Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples

Autores
Mazzucco, María Belén; Jovanovich, Milena; Rodríguez, María Eugenia; Oteiza, Juan Martín; Lopes, Christian Ariel
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality.
Fil: Mazzucco, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Jovanovich, Milena. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
Materia
CIDER
YEAST
PICHIA KUDRIAVZEVII
MALIC ACID
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/272828
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/272828
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic ApplesMazzucco, María BelénJovanovich, MilenaRodríguez, María EugeniaOteiza, Juan MartínLopes, Christian ArielCIDERYEASTPICHIA KUDRIAVZEVIIMALIC ACIDhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality.Fil: Mazzucco, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Jovanovich, Milena. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; ArgentinaMultidisciplinary Digital Publishing Institute2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/272828Mazzucco, María Belén; Jovanovich, Milena; Rodríguez, María Eugenia; Oteiza, Juan Martín; Lopes, Christian Ariel; Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 2; 2-2025; 1-212311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/2/79info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11020079info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:00:11Zoai:ri.conicet.gov.ar:11336/272828instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:00:12.166CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
title Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
spellingShingle Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
Mazzucco, María Belén
CIDER
YEAST
PICHIA KUDRIAVZEVII
MALIC ACID
title_short Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
title_full Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
title_fullStr Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
title_full_unstemmed Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
title_sort Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples
dc.creator.none.fl_str_mv Mazzucco, María Belén
Jovanovich, Milena
Rodríguez, María Eugenia
Oteiza, Juan Martín
Lopes, Christian Ariel
author Mazzucco, María Belén
author_facet Mazzucco, María Belén
Jovanovich, Milena
Rodríguez, María Eugenia
Oteiza, Juan Martín
Lopes, Christian Ariel
author_role author
author2 Jovanovich, Milena
Rodríguez, María Eugenia
Oteiza, Juan Martín
Lopes, Christian Ariel
author2_role author
author
author
author
dc.subject.none.fl_str_mv CIDER
YEAST
PICHIA KUDRIAVZEVII
MALIC ACID
topic CIDER
YEAST
PICHIA KUDRIAVZEVII
MALIC ACID
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality.
Fil: Mazzucco, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Jovanovich, Milena. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Oteiza, Juan Martín. Centro de Investigación y Asistencia Técnica a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ciencias Agrarias; Argentina
description Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality.
publishDate 2025
dc.date.none.fl_str_mv 2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/272828
Mazzucco, María Belén; Jovanovich, Milena; Rodríguez, María Eugenia; Oteiza, Juan Martín; Lopes, Christian Ariel; Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 2; 2-2025; 1-21
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/272828
identifier_str_mv Mazzucco, María Belén; Jovanovich, Milena; Rodríguez, María Eugenia; Oteiza, Juan Martín; Lopes, Christian Ariel; Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples; Multidisciplinary Digital Publishing Institute; Fermentation; 11; 2; 2-2025; 1-21
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/11/2/79
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation11020079
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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