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Long J, Cai J, Gao X, Wang YC, Huang XM, Zhu L. Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae. Arch Microbiol 2024; 206:164. [PMID: 38483645 DOI: 10.1007/s00203-024-03882-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 03/19/2024]
Abstract
Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify exceptional indigenous S. cerevisiae strains from Yunnan olive, this study isolated 60 yeast strains from wild Yunnan olive fermentation mash. The five S. cerevisiae strains were subjected to morphological and molecular biological identification, followed by evaluation of their fermentation performance, ethanol production capacity, ester production capacity, H2S production capacity, killing capacity, and tolerance. Strains LJM-4, LJM-10, and LJM-26 exhibited robust tolerance to 6% ethanol volume fraction, pH 2.8, sucrose concentration of 400 g/L, SO2 concentration of 0.3 g/L, glucose concentration of 400 g/L at both 40 °C and 15 °C. Additionally, strain LJM-10 demonstrated a faster fermentation rate compared to the other strains. Among the tested S. cerevisiae strains evaluated in this study for olive wine fermentation process in Yunnan region; strain LJM-10 displayed superior abilities in terms of ester and ethanol production while exhibiting the lowest H2S production levels. These findings suggest that strain LJM-10 holds great potential as an excellent candidate for optimizing fruit wine S. cerevisiae fermentation processes in Yunnan olive fruit wine.
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Affiliation(s)
- Junming Long
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China
| | - Jian Cai
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China
| | - Xiu Gao
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China
| | - Yu-Chen Wang
- School of Chemical Biology and Environment, Yuxi Normal University, Yuxi, 653100, People's Republic of China
| | - Xian-Min Huang
- School of Agronomy and Life Sciences, Zhaotong University, Zhaotong, 657000, People's Republic of China
| | - Ling Zhu
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, People's Republic of China.
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2
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Lu X, Yang C, Yang Y, Peng B. Analysis of the Formation of Characteristic Aroma Compounds by Amino Acid Metabolic Pathways during Fermentation with Saccharomyces cerevisiae. Molecules 2023; 28:molecules28073100. [PMID: 37049863 PMCID: PMC10095983 DOI: 10.3390/molecules28073100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/23/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Amino acid metabolic pathways can have profound impacts on the activities of key enzymes in the biosynthesis of specific aroma compounds during yeast fermentation. Aroma compounds, pyruvic acid and glucose were monitored in relation to the key enzymes of leucine aminotransferase (LTR), phenylalanine aminotransferase (PAL), pyruvate kinase (PK) and acetyl-CoA in the amino acid metabolic pathways during the fermentation of simulated juice systems with added amino acids in order to explore the formation of characteristic aroma compounds. The addition of L-phenylalanine or L-leucine to the simulated juice systems significantly improved the activities of PK, PAL and LTR, and the content of acetyl-CoA, and significantly increased the concentrations of phenylethyl alcohol, octanoic acid, isoamyl acetate, phenylethyl acetate, ethyl hexanoate and ethyl caprylate during fermentation. Correlation analysis showed that there was a significant positive correlation between PAL, LTR, PK and acetyl-CoA and pyruvic acid formation. Path analysis revealed that the addition of amino acids affected the metabolism of pyruvate to alcohols, acids and esters to some extent.
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Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed to validate the fermentative behavior of seven wild S. cerevisiae strains on pilot-scale fermentations to evaluate their impact on the aromatic profiles of the resulting wines. The strains, isolated from grapes of different Italian regional varieties, were tested in pilot-scale fermentation trials performed in the cellar in 1 hL of Aglianico grape must. Then, wines were analyzed for their microbiological cell loads, main chemical parameters of enological interest (ethanol, total sugars, fructose, glucose, total and volatile acidity, malic and lactic acids) and volatile aroma profiles by GC/MS/SPME. Seventy-six volatile compounds belonging to six different classes (esters, alcohols, terpenes, aldehydes, acids, and ketones) were identified. The seven strains showed different trends and significant differences, and for each class of compounds, high-producing and low-producing strains were found. Since the present work was performed at a pilot-scale level, mimicking as much as possible real working conditions, the results obtained can be considered as a validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features.
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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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López-Enríquez L, Vila-Crespo J, Rodríguez-Nogales JM, Fernández-Fernández E, Ruipérez V. Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines. Foods 2022; 11:3448. [PMID: 36360060 PMCID: PMC9656934 DOI: 10.3390/foods11213448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 10/15/2023] Open
Abstract
Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes. Identification was carried out at strain level for samples from different vineyards correct.and stages of the winemaking process over the course of two vintages, establishing 54 different strains. The number of isolates belonging to each strain was not homogeneous, as two predominant strains represented more than half of the isolates independent of vineyard or vintage. Regarding the richness and abundance, differences among the stages of fermentation were confirmed, finding the highest diversity values in racked must and in the end of fermentation stages. Dissimilarity in S. cerevisiae communities was found among vineyards and vintages, distinguishing representative groups of isolates for each of the populations analysed. These results highlight the effect of vineyard and vintage on yeast communities as well as the presence of singular strains in populations of yeasts. Oenologically relevant enzymatic activities, β-lyase, protease and β-glucanase, were detected in 83.9%, 96.8% and 38.7% of the isolates, respectively, which may be of interest for potential future studies.
