Autochthonous yeasts associated with mature pineapple fruits, freshly crushed juice and their ferments; and the chemical changes during natural fermentation

Bioresource Technology

Volumn 101, Issue 19, 2010, Pages 7500-7509

  Chanprasartsuk, On Ong ^a   Prakitchaiwattana, Cheunjit ^a   Sanguandeekul, Romanee ^a   Fleet, Graham H ^b  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Autochthonous yeasts; Denaturing gradient gel electrophoresis; Fermentation; Pineapple

Indexed keywords

ELECTROPHORESIS; ENZYMES; ETHANOL; FRUIT JUICES; FRUITS; LACTIC ACID; YEAST;

ALCOHOLIC FERMENTATION; DENATURING GRADIENT GEL ELECTROPHORESES (DGGE); DOMINANT SPECIES; FERMENTATION PERIODS; FERMENTATION SYSTEMS; P. GUILLIERMONDII; PINEAPPLE; SPONTANEOUS FERMENTATION;

FERMENTATION;

ALCOHOL; CITRIC ACID; LACTIC ACID; CARBOHYDRATE;

BIOCHEMICAL COMPOSITION; ELECTROKINESIS; ETHANOL; FERMENTATION; MONOCOTYLEDON; SAMPLING; YEAST;

ARTICLE; COLONY FORMING UNIT; FERMENTATION; HANSENIASPORA; PICHIA GUILLIERMONDII; PINEAPPLE; PINEAPPLE JUICE; PRIORITY JOURNAL; SACCHAROMYCES; YEAST; AGAR GEL ELECTROPHORESIS; AUSTRALIA; BEVERAGE; FRUIT; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MICROBIOLOGY; PH; PICHIA; POLYMERASE CHAIN REACTION; THAILAND;

ANANAS COMOSUS; HANSENIASPORA UVARUM; PICHIA GUILLIERMONDII; SACCHAROMYCES;

ANANAS; AUSTRALIA; BEVERAGES; CARBOHYDRATES; ELECTROPHORESIS, AGAR GEL; ETHANOL; FERMENTATION; FRUIT; HANSENIASPORA; HYDROGEN-ION CONCENTRATION; PICHIA; POLYMERASE CHAIN REACTION; THAILAND;

EID: 77957727196     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2010.04.047     Document Type: Article

References (35)

