Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates
文献类型： 外文期刊
作者： Liu, Yunjiao 1 ; Chua, Xin Yi 1 ; Dong, Wenjiang 3 ; Lu, Yuyun 1 ; Liu, Shao-Quan 1 ;
作者机构： 1.Natl Univ Singapore, Fac Sci, Dept Food Sci & Technol, Sci Dr 2, Singapore 117542, Singapore
2.Natl Univ Singapore, Suzhou Res Inst, 377 Lin Quan St,Suzhou Ind Pk, Suzhou 215123, Jiangsu, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
4.Natl Univ Singapore, Dept Food Sci & Technol, Sci Dr 2, Singapore 117543, Singapore
关键词： Spent coffee grounds; Lachancea thermotolerans; Oenococcus oeni; Sequential inoculation; Malolactic fermentation
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.269； 五年影响因子：6.288 ）
ISSN：
年卷期： 2022 年 5 卷
页码：
收录情况： SCI
摘要： Spent coffee grounds (SCG) disposal is an environmental problem. These residues from coffee brewing and instant coffee production have potential to produce novel alcoholic beverages. SCG valorization through sequential alcoholic and malolactic fermentation was investigated using a yeast, Lachancea thermotolerans Concerto and a lactic acid bacterium (LAB), Oenococcus oeni Lalvin 31 in this study. Our results showed that sequential inoculation prevented early death of yeast confronted when simultaneous inoculation was adopted, allowing for growth and persistence of both yeast and LAB till the end of fermentation. Adequate ethanol production (4.91 +/- 0.13 %, v/v) with low residual sugar content was also attained. In addition, relatively lower levels of acetic, lactic, and succinic acids were produced by sequential inoculation than that of simultaneous inoculation. Furthermore, SCG hydrolysates fermented via sequential inoculation had the widest variety of volatiles (e.g. esters and ketones). Overall, our results indicated that sequential inoculation of L. thermotolerans and O. oeni in SCG hydrolysates might be a way to develop novel beverages with pleasant flavor profiles.
- 相关文献
作者其他论文 更多>>
-
Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting
作者：Chen, Han;Liu, Meiyan;Li, Siyu;Ren, Dabing;Yi, Lunzhao;Dong, Wenjiang;Wang, Gang
关键词：Coffee bean; Roasting degree; Isotope labelling; Aldehyde-ketone profile; LC-MS
-
Sulfury/roasty fading indicators in roasted coffees: Their contribution and applicability in coffee freshness perception and prediction
作者：Zhou, Xiong;Gu, Yin;Ren, Dabing;Li, Siyu;Yi, Lunzhao;Zhou, Xiong;Yu, Xinxin;Dong, Wenjiang;Dong, Wenjiang;Diao, Yuhua;Zhang, Jiawen;Wang, Gang
关键词：Coffee; Accelerated storage; Sulfury/roasty aroma; Volatile compounds; Shelf life prediction model
-
Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation
作者：Zhang, Jiyue;Zhai, Xiaoyu;Yu, Xinxin;Hu, Rongsuo;Dong, Wenjiang;Zhang, Jiyue;Yu, Xinxin;Qiu, Minghua;Zhai, Xiaoyu;Dong, Wenjiang
关键词：Coffee flavonoids; beta-Casein; Interaction mechanism; Multispectroscopy; Molecular docking
-
Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology
作者：Hu, Rongsuo;Zhao, Liyan;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Zhao, Liyan
关键词：Coffee pulp wine; Process optimization; RSM; ANN-GA
-
Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction
作者：Pan, Xin;Bi, Shuang;Xu, Yingying;Cai, Yanpei;Lao, Fei;Wu, Jihong;Bi, Shuang;Ai, Jingya;Dong, Wenjiang
关键词：Muskmelon pectin; Volatile sulfur compounds; Maillard reaction; Pathway; Dicarbonyl compounds
-
The impact of extraction methods on the structural and physicochemical properties of polysaccharides from spent coffee grounds and their potential as food packaging co-ingredients
作者：Han, Qiuyu;Zhang, Suyun;Zhang, Yue;Fan, Xinlong;Li, Wei;Dong, Wenjiang;Wang, Xiaohui;Zhang, Yue
关键词：Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film; Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film
-
Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis
作者：Yu, Xinxin;Huang, Mei;Hu, Rongsuo;Dong, Wenjiang;Fu, Xingfei;Huang, Mei
关键词：Coffee; Non-volatile compounds; Saccharomyces cerevisiae; Widely targeted metabolomics