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Affiliation(s)
- Lorena López-Enríquez
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Josefina Vila-Crespo
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - José Manuel Rodríguez-Nogales
- Área de Tecnología de los Alimentos, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Encarnación Fernández-Fernández
- Área de Tecnología de los Alimentos, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Violeta Ruipérez
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
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Gao J, Wang M, Huang W, You Y, Zhan J. Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10. Molecules 2022; 27:molecules27206892. [PMID: 36296484 PMCID: PMC9610378 DOI: 10.3390/molecules27206892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022] Open
Abstract
Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.
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Affiliation(s)
- Jie Gao
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
| | - Mingfei Wang
- Beijing Chateau Lion Winery Co., Ltd., Beijing 102400, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- Correspondence: or (W.H.); (Y.Y.); (J.Z.); Tel.: +86-10-62737024 (W.H.); +86-10-62737535 (Y.Y. & J.Z.)
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- Correspondence: or (W.H.); (Y.Y.); (J.Z.); Tel.: +86-10-62737024 (W.H.); +86-10-62737535 (Y.Y. & J.Z.)
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China
- Correspondence: or (W.H.); (Y.Y.); (J.Z.); Tel.: +86-10-62737024 (W.H.); +86-10-62737535 (Y.Y. & J.Z.)
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Sánchez ML, Chimeno SV, Mercado LA, Ciklic IF. Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance. World J Microbiol Biotechnol 2022; 38:225. [PMID: 36121519 DOI: 10.1007/s11274-022-03400-7] [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: 07/07/2022] [Accepted: 08/22/2022] [Indexed: 10/14/2022]
Abstract
Global warming has a significant impact on different viticultural parameters, including grape maturation. An increment of photosynthetic activity generates a rapid accumulation of sugars in the berry, followed by a dehydration process which leads to a higher concentration of soluble solids. This effect is exacerbated by current viticultural practices which favor the harvest of very mature grapes to obtain wines with sweet tannins. Considering the initial hyperosmotic stress conditions and the high ethanol concentration of the produced wine, fermentation of grape musts with high sugar content could be problematic for yeast starters. In the present study, we were able to obtain by classical hybridization and spore dissection methods one hybrid and one monosporic wine yeast strain with a combined ethanol and osmotolerant phenotype. The improved yeasts were tested in vinification trials with high sugar concentration and displayed excellent fermentation performance. Importantly, the obtained wines also showed good organoleptic properties during sensory analysis. Based on our results, we believed our improved hybrid and monosporic strains can be considered good alternatives to be used as yeast starters for fermentations with high sugar content.
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Affiliation(s)
- María Laura Sánchez
- Departamento de Ciencias Enológicas y Agroalimentarias, Facultad de Ciencias Agrarias UNCUYO, Almirante Brown 500, 5505, Luján de Cuyo, Mendoza, Argentina
| | - Selva Valeria Chimeno
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Laura Analía Mercado
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Iván Francisco Ciklic
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina.
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8
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Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production. FERMENTATION 2022. [DOI: 10.3390/fermentation8080416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favourable characteristics of both parental strains. In this study, two Saccharomyces “Kéknyelű” grape juice isolates were identified by species-specific PCR and PCR-RFLP methods and investigated with respect to their wine fermentation potential. Physiological characterization of the isolated strains was performed and included assessment of ethanol, sulphur dioxide, temperature and glucose (osmotic stress) tolerance, killer-toxin production, glucose fermentation ability at 16 °C and 24 °C, and laboratory-scale fermentation using sterile “Kéknyelű” must. Volatile components of the final product were studied by gas chromatography (GC) and mass spectrometry (MS). One isolate was identified as a S. cerevisiae × S. kudriavzevii hybrid and the other was S. cerevisiae. Both strains were characterized by high ethanol, sulphur dioxide and glucose tolerance, and the S. cerevisiae strain exhibited the killer phenotype. The hybrid isolate showed good glucose fermentation ability and achieved the lowest residual sugar content in wine. The ester production of the hybrid strain was high compared to the control S. cerevisiae starter strain, and this contributed to the fruity aroma of the wine. Both strains have good oenological characteristics, but only the hybrid yeast has the potential for use in wine fermentation.
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Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery. FERMENTATION 2022. [DOI: 10.3390/fermentation8050224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenological characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common commercial starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and ethyl octanoate, while biotype II was differentiated by ethyl hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature. These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles.
