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Chen Y, Qi J, Yang H, Lei X, Jiang J, Song Y, Qin Y, Liu YL. Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter. Food Chem X 2023; 19:100862. [PMID: 37780311 PMCID: PMC10534236 DOI: 10.1016/j.fochx.2023.100862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 08/24/2023] [Accepted: 08/31/2023] [Indexed: 10/03/2023] Open
Abstract
Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fermentation among two Shaanxi regions. Results showed that Aureobasidium, Alternaria, Pichia and Saccharomyces, were the dominant fungi in apricot wine fermentation. A total of 80 volatiles including esters, alcohols, acids and terpenes were detected from two apricot wines. Their correlations suggested that apricot wine aroma was mainly affected by Pichia kudriavzevii, rather than Saccharomyces cerevisiae we commonly considered. Furthermore, reinforced inoculation of P. kudriavzevii LQD20 has exhibited the commendable potential in enhancing sensory qualities. The results of this study provide fundamental information of the indigenous microbiota in microbial dynamic during apricot wine fermentation, which would be helpful in exploiting the strains with potential for industrial use as starter cultures.
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Affiliation(s)
- Yu Chen
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Jiali Qi
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Hanyu Yang
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Xingmeng Lei
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Jiao Jiang
- College of Enology, Northwest A & F University, Yangling 712100, China
| | - Yuyang Song
- College of Enology, Northwest A & F University, Yangling 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| | - Yi Qin
- College of Enology, Northwest A & F University, Yangling 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
| | - Yan-Lin Liu
- College of Enology, Northwest A & F University, Yangling 712100, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China
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Siesto G, Corbo MR, Pietrafesa R, Sinigaglia M, Romano P, Bevilacqua A. Screening of Saccharomyces and Non- Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids. Foods 2022; 11:foods11223587. [PMID: 36429178 PMCID: PMC9689846 DOI: 10.3390/foods11223587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/06/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a preliminary screening among Saccharomyces and non-Saccharomyces indigenous strains, which were previously isolated from different Italian regional grape varieties. This was performed in order to evaluate their decarboxylase activity on certain important amino acids-such as arginine, proline, serine, and tyrosine-that are present in grape must. In particular, a qualitative test on 122 wine yeasts was performed on a decarboxylase medium using arginine, proline, serine, and tyrosine as precursor amino acids. Our results showed a considerable variability among the microbial species tested for this parameter. Indeed, Saccharomyces cerevisiae strains exhibited a high decarboxylase capability of the four amino acids tested; moreover, only 10% of the total (i.e., a total of 81) did not show this trait. A high recovery of decarboxylation ability for at least one amino acid was also found for Zygosaccharomyces bailii and Hanseniaspora spp. These findings can, therefore, promote the inclusion of decarboxylase activity as an additional characteristic in a wine yeast selection program in order to choose starter cultures that possess desirable technological traits; moreover, this also can contribute to the safeguarding of consumer health.
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Affiliation(s)
- Gabriella Siesto
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Milena Sinigaglia
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, Piazza Mattei, 10, 00186 Rome, Italy
- Correspondence: (P.R.); (A.B.)
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
- Correspondence: (P.R.); (A.B.)
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Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts. BEVERAGES 2022. [DOI: 10.3390/beverages8040059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts).
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Chen Y, Jiang J, Song Y, Zang X, Wang G, Pei Y, Song Y, Qin Y, Liu Y. Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures. Microorganisms 2022; 10:microorganisms10071455. [PMID: 35889174 PMCID: PMC9325129 DOI: 10.3390/microorganisms10071455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 06/26/2022] [Accepted: 07/08/2022] [Indexed: 11/17/2022] Open
Abstract
Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO2, but at single vineyard scale in China, the impact of these factors on yeast population, particularly Saccharomyces cerevisiae, is not well studied. Here, we characterised yeast species and dynamics during spontaneous fermentations with/without SO2 using eight typical grape cultivars from Yuma vineyard in Ningxia wine region of China. Results show that distribution and abundance of yeast species varied by grape varieties, fermentation stage and SO2 treatment. A number of 290 S. cerevisiae isolates were further classified into 33 genotypes by Interdelta fingerprinting. A prevailing role of grape varieties in shaping the genetic divergence of S. cerevisiae in Yuma vineyard was observed, as compared to the impacts of fermentation stage and SO2 treatment. Pre-selected S. cerevisiae strains were subjected to vinification with Cabernet Sauvignon and Chardonnay. All strains completed fermentations but the physiochemical parameters and volatile profiles of wines were strain-specific. Some indigenous S. cerevisiae yielded more desirable aroma compounds compared to the commercial strains, among which NX16 and NX18 outcompeted others, therefore having potential for use as starters. This study provides comprehensive analysis on yeast diversity at vineyard scale in Ningxia. Information on the vinification using indigenous S. cerevisiae is of great value for improving Ningxia wine regionality.
