Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes
Abstract
:1. Introduction
2. Results and Discussion
2.1. Synthesis of Propan-2-ol from Acetone-2-13C
2.2. Effect of Fermentation Parameters and Initial Amount of LAB Inoculation on Isopropyl alcohol, Acetaldehyde, Lactic Acid and Acetic Acid Content in Fermented Mashes
3. Materials and Methods
3.1. Materials
- —
- dry distillery Ethanol Red yeast (Saccharomyces cerevisiae) (Fermentis Division of S.I. Lesaffre, France),
- —
- lactic acid bacteria strains: Lactobacillus acidophilus Ł0842, Lactobacillus delbrueckii Ł0854, Lactobacillus casei Ł0901, Lactobacillus fermentum T53 Ł0954 and Lactococcus lactis Ł0877, obtained from the Pure Cultures Collection of Industrial Microorganisms at the Institute of Fermentation Technology and Microbiology (ŁOCK 105, Lodz University of Technology, Poland).
3.2. Preparation of Lactic Acid Bacteria Inoculum
3.3. Preparation of Yeast Inoculum
3.4. Sweet Mash Processing
3.5. Fermentation
3.5.1. Synthesis of Propan-2-ol from Acetone-2-13C
3.5.2. Effect of LAB Count in Sweet Mash on Propan-2-ol Content
3.6. Distillation
3.7. Analysis of Sweet and Fermented Mash
3.7.1. Chemical Composition
3.7.2. Microbial Analysis of Mashes
3.7.3. HS-GC-MS Analysis of Sweet and Fermented Mashes
3.8. Analysis of Distillate
3.8.1. NMR Analysis
3.8.2. GC×GC-TOF MS Analysis
3.9. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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LAB Count in Sweet Mash log cfu/mL | Temperature (°C) | Initial pH | Fermented Mash | |
---|---|---|---|---|
LAB Count log cfu/mL | Yeast * Count log cfu/mL | |||
Mean ± SD | Mean ± SD | Mean ± SD | ||
Control sample (no inoculation with LAB) | 27 | 4.5 | <1.00 a | 8.18 ± 0.38 a |
5.0 | <1.00 a | 8.21 ± 0.38 a | ||
5.5 | <1.00 a | 8.14 ± 0.38 a | ||
35 | 4.5 | <1.00 a | 8.01 ± 0.37 a | |
5.0 | <1.00 a | 7.93 ± 0.37 a | ||
5.5 | <1.00 a | 8.00 ± 0.37 a | ||
3.34 ± 0.18 | 27 | 4.5 | 5.64 ± 0.30 c | 8.17 ± 0.43 a |
5.0 | 6.36 ± 0.34 de | 8.21 ± 0.44 a | ||
5.5 | 6.90 ± 0.37 efg | 8.24 ± 0.44 a | ||
35 | 4.5 | 4.30 ± 0.23 b | 8.10 ± 0.43 a | |
5.0 | 4.30 ± 0.23 b | 7.97 ± 0.42 a | ||
5.5 | 6.20 ± 0.33 cd | 7.87 ± 0.42 a | ||
4.34 ± 0.21 | 27 | 4.5 | 6.42 ± 0.31 def | 8.21 ± 0.40 a |
5.0 | 7.08 ± 0.34 fgh | 8.22 ± 0.40 a | ||
5.5 | 7.80 ± 0.38 ij | 8.08 ± 0.39 a | ||
35 | 4.5 | 4.00 ± 0.19 b | 8.01 ± 0.39 a | |
5.0 | 5.74 ± 0.28 cd | 8.11 ± 0.41 a | ||
5.5 | 7.06 ± 0.34 fgh | 8.06 ± 0.37 a | ||