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10
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Kahve HI, Akbulut M, Coklar H. Identification and technological characterization of endogenous yeast isolated from fermented black carrot juice, shalgam. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile). Foods 2021; 10:foods10081737. [PMID: 34441515 PMCID: PMC8391128 DOI: 10.3390/foods10081737] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/09/2021] [Accepted: 07/15/2021] [Indexed: 01/16/2023] Open
Abstract
Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.
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Alfonzo A, Francesca N, Matraxia M, Craparo V, Naselli V, Mercurio V, Moschetti G. Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety. FEMS Microbiol Lett 2021; 367:5859946. [PMID: 32558882 DOI: 10.1093/femsle/fnaa079] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Accepted: 06/11/2020] [Indexed: 12/17/2022] Open
Abstract
The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing grapes of Grillo variety characterized by low pH and high content of tartaric and malic acids and, due to their intrinsic characteristics, might represent an interesting technological solution to increase acid quality of base sparkling wine. To this purpose, the use of yeasts able to ferment grape must at very low pH is mandatory for the success of the process. In this work, 261 Saccharomyces cerevisiae isolated from spontaneous vinifications of Grillo grape racemes were subject to intraspecific characterization by interdelta analysis which evidenced a total population consisting of 82 strains which were screened for their basis of technological traits including SO2 and alcohol tolerance, flocculence, growth at low temperatures and qualitative features such as H2S production. A total of 11 strains with interesting technological performance in vitro were inoculated into musts obtained from racemes of Grillo grape variety and microfermentation were monitored. For the first time an ecological investigation of yeast associated to raceme grapes has been carried out and provided an innovative strategy to improve the acidity of a Sicilian sparkling base wine from Grillo grape variety.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Michele Matraxia
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Valentina Craparo
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Vincenzo Naselli
- Cantine Europa Società Cooperativa Agricola, SS 115 Km 42.400, 91020 Petrosino, Italy
| | - Vincenzo Mercurio
- Le Ali di Mercurio s.r.l., Vincenzo Mercurio Wine Consultant, 80053 Castellammare di Stabia, Napoli, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Mead Production Using Immobilized Cells of Saccharomyces cerevisiae: Reuse of Sodium Alginate Beads. Processes (Basel) 2021. [DOI: 10.3390/pr9040724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This work studied the production of mead using second category honey and the immobilized cells of Saccharomyces cerevisiae in sodium alginate, with concentrations of 2% and 4%, and their reuse in five successive fermentations. The immobilized cells with 4% alginate beads were mechanically more stable and able to allow a greater number of reuses, making the process more economical. The fermentation’s consumption of sugars with free cells (control) and immobilized cells showed a similar profile, being completed close to 72 h, while the first use of immobilized cells finished at 96 h. The immobilized cells did not significantly influence some oenological parameters, such as the yield of the consumed sugars/ethanol, the alcohol content, the pH and the total acidity. There was a slight increase in the volatile acidity and a decrease in the production of SO2. The alginate concentrations did not significantly influence either the parameters used to monitor the fermentation process or the characteristics of the mead. Mead fermentations with immobilized cells showed the release of cells into the wort due to the disintegration of the beads, indicating that the matrix used for the yeast’s immobilization should be optimized, considering the mead production medium.
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14
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Zhu LX, Wang GQ, Aihaiti A. Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang. World J Microbiol Biotechnol 2020; 36:122. [DOI: 10.1007/s11274-020-02831-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 03/18/2020] [Indexed: 11/28/2022]
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Abstract
In order to select Saccharomyces cerevisiae starter strains for ‘‘Merwah’’ wine production, three strains (M.6.16, M.10.16, and M.4.17) previously isolated from ‘‘Merwah’’ must and characterized at the lab scale were tested in pilot-scale fermentation in a Lebanese winery during the 2019 vintage. The three inoculated musts were compared to that obtained with a spontaneous fermentation. During the fermentations, must samples were taken to evaluate the dominance of the inoculated strains, and at the end of fermentation, the obtained wines were subjected to chemical and sensorial characterization. Molecular monitoring by interdelta analysis revealed that only M.4.17 was able to complete the fermentation and dominate over the wild yeasts. Based on the analysis of principal technological parameters (i.e., residual sugar, fermentative vigor, sulfur production, and acetic acid) and sensorial analysis of the wines obtained, M.4.17 was selected as an adequate starter for the production of typical ‘‘Merwah’’ wine.
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Feghali N, Albertin W, Tabet E, Rizk Z, Bianco A, Zara G, Masneuf-Pomarede I, Budroni M. Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of 'Merwah' White Wine. Microorganisms 2019; 7:microorganisms7110492. [PMID: 31717787 PMCID: PMC6920927 DOI: 10.3390/microorganisms7110492] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 11/16/2022] Open
Abstract
The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated 'Merwah', one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar 'Merwah', over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the 'Merwah' wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.
