Publication: Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
2
Issued Date
2013-01-01
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ISSN
18793460
01681605
01681605
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2-s2.0-84871989394
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Microbiology. Vol.160, No.3 (2013), 282-289
Suggested Citation
Thin Thin Wah, Supawan Walaisri, Apinya Assavanig, Nuttawee Niamsiri, Sittiwat Lertsiri Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. International Journal of Food Microbiology. Vol.160, No.3 (2013), 282-289. doi:10.1016/j.ijfoodmicro.2012.10.022 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/31098
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Title
Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation
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Abstract
The roles of salt-tolerant yeasts such as Zygosaccharomyces rouxii, Candida versatilis, and Candida etchellsii in the production of volatile flavor compounds (VFCs) in soy sauce fermentation have been well documented. However, the knowledge of VFC production by other salt-tolerant yeasts is still limited. In this work, the roles of Z. rouxii and Pichia guilliermondii strains in VFC production were investigated in moromi medium as a model system for soy sauce fermentation. Inoculation of a single culture of either Z. rouxii or P. guilliermondii as well as co-cultures of these two yeasts into moromi medium showed increased numbers of viable yeast at around 0.7 to 1.9 log CFU/mL after 7. days of cultivation at 30°C. During cultivation, both single and co-cultures displayed survival over a 7-day time period, compared with the controls (no culture added). Overall, yeast inoculation enhanced the production of VFCs in the moromi media with higher amounts of ethanol, alcohols, furanones, esters, aldehyde, acid, pyrone and phenols, known as important characteristic flavor compounds in soy sauce. Moreover, the co-culture produced more alcohols, furanones, esters, maltol and benzoic acid than the single culture of Z. rouxii. © 2012 Elsevier B.V.