Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts
Previous studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fruit wines. In this study, we investigated the effects of using conventional <i>S. cerevisi...
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2025-05-01
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| author | Dorota Kregiel Urszula Dziekonska-Kubczak Karolina Czarnecka-Chrebelska Katarzyna Pielech-Przybylska |
| author_facet | Dorota Kregiel Urszula Dziekonska-Kubczak Karolina Czarnecka-Chrebelska Katarzyna Pielech-Przybylska |
| author_sort | Dorota Kregiel |
| collection | DOAJ |
| description | Previous studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fruit wines. In this study, we investigated the effects of using conventional <i>S. cerevisiae</i> and non-conventional <i>Metschnikowia pulcherrima</i> yeasts as starter cultures in controlled mixed fermentations of honey wort. Other non-conventional yeasts were also tested for comparison, including <i>Wickerhamomyces anomalus</i>, <i>Dekkera</i>/<i>Bretannomyces bruxellensis</i>, and <i>Wickerhamomyces anomalus</i>. We evaluated the tolerance of the tested yeasts to high sugar content and analyzed the metabolic profiles of both monocultures and mixed systems. The <i>M. pulcherrima</i> strain showed the highest tolerance to 30% <i>w</i>/<i>v</i> glucose. The chemical complexity of fermented honey was improved using <i>M. pulcherrima</i> in co-starters with <i>S. cerevisiae.</i> The fermented honey samples were characterized by lower ethanol content, higher glycerol level, and rich volatilomes containing higher levels of both esters (ethyl acetate, 3-methylbutyl acetate, 2-methylpropyl acetate) and aliphatic alcohols (2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol). Similar characteristics were obtained using mixed populations of four strains: <i>S. cerevisiae</i>, <i>M. pulcherrima</i>, <i>D. bruxellensis</i>, and <i>W. anomalus</i>. |
| format | Article |
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| issn | 1420-3049 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-2af6a6d95e314be7a5d8e8f1edf0c1452025-08-20T02:23:00ZengMDPI AGMolecules1420-30492025-05-013011231910.3390/molecules30112319Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional YeastsDorota Kregiel0Urszula Dziekonska-Kubczak1Karolina Czarnecka-Chrebelska2Katarzyna Pielech-Przybylska3Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandDepartment of Biomedicine and Genetics, Medical University of Lodz, Mazowiecka 5, 92-215 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandPrevious studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fruit wines. In this study, we investigated the effects of using conventional <i>S. cerevisiae</i> and non-conventional <i>Metschnikowia pulcherrima</i> yeasts as starter cultures in controlled mixed fermentations of honey wort. Other non-conventional yeasts were also tested for comparison, including <i>Wickerhamomyces anomalus</i>, <i>Dekkera</i>/<i>Bretannomyces bruxellensis</i>, and <i>Wickerhamomyces anomalus</i>. We evaluated the tolerance of the tested yeasts to high sugar content and analyzed the metabolic profiles of both monocultures and mixed systems. The <i>M. pulcherrima</i> strain showed the highest tolerance to 30% <i>w</i>/<i>v</i> glucose. The chemical complexity of fermented honey was improved using <i>M. pulcherrima</i> in co-starters with <i>S. cerevisiae.</i> The fermented honey samples were characterized by lower ethanol content, higher glycerol level, and rich volatilomes containing higher levels of both esters (ethyl acetate, 3-methylbutyl acetate, 2-methylpropyl acetate) and aliphatic alcohols (2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol). Similar characteristics were obtained using mixed populations of four strains: <i>S. cerevisiae</i>, <i>M. pulcherrima</i>, <i>D. bruxellensis</i>, and <i>W. anomalus</i>.https://www.mdpi.com/1420-3049/30/11/2319honey wortfermentation<i>M. pulcherrima</i>co-culturesmetabolic profiles |
| spellingShingle | Dorota Kregiel Urszula Dziekonska-Kubczak Karolina Czarnecka-Chrebelska Katarzyna Pielech-Przybylska Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts Molecules honey wort fermentation <i>M. pulcherrima</i> co-cultures metabolic profiles |
| title | Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts |
| title_full | Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts |
| title_fullStr | Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts |
| title_full_unstemmed | Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts |
| title_short | Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts |
| title_sort | chemical fingerprints of honey fermented by conventional and non conventional yeasts |
| topic | honey wort fermentation <i>M. pulcherrima</i> co-cultures metabolic profiles |
| url | https://www.mdpi.com/1420-3049/30/11/2319 |
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