Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae. (July 2019)

• Record Type: Journal Article
• Authors: Yang, Yingdi; Li, Min; Zhang, Zhuo; Peng, Bangzhu
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 108(2019)
• Page Start: 214
• Page End: 220
• Publication Date: 2019-07
• Subjects: Saccharomyces cerevisiae -- Enzyme activity -- Aroma compounds -- Correlation analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.03.072
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Key enzymes play a variety of vital roles in the metabolic pathways of aroma compounds during fermentation with yeasts . In this study, the activities of key enzymes and the contents of selected aroma compounds were determined during fermentation of a simulated juice system with Saccharomyces cerevisiae, and then correlation analyses on key enzyme activities and aroma compounds were performed. The results showed that pyruvic acid accumulated in large quantities with the rapid decrease in glucose during the early stage of fermentation and then decreased significantly. The key aroma compounds increased gradually during fermentation and then decreased slightly and fluctuated within a certain range at the later stage of fermentation. Moreover, the activities of hexokinase (HK), 6-phosphofructokinase (PFK-1) and pyruvate kinase (PK) in glycolysis significantly increased with the consumption of glucose during fermentation, and there were significant positive correlations between the key enzymes of glycolysis, while the glycolytic enzymes demonstrated no obvious correlations with pyruvate decarboxylase (PDC) and alcohol dehydrogenase (ADH). PK and PDC were positively correlated with the synthesis of pyruvic acid. PK also had significant positive correlations with the formation of esters and alcohols, but not fatty acids. ADH was significantly negatively correlated with the formation of ethyl caprylate and nerolidol. Highlights: HK, PFK-1 and PK in glycolysis significantly increased with the consumption of glucose. There were significant positive correlations between the key enzymes of glycolysis. Glycolytic enzymes demonstrated no obvious correlations with PDC and ADH. PK had significant positive correlations with the formation of esters and alcohols, but not fatty acids. ADH was significantly negatively correlated with the formation of ethyl caprylate and nerolidol.