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Affiliation(s)
- Nadine Feghali
- Department of Agricultural Science, University of Sassari, 07100 Sassari, Italy; (N.F.); (A.B.); (G.Z.)
- UR Œnologie EA 4577, USC 1366 INRA, University of Bordeaux, Villenave d’Ornon, 33882 Bordeaux, France; (W.A.); (I.M.-P.)
- Faculty of Agricultural Sciences-CRFA, Lebanese University, Ghazir, Lebanon;
| | - Warren Albertin
- UR Œnologie EA 4577, USC 1366 INRA, University of Bordeaux, Villenave d’Ornon, 33882 Bordeaux, France; (W.A.); (I.M.-P.)
| | - Edouard Tabet
- Faculty of Agricultural Sciences-CRFA, Lebanese University, Ghazir, Lebanon;
| | - Ziad Rizk
- Lebanese Agricultural Research Institute (LARI), 90-1965 Fanar, Lebanon;
| | - Angela Bianco
- Department of Agricultural Science, University of Sassari, 07100 Sassari, Italy; (N.F.); (A.B.); (G.Z.)
| | - Giacomo Zara
- Department of Agricultural Science, University of Sassari, 07100 Sassari, Italy; (N.F.); (A.B.); (G.Z.)
| | - Isabelle Masneuf-Pomarede
- UR Œnologie EA 4577, USC 1366 INRA, University of Bordeaux, Villenave d’Ornon, 33882 Bordeaux, France; (W.A.); (I.M.-P.)
| | - Marilena Budroni
- Department of Agricultural Science, University of Sassari, 07100 Sassari, Italy; (N.F.); (A.B.); (G.Z.)
- Correspondence: ; Tel.: +39-329-1710128
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17
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Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040087] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.
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18
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Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta. Food Chem 2019; 272:462-470. [DOI: 10.1016/j.foodchem.2018.08.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 11/22/2022]
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19
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Miranda-Castilleja DE, Martínez-Peniche RÁ, Nadal Roquet-Jalmar M, Aldrete-Tapia JA, Arvizu-Medrano SM. Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico. J Food Sci 2018; 83:1904-1912. [PMID: 29905939 DOI: 10.1111/1750-3841.14197] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 04/04/2018] [Accepted: 04/24/2018] [Indexed: 12/01/2022]
Abstract
Despite the importance of strain compatibility, most of the enological strain selection studies are carried out separately on yeasts and lactic acid bacteria (LAB). In this study, the enological traits and interactions between native yeasts and LAB were studied. The H2 S and acetic acid production, growth rates at 8 °C, killer phenotypes, flocculation, and tolerance to must and wine inhibitors were determined for 25 Saccharomyces yeasts. The ability to grow under two wine-like conditions was also determined in 37 LAB (Oenococcus oeni and Lactobacillus plantarum). The yeast-LAB compatibility of selected strains was tested in a sequential scheme. Finally, microvinification trials were performed using two strains from each group to determine the efficiencies and quality parameters. The phenotypic characterization by the K-means and hierarchical clusters indicated a correlation between flocculation and optical density increase in simulated must and wine medium (r = -0.415) and grouped the prominent yeasts SR19, SR26, and N05 as moderately flocculent, killer, acid producing, and highly tolerant strains. Among the LAB, L. plantarum FU39 grew 230% more than the rest. With regard to interactions, LAB growth stimulation (14-fold on average) due to the previous action of yeasts, particularly of SR19, was observed. The final quality of all wines was similar, but yeast SR19 performed a faster and more efficient fermentation than did N05, Also L. plantarum FU39 fermented faster than did O. oeni VC32. The use of quantitative data, and multivariate analyses allowed an integrative approach to the selection of a compatible and efficient pair of enological yeast-LAB strains. PRACTICAL APPLICATION An alternative scheme is proposed for the joint selection of yeast and lactic acid bacteria strains, which allows us to foresee the interactions that may occur between them during winemaking. The kinetic parameters, turbidimetrically measured and analyzed by multivariate methods, simplify the detection of outstanding selectable microorganisms. This methodology can be implemented at any cellar or even any fermentative industry that aims to select compatible yeast and lactic acid bacteria.
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Affiliation(s)
- Dalia E Miranda-Castilleja
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Ramón Á Martínez-Peniche
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Montserrat Nadal Roquet-Jalmar
- Grup Vitivinicultura, Facultat d'Enologia, Dept. Bioquímica i Biotecnologia, Univ. Rovira i Virgili, Campus Sescelades, 43007, Tarragona, España
| | - J Alejandro Aldrete-Tapia
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Sofía M Arvizu-Medrano
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
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20
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Tempère S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 2018; 102:3995-4007. [PMID: 29552694 DOI: 10.1007/s00253-018-8914-8] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/01/2018] [Accepted: 03/02/2018] [Indexed: 12/21/2022]
Abstract
The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.
