title: Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
abstract: This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
authors.forename: Yuyun
authors.initials: Y
authors.lastname: Lu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
authors.forename: Jian-Yong
authors.initials: JY
authors.lastname: Chua
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.|National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
authors.forename: Dejian
authors.initials: D
authors.lastname: Huang
authors.affiliation: Shiro Corporation Pte Ltd., 1 Senoko Avenue, Singapore, 758297, Singapore.
authors.forename: Pin-Rou
authors.initials: PR
authors.lastname: Lee
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore. chmlsq@nus.edu.sg.|National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China. chmlsq@nus.edu.sg.
authors.forename: Shao-Quan
authors.initials: SQ
authors.lastname: Liu
mesh_terms: D000438:Alcohols / Q000378:metabolism*; D001711:Biotransformation; D035161:Bombacaceae / Q000378:metabolism; D002264:Carboxylic Acids / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D008291:Malate Dehydrogenase / Q000378:metabolism; D056585:Oenococcus / Q000378:metabolism*; D013440:Sulfides / Q000378:metabolism; D055319:Torulaspora / Q000378:metabolism*; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000378:metabolism*
chemical_list: D000438:Alcohols; D002264:Carboxylic Acids; D013440:Sulfides; C037731:malolactic enzyme; D008291:Malate Dehydrogenase
keywords: Alcoholic fermentation; Durian wine; Malolactic fermentation; Oenococcus oeni; Torulaspora delbrueckii