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Affiliation(s)
- Yu Chen
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Jiao Jiang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
| | - Yaoyao Song
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Xiaomin Zang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Guoping Wang
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Yingfang Pei
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
| | - Yuyang Song
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Yi Qin
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (Y.Q.); (Y.L.)
| | - Yanlin Liu
- College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China; (Y.C.); (J.J.); (Y.S.); (X.Z.); (G.W.); (Y.P.); (Y.S.)
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (Y.Q.); (Y.L.)
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Influence of microbial population on the characteristics of carbonic maceration wines. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Siesto G, Pietrafesa R, Infantino V, Thanh C, Pappalardo I, Romano P, Capece A. In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains. Foods 2022; 11:1342. [PMID: 35564065 PMCID: PMC9105761 DOI: 10.3390/foods11091342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/29/2022] [Accepted: 04/29/2022] [Indexed: 12/02/2022] Open
Abstract
Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous Saccharomyces cerevisiae strains, isolated from different food matrixes, with the goal to select strains with probiotic or health-beneficial potential. A preliminary screening performed on fifty S. cerevisiae indigenous strains, in comparison to a commercial probiotic strain, allowed to individuate the most suitable ones for potential probiotic aptitude. Fourteen selected strains were tested for survival ability in the gastrointestinal tract and finally, the strains characterized for the most important probiotic features were analyzed for health-beneficial traits, such as the content of glucan, antioxidant and potential anti-inflammatory activities. Three strains, 4LBI-3, LL-1, TA4-10, showing better attributes compared to the commercial probiotic S.cerevisiae var. boulardii strain, were characterized by interesting health-beneficial traits, such as high content of glucan, high antioxidant and potential anti-inflammatory activities. Our results suggest that some of the tested S. cerevisiae strains have potential as probiotics and candidate for different applications, such as dietary supplements, and starter for the production of functional foods or as probiotic to be used therapeutically.
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Affiliation(s)
- Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.S.); (A.C.)
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.S.); (A.C.)
| | - Vittoria Infantino
- Dipartimento di Scienze, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.I.); (I.P.)
| | - Channmuny Thanh
- Institute of Technology of Cambodia (ITC), Russian Federation Blvd, P.O. Box 86, Phnom Penh 12101, Cambodia;
| | - Ilaria Pappalardo
- Dipartimento di Scienze, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (V.I.); (I.P.)
| | - Patrizia Romano
- Dipartimento di Economia, Universitas Mercatorum, 00186 Roma, Italy;
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy; (G.S.); (A.C.)
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7
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Huang R, Shen L, Yu H, Jiang J, Qin Y, Liu Y, Zhang J, Song Y. Evaluation of rain-shelter cultivation mode effects on microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China. Food Res Int 2022; 156:111165. [DOI: 10.1016/j.foodres.2022.111165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 11/04/2022]
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8
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Feng L, Wang J, Ye D, Song Y, Qin Y, Liu Y. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5385-5394. [PMID: 32535908 DOI: 10.1002/jsfa.10588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 06/08/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including β-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Li Feng
- Jiyang College of Zhejiang A&F University, Zhuji, China
- College of Enology, Northwest A&F University, Yangling, China
| | - Jiaming Wang
- Labstat International ULC, Chemistry, Kitchener, Ontario, Canada
| | - Dongqing Ye
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
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Liu D, Legras JL, Zhang P, Chen D, Howell K. Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine. Int J Food Microbiol 2020; 338:108983. [PMID: 33261862 DOI: 10.1016/j.ijfoodmicro.2020.108983] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/06/2020] [Accepted: 11/12/2020] [Indexed: 12/22/2022]
Abstract
Microbial ecology is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial activity influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus forming wine aroma and flavour. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness (terroir) at small scale (<100 km) is not well defined. Here we characterise fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution and fungal contributions to the resultant wine. We found differentiation of fungi, yeasts, and S. cerevisiae between geographic origins (estate/vineyard), with influences from the grape variety. Growth and dominance of S. cerevisiae during fermentation reshaped the fungal community and showed geographic structure at the strain level. Associations between fungal microbiota diversity and wine chemicals suggest that S. cerevisiae plays a primary role in determining wine aroma profiles at a sub-regional scale. The geographic distribution at scales of less than 12 km supports that differential microbial communities, including the dominant fermentative yeast S. cerevisiae can be distinct in a local setting. These findings provide further evidence for microbial contributions to wine terroir, and perspectives for sustainable agricultural practices to maintain microbial diversity and optimise fermentation function to craft beverage quality.