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Affiliation(s)
- Sophie Tempère
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Axel Marchal
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Jean-Christophe Barbe
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Marina Bely
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Bordeaux Sciences Agro, 33170, Gradignan, France
| | - Philippe Marullo
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France.,Biolaffort, 33100, Bordeaux, France
| | - Warren Albertin
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d'Ornon, France. .,ENSCBP, Bordeaux INP, 33600, Pessac, France.
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21
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Arevalo‐Villena M, Briones‐Perez A, Corbo M, Sinigaglia M, Bevilacqua A. Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production. J Appl Microbiol 2017; 123:1360-1372. [DOI: 10.1111/jam.13548] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 06/22/2017] [Accepted: 07/17/2017] [Indexed: 12/20/2022]
Affiliation(s)
- M. Arevalo‐Villena
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - A. Briones‐Perez
- Ciencia Y Tecnologia de Alimentos Castilla La Mancha University Ciudad Real Spain
| | - M.R. Corbo
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - M. Sinigaglia
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
| | - A. Bevilacqua
- Department of the Science of Agriculture Food and Environment University of Foggia Foggia Italy
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22
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Çelik ZD, Erten H, Darici M, Cabaroğlu T. Molecular characterization and technological properties of wine yeasts isolated during spontaneous fermentation of Vitis vinifera L.cv. Narince grape must grown in ancient wine making area Tokat, Anatolia. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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23
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Baselga I, Zafra O, Pérez Lago E, Francisco-Álvarez R, Rodriguez-Tarduchy G, Santos C. An AFLP based method for the detection and identification of indigenous yeast in complex must samples without a microbiological culture. Int J Food Microbiol 2017; 241:89-97. [DOI: 10.1016/j.ijfoodmicro.2016.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 09/15/2016] [Accepted: 09/19/2016] [Indexed: 10/20/2022]
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24
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25
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Petruzzi L, Bevilacqua A, Corbo MR, Speranza B, Capozzi V, Sinigaglia M. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety. J Food Sci 2016; 82:124-133. [PMID: 27871123 DOI: 10.1111/1750-3841.13549] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 09/11/2016] [Accepted: 10/08/2016] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate. The ability to remove ochratoxin A (OTA) was studied as an additional tool to select promising strains. A geographical-dependent technological variability was found for glycerol and volatile acidity, suggesting that the different indigenous yeasts can have a peculiar impact on the final characteristics of the corresponding wine ("Nero di Troia"). Only 2 biotypes (VI and XVII) were able to remove OTA throughout fermentation, with the highest reduction achieved by the biotype XVII (ca. 30%).
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Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
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26
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Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen KJ. Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread. PLoS One 2016; 11:e0165126. [PMID: 27776154 PMCID: PMC5077118 DOI: 10.1371/journal.pone.0165126] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Accepted: 10/06/2016] [Indexed: 11/18/2022] Open
Abstract
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.
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Affiliation(s)
- Elham Aslankoohi
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Beatriz Herrera-Malaver
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Mohammad Naser Rezaei
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Jan Steensels
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- * E-mail: (KV); (CC)
| | - Kevin J. Verstrepen
- Systems Biology Laboratory, VIB Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
- * E-mail: (KV); (CC)
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27
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Banilas G, Sgouros G, Nisiotou A. Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates. Microbiol Res 2016; 193:1-10. [PMID: 27825476 DOI: 10.1016/j.micres.2016.08.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 08/09/2016] [Accepted: 08/13/2016] [Indexed: 12/20/2022]
Abstract
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast community with great technological potential for the wine industry. Although several molecular marker techniques have been developed for typing different yeast species, no one has been designed so far for L. thermotolerans. Here we present a simple and efficient method based on a multilocus SSR analysis for molecular typing and genetic diversity assessment of L. thermotolerans isolates. Following whole genome screening, five polymorphic microsatellite markers were selected and tested on a panel of grape isolates from different vineyards of two geographically separated viticultural zones, Nemea and Peza, in Greece. The SSR method proved quite discriminatory as compared to tandem repeat-tRNA-PCR, a fingerprinting method for typing non-Saccharomyces yeasts. Genetic analysis based on SSR data revealed a clear structure between the populations of the two zones. Furthermore, significant differences were also detected in a number of phenotypic characters of enological interest. A positive correlation was observed between phenotypic and genotypic diversity. Taking together, present results support the microbial terroir concept in the case of L. thermotolerans in Greece, which is an important prerequisite for the exploitation of selected genotypes as fermentation starters with region-specific characters.
