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|Title:||Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine||Authors:||Lee, P.-R.
|Issue Date:||Jan-2012||Citation:||Lee, P.-R., Chong, I.S.M., Yu, B., Curran, P., Liu, S.-Q. (2012-01). Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine. Food Research International 45 (1) : 177-183. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodres.2011.10.011||Abstract:||The effects of sequential inoculation of yeasts Williopsis saturnus var. mrakii NCYC2251 and Saccharomyces cerevisiae var. bayanus R2 on the volatile profiles of papaya wine were investigated at an inoculum ratio of 1000 (W. saturnus) to 1 (S. cerevisiae). Inoculation of S. cerevisiae after seven days' fermentation with W. saturnus produced papaya wine with more acetate esters and fruitiness than the control (simultaneous inoculation). However, inoculation of W. saturnus after two days' fermentation with S. cerevisiae resulted in most of the volatile composition being comparable to the control, except for the enhanced amount of ethyl esters. The first inoculated yeast dominated the fermentation. The study suggests that sequential inoculation of non-Saccharomyces and Saccharomyces yeasts at a certain inoculum ratio may be a valuable tool to manipulate yeast succession and to modulate the volatile profiles and organoleptic properties of papaya wine. © 2011 Elsevier Ltd.||Source Title:||Food Research International||URI:||http://scholarbank.nus.edu.sg/handle/10635/76037||ISSN:||09639969||DOI:||10.1016/j.foodres.2011.10.011|
|Appears in Collections:||Staff Publications|
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