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Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts

2005Journal article Open access
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dc.contributor.authorMoreira, Nathalie
dc.contributor.authorMendes, Filipa
dc.contributor.authorHogg, Tim
dc.contributor.authorVasconcelos, Isabel
dc.date.accessioned2010-11-10T18:57:39Z
dc.date.available2010-11-10T18:57:39Z
dc.date.issued2005
dc.description.abstractStrains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 h⁻¹; however, this value decreased when these yeasts were grown in mixed cultures with H. guilliermondii. The specific growth rate of pure cultures of H. guilliermondii was 0.41 h⁻⁻¹ and was not affected by growth of other yeasts. H. guilliermondii was found to be the best producer of 2-phenylethyl acetate and 2-phenylethanol in both pure and mixed cultures. In pure cultures, H. uvarum led to the highest contents of heavy sulphur compounds, but H. guilliermondii and S. cerevisiae produced similar levels of methionol and 2-methyltetrahydrothiophen-3-one. Growth of apiculate yeasts in mixed cultures with S. cerevisiae led to amounts of 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2- methyltetrahydrothiophen-3-one similar to those obtained in a pure culture of S. cerevisiae; however, growth of apiculate yeasts increased methionol contents of fermented media.por
dc.identifier.citationMOREIRA, Nathalie ...[et al.] - Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 103, n.º 3 (2005), p. 285– 294por
dc.identifier.doi10.1016/j.ijfoodmicro.2004.12.029
dc.identifier.urihttp://hdl.handle.net/10400.14/3372
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectHanseniaspora uvarumpor
dc.subjectHanseniaspora guilliermondiipor
dc.subjectSaccharomyces cerevisiaepor
dc.subjectSecondary fermentation productspor
dc.subjectHeavy sulphur compoundspor
dc.titleAlcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeastspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameHogg
person.familyNameVasconcelos
person.givenNameTim
person.givenNameIsabel
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id851B-41B9-4746
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-0565-3516
person.identifier.ridJXY-0365-2024
person.identifier.ridN-3870-2013
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id7003767794
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication251ce926-a408-483f-a3df-acebe6631477
relation.isAuthorOfPublication.latestForDiscovery251ce926-a408-483f-a3df-acebe6631477

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