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Affiliation(s)
- Georgios Banilas
- Department of Enology and Beverage Technology, Technological Educational Institute of Athens, Ag. Spyridonos Street, 12210, Greece
| | - Georgios Sgouros
- Institute of Technology of Agricultural Products, ELGO DEMETER, 1 S. Venizelou Str., Lykovrysi, 14123, Greece; Department of Molecular Biology and Genetics, Democritus University of Thrace Dragana, Alexandroupolis, 68100, Greece
| | - Aspasia Nisiotou
- Institute of Technology of Agricultural Products, ELGO DEMETER, 1 S. Venizelou Str., Lykovrysi, 14123, Greece.
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28
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García M, Greetham D, Wimalasena T, Phister T, Cabellos J, Arroyo T. The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates. J Appl Microbiol 2016; 121:215-33. [DOI: 10.1111/jam.13139] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/05/2016] [Accepted: 03/11/2016] [Indexed: 11/30/2022]
Affiliation(s)
- M. García
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - D. Greetham
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | - T.T. Wimalasena
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | | | - J.M. Cabellos
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - T. Arroyo
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
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29
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Šuranská H, Vránová D, Omelková J. Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains. Braz J Microbiol 2016; 47:181-90. [PMID: 26887243 PMCID: PMC4822743 DOI: 10.1016/j.bjm.2015.11.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Accepted: 05/19/2015] [Indexed: 11/26/2022] Open
Abstract
In the present work we isolated and identified various indigenous Saccharomyces cerevisiae strains and screened them for the selected oenological properties. These S. cerevisiae strains were isolated from berries and spontaneously fermented musts. The grape berries (Sauvignon blanc and Pinot noir) were grown under the integrated and organic mode of farming in the South Moravia (Czech Republic) wine region. Modern genotyping techniques such as PCR-fingerprinting and interdelta PCR typing were employed to differentiate among indigenous S. cerevisiae strains. This combination of the methods provides a rapid and relatively simple approach for identification of yeast of S. cerevisiae at strain level. In total, 120 isolates were identified and grouped by molecular approaches and 45 of the representative strains were tested for selected important oenological properties including ethanol, sulfur dioxide and osmotic stress tolerance, intensity of flocculation and desirable enzymatic activities. Their ability to produce and utilize acetic/malic acid was examined as well; in addition, H2S production as an undesirable property was screened. The oenological characteristics of indigenous isolates were compared to a commercially available S. cerevisiae BS6 strain, which is commonly used as the starter culture. Finally, some indigenous strains coming from organically treated grape berries were chosen for their promising oenological properties and these strains will be used as the starter culture, because application of a selected indigenous S. cerevisiae strain can enhance the regional character of the wines.
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Affiliation(s)
- Hana Šuranská
- Brno University of Technology, Faculty of Chemistry, Department of Food Science and Biotechnology, Purkyňova 464/118, 612 00 Brno, Czech Republic.
| | - Dana Vránová
- Brno University of Technology, Faculty of Chemistry, Department of Food Science and Biotechnology, Purkyňova 464/118, 612 00 Brno, Czech Republic
| | - Jiřina Omelková
- Brno University of Technology, Faculty of Chemistry, Department of Food Science and Biotechnology, Purkyňova 464/118, 612 00 Brno, Czech Republic
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30
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Senses-Ergul S, Ozbas ZY. Characterization of some indigenous Saccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20163102051] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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31
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Wang Y, Zhang C, Xu Y, Li J. Evaluating potential applications of indigenous yeasts and theirβ-glucosidases. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.256] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yuxia Wang
- Yibin University; School of Life science and Food Engineering; 8 Jiusheng Road, Wuliangye Ave Yibin Sichuan 644007 China
| | - Chao Zhang
- 8 Jiusheng Road, Wuliangye Ave Yibin Sichuan 644007 China
| | - Yan Xu
- 1800 Lihu Ave Wuxi Jiangsu 214122 China
| | - Jiming Li
- Changyu Group Company Ltd; Center of Science and Technology; 1 Jichang Rd Yantai Shantong 264000 China
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32
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33
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Improvement of mead fermentation by honey-must supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.239] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Paula Pereira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- CIMO; Instituto Politécnico de Bragança; Bragança Portugal
| | - Ana Mendes-Ferreira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- BioISI, Biosystems and Integrative Sciences Institute; FCUL; Lisboa Portugal
| | | | - Arlete Mendes-Faia
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
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34
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Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters. Food Microbiol 2015; 46:368-382. [DOI: 10.1016/j.fm.2014.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 07/21/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
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35
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Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Front Microbiol 2014; 5:570. [PMID: 25389422 PMCID: PMC4211558 DOI: 10.3389/fmicb.2014.00570] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 10/09/2014] [Indexed: 11/13/2022] Open
Abstract
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days).
