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Influence of Native S. cerevisiae Strains on the Final Characteristics of “Pago” Garnacha Wines from East Spain. BEVERAGES 2023. [DOI: 10.3390/beverages9010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth, fermentative behaviour, and the influence on the wine’s aroma and polyphenolic composition. Yeast identification was performed by ITS analysis and typed by Hinfl mDNA restriction profile analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale fermentations of sterile Garnacha must, and the composition of the polyphenolic and the volatile compounds, and the sensory attributes of the small-scale produced red wines were determined. Ten S. cerevisiae strains were isolated and characterized. Overall, strain 22H quickly grew, produced wines with moderate ethanol concentrations and low volatile acidity, and obtained the highest colour and aroma scores, plus a high score for sensory attributes.
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Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gabrielli M, Englezos V, Rolle L, Río Segade S, Giacosa S, Cocolin L, Paissoni MA, Lambri M, Rantsiou K, Maury C. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard. Food Res Int 2020; 137:109704. [PMID: 33233278 DOI: 10.1016/j.foodres.2020.109704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 08/31/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
Recently the use of electrolyzed water (EW) attracted much attention as a high-performance, new technology for its potential use in the food industry. The aim of this work was to investigate the impact of grape EW treatments, applied at different time intervals prior to harvest, on the indigenous yeast populations of grape surface (Chenin blanc and Cabernet franc) and the occurrence of 2,4,6-trichloroanisole (TCA) in Cabernet franc wine. In addition, the evolution of inoculated and spontaneous fermentations on treated and non-treated grapes was also considered. The yeast population present on grape berries surface was influenced in a grape variety and EW treatment time-dependent way, since only Chenin blanc grapes treated with EW 7 days prior to harvest had significantly lower yeast population levels, compared to the respective control. Concerning the yeast diversity in the grape samples, a dominance of Aureobasidium pullulans was observed in treated grapes, independently of the grape variety. At the end of alcoholic fermentation, 2,4,6-trichloroanisole was detected in wine when the EW solution was applied at one or two weeks before harvest time. After wine storage, 2,4,6-trichloroanisole and chlorophenols contents generally exhibited a loss relative to initial values. The results showed that EW treatments tended to slightly increase the TCA concentration in final wine and did not affect the fermentation performances and chromatic properties of resulting wine. On the other hand, absorption or desorption phenomena by wine lees could be involved in the change of 2,4,6-trichloroanisole concentration in wine during storage time.
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Affiliation(s)
- Mario Gabrielli
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France; Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy
| | - Milena Lambri
- Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
| | - Chantal Maury
- USC 1422 GRAPPE, INRA, Ecole Supérieure d'Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France
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Ooi T, Ting A, Siow L. Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108977] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hart RS, Jolly NP, Ndimba BK. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine – A review. J Microbiol Methods 2019; 165:105699. [DOI: 10.1016/j.mimet.2019.105699] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/15/2019] [Accepted: 08/21/2019] [Indexed: 10/26/2022]
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Mozūraitis R, Aleknavičius D, Vepštaitė-Monstavičė I, Stanevičienė R, Emami SN, Apšegaitė V, Radžiutė S, Blažytė-Čereškienė L, Servienė E, Būda V. Hippophae rhamnoides berry related Pichia kudriavzevii yeast volatiles modify behaviour of Rhagoletis batava flies. J Adv Res 2019; 21:71-77. [PMID: 32071775 PMCID: PMC7015468 DOI: 10.1016/j.jare.2019.08.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/15/2019] [Accepted: 08/03/2019] [Indexed: 02/07/2023] Open
Abstract
Pichia kudriavzevii yeasts were isolated from ripe Hippophae rhamnoides berries. Thirty-five yeast volatiles were identified from the headspace of P. kudriavzevii. Esters and alcohols contributed by 32% and 66% to the total blend amount. Ten of those volatiles elicited antenna responses of Rhagoletis batava flies. Mixture of synthetic olfactory active compounds attracted R. batava males and females.
Olfactory cues have a large impact on insect behaviour and fitness consequently showing potential in pest management. Yeast released volatiles are used by insects as olfactory cues for finding feeding and oviposition sites. The yeast strain SB-16-15 was isolated from spontaneous fermentation of Hippophae rhamnoides berries and identified as Pichia kudriavzevii. Thirty-nine volatiles were sampled from the headspace of P. kudriavzevii yeasts by solid phase micro extraction and identified by gas chromatography and mass spectrometry techniques. Ten of those volatiles elicited antennal responses of Rhagoletis batava flies, one of the most serious pest of H. rhamnoides berries. In the two-choice experiments, R. batava flies preferred the mixture composed of nine synthetic compounds analogous to electroanntenographic active volatiles released by the yeasts compare to the solvent control. Female flies were significantly attracted to the mixture at the concentration 0.1 µL mL−1 and showed no preference to the mixture at the concentration 1 µL mL−1 versus control while males reacted positively to the synthetic blend at the concentration 1 µL mL−1. Herein, for the first time, behaviour modifying effect of H. rhamnoides berry related yeast volatiles was shown suggesting these semiochemicals have potential in use for monitoring R. batava flies.
