Articles
Production of quince cider-like (Cydonia oblonga Mill.) from Apulian cultivars using non-Saccharomyces microbial starters isolated from the fruit’s epiphytic microbiota
Article number
1464_23
Pages
171 – 180
Language
English
Abstract
The quince (Cydonia oblonga Miller) represents one of the hardiest arboreal fruit species among the varieties at risk of genetic erosion preserved in the territories of Puglia.
It belongs to the Rosaceae family, Pomoideae subfamily.
It was already cultivated in 2000 BC by the Babylonians and in Greek and Roman times.
The name Cydonia originates from the ancient name of the Cretan city of Chania.
The distinct aromatic characteristics of its fruits can be utilized for the valorization of this species.
The juice of quince fruits can be used as a fermentative substrate for the production of a new food product like “quince cider” by using yeasts isolated from the study of the fruit’s epiphytic microbiota as microbial starters for fermentation.
The Apulian quince cultivar for the juice (extracted with a hydraulic press) is ‘Cotogno Gigante’. From the study on the epiphytic microbiota conducted on different cultivars of Apulian quince, it was possible to isolate two non-Saccharomyces yeasts from the ‘Quince Acreste’ and ‘Quince Gigante’ cultivars.
The yeasts were subjected to a preliminary study to determine their fermentation capacity, which was optimal from the observation of fermentation curves, and sequenced for molecular identification.
Subsequently, the yeasts, purified on Sabouraud agar culture maintenance medium, were used individually as fermentation starters for the fermentation of ‘Quince Gigante’ juice in order to obtain “quince cider-like”. The transformed products were subjected to 1.9 T nuclear magnetic resonance (NMR), gas chromatography-flame ionization detector (GC-FID) and E-Nose analyses to comprehensively evaluate the composition of the liquid component and VOCs, comparing the results obtained with data from the sensory analysis of the fermentations.
It belongs to the Rosaceae family, Pomoideae subfamily.
It was already cultivated in 2000 BC by the Babylonians and in Greek and Roman times.
The name Cydonia originates from the ancient name of the Cretan city of Chania.
The distinct aromatic characteristics of its fruits can be utilized for the valorization of this species.
The juice of quince fruits can be used as a fermentative substrate for the production of a new food product like “quince cider” by using yeasts isolated from the study of the fruit’s epiphytic microbiota as microbial starters for fermentation.
The Apulian quince cultivar for the juice (extracted with a hydraulic press) is ‘Cotogno Gigante’. From the study on the epiphytic microbiota conducted on different cultivars of Apulian quince, it was possible to isolate two non-Saccharomyces yeasts from the ‘Quince Acreste’ and ‘Quince Gigante’ cultivars.
The yeasts were subjected to a preliminary study to determine their fermentation capacity, which was optimal from the observation of fermentation curves, and sequenced for molecular identification.
Subsequently, the yeasts, purified on Sabouraud agar culture maintenance medium, were used individually as fermentation starters for the fermentation of ‘Quince Gigante’ juice in order to obtain “quince cider-like”. The transformed products were subjected to 1.9 T nuclear magnetic resonance (NMR), gas chromatography-flame ionization detector (GC-FID) and E-Nose analyses to comprehensively evaluate the composition of the liquid component and VOCs, comparing the results obtained with data from the sensory analysis of the fermentations.
Authors
F. Loperfido, V. Petrelli, A. Galeotti, S. Pupillo, A. Turco, G. Maggi, V. Gallo, M.R. Silletti, L. Manco, G. Romano, F. Tedesco, C. Gerardi, M. Tufariello, F. Grieco, P. Venerito
Keywords
quince, minor fruit, enhancement, biodiversity, autochthonous, innovation, yeasts, characterization
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