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Open AccessArticle

Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

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NIZO, P.O. Box 20, 6710 BA Ede, The Netherlands
2
Food Technology Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
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Laboratory of Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
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Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700AA Wageningen, The Netherlands
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International Institute of Tropical Agriculture (IITA), Department of Agriculture and Health, 08 BP 0932 Tri Postal Cotonou, Benin
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 71; https://doi.org/10.3390/fermentation5030071
Received: 27 June 2019 / Revised: 31 July 2019 / Accepted: 1 August 2019 / Published: 3 August 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products. View Full-Text
Keywords: cashew apple juice; non-conventional yeasts; alcoholic beverages; aroma profile; Hanseniaspora guilliermondii; Torulaspora microellipsoides; Saccharomyces cerevisiae cashew apple juice; non-conventional yeasts; alcoholic beverages; aroma profile; Hanseniaspora guilliermondii; Torulaspora microellipsoides; Saccharomyces cerevisiae
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MDPI and ACS Style

Gamero, A.; Ren, X.; Lamboni, Y.; de Jong, C.; Smid, E.J.; Linnemann, A.R. Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts. Fermentation 2019, 5, 71.

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