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The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine

  • Biotechnological products and process engineering
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Abstract

This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.

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Authors and Affiliations

  1. Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore

    Yuyun Lu, Marilyn Kai Wen Voon, Jian-Yong Chua, Dejian Huang & Shao-Quan Liu

  2. National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China

    Dejian Huang & Shao-Quan Liu

  3. Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore

    Pin-Rou Lee

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  1. Yuyun Lu
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  2. Marilyn Kai Wen Voon
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  3. Jian-Yong Chua
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  4. Dejian Huang
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Correspondence to Shao-Quan Liu.

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Lu, Y., Voon, M.K.W., Chua, JY. et al. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine. Appl Microbiol Biotechnol 101, 7853–7863 (2017). https://doi.org/10.1007/s00253-017-8527-7

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  • DOI: https://doi.org/10.1007/s00253-017-8527-7

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