Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023088217 |
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| author | Menzi P. Ngwenya Thabile P. Nkambule Solomon W. Kidane |
| author_facet | Menzi P. Ngwenya Thabile P. Nkambule Solomon W. Kidane |
| author_sort | Menzi P. Ngwenya |
| collection | DOAJ |
| description | The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the fermentation period. These were isolated and identified from the spontaneously fermented marula wine and re-inoculated as single cultures and as mixed cultures to ferment marula juice into wine. The Saccharomyces cerevisiae combined with Lactiplantibacillus plantarum (PYL) and Saccharomyces cerevisiae (PY) fermented wines were not significantly different (p ≥ 0.05) in all the physico-chemical characteristics and acceptability. The single culture of Lactiplantibacillus plantarum had the lowest pH of 2.8. The alcohol content of marula wine fermented with Saccharomyces cerevisiae was 6.10 ± 0.17, while the alcohol content of the spontaneously fermented wine was 3.33 ± 2.49. The oBrix of wine fermented with Saccharomyces cerevisiae only and as mixed culture was 2.07 ± 0.21 and 2.00 ± 0.00, respectively, while the control and Lactiplantibacillus plantarum had an oBrix of 6.23 ± 2.77 and 8.67 ± 0.06, respectively. The Lactiplantibacillus plantarum fermented sample and the control had significantly higher overall acceptability scores of 7.60 and 6.98, respectively. Saccharomyces cerevisiae is capable of producing ethanol as a single culture and co-cultured with Lactobacillus plantarum. The most preferred wine was that fermented by Lactiplantibacillus plantarum only because of its sweetness. |
| first_indexed | 2024-03-09T09:18:44Z |
| format | Article |
| id | doaj.art-4971251b1a1b475a8b26970c220d23d5 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-09T09:18:44Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-4971251b1a1b475a8b26970c220d23d52023-12-02T07:03:24ZengElsevierHeliyon2405-84402023-11-01911e21613Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiaeMenzi P. Ngwenya0Thabile P. Nkambule1Solomon W. Kidane2Eswatini Institute for Research in Traditional Medicine, Medicinal and Indigenous Food Plants, University of Eswatini, Private Bag 4, Kwaluseni, M201, Kingdom of Eswatini; Corresponding author.Department of Food and Nutrition Sciences, University of Eswatini, P O Box, Luyengo, Kingdom of EswatiniDepartment of Food and Nutrition Sciences, University of Eswatini, P O Box, Luyengo, Kingdom of EswatiniThe aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae. The LAB Lactobacillus and Saccharomyces dominate the fermentation of marula wine throughout the fermentation period. These were isolated and identified from the spontaneously fermented marula wine and re-inoculated as single cultures and as mixed cultures to ferment marula juice into wine. The Saccharomyces cerevisiae combined with Lactiplantibacillus plantarum (PYL) and Saccharomyces cerevisiae (PY) fermented wines were not significantly different (p ≥ 0.05) in all the physico-chemical characteristics and acceptability. The single culture of Lactiplantibacillus plantarum had the lowest pH of 2.8. The alcohol content of marula wine fermented with Saccharomyces cerevisiae was 6.10 ± 0.17, while the alcohol content of the spontaneously fermented wine was 3.33 ± 2.49. The oBrix of wine fermented with Saccharomyces cerevisiae only and as mixed culture was 2.07 ± 0.21 and 2.00 ± 0.00, respectively, while the control and Lactiplantibacillus plantarum had an oBrix of 6.23 ± 2.77 and 8.67 ± 0.06, respectively. The Lactiplantibacillus plantarum fermented sample and the control had significantly higher overall acceptability scores of 7.60 and 6.98, respectively. Saccharomyces cerevisiae is capable of producing ethanol as a single culture and co-cultured with Lactobacillus plantarum. The most preferred wine was that fermented by Lactiplantibacillus plantarum only because of its sweetness.http://www.sciencedirect.com/science/article/pii/S2405844023088217FermentationLactic acid bacteriaYeastCulture |
| spellingShingle | Menzi P. Ngwenya Thabile P. Nkambule Solomon W. Kidane Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae Heliyon Fermentation Lactic acid bacteria Yeast Culture |
| title | Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
| title_full | Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
| title_fullStr | Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
| title_full_unstemmed | Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
| title_short | Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae |
| title_sort | physicochemical attributes and acceptability of marula wine fermented with natural lactiplantibacillus plantarum and saccharomyces cerevisiae |
| topic | Fermentation Lactic acid bacteria Yeast Culture |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023088217 |
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