5.34 ± 0.23 | 27 | 4.5 | 7.58 ± 0.33 ghij | 8.10 ± 0.35 a |
5.0 | 8.20 ± 0.36 jk | 8.12 ± 0.35 a | ||
5.5 | 8.24 ± 0.36 jk | 8.14 ± 0.35 a | ||
35 | 4.5 | 6.00 ± 0.26 cd | 7.96 ± 0.34 a | |
5.0 | 7.42 ± 0.32 ghi | 7.84 ± 0.34 a | ||
5.5 | 7.79 ± 0.34 ij | 7.72 ± 0.33 a | ||
6.34 ± 0.32 | 27 | 4.5 | 8.16 ± 0.41 jk | 8.19 ± 0.41 a |
5.0 | 8.48 ± 0.43 k | 8.20 ± 0.41 a | ||
5.5 | 8.62 ± 0.43 k | 8.15 ± 0.41 a | ||
35 | 4.5 | 7.61 ± 0.38 hij | 7.83 ± 0.39 a | |
5.0 | 8.06 ± 0.41 jk | 7.64 ± 0.38 a | ||
5.5 | 8.19 ± 0.41 jk | 7.53 ± 0.38 a |
LAB Count in Sweet Mash log cfu/mL | Temperature (°C) | Initial pH | Fermented Mash * | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Acetone ** (mg/L) | Isopropyl Alcohol (mg/L) | Acetaldehyde (mg/L) | Ethanol (g/L) | Residual Sugars (g/L) | Lactic Acid (g/L) | Acetic Acid (g/L) | Glycerol (g/L) | pH | |||
Control (no inoculation with LAB) | 27 | 4.5 | 0.62 ± 0.06 ijklm | 0.46 ± 0.05 ab | 66.54 ± 2.57 mn | 53.51 ± 1.47 ab | 1.43 ± 0.10 no | nd | 0.15 ± 0.00 ab | 3.02 ± 0.08 a | 3.9 ± 0.1 bc |
5.0 | 0.51 ± 0.04 b | 0.52 ± 0.05 fgh | 54.68 ± 1.95 k | 53.83 ± 1.18 a | 1.24 ± 0.09 ij | nd | 0.17 ± 0.00 cd | 3.32 ± 0.07 bc | 4.2 ± 0.1 de | ||
5.5 | 0.50 ± 0.05 b | 0.59 ± 0.04 k | 48.81 ± 1.29 i | 58.86 ± 1.06 bc | 1.23 ± 0.09 hi | nd | 0.23 ± 0.00 f | 3.71 ± 0.07 fgh | 4.4 ± 0.1 e | ||
35 | 4.5 | 0.53 ± 0.05 bcd | 0.55 ± 0.03 hij | 69.85 ± 3.72 no | 58.19 ± 1.02 bc | 0.88 ± 0.07 f | nd | 0.17 ± 0.00 cd | 3.54 ± 0.06 cdef | 4.0 ± 0.1 cd | |
5.0 | 0.55 ± 0.02 cde | 0.55 ± 0.04 hij | 50.49 ± 1.62 ij | 56.71 ± 1.27 abc | 0.89 ± 0.08 fg | nd | 0.20 ± 0.00 e | 3.62 ± 0.08 efg | 4.3 ± 0.1 de | ||
5.5 | 0.51 ± 0.04 b | 0.66 ± 0.05 m | 40.31 ± 1.38 fg | 57.98 ± 1.31 bc | 0.79 ± 0.07 de | nd | 0.24 ± 0.01 f | 3.99 ± 0.09 ijk | 4.4 ± 0.1 e | ||
3.34 ± 0.18 | 27 | 4.5 | 0.71 ± 0.03 p | 0.48 ± 0.05 abcd | 29.47 ± 1.60 bc | 58.22 ± 1.93 bc | 1.33 ± 0.09 lm | 0.11 ± 0.00 ab | 0.14 ± 0.00 a | 3.32 ± 0.11 bc | 4.0 ± 0.1 cd |
5.0 | 0.68 ± 0.06 op | 0.46 ± 0.04 abc | 23.61 ± 1.19 a | 55.28 ± 1.59 ab | 1.17 ± 0.08 h | 0.15 ± 0.00 b | 0.14 ± 0.00 a | 3.56 ± 0.10 cdef | 4.2 ± 0.1 de | ||
5.5 | 0.61 ± 0.05 ghijk | 0.53 ± 0.02 fghi | 30.81 ± 1.73 c | 58.05 ± 2.00 bc | 1.19 ± 0.09 hi | 0.30 ± 0.01 c | 0.23 ± 0.01 f | 3.75 ± 0.13 fgh | 4.5 ± 0.2 e | ||
35 | 4.5 | 0.64 ± 0.05 klmno | 0.48 ± 0.03 abcde | 31.16 ± 1.73 c | 56.14 ± 1.93 abc | 0.80 ± 0.07 de | 0.08 ± 0.00 ab | 0.16 ± 0.01 bc | 3.39 ± 0.12 bcd | 4.0 ± 0.1 cd | |
