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|Title:||Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus||Authors:||Lee, P.-R.
|Issue Date:||Oct-2010||Citation:||Lee, P.-R., Ong, Y.-L., Yu, B., Curran, P., Liu, S.-Q. (2010-10). Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. Food Microbiology 27 (7) : 853-861. ScholarBank@NUS Repository. https://doi.org/10.1016/j.fm.2010.05.010||Abstract:||This study investigated the formation and utilization of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus. Time-course papaya juice fermentations were carried out using pure cultures of S. cerevisiae var. bayanus R2 and W. saturnus var. mrakii NCYC2251 and a mixed culture of the two yeasts at a ratio of 1:1000 (R2:NCYC2251). Changes in S. cerevisiae cell population, Brix, sugar consumption and pH were similar in the mixed culture and in the S. cerevisiae monoculture. There was an early growth arrest of W. saturnus in the mixed culture fermentation. A range of volatile compounds were produced during fermentation including fatty acids, alcohols, aldehydes and esters and some volatile compounds including those initially present in the juice were utilized. The mixed culture fermentation of S. cerevisiae and W. saturnus benefited from the presence of both yeasts, with more esters being produced than the S. cerevisiae monoculture and more alcohols being formed than the W. saturnus monoculture. The study suggests that papaya juice fermentation with a mixed culture of S. cerevisiae and W. saturnus may be able to result in the formation of more complex aroma compounds and higher ethanol level than those using single yeasts. © 2010 Elsevier Ltd.||Source Title:||Food Microbiology||URI:||http://scholarbank.nus.edu.sg/handle/10635/76829||ISSN:||07400020||DOI:||10.1016/j.fm.2010.05.010|
|Appears in Collections:||Staff Publications|
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