The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation
It is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this waste biomass with valuable compounds creates the potential for reuse. To create a cost-efficient ecological process without any expensive steps, the aim of this research was to examine the...
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2025-03-01
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| author | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Julia Dzierżanowska Sara Motyl Joanna Berlowska |
| author_facet | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Julia Dzierżanowska Sara Motyl Joanna Berlowska |
| author_sort | Wiktoria Liszkowska |
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| description | It is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this waste biomass with valuable compounds creates the potential for reuse. To create a cost-efficient ecological process without any expensive steps, the aim of this research was to examine the potential of using non-<i>Saccharomyces</i> yeasts (<i>Kazachstania barnettii</i> D1, <i>Hanseniaspora uvarum</i> D9, and <i>Wickerhamomyces anomalus</i> D11) for the low-temperature valorisation of apple pomace. The scope encompassed characteristics of apple pomace and the evaluation of yeast growth and metabolic activity, including carbohydrate consumption, enzymatic activity, and the biosynthesis of volatile organic compounds. Moreover, the effect of inoculum size on biomass increases and the productivity of metabolites during the fermentation of apple pomace were evaluated. To investigate the potential intensification of the process, the experiment was performed on hydrolysed and untreated apple pomace. The obtained results indicate that yeast growth was satisfactory regardless of the inoculum size in both fermentation media. Various activities of peptidases, esterases, phosphatases, and glucosidases were observed. The yeast isolates presented metabolic activity during the process which was confirmed by the production of ethanol and acetic acid. Moreover, a significant amount of volatile organic compounds, especially esters, were synthesised, which have a positive impact on the sensory profile of fermented apple pomace. In general, the hydrolysis of apple pomace did not result in better yeast activity and the formation of aroma compounds. |
| format | Article |
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| institution | DOAJ |
| issn | 2076-3417 |
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| publishDate | 2025-03-01 |
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| spelling | doaj-art-e736f253d38440af8527c2e41f42f85d2025-08-20T02:52:35ZengMDPI AGApplied Sciences2076-34172025-03-01155272610.3390/app15052726The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature FermentationWiktoria Liszkowska0Ilona Motyl1Katarzyna Pielech-Przybylska2Julia Dzierżanowska3Sara Motyl4Joanna Berlowska5Department of Environmental Biotechnology, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, PolandDepartment of Environmental Biotechnology, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, PolandFaculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-057 Lodz, PolandSchool of Mathematics & Sciences, Lindsey Wilson College, 210 Lindsey Wilson Street, Columbia, KY 42728, USADepartment of Environmental Biotechnology, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, PolandIt is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this waste biomass with valuable compounds creates the potential for reuse. To create a cost-efficient ecological process without any expensive steps, the aim of this research was to examine the potential of using non-<i>Saccharomyces</i> yeasts (<i>Kazachstania barnettii</i> D1, <i>Hanseniaspora uvarum</i> D9, and <i>Wickerhamomyces anomalus</i> D11) for the low-temperature valorisation of apple pomace. The scope encompassed characteristics of apple pomace and the evaluation of yeast growth and metabolic activity, including carbohydrate consumption, enzymatic activity, and the biosynthesis of volatile organic compounds. Moreover, the effect of inoculum size on biomass increases and the productivity of metabolites during the fermentation of apple pomace were evaluated. To investigate the potential intensification of the process, the experiment was performed on hydrolysed and untreated apple pomace. The obtained results indicate that yeast growth was satisfactory regardless of the inoculum size in both fermentation media. Various activities of peptidases, esterases, phosphatases, and glucosidases were observed. The yeast isolates presented metabolic activity during the process which was confirmed by the production of ethanol and acetic acid. Moreover, a significant amount of volatile organic compounds, especially esters, were synthesised, which have a positive impact on the sensory profile of fermented apple pomace. In general, the hydrolysis of apple pomace did not result in better yeast activity and the formation of aroma compounds.https://www.mdpi.com/2076-3417/15/5/2726volatile organic compoundsunconventional yeastlow-temperature fermentationwaste valorisationapple pomace |
| spellingShingle | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Julia Dzierżanowska Sara Motyl Joanna Berlowska The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation Applied Sciences volatile organic compounds unconventional yeast low-temperature fermentation waste valorisation apple pomace |
| title | The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation |
| title_full | The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation |
| title_fullStr | The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation |
| title_full_unstemmed | The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation |
| title_short | The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation |
| title_sort | potential of environmental non i saccharomyces i yeast to valorise apple pomace during low temperature fermentation |
| topic | volatile organic compounds unconventional yeast low-temperature fermentation waste valorisation apple pomace |
| url | https://www.mdpi.com/2076-3417/15/5/2726 |
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