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Affiliation(s)
- Di Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Australia
| | - Jean-Luc Legras
- SPO, Université Montpellier INRA, Montpellier SupAgro, F-34060 Montpellier, France
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Australia
| | - Deli Chen
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Australia.
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Aponte M, Romano R, Villano C, Blaiotta G. Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains. Foods 2020; 9:foods9111549. [PMID: 33114667 PMCID: PMC7692326 DOI: 10.3390/foods9111549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 11/16/2022] Open
Abstract
In order to evaluate dominance/implantation of starter cultures for wine fermentation, both commercial starters and wild strains were monitored during the fermentation of Greco di Tufo (GR) and Aglianico of Taurasi (AGL) musts. Preliminary characterization of commercial strains was carried out by several molecular markers. Five fermentations—four starter-inoculated and one spontaneous—were carried out in duplicates by using grapes from GR and AGL. Trials were monitored, and yeast cultures were isolated within the dominant microflora. Comparison of Interdelta patterns allowed to assess the real occurrence of both starters and indigenous strains. A high genetic diversity within S. cerevisiae strains was detected. In starter-led fermentations (except for few cases), in addition to the starter strains, indigenous S. cerevisiae biotypes were found, as well. Native strains isolated from replicates of the same fermentation showed different genetic profiles. Spontaneous fermentations were conducted, during the first 5 days, by non-Saccharomyces yeasts and, afterwards, by a high number (16 in the AGL and 20 in the GR) of S. cerevisiae biotypes. Indigenous biotypes isolated by GR revealed a high variability in oenological features and, in several cases, showed better performances than those recorded for commercial strains. The study further highlighted the low dominance of some commercial starter cultures. Moreover, autochthonous yeast strains proved to be sometimes more aggressive in terms of fermentation vigor in GR must, likely because better adapted to ecological and technological conditions occurring during winemaking. Finally, the use of such strains for production of autochthonous “pied de cuve” may be a useful strategy for lowering production cost of winemaking.
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Affiliation(s)
- Maria Aponte
- Division of Microbiology, Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy;
| | - Raffaele Romano
- Division of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, Via Università 133, 80055 Portici, Naples, Italy;
| | - Clizia Villano
- Division of Vine and Wine Sciences, Department of Agricultural Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy;
| | - Giuseppe Blaiotta
- Division of Vine and Wine Sciences, Department of Agricultural Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy;
- Correspondence: ; Tel.: +39-081-25-32-610
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Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain). FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains were identified. Some of them presented a wide distribution and appeared in several wineries. However, other strains were typical from a specific winery. Similarity analysis using two different statistical tests showed significant differences in strain diversity among wineries. The results also revealed high biodiversity indexes; however, only some strains showed an important incidence in their distribution and frequency. Our findings confirmed that spontaneous fermentation favored the existence of a high S. cerevisiae strain diversity in organic wineries from Galicia. The presence of different yeasts during fermentation, specially winery-specific strains, contribute to increased wine complexity and differentiation.
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12
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Pietrafesa A, Capece A, Pietrafesa R, Bely M, Romano P. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics. Yeast 2020; 37:609-621. [PMID: 32567694 DOI: 10.1002/yea.3506] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/27/2020] [Accepted: 06/18/2020] [Indexed: 01/18/2023] Open
Abstract
The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. One selected mixed starter was tested in a double-compartment fermentor in order to compare mixed inoculations of S. cerevisiae/H. uvarum with and without physical separation. Our results revealed that physical contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behaviour of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chemical characteristics of wine.