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tufariello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Miriana Durante
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | | | - Francesca A Ramires
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Francesco Grieco
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria S Cappello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Stefania De Domenico
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Giovanni Mita
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tasioula-Margari
- Department of Chemistry, Section of Food Chemistry, University of Ioannina Ioannina, Greece
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari Bari, Italy
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- A. P. Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Ferreira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
| | - L. M. Estevinho
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Faia
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
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Tufariello M, Chiriatti MA, Grieco F, Perrotta C, Capone S, Rampino P, Tristezza M, Mita G, Grieco F. Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Petruzzi L, Bevilacqua A, Corbo MR, Garofalo C, Baiano A, Sinigaglia M. Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal. J Food Prot 2014; 77:1168-77. [PMID: 24988024 DOI: 10.4315/0362-028x.jfp-13-384] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR-restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.
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Affiliation(s)
- Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy. .
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Garofalo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonietta Baiano
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation. Appl Biochem Biotechnol 2014; 173:1940-54. [DOI: 10.1007/s12010-014-0978-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Accepted: 05/19/2014] [Indexed: 12/28/2022]
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40
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Petruzzi L, Sinigaglia M, Corbo MR, Campaniello D, Speranza B, Bevilacqua A. Decontamination of ochratoxin A by yeasts: possible approaches and factors leading to toxin removal in wine. Appl Microbiol Biotechnol 2014; 98:6555-67. [DOI: 10.1007/s00253-014-5814-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2014] [Revised: 04/30/2014] [Accepted: 05/01/2014] [Indexed: 10/25/2022]
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Barbosa C, Lage P, Vilela A, Mendes-Faia A, Mendes-Ferreira A. Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts. AMB Express 2014; 4:39. [PMID: 24949272 PMCID: PMC4052691 DOI: 10.1186/s13568-014-0039-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Accepted: 01/21/2014] [Indexed: 01/04/2023] Open
Abstract
Currently, pursuing yeast strains that display both a high potential fitness for alcoholic fermentation and a favorable impact on quality is a major goal in the alcoholic beverage industry. This considerable industrial interest has led to many studies characterizing the phenotypic and metabolic traits of commercial yeast populations. In this study, 20 Saccharomyces cerevisiae strains from different geographical origins exhibited high phenotypic diversity when their response to nine biotechnologically relevant conditions was examined. Next, the fermentation fitness and metabolic traits of eight selected strains with a unique phenotypic profile were evaluated in a high-sugar synthetic medium under two nitrogen regimes. Although the strains exhibited significant differences in nitrogen requirements and utilization rates, a direct relationship between nitrogen consumption, specific growth rate, cell biomass, cell viability, acetic acid and glycerol formation was only observed under high-nitrogen conditions. In contrast, the strains produced more succinic acid under the low-nitrogen regime, and a direct relationship with the final cell biomass was established. Glucose and fructose utilization patterns depended on both yeast strain and nitrogen availability. For low-nitrogen fermentation, three strains did not fully degrade the fructose. This study validates phenotypic and metabolic diversity among commercial wine yeasts and contributes new findings on the relationship between nitrogen availability, yeast cell growth and sugar utilization. We suggest that measuring nitrogen during the stationary growth phase is important because yeast cells fermentative activity is not exclusively related to population size, as previously assumed, but it is also related to the quantity of nitrogen consumed during this growth phase.
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Affiliation(s)
- Catarina Barbosa
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Patrícia Lage
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Alice Vilela
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Arlete Mendes-Faia
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Ana Mendes-Ferreira
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Bağder Elmacı S, Özçelik F, Tokatlı M, Çakır İ. Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey. Antonie van Leeuwenhoek 2014; 105:835-47. [PMID: 24549515 DOI: 10.1007/s10482-014-0138-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Accepted: 02/05/2014] [Indexed: 10/25/2022]
Abstract
The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic profiles. Ten local wine yeast strains belonging to Saccharomyces, and one commercial active dry yeast as a reference strain were evaluated. Fermentation characteristics were evaluated in terms of kinetic parameters, including ethanol yield (YP/S), biomass yield (YX/S), theoretical ethanol yield (%), specific ethanol production rate (qp; g/gh), specific glucose uptake rate (qs; g/gh), and the substrate conversion (%). All tested strains were able to grow at 37 °C and to start fermentation at 30° Brix, and were resistant to high concentrations of sulfur dioxide. 60 % of the strains were weak H2S producers, while the others produced high levels. Foam production was high, and no strains had killer activity. Six of the tested strains had the ability to grow and ferment at concentrations of 14 % ethanol. Except for one strain, all fermented most of the media sugars at a high rate, producing 11.0-12.4 % (v/v) ethanol. Although all but one strain had suitable characteristics for wine production, they possessed poor activities of glycosidase, esterase and proteinase enzymes of oenological interest. Nine of the ten local yeast strains were selected for their good oenological properties and their suitability as a wine starter culture.
