol contents of fermented media. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005 2005-01-01T00:00:00Z 2010-11-10T18:57:39Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/3372 |
url |
http://hdl.handle.net/10400.14/3372 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
MOREIRA, Nathalie ...[et al.] - Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 103, n.º 3 (2005), p. 285– 294 10.1016/j.ijfoodmicro.2004.12.029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131712912883712 |