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Affiliation(s)
- Raimondas Mozūraitis
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Dominykas Aleknavičius
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Iglė Vepštaitė-Monstavičė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Ramunė Stanevičienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Seyedeh Noushin Emami
- Department of Molecular Biosciences, Wenner-Gren Institute, Stockholm University, Svante Arrhenius väg 20C, SE 106 91 Stockholm, Sweden
| | - Violeta Apšegaitė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Sandra Radžiutė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Laima Blažytė-Čereškienė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Elena Servienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Vincas Būda
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
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Zoumpourtikoudi V, Pyrgelis N, Chatzigrigoriou M, Tasakis RN, Touraki M. Interactions among yeast and probiotic bacteria enhance probiotic properties and metabolism offering augmented protection to Artemia franciscana against Vibrio anguillarum. Microb Pathog 2018; 125:497-506. [PMID: 30347259 DOI: 10.1016/j.micpath.2018.10.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 10/08/2018] [Accepted: 10/18/2018] [Indexed: 11/29/2022]
Abstract
The interactions of the probiotics Bacillus subtilis, Lactococcus lactis and Lactobacillus plantarum with the yeast Saccharomyces cerevisiae were examined in terms of probiotic and biochemical characteristics. Yeast supernatant had a positive effect on the aggregation biofilm formation capacity and hydrophobicity of probiotics, and resulted in increased lactic acid levels, reduced pH values as well as lower RS and FAN levels of probiotics. The effect of probiotics supernatants on yeast was more complex but best results were obtained in the yeast: probiotic CFS ratio of 1:2 for B. subtilis and of 2:1 for the other probiotics. The observed effects depended on the volume ratio of the cell free supernatant to the culture it was applied on. Best results were obtained by the volume ratio probiotic: yeast of (2:1) for B. subtilis and of (1:2) probiotic: yeast for L. plantarum and L. lactis. These ratios were used for further evaluation in vitro against V. anguillarum, resulting in reduced survival and attachment properties of the pathogen. Moreover, the administration of the corresponding combination of bacteria and yeast to Artemia nauplii greatly improved their survival following a challenge with the pathogen. Our results demonstrate that yeast enhances the protective effect of probiotics in a strain specific manner.
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Affiliation(s)
- V Zoumpourtikoudi
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124, Thessaloniki, Greece
| | - N Pyrgelis
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124, Thessaloniki, Greece
| | - M Chatzigrigoriou
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124, Thessaloniki, Greece
| | - R N Tasakis
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124, Thessaloniki, Greece
| | - M Touraki
- Laboratory of General Biology, Division of Genetics, Development and Molecular Biology, Department of Biology, School of Sciences, Aristotle University of Thessaloniki (A.U.TH.), 54 124, Thessaloniki, Greece.
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Hart R, Jolly N, Mohamed G, Booyse M, Ndimba B. Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Del Mónaco SM, Rodríguez ME, Lopes CA. Pichia kudriavzevii as a representative yeast of North Patagonian winemaking terroir. Int J Food Microbiol 2016; 230:31-9. [PMID: 27124468 DOI: 10.1016/j.ijfoodmicro.2016.04.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 04/06/2016] [Accepted: 04/12/2016] [Indexed: 11/30/2022]
Abstract
Terroir concept includes specific soil, topography, climate, landscape characteristics and biodiversity features. In reference to the last aspect, recent studies investigating the microbial biogeography (lately called 'microbial terroir') have revealed that different wine-growing regions maintain different microbial communities. The aim of the present work was to identify potential autochthonous fermentative yeasts isolated from native plants in North Patagonia, Schinus johnstonii, Ephedra ochreata and Lycium chilense, that could be associated to the specific vitivinicultural terroir of this region. Different Pichia kudriavzevii isolates were recovered from these plants and physiologically and genetically compared to regional wine isolates and foreign reference strains of the same species. All isolates were subjected to molecular characterization including mtDNA-RFLP, RAPD-PCR and sequence analysis. Both wine and native P. kudriavzevii isolates from Patagonia showed similar features, different from those showed by foreign strains, suggesting that this species could be part of a specific regional terroir from North Patagonia.
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Affiliation(s)
- Silvana M Del Mónaco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - María E Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina.
| | - Christian A Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
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Kachalkin AV, Abdullabekova DA, Magomedova ES, Magomedov GG, Chernov IY. Yeasts of the vineyards in Dagestan and other regions. Microbiology (Reading) 2015. [DOI: 10.1134/s002626171503008x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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