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Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains (2004)

Howell, Kate S. ; Swiegers, Jan H. ; Elsey, Gordon M. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

FEMS microbiology letters 240 (2004), S. 0

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ISSN: 1574-6968

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Biology

Notes: The volatile thiol 4-mercapto-4-methylpentan-2-one (4MMP) is a potent contributor to wine aroma. In grape juice, 4MMP is bound to cysteine as a non-volatile compound and requires the action of yeast during fermentation to release the aroma active thiol. A method was developed to measure 4MMP release from the precursor by headspace solid-phase microextraction and separation by gas chromatography with atomic emission detection to screen the ability of wine yeast to release 4MMP. Yeast commonly used in white wine making were grown with the precursor at two different temperatures, and the amount of 4MMP released was measured. The results demonstrate that yeast strain selection and fermentation temperature can provide an important tool to enhance or modulate the grape-derived aromas formed during wine fermentation.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1016/j.femsle.2004.09.022

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Microbiology of sayur asin fermentation (1985)

Puspito, Harry ; Fleet, Graham H.

Springer

Applied microbiology and biotechnology 22 (1985), S. 442-445

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ISSN: 1432-0614

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: Summary Sayur asin is a fermented mustard cabbage product of Indonesia. The cabbage is fermented naturally in the presence of brined water taken from boiled rice. Fermentation was characterized by a sequential growth of the lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus confusus, Lactobacillus curvatus, Pediococcus pentosaceus, and Lactobacillus plantarum. Starch degrading species of Bacillus, Staphylococcus and Corynebacterium exhibited limited growth during the first day of fermentation. The yeasts, Candida sake and Candida guilliermondii contributed to the fermentation. Lactic acid, acetic acid, succinic acid, ethanol and glycerol were products of fermentation. Glucose, generated by the degradation of rice starch and maltose, was metabolized by the species that grew.