Shazad Amir, Tlais Ali Zein Alabiden, Gottardi Davide, Filannino Pasquale, Patrignani Francesca, Lanciotti Rosalba, Gobbetti Marco, Di Cagno Raffaella
Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100, Bolzano, Italy.
International Center on Food Fermentations (ICOFF), NOITech Park, via Ipazia 2, 39100, Bolzano, Italy.
Curr Res Food Sci. 2025 May 29;10:101100. doi: 10.1016/j.crfs.2025.101100. eCollection 2025.
In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enrichment of bioactive compounds with enhanced functional properties. Initially, ten yeast strains were screened in synthetic medium and elderberry juice for sugar consumption and ethanol production. Five yeasts with distinct metabolic profiles were selected to generate seven binary cultures (pairing high-with low-to-intermediate-performing strains) for juice fermentation at 30 °C for 36 h. Monocultures and binary cultures were comparatively evaluated for sugar utilization, ethanol production, and the modulation of bioactive compounds. The co-culture of and with , resulted in a more balanced metabolic profile, achieving high sugar reduction (80-88 %) and modulating ethanol levels (1.4-1.6 %). The same cultures significantly released phenolics (including chlorogenic acid, quercetin, hyperoside, and isoquercetin) with biological activity. Most binary cultures displayed synergistic proteolytic activity, increasing free amino acids and promoting the release of bioactive amino acid derivatives such as gamma-aminobutyric acid, especially when was paired with and with . The shaping of volatile organic compounds by favoring alcohol and acids production or non- strains enhancing ester synthesis, further diversified the sensory profile when combined, contributing to aromatic complexity. In conclusion, binary yeast cultures offer an effective way to enrich low-sugar elderberry beverage with bioactive metabolites and appealing flavor. Future research should focus on validation of bioactivities, product stability, and consumer acceptability to support industrial application.
针对功能性饮料日益增长的需求，本研究旨在利用酵母代谢优化接骨木果汁发酵，目标是降低糖分并富集具有增强功能特性的生物活性化合物。最初，在合成培养基和接骨木果汁中筛选了十种酵母菌株，以检测其对糖的消耗和乙醇的产生情况。选择了五种具有不同代谢特征的酵母来生成七种二元培养物（将高表现菌株与低至中等表现菌株配对），在30℃下对接骨木果汁进行36小时发酵。对单一培养物和二元培养物在糖利用、乙醇产生以及生物活性化合物调节方面进行了比较评估。 与 以及 与 的共培养产生了更平衡的代谢特征，实现了高糖降低率（80 - 88%）并调节了乙醇水平（1.4 - 1.6%）。相同的培养物显著释放出具有生物活性的酚类物质（包括绿原酸、槲皮素、金丝桃苷和异槲皮苷）。大多数二元培养物表现出协同蛋白水解活性，增加了游离氨基酸并促进了生物活性氨基酸衍生物如γ-氨基丁酸的释放，特别是当 与 以及 与 配对时。 通过促进酒精和酸的产生来塑造挥发性有机化合物，或者非 菌株增强酯的合成，当组合时进一步使感官特征多样化，有助于增加香气复杂性。总之，二元酵母培养物为用生物活性代谢物和诱人风味富集低糖接骨木饮料提供了一种有效方法。未来的研究应集中在生物活性的验证、产品稳定性和消费者可接受性方面，以支持工业应用。
