Microbial Ecology Studies of Spontaneous Fermentation: Starter Culture Selection for Prickly Pear Wine Production

• Published in: Journal of food science Vol. 76; no. 6; pp. M346 - M352
• Main Authors: Rodríguez-Lerma, G.K., Gutiérrez-Moreno, K., Cárdenas-Manríquez, M., Botello-Álvarez, E., Jiménez-Islas, H., Rico-Martínez, R., Navarrete-Bolaños, J.L.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2011; Wiley; Wiley Subscription Services, Inc
• Subjects: Beverages - analysis; Beverages - microbiology; Biological and medical sciences; Databases, Factual; Diet - ethnology; Ethanol - analysis; Fermentation; Fermented food industries; Flame Ionization; Food industries; Food processing industry; Food science; Fruit - chemistry; Fruit - microbiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; Kinetics; Mexico; microbial ecology studies; Molecular biology; Molecular Typing; Mycological Typing Techniques; Opuntia - chemistry; Opuntia - microbiology; Pichia - classification; Pichia - isolation & purification; Pichia - metabolism; Quality Control; Rural Population; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - isolation & purification; Saccharomyces cerevisiae - metabolism; Species Specificity; spontaneous and directed fermentation; Vitaceae; Volatile Organic Compounds - analysis; Volatile Organic Compounds - chemistry; Wine - analysis; Wine - microbiology; Wineries & vineyards; Wines and vinegars; Mexico; Wine; Alcoholic beverage; Fruit; Spontaneous; Selection; Production; Prickly pear; spontaneous and directed fermentation; Fermentation starter; Fermentation; microbial ecology studies
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2011.02208.x

:  A procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. The illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to the selection of strains that are capable of synthesizing alcohol and desirable volatile compounds. Results show that a mixed starter inoculum containing Pichia fermentans and Saccharomyces cerevisiae leads to a fermented product that contains 8.37% alcohol (v/v). The gas chromatography and mass spectrometry (GC‐MS) analysis shows the presence of 9 major volatile compounds (Isobutanol, Isopentanol, Ethyl acetate, Isoamyl acetate, Ethyl octanoate, Ethyl decanoate, Ethyl 9‐decanoate, β‐Phenylethyl acetate, and Phenylethyl alcohol) that have ethereal, fruity, aromatic notes that are considered to be essential for a fine wine flavor. These compounds harmonically synergize with the alcohol to produce a fermented product with a unique flavor and taste. Several assays using the mixed culture show that the process is stable, predictable, controllable, and reproducible. Moreover, the results show that a mixed culture leads to a broader range of aromatic products than that produced by a single, pure culture. Therefore, we conclude that combinations of Saccharomyces strains and non‐Saccharomyces strains can be used to obtain high‐quality fermented beverages from prickly pear juice.