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Open AccessArticle

Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties

Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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Foods 2020, 9(8), 1054; https://doi.org/10.3390/foods9081054
Received: 17 June 2020 / Revised: 27 July 2020 / Accepted: 3 August 2020 / Published: 4 August 2020
(This article belongs to the Section Food Microbiology)
The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two consecutive years. The yeast strains were differentiated by random amplification of polymorphic DNA (RAPD-PCR) and identified by the 26S rDNA D1/D2 sequence analysis. Hanseniaspora uvarum, Metschnikowia spp. and Pichia kudriavzevii were the dominant yeasts during the early stages of plum mash fermentation, while the middle and end phases were dominated by Saccharomyces cerevisiae. The strains of Candida sake, Nakazawaea ernobii, Pichia kluyveri, Rhodotorula mucilaginosa and Wickerhamomyces anomalus were also detected in fermenting plum mashes. Metschnikowia sp. M1, H. uvarum H1 and H2 strains were detected in all samples, irrespective of the tested variety and year. Investigation of the impact of individual yeast strains on the production of volatile compounds showed the potential possibility of using them as starter cultures. View Full-Text
Keywords: 26S rRNA gene; D1/D2 domains; plum brandy; slivovitz; yeast ecology 26S rRNA gene; D1/D2 domains; plum brandy; slivovitz; yeast ecology
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MDPI and ACS Style

Skotniczny, M.; Satora, P.; Pańczyszyn, K.; Cioch-Skoneczny, M. Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties. Foods 2020, 9, 1054. https://doi.org/10.3390/foods9081054

AMA Style

Skotniczny M, Satora P, Pańczyszyn K, Cioch-Skoneczny M. Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties. Foods. 2020; 9(8):1054. https://doi.org/10.3390/foods9081054

Chicago/Turabian Style

Skotniczny, Magdalena; Satora, Paweł; Pańczyszyn, Katarzyna; Cioch-Skoneczny, Monika. 2020. "Growth Dynamics and Diversity of Yeasts during Spontaneous Plum Mash Fermentation of Different Varieties" Foods 9, no. 8: 1054. https://doi.org/10.3390/foods9081054

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