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Affiliation(s)
- Simel Bağder Elmacı
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey,
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Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy. Int J Microbiol 2014; 2014:897428. [PMID: 24672552 PMCID: PMC3942102 DOI: 10.1155/2014/897428] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Accepted: 10/16/2013] [Indexed: 11/17/2022] Open
Abstract
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as "Susumaniello." The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.
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Petruzzi L, Bevilacqua A, Baiano A, Beneduce L, Corbo MR, Sinigaglia M. In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions. J Appl Microbiol 2013; 116:60-70. [PMID: 24112596 DOI: 10.1111/jam.12350] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 08/28/2013] [Accepted: 09/13/2013] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this research was to study the effect of time, temperature, sugar content and addition of diammonium phosphate (DAP) on ochratoxin A (OTA) removal by two strains of Saccharomyces cerevisiae using a completely randomized design. METHODS AND RESULTS The strains were grown in a medium containing OTA (2 μg l(-1)), two sugar levels (200 and 250 g l(-1)), with or without DAP (300 mg l(-1)), and incubated at 25-30°C. The yeasts were able to decrease the toxin amount by c. 70%, with the highest removing effect observed after 3 days at 30°C in the presence of 250 g l(-1) of sugars and with DAP; after 10 days, the toxin was partially released into the medium. The strains produced high ethanol and glycerol contents, showed high tolerance to single/combined stress conditions and possessed β-d-glucosidase, pectinase and xylanase activities. CONCLUSIONS Ochratoxin A removal was affected by time, temperature, sugar and addition of DAP. Moreover, the phenomenon was reversible. SIGNIFICANCE AND IMPACT OF THE STUDY Ochratoxin A removal could be an interesting trait for the selection of promising strains; however, the strains removing efficiently the toxin could release it back; thus, the selection of the starter should take into account both the removal and the binding ability of OTA.
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Affiliation(s)
- L Petruzzi
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy. Food Microbiol 2013; 36:335-42. [PMID: 24010615 DOI: 10.1016/j.fm.2013.07.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 06/04/2013] [Accepted: 07/02/2013] [Indexed: 11/20/2022]
Abstract
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and bioinformatic analysis. The polymorphism of interdelta elements was used to differentiate Saccharomyces cerevisiae strains. Twenty different species belonging to 9 genera were identified. Predominant on the grape surface were Metschnikowia pulcherrima, Hanseniaspora uvarum and Aureobasidium pullulans, whereas M. pulcherrima and H. uvarum were dominant in the early fermentation stage. A total of 692 S. cerevisiae isolates were identified and a number of S. cerevisiae strains, ranging from 26 to 55, was detected in each of the eight fermentations. The strains were tested for biogenic amines (BAs) production, either in synthetic media or grape must. Two Pichia manshurica, an Issatchenkia terricola and a M. pulcherrima strains were able to produce histamine and cadaverine, during must fermentation. The production of BAs in wine must was different than that observed in the synthetic medium. This feature indicate the importance of an "in grape must" assessment of BAs producing yeast. Overall, our results suggest the importance of microbiological control during wine-making to reduce the potential health risk for consumer represented by these spoilage yeasts.
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Petruzzi L, Sinigaglia M, Corbo MR, Beneduce L, Bevilacqua A. Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2110-2115. [PMID: 23254552 DOI: 10.1002/jsfa.6010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2012] [Revised: 10/31/2012] [Accepted: 11/26/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND This study investigated the effect of some physicochemical parameters on the removal of ochratoxin A (OTA) by yeasts. RESULTS Two wild strains of Saccharomyces cerevisiae (W47 and Y28) were used to assess OTA removal under various conditions of temperature, pH, ethanol content and incubation time. All samples were analysed for OTA concentration by enzyme-linked immunosorbent assay (ELISA). In addition, yeast oenological traits were investigated: qualitative and technological traits were assessed on appropriate laboratory media, while the main products of microfermentation (sugars, ethanol, glycerol, acetic acid) were evaluated by Fourier transform infrared spectroscopy (FTIR). The results showed OTA reduction by 36-42% in cultures containing 100 g L⁻¹ ethanol incubated at pH 3.5 and 37 °C. CONCLUSION OTA removal was affected by contact time, pH and ethanol content, as it was increased at low pH and by 100 g L⁻¹ ethanol. Moreover, the phenomenon was reversible, as OTA was lowest after 4 days, then it was partially released in the medium.
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Affiliation(s)
- Leonardo Petruzzi
- Department of Agriculture, Food and Environmental Science, University of Foggia, Foggia, Italy
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Ortiz MJ, Barrajón N, Baffi MA, Arévalo-Villena M, Briones A. Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Álvarez-Pérez JM, Campo E, San-Juan F, Coque JJR, Ferreira V, Hernández-Orte P. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles. Food Chem 2012; 133:284-92. [DOI: 10.1016/j.foodchem.2012.01.024] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2011] [Revised: 10/15/2011] [Accepted: 01/14/2012] [Indexed: 11/28/2022]
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