Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production
Chih-Yao Hou,
Pei-Hsiu Huang,
Yen-Tso Lai,
Shin-Ping Lin,
Bo-Kang Liou,
Hui-Wen Lin,
Chang-Wei Hsieh,
Kuan-Chen Cheng
Affiliations
Chih-Yao Hou
Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Kaohsiung City 811, Taiwan
Pei-Hsiu Huang
Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, 1, Sec 4, Roosevelt Rd., Taipei 10617, Taiwan
Yen-Tso Lai
Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, 1, Sec 4, Roosevelt Rd., Taipei 10617, Taiwan
Shin-Ping Lin
School of Food Safety, Taipei Medical University, 250, Wu-Xing Street, Taipei 11031, Taiwan
Bo-Kang Liou
Department of Food Science and Technology, Central Taiwan University of Science and Technology, 666, Buzi Rd., Beitun District, Taichung 40601, Taiwan
Hui-Wen Lin
Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
Chang-Wei Hsieh
Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40604, Taiwan
Kuan-Chen Cheng
Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, 1, Sec 4, Roosevelt Rd., Taipei 10617, Taiwan
Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.