5.0 | 0.56 ± 0.03 def | 0.53 ± 0.03 fghi | 43.62 ± 1.66 gh | 55.35 ± 1.40 ab | 0.90 ± 0.08 fg | 0.10 ± 0.00 ab | 0.24 ± 0.01 f | 3.51 ± 0.09 cdef | 4.3 ± 0.1 de | ||
5.5 | 0.50 ± 0.04 b | 0.63 ± 0.04 l | 40.02 ± 2.74 ef | 55.55 ± 1.57 ab | 0.74 ± 0.06 cd | 0.28 ± 0.01 c | 0.33 ± 0.01 jk | 3.71 ± 0.11 fgh | 4.5 ± 0.1 e | ||
4.34 ± 0.21 | 27 | 4.5 | 0.71 ± 0.07 p | 0.47 ± 0.02 abc | 53.77 ± 2.20 k | 57.04 ± 1.61 abc | 1.38 ± 0.07 mn | 0.20 ± 0.01 bc | 0.14 ± 0.00 ab | 3.23 ± 0.09 ab | 4.0 ± 0.1 cd |
5.0 | 0.65 ± 0.06 mno | 0.47 ± 0.04 abc | 41.14 ± 1.80 fg | 56.37 ± 1.63 abc | 1.26 ± 0.08 ijk | 0.52 ± 0.02 d | 0.17 ± 0.00 cd | 3.52 ± 0.10 cdef | 4.3 ± 0.1 de | ||
5.5 | 0.59 ± 0.05 efghi | 0.57 ± 0.02 jk | 71.16 ± 2.44 o | 54.68 ± 1.32 ab | 1.16 ± 0.07 h | 0.69 ± 0.02 f | 0.27 ± 0.01 gh | 3.62 ± 0.09 defg | 4.4 ± 0.1 e | ||
35 | 4.5 | 0.53 ± 0.02 bcd | 0.54 ± 0.02 ghij | 63.74 ± 2.44 m | 59.53 ± 1.60 c | 0.95 ± 0.09 g | 0.12 ± 0.00 ab | 0.17 ± 0.00 d | 3.72 ± 0.10 fgh | 4.0 ± 0.1 cd | |
5.0 | 0.56 ± 0.06 def | 0.54 ± 0.05 ghij | 36.35 ± 1.86 de | 56.10 ± 1.86 abc | 0.78 ± 0.08 cde | 0.27 ± 0.01 c | 0.26 ± 0.01 g | 3.60 ± 0.12 defg | 4.3 ± 0.1 de | ||
5.5 | 0.44 ± 0.04 a | 0.67 ± 0.04 m | 52.86 ± 1.54 jk | 58.08 ± 1.16 bc | 0.72 ± 0.06 c | 0.71 ± 0.01 f | 0.42 ± 0.01 m | 4.00 ± 0.08 ijk | 4.5 ± 0.1 e | ||
5.34 ± 0.23 | 27 | 4.5 | 0.67 ± 0.03 no | 0.49 ± 0.03 bcdef | 35.43 ± 1.98 d | 58.12 ± 2.09 bc | 1.47 ± 0.11 o | 0.66 ± 0.02 ef | 0.16 ± 0.01 cd | 3.38 ± 0.12 bcde | 4.0 ± 0.1 cd |
5.0 | 0.62 ± 0.02 hijklm | 0.50 ± 0.04 cdef | 38.66 ± 1.46 def | 57.58 ± 1.41 bc | 1.32 ± 0.10 klm | 1.44 ± 0.04 g | 0.23 ± 0.01 f | 3.74 ± 0.09 fgh | 4.0 ± 0.1 cd | ||
5.5 | 0.58 ± 0.05 efg | 0.51 ± 0.04 dfg | 48.79 ± 1.09 i | 54.13 ± 1.24 ab | 1.31 ± 0.09 jkl | 1.66 ± 0.04 h | 0.29 ± 0.01 i | 3.85 ± 0.09 ghij | 4.1 ± 0.1 cd | ||
35 | 4.5 | 0.52 ± 0.05 bc | 0.53 ± 0.03 ghi | 30.87 ± 1.97 bc | 58.72 ± 1.38 bc | 0.84 ± 0.08 ef | 0.56 ± 0.01 de | 0.16 ± 0.00 cd | 3.59 ± 0.08 defg | 4.0 ± 0.1 cd | |
5.0 | 0.59 ± 0.05 fghij | 0.54 ± 0.04 ghij | 27.15 ± 1.66 b | 57.94 ± 2.11 bc | 0.61 ± 0.07 b | 1.56 ± 0.06 h | 0.32 ± 0.01 jk | 4.05 ± 0.15 jk | 4.0 ± 0.1 cd | ||
5.5 | 0.63 ± 0.06 jklmn | 0.52 ± 0.07 efgh | 53.41 ± 1.08 jk | 58.48 ± 1.53 bc | 0.50 ± 0.07 a | 2.73 ± 0.07 j | 0.38 ± 0.01 l | 4.33 ± 0.11 l | 4.0 ± 0.1 cd | ||
6.34 ± 0.32 | 27 | 4.5 | 0.59 ± 0.04 efghi | 0.47 ± 0.02 abc | 45.78 ± 2.02 h | 57.01 ± 1.73 bc | 1.33 ± 0.10 lm | 1.83 ± 0.06 i | 0.23 ± 0.01 f | 3.73 ± 0.11 fghi | 3.7 ± 0.1 a |
