Aptitude of three yeast strains isolated from palm wine for citrus wine production

International Journal of Agriculture & Environmental Science
© 2019 by SSRG - IJAES Journal
Volume 6 Issue 4
Year of Publication : 2019
Authors : Moussan Désirée Francine Aké, Tiemele Laurent Simon Amoikon, Constant Kouadio Attchelouwa, Tanoh Ange-Laroche Assiri, Théodore N’Dédé Djéni
pdf
How to Cite?

Moussan Désirée Francine Aké, Tiemele Laurent Simon Amoikon, Constant Kouadio Attchelouwa, Tanoh Ange-Laroche Assiri, Théodore N’Dédé Djéni, "Aptitude of three yeast strains isolated from palm wine for citrus wine production," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 4, pp. 172-179, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I4P123

Abstract:

Strains Pichia kudriavzevii AR 2-32-2, Pichia manshurica RE 2-2 and Saccharomyces cerevisiae RA 1-2 isolated from palm wine were evaluated for the production of citrus wine. For this purpose, auxanography and fermentation tests from six sugars and growth kinetics were realized. None of three strains ferment lactose and S. cerevisiae was the only strains able to assimilate five sugars and fermentate efficiently glucose, fructose and sucrose. Moreover, S. cerevisiae and P. kudriavzevii showed better growth kinetic with doubling times of 3.3h and 2.88h respectively. The ability of the strains to produce citrus wine was assessed and physico-chemical parameters measured showed a decrease of total sugar content from 3.58 to 0.99%, 3.58 to 0.95% and 3.58 to 2.11% for wines produced with P. kudriavzevii, S. cerevisiae and P. manshurica respectively. For reducing sugars a decrease from 3.33 to 0.78%, 3.33 to 0.57% and 3.33 to 1.31% was observed. Concerning volatile compounds detected in wines, 12 compounds among which six aroma compounds were detected after 96h of fermentation. Sensory analysis conducted for wines produced revealed that citrus wine produced with P. manshurica RE 2-2, characterized by a sweet taste and a honey smell, was more appreciated.

Keywords:

yeast, fermentation, citrus, wine

References:

[1] Baidya D., Chakraborty I., Saha J. (2016). Table wine from tropical fruits utilizing natural yeast isolates. Journal of Food Science and Technology, 53(3), 1663–1669.
[2] Macrae R., Robinson R.K., Saddler M.J. (1993). Wine: In Encyclopaedia of Food Science and Technology, vol. 7, Harcourt Brace, London.
[3] Joshi V.K., Bhutani V.P. (1991). The influence of enzymatic clarification in fermentation behaviour and qualities of apple wine. Science des Aliments, 11, 491-498.
[4] Modi H.A. (2009). Fermentation technology. Pointer Publishers, Jaipur, p.170
[5] Sharma N., Bhutia S.P., Aradhya D. (2013). Process optimization for fermentation of wine from jackfruit (Artocarpus heterophyllus Lam). Journal of Food Processing and Technology, 4, 204-209.
[6] Alobo A.P., Offonry S.U. (2009). Characteristics of coloured wine produced from roselle (Hibiscus sabdariffa) calyx extract. Journal of Institute of Brewing, 115(2), 91-94.
[7] Chilaka C.A., Uchechukwu N., Obidiegwu J.E., Akpor O.B. (2010). Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production. African Journal of Food Science, 4(12), 764-774
[8] Clemente‐Jimenez J.F., Mingorance‐Cazorla L., Martinez‐Rodriguez S., Las Heras Vazquez F.J., Rodriguez‐Vico F. (2004). Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiology, 21, 149-155.
[9] Okafor N., (1978). Microbioligy and biochemistry of oil palm wine. Advance Application Microboilogy 24: 237-256.
[10] Uzochukwu S.V.A., Balogh E., Tucknott O.G., Lewis M.J. Ngoddy P.O. (1999). Role of palm wine yeast and bacteria in palm wine aroma. Journal of Food Science and Technology, 36 (4), 301-304.
[11] Wellala, C.K., Gunawardhane, M.H., Wijeratne, M.C., Illeperuma, C.K. (2004). Fermentation of rice using yeast isolated from coconut and palmyrah sap. Tropical Agricultural Research, 18, 107-115
[12] Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
[13] Bernfeld P. (1955). Amylase and Proteases. In Methods in Enzymology, Colswick SP, Kaplan NO (eds). Academic Press: New-York, USA, 149-154.
[14] Solís-Solís H.M., Calderón-Santoyo M., Schorr-Galindo S., Luna-Solano G., RagazzoSánchez J.A. (2007). Characterization of aroma potential of apricot varieties using different extraction techniques. Food Chemistry, 105, 829-837
[15] Khorjuvenkar P. (2016). Diversity among the yeasts isolated from naturally fermented cashew apple juice. These doctorat de l’Université de GOA, 208p.
[16] Boekhout T., Robert V. (2003). Yeast in food, beneficial and detrimental aspects. Woodhead Publishing in Food Science and Technology, 164-179p.
[17] Alloue-Boraud M., N’Guessan K.F., Djeni N.T., Hiligsmann S., Djè K.M., Delvigne F. (2015). Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium. Food Scientists & Technologists, 52, 5236-5242
[18] Rita R.D., Zanda K., Daina K., Dalija, S. (2011) Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration. Procedia Food Sciences, 1, 1709-1716.
[19] Ravasio D., Carlin S., Boekhout T., Groenewald M., Vrhovsek U., Walther A., Wendland J. (2018). Adding Flavor to Beverages with Non-Conventional Yeasts. Fermentation, 4, 15-31
[20] Holt S., Miks M.H., Trindade de Carvalho B., Foulquié-Moreno M.R., Thevelein J.M. (2018). The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiology Reviews, 1-30.
[21] El-Ishaq A., Tijjani M., Sonia O.O., Katuzu M.I. (2011). Extraction of limonene from orange peel. Iraon, 3. 67-72.
[22] Belda I., Ruiz J., Esteban-Fernández A., Navascués E., Marquina D., Santos A., Moreno Arribas M.V. (2017). Microbial Contribution to wine aroma and its intended use for wine quality improvement. Molecules 22, 189-218.