Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae

The growth kinetics and fermentation performance of Williopsis saturnus and Saccharomyces cerevisiae at ratios of 10:1, 1:1 and 1:10 (W.:S.) were studied in papaya juice with initial 7‐day fermentation by W. saturnus, followed by S. cerevisiae. The growth kinetics of W. saturnus were similar at all ratios, but its maximum cell count decreased as the proportion of S. cerevisiae was increased. Conversely, there was an early death of S. cerevisiae at the ratio of 10:1. Williopsis saturnus was the dominant yeast at 10:1 ratio that produced papaya wine with elevated concentrations of acetate esters. On the other hand, 1:1 and 1:10 ratios allowed the coexistence of both yeasts which enabled the flavour‐enhancing potential of W. saturnus as well as the ethyl ester and alcohol‐producing abilities of S. cerevisiae. In particular, 1:1 and 1:10 ratios resulted in production of more ethyl esters, alcohols and 2‐phenylethyl acetate. However, the persistence of both yeasts at 1:1 and 1:10 ratios led to formation of high levels of acetic acid. The findings suggest that yeast ratio is a critical factor for sequential fermentation of papaya wine by W. saturnus and S. cerevisiae as a strategy to modulate papaya wine flavour.

[1]  J. Moreno,et al.  Flavour in "Pedro Ximénez" grape musts subjected to maceration processes , 2015 .

[2]  Pedro Ximénez.  Flavour in " Pedro Ximenez " grape musts subjected to maceration processes , 2015 .

[3]  Shaoquan Liu,et al.  Impact of two Williopsis yeast strains on the volatile composition of mango wine , 2012 .

[4]  J. Pino,et al.  Characterisation of odour-active compounds in papaya (Carica papaya L.) wine , 2012 .

[5]  Shaoquan Liu,et al.  Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine , 2012 .

[6]  Shaoquan Liu,et al.  Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.) , 2011 .

[7]  José A. Teixeira,et al.  Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds , 2010 .

[8]  B. Yu,et al.  Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. , 2010, Food microbiology.

[9]  F. Magno,et al.  Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees. , 2010, Journal of agricultural and food chemistry.

[10]  María E Rodríguez,et al.  Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma. , 2010, International journal of food microbiology.

[11]  Shaoquan Liu,et al.  Biocontrol of spoilage yeasts and moulds by Williopsis saturnus var. saturnus in yoghurt , 2010 .

[12]  I. Mannazzu,et al.  Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. , 2010, FEMS yeast research.

[13]  G. Bennett,et al.  Microbial formation of esters , 2009, Applied Microbiology and Biotechnology.

[14]  Shaoquan Liu,et al.  Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus. , 2009, International journal of food microbiology.

[15]  I. Pretorius,et al.  The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications , 2009 .

[16]  P. Guedes de Pinho,et al.  Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must. , 2008, International journal of food microbiology.

[17]  Li Zhang,et al.  Impact odorants of Chardonnay dry white wine from Changli County (China) , 2008 .

[18]  K. Verstrepen,et al.  Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation , 2007, Applied and Environmental Microbiology.

[19]  E. Nerantzis,et al.  Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae , 2007 .

[20]  I. S. Pretorius,et al.  The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates , 2006, Yeast.

[21]  M. Ciani,et al.  Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. , 2006, International journal of food microbiology.

[22]  José C. Marques,et al.  Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds , 2006 .

[23]  S. Martínez-Rodríguez,et al.  Influence of sequential yeast mixtures on wine fermentation. , 2005, International journal of food microbiology.

[24]  S. Guezenec,et al.  Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions , 2005, Applied and Environmental Microbiology.

[25]  H. Guth,et al.  Binding Studies and Computer‐Aided Modelling of Macromolecule/Odorant Interactions , 2004, Chemistry & biodiversity.

[26]  J. Pino,et al.  Volatile components of papaya (Carica papaya L., Maradol variety) fruit , 2003 .

[27]  E. Vandamme.  Bioflavours and fragrances via fungi and their enzymes , 2003 .

[28]  F. Menozzi,et al.  Involvement of β-Glucans in the Wide-Spectrum Antimicrobial Activity of Williopsis saturnus var. mrakii MUCL 41968 Killer Toxin , 2002, Molecular medicine.

[29]  M. Toro,et al.  Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts , 2002 .

[30]  Juan Cacho,et al.  Quantitative determination of the odorants of young red wines from different grape varieties , 2000 .

[31]  J Villadsen,et al.  Optimization of ethanol production in Saccharomyces cerevisiae by metabolic engineering of the ammonium assimilation. , 2000, Metabolic engineering.

[32]  M. Ciani,et al.  Oenological properties of non-Saccharomyces yeasts associated with wine-making , 1997 .

[33]  T. Watanabe,et al.  Cell wall synthesis specific cytocidal effect of Hansenula mrakii toxin-1 on Saccharomyces cerevisiae. , 1995, Cellular & molecular biology research.

[34]  R. Buttery,et al.  Quantitative and sensory studies on tomato paste volatiles , 1990 .

[35]  P. Salo.  Variability of odour thresholds for some compounds in alcoholic beverages , 1970 .