5.0 | 0.62 ± 0.06 ijklm | 0.47 ± 0.03 abc | 97.06 ± 5.82 p | 56.59 ± 2.52 abc | 1.40 ± 0.09 n | 3.05 ± 0.14 k | 0.28 ± 0.01 hi | 4.90 ± 0.22 m | 3.7 ± 0.2 a | ||
5.5 | 0.65 ± 0.06 lmno | 0.52 ± 0.06 defgh | 120.68 ± 5.77 s | 56.07 ± 1.33 abc | 1.30 ± 0.09 jkl | 4.46 ± 0.11 m | 0.33 ± 0.01 k | 3.80 ± 0.09 ghij | 3.7 ± 0.1 a | ||
35 | 4.5 | 0.58 ± 0.05 efghi | 0.53 ± 0.06 ghi | 30.55 ± 1.69 bc | 58.47 ± 1.98 bc | 0.77 ± 0.07 cd | 1.80 ± 0.06 i | 0.26 ± 0.01 g | 3.93 ± 0.13 hij | 3.8 ± 0.1 ab | |
5.0 | 0.59 ± 0.04 efghi | 0.46 ± 0.05 a | 58.59 ± 3.17 l | 59.03 ± 1.52 bc | 0.53 ± 0.08 a | 3.70 ± 0.10 l | 0.32 ± 0.01 j | 4.21 ± 0.11 kl | 3.8 ± 0.1 ab | ||
5.5 | 0.61 ± 0.05 ghijkl | 0.45 ± 0.02 a | 114.03 ± 6.04 r | 53.35 ± 1.43 a | 0.48 ± 0.06 a | 4.64 ± 0.12 n | 0.37 ± 0.01 l | 3.90 ± 0.10 hij | 3.8 ± 0.1 ab |
Factors | Fermented Mash | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Acetone | Isopropyl Alcohol | Acetaldehyde | Residual Sugars | Lactic Acid | Acetic Acid | Glycerol | Ethanol | pH | LAB | Yeast | |
LABC | *** | *** | *** | *** | *** | *** | *** | ns | *** | *** | ns |
T | *** | *** | *** | *** | *** | *** | *** | * | ns | *** | ** |
IpH | *** | *** | *** | *** | *** | *** | *** | * | *** | *** | ns |
LABC * T | *** | *** | *** | *** | *** | *** | *** | * | ns | *** | ns |
LABC * IpH | *** | *** | *** | *** | *** | *** | *** | ** | *** | *** | ns |
T * IpH | *** | ns | *** | * | *** | *** | *** | ns | ns | ** | ns |
LABC * T * IpH | *** | *** | *** | *** | *** | *** | *** | * | ns | * | ns |
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Pielech-Przybylska, K.; Balcerek, M.; Ciepielowski, G.; Pacholczyk-Sienicka, B.; Albrecht, Ł.; Dziekońska-Kubczak, U.; Bonikowski, R.; Patelski, P. Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes. Int. J. Mol. Sci. 2019, 20, 1659. https://doi.org/10.3390/ijms20071659
Pielech-Przybylska K, Balcerek M, Ciepielowski G, Pacholczyk-Sienicka B, Albrecht Ł, Dziekońska-Kubczak U, Bonikowski R, Patelski P. Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes. International Journal of Molecular Sciences. 2019; 20(7):1659. https://doi.org/10.3390/ijms20071659
Chicago/Turabian StylePielech-Przybylska, Katarzyna, Maria Balcerek, Grzegorz Ciepielowski, Barbara Pacholczyk-Sienicka, Łukasz Albrecht, Urszula Dziekońska-Kubczak, Radosław Bonikowski, and Piotr Patelski. 2019. "Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes" International Journal of Molecular Sciences 20, no. 7: 1659. https://doi.org/10.3390/ijms20071659