Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.fm.2010.05.010
DC FieldValue
dc.titleProfile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus
dc.contributor.authorLee, P.-R.
dc.contributor.authorOng, Y.-L.
dc.contributor.authorYu, B.
dc.contributor.authorCurran, P.
dc.contributor.authorLiu, S.-Q.
dc.date.accessioned2014-06-23T05:47:35Z
dc.date.available2014-06-23T05:47:35Z
dc.date.issued2010-10
dc.identifier.citationLee, 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
dc.identifier.issn07400020
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76829
dc.description.abstractThis 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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.fm.2010.05.010
dc.sourceScopus
dc.subjectMixed culture
dc.subjectPapaya wine
dc.subjectSaccharomyces
dc.subjectVolatiles
dc.subjectWilliopsis
dc.subjectYeasts
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.fm.2010.05.010
dc.description.sourcetitleFood Microbiology
dc.description.volume27
dc.description.issue7
dc.description.page853-861
dc.description.codenFOMIE
dc.identifier.isiut000281334100002
Appears in Collections:Staff Publications

Show simple item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

42
checked on Dec 2, 2020

WEB OF SCIENCETM
Citations

33
checked on Dec 2, 2020

Page view(s)

73
checked on Nov 30, 2020

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.