Title

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage.

Authors

Yu Wang, Xiao-Yan Qi, Yu Fu, Qi Zhang, Xiao-Han Wang, Meng-Yao Cui, Ying-Ying Ma, Xue-Ling Gao*.

Journal

Food Chemistry

DOI

10.1016/j.foodchem.2022.135284

Abstract

To investigate the effects of mixed fermentation with T.delbrueckii on aroma profiles of blueberry fermented beverage, five fermentations were conducted: monoculture of T.delbrueckii and S.cerevisiae, respectively; co-inoculation of two strains; sequential inoculation of two strains at time intervals of 24 h and 48 h, respectively. Compared with pure S.cerevisiae fermentation, ethanol level was decreased by up to 1.1% vol., while total anthocyanins were increased by 27.7%-85.0% in mixed fermentations. Marker aroma compounds in different fermentations with relative odor activity values higher than 1were identified. T.delbrueckii significantly decreased volatile acid content (especially acetic acid) by 22.2%-83.3%. Ethyl 3-methylbutanoate, ethyl hexanoate and ethyl octanoate, in pure T.delbrueckii fermentation were significantly decreased, while their concentrations were increased by 1.6-4.4 folds in sequential fermentations. Besides, linalool, rose oxide, benzeneacetaldehyde were significantly increased by sequential fermentation, which was associated with the enhancement of fruity and sweet notes. All rights reserved, Elsevier.