1. Altschul, S.F., Madden, T.L., Schaffer, A.A., Zhang, J., Zhang, Z., Miller, W., Lipman, D.J., 1997. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs. Nucl. Acids Res. 25, 3389-3402.
2. Amerine, M.A., Kunkee, R.E., 1968. Microbiology of winemaking. Ann. Rev. Microbiol. 22, 323-358.
3. Atputharajah, J.D., Widanapathiranat, S., Samarajeewa, U., 1986. Microbiology and biochemistry of natural fermentation of coconut palm sap. Food Microbiol. 3, 273-280.
4. Ayogu, T.E., 1999. Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits. Bioresour. Technol. 69, 189-190.
5. Barnett, J.A., Payne, R.W., Yarrow, D., 2000. Yeasts: Characteristics and Identification, third ed. Cambridge University Press, Cambridge, UK.
6. Bartholomew, D.P., Paull, R.E., Rohrbach, K.G., 2003. The Pineapple: Botany, Production and Uses. CABI Publishing, Wallingford, UK.
7. Bartolome, A.P., Rupbrez, P., Carmen, F., 1995. Pineapple fruit: morphological characteristics, chemical composition and sensory analysis of Red Spanish and Smooth Cayenne cultivars. Food Chem. 53, 75-79.
8. Bell, D.J., Blake, J.D., Prazak, M., Rowell, D., Wilson, P.N., 1991. Studies on yeast differentiation using organic acid metabolites. Part 1. Development of methodology using high performance liquid chromatography. J. Inst. Brew. 97, 297-305.
9. Bisson, L.F., Kunkee, R.E., 1993. In: Microbial interactions during wine production. In: Zeikus, J.G., Johnson, E.A. (Eds.),. Mixed cultures in Biotechnology. McGraw-Hill, New York.
10. Callens, K., De Smet, T., 1991. Pineapple liqueur wine: a fermentation technique. Special Journal for Graduated Ceremony 5th, Rajamangala Institute of Technology 1 (9), 103-109.
11. Ciani, M., Maccarelli, F., 1998. Oenological properties of non-Saccharomyces yeasts associated with wine-making. World J. Microbiol. Biotechnol. 14, 199-203.
12. Cocolin, L., Bisson, D.A., Mills, D.A., 2000. Direct profiling of the dynamics in wine fermentations. FEMS Microbiol. Lett. 189, 81-87.
13. Combina, M., Eli{dotless}a, A., Mercado, L., Catania, C., Ganga, A., Martinez, C., 2005. Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina. Int. J. Food Microbiol. 99, 237-243.
14. Coton, E., Coton, M., Levert, D., Casaregola, S., Sohier, D., 2006. Yeast ecology in French cider and black olive natural fermentations. Int. J. Food Microbiol. 108, 130-135.
15. Davis, C.R., Lee, T.H., Fleet, G.H., 1986. Growth and metabolism of lactic acid bacteria during and after malolactic fermentactic fermentation of wines at different pH. Appl. Environ. Microbiol. 51, 539-545.
16. Deeraksa, S., Warasawas, P., Daengprok, W., Chanrittisen, T., 2005. A comparative study of mangosteen wine quality using natural microbial and pure yeast culture, in: Advancing Food Technology: Bringing Thailand into The World's Kitchen. The 7th Agro-industrial conference, 22-24 June 2005, Bangkok International Trade & Exhibition Centre, BITEC, Bangkok, Thailand, pp. 12-13.
17. Esteve-Zarzoso, B., Belloch, C., Uruburu, F., Querol, A., 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 49, 329-337.
18. Fleet, G.H., 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86, 11-22.
19. Fleet, G.H., Prakitchaiwattana, C., Beh, A.L., Heard, G., 2002. The yeast ecology in wine grapes. In: Ciani, M. (Ed.), Biodiversity and Biotechnology of Wine Yeasts. Research Signpost, Kerala, India, pp. 1-17.
20. Granchi, L., Bosco, M., Vicenzini, M., 1999. Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region. J. Appl. Microbiol. 87, 949-956.
21. Guillamón, J.M., Sabaté, J., Barrio, E., Cano, J., Querol, A., 1998. Rapid identification of wine yeasts species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region. Arch. Microbiol. 169, 387-392.
22. Heras-Vázquez, F.J., Mingorance-Cazorla, L., Clemente-Jiménez, J.M., Rodríguez-Vico, F., 2003. Identification of yeast species from orange fruit and juice by RFLP and sequence analysis of the 5.8S rRNA gene and internal transcribed spacers. FEMS Yeast Res. 3, 3-9.
23. Kale, P.N., Adsule, P.G., 1995. Citrus. In: Salunkhe, D.K., Kadam, S.S. (Eds.), Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing. Marcel Dekker, Inc., New York, USA, pp. 39-66.
24. Morrissey, W.F., Davenport, B., Querol, A., Dobson, A.D.W., 2004. The role of indigenous yeasts in traditional Irish cider fermentations. J. Appl. Microbiol. 97, 647-655.
25. O'Donnell, K., 1993. Fusarium and its near relatives. In: Reynolds, D.R., Taylor, J.W. (Eds.), Fungal Systematics: The Fungal Holomorph: Mitotic, Meiotic and Pleomorphic Speciation. CAB International, Wallingford, UK, pp. 223-225.
26. Prakitchaiwattana, C.J., Fleet, G.H., Heard, G.M., 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyze the yeast ecology of wine grapes. FEMS Yeast Res. 4, 865-877.
27. Ramani, R., Gromadzki, S., Pincus, D.H., Salkin, I.F., Chaturvedi, V., 1998. Efficacy of API 20C and ID 32C systems for identification of common and rare clinical yeast isolates. J. Clin. Microbiol. 36, 3396-3398.
28. Ruengrongpanya, T., 1996. A Comparison of Yeasts in Pineapple-Wine Fermentation, Science Project. Microbiology Faculty of Science. Chulalongkorn University, Bangkok, Thailand (in Thai).
29. Sabate, J., Cano, J., Esteve-Zarzoso, B., Guillamon, J.M., 2002. Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis ribosomal genes. Microbiol. Res. 157, 1-8.
30. Salvi, M.J., Rajput, J.C., 1995. Pineapple. In: Salunkhe, D.K., Kadam, S.S. (Eds.), Handbook of Fruit Science and Technology: Production, Composition Storage, and Processing. Marcel Dekker, Inc., New York, USA, pp. 171-182.
31. Singleton, V.L., Gortner, W.A., 1965. Chemical and physical development of the pineapple fruit II. Carbohydrate and acid constituents. J. Food Sci. 30, 19-23.
32. Teoh, A.L., Heard, G., Cox, J., 2004. Yeast ecology of Kombucha fermentation. Int. J. Food Microbiol. 95, 119-126.
33. Thammarat, P., 1978. Investigation the Efficiency of Yeast Culture in Palm Wine and Strains Selection for Alcoholic Fermentation, Thesis. Microbiology, Faculty of Science, Kasetsart University, Bangkok, Thailand (in Thai).
34. Uhlig, H., Linsmaier-Bednar, E.M., 1998. Lysis of microbial cellwalls. In: Helmut, U. (Ed.), Industrial Enzymes and their Applications. John Wiley and Sons, Inc., New York, USA, pp. 397-400.
35. White, T.J., Bruns, T., Lee, S., Taylor, J., 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: Innis, M.A., Gelfalnd, D.H., Sninsky, J.J., White, T.T. (Eds.), PCR Protocols, A Guide to Methods and Applications. Academic Press, San Diego, USA, pp. 315-320.