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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1559599
Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine
Provisionally accepted- 1 College of Biomass Science and Engineering, Sichuan University, Chengdu, China
- 2 College of Life Science and Engineering, Northwest Minzu University, Lanzhou, China
- 3 School of Liquor-Brewing Engineering, Sichuan University of Jinjiang College, Meishan, China
This study investigated the metabolic characteristics of mulberry wine produced by co-fermentation with Saccharomyces cerevisiae (SC) and two different Pichia kluyveri (PK). Although S. cerevisiae inhibited the growth of P. kluyveri during co-fermentation, P. kluyveri showed robust growth adaptability. Classical oenological parameters were not significantly altered by co-fermentation compared to pure-fermentation. The P. kluyveri significantly modulated amino acid metabolism pathways during co-fermentation, enhancing the biosynthesis of higher alcohol acetate compounds. Furthermore, co-fermentation strategy promoted the production of volatile flavor compounds, particularly esters and alcohols, which enriched the wine with distinct floral and fruity flavors. This study provides novel insights into the metabolic mechanisms of co-fermentation with SC and PK strains and highlights the potential of P. kluyveri as a co-fermentation agent for improving the aromatic complexity of fruit wines.
Keywords: mulberry wine1, Saccharomyces cerevisiae2, Pichia kluyveri3, metabolic characteristics4, co-fermentation5
Received: 13 Jan 2025; Accepted: 11 Feb 2025.
Copyright: © 2025 Ding, Xiong, Zhao, Lin, Guo and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Ling Xiong, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
Shutian Zhao, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
Ying Lin, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
Penghui Guo, College of Life Science and Engineering, Northwest Minzu University, Lanzhou, China
Wenxue Zhang, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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