Table 2.
Amino compounds in red dragon fruit juice and wines fermented with Saccharomyces and non-Saccharomyces yeast strains.
| Concentration (mg/L) | Day 0 | Day 14 | ||
|---|---|---|---|---|
| Biodiva # | Concerto # | EC-1118 # | ||
| Alanine | 19.36 ± 0.10 a | 6.55± 0.43 b | 14.14 ± 0.45 c | 2.00 ± 0.19 d |
| Ammonium | 25.01 ± 0.65 a | 7.50 ± 0.69 b | 9.47 ± 0.80 c | 7.70 ± 0.38 b |
| Arginine | 109.03 ± 8.63 a | 4.95 ± 0.23 b | 11.36 ± 0.56 c | 2.34 ± 0.17 d |
| Asparagine | 13.93 ± 0.31 a | 1.67 ± 0.11 b | 7.63 ± 0.63 c | 1.85 ± 0.10 b |
| Aspartic acid | 37.43 ± 0.26 a | 1.55 ± 0.15 b | 4.87 ± 0.40 c | 0.70 ± 0.06 d |
| Cysteine | 5.17 ± 0.49 a | 1.54 ± 0.03 b | 4.05 ± 0.16 c | 1.41 ± 0.024 d |
| Glutamic acid | 85.38 ± 7.60 a | 4.39 ± 0.10 b | 12.64 ± 0.45 c | 2.70 ± 0.10 d |
| Glycine | 3.96 ± 0.14 a | 2.00 ± 0.14 b | 4.12 ± 0.04 a | 1.29 ± 0.09 c |
| Histidine | 12.83 ± 0.91 a | 1.86 ± 0.18 b | 2.36 ± 0.06 c | 1.39 ± 0.11 d |
| Hydroxyproline | 89.64 ± 0.62 a | 3.31 ± 0.27 b | 11.03 ± 0.27 c | 1.70 ± 0.11 d |
| Isoleucine | 5.50 ± 0.64 a | 1.23 ± 0.14 b | 3.33 ± 0.15 c | 0.59 ± 0.02 d |
| Leucine | 32.37 ± 1.07 a | 3.98 ± 0.02 b | 12.99 ± 0.85 c | 2.26 ± 0.07 d |
| Lysine | 26.03 ± 0.19 a | 4.05 ± 0.19 b | 12.28 ± 0.22 c | 3.49 ± 0.33 b |
| Methionine | 9.70 ± 0.46 a | 1.69 ± 0.05 b | 3.07 ± 0.26 c | 1.26 ± 0.39 b |
| Ornithine | 2.42 ± 0.09 a | 1.55 ± 0.03 b | 2.63 ± 0.34 a | 2.37 ± 0.09 a |
| Phenylalanine | 38.58 ± 0.85 a | 3.64 ± 0.47 b | 8.80 ± 0.65 c | 1.59 ± 0.03 d |
| Phosphorthanolamine | 7.23 ± 0.64 a | 0.44 ± 0.02 b | 0.87 ± 0.08 c | 0.50 ± 0.04 b |
| Phosphoserine | 4.93 ± 0.33 a | 4.01 ± 0.05 b | 4.09 ± 0.47 a | 4.91 ± 0.54 a |
| Proline | 184.20 ± 5.97 a | 20.07 ± 1.05 b | 9.61 ± 0.12 c | 98.94 ± 4.17 d |
| Sarcosine | 52.85 ± 3.38 a | 6.89 ± 0.31 b | 18.19 ± 2.52 c | 8.67 ± 0.52 d |
| Serine | 12.62 ± 1.03 a | 1.26 ± 0.02 b | 4.87 ± 0.20 c | 1.05 ± 0.06 d |
| Taurine | 19.25 ± 1.42 a | 1.41 ± 0.12 b | 1.12 ± 0.05 c | 1.05 ± 0.14 c |
| Threonine | 10.92 ± 0.29 a | 1.20 ± 0.15 b | 4.37 ± 0.27 c | 0.65 ± 0.05 d |
| Tryptophan | 7.68 ± 0.34 a | ND | 3.96 ± 0.08 b | ND |
| Tyrosine | 18.05 ± 0.43 a | 2.96 ± 0.13 b | 5.90 ± 0.28 c | 2.09 ± 0.04 d |
| Urea | ND & | 1.15 ± 0.07 a | ND | 3.55 ± 0.41 b |
| Valine | 11.97 ± 0.22 a | 1.22 ± 0.06 b | 4.88 ± 0.15 c | ND |
| β-aminoisobutyric acid | 49.09 ± 4.13 a | 44.77 ± 1.53 b | 52.18 ± 4.58 a | 36.54 ± 1.17 c |
| ϒ-aminobutyric acid | 25.52 ± 0.85 a | 24.44 ± 0.40 a | 35.40 ± 1.27 c | 19.81 ± 1.23 d |
| ∑ N (mg/L) | 920.65 | 161.29 | 270.16 | 212.39 |
| ∑YAN (mg N/L) | 97.28 | 11.16 | 25.85 | 8.76 |
# Biodiva, Torulaspora delbrueckii; Concerto, Lachancea thermotolerans; EC-1118, Saccharomyces cerevisiae. & ND: not detected. a,b,c,d Statistical analysis ANOVA (n = 3) at 95% confidence level with the same letter indicating no significant difference.