Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis. (1st October 2022)

• Record Type: Journal Article
• Authors: Wang, Nuoya; Zhu, Yuyan; Zhu, Ruixue; Xiao, Yue; Qiu, Jinghong; Wu, Yanping; Zhong, Kai; Gao, Hong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 168(2022)
• Publication Date: 2022-10-01
• Subjects: Schizosaccharomyces pombe -- Saccharomyces cerevisiae -- Co-fermentation -- Cider -- Transcriptomic analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113943
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: This study aimed to explore the interaction between S. cerevisiae and S. pombe on the quality of cider fermentation based on metabolic characteristics and transcriptional changes in pure and mixed cultures. The relatively high fermentation temperature (28 °C) was beneficial to the growth of yeasts and the acceleration of fermentation progress, while ensuring safety and quality of the cider. Additionally, the co-fermentation degraded malic acid to reduce the acidity, adjusted the content of polyphenols to decrease the bitterness, and improved the diversity and richness of volatile compounds. The transcriptomic analysis revealed that most of differentially expressed genes in co-fermentation process were mainly enriched in the carbohydrate and amino acids metabolism, including TCA cycle, pyruvate metabolism, glycine, serine and threonine metabolism when compared to the other two single fermentation groups. The results provided the useful knowledge for the manipulation of fermentation process with S . pombe and S . cerevisiae in cider. Highlights: Co-fermentation with S. cerevisiae and S. pombe influenced their growth kinetics. Higher fermentation temperature (28 °C) shortened the fermentation process. Co-fermentation modified the acidity and bitterness of cider. Co-fermentation improved the intensity and diversity of the aroma of cider. Carbohydrate and amino acid metabolic pathways were affected in co-fermentation.