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Affiliation(s)
- Angela Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Marina Bely
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Villenave d'Ornon, France
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
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Capece A, Pietrafesa R, Siesto G, Romano P. Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine. Microorganisms 2020; 8:E738. [PMID: 32429079 PMCID: PMC7285243 DOI: 10.3390/microorganisms8050738] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/11/2020] [Accepted: 05/13/2020] [Indexed: 11/22/2022] Open
Abstract
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also "functional properties", as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy
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14
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Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. cerevisiae industrial strains. In sake fermentations, hybrid strains showed a mosaic profile of parental strains, while metabolic analysis suggested S. arboricola had a lower amino acid net uptake than S. cerevisiae. Additionally, this research found an increase in ethanolic fermentation from pyruvate and increased sulfur metabolism. Together, these results suggest S. arboricola is poised for in-depth metabolomic exploration in sake fermentation.
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15
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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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16
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Grazia A, Pietrafesa A, Capece A, Pietrafesa R, Siesto G, Romano P. Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.
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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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The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5040086] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the native S. cerevisiae strains and their origin was found. In this work, several S. cerevisiae strains were isolated in consecutive years from spontaneous fermentations carried out in the same wineries located in different oenological areas in Tuscany, and their persistence was assessed by molecular methods. Some predominant S. cerevisiae strains persisted in different fermentations in the same winery from one year to another and they seemed to be representative of a single winery rather than of an oenological area. Therefore, data suggested the idea of the “winery effect” or a microbial terroir at a smaller scale. The use of these typical strains as starter yeasts could provide wines with the distinctive characteristics of a particular winery or sub-zone.
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19
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The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030070] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.
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20
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de Celis M, Ruiz J, Martín-Santamaría M, Alonso A, Marquina D, Navascués E, Gómez-Flechoso MÁ, Belda I, Santos A. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards. Lett Appl Microbiol 2019; 68:580-588. [PMID: 30929264 DOI: 10.1111/lam.13155] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/26/2022]
Abstract
The use of commercial yeast strains is a common practice in winemaking leading to a predictable quality in wine production, avoiding stuck or sluggish fermentations. However, the use of commercial yeasts leads to a consequent reduction in autochthonous microbial diversity. In this study, 1047 isolates from three Spanish appellations of origin were checked for fingerprinting on interdelta polymorphisms and the strain composition and diversity analysed using an extensible open-source platform for processing and analysis of an in-house polymorphism database developed for this study. Ancient vineyards managed with organic practices showed intermediate to low levels of strains diversity indicating the existence of stable populations of Saccharomyces cerevisiae strains. A drastic reduction in the number of different S. cerevisiae strains was observed in vineyards with cellars using a selected autochthonous S. cerevisiae strain for winemaking. Contrary, the use of allochthonous commercial strains in wineries did not seem to affect the native S. cerevisiae strain composition and diversity. SIGNIFICANCE AND IMPACT OF THE STUDY: The aim of this study was to compare different viticulture and oenological practices to determine their influence on the composition and diversity of Saccharomyces cerevisiae strains in wine fermentations. The study shows that the use of autochthonous strains of S. cerevisiae as starters for wine fermentation could have an important incidence on S. cerevisiae strains diversity in surrounding vineyards. The use of autochthonous strains of S. cerevisiae reduced the detected number of S. cerevisiae strains, a fact that was not observed when allochthonous commercial strains were used. Furthermore, vineyards managed with organic practices showed intermediate to low levels of S. cerevisiae strain diversity, whereas conventional practices showed higher levels.
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Affiliation(s)
- M de Celis
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - J Ruiz
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - M Martín-Santamaría
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - A Alonso
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - D Marquina
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - E Navascués
- Pago de Carraovejas, S.L. Camino de Carraovejas, Peñafiel, Valladolid, Spain
| | - M Á Gómez-Flechoso
- Department of Biodiversity, Ecology and Evolution, Unit of Biomathematics, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - I Belda
- Department of Biology, Geology, Physics & Inorganic Chemistry, Unit of Biodiversity and Conservation, Rey Juan Carlos University, Móstoles, Spain.,Science Department, Biome Makers Spain, Valladolid, Spain
| | - A Santos
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
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21
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Ganucci D, Guerrini S, Mangani S, Vincenzini M, Granchi L. Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations. Front Microbiol 2018; 9:1563. [PMID: 30057578 PMCID: PMC6053494 DOI: 10.3389/fmicb.2018.01563] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Accepted: 06/25/2018] [Indexed: 11/13/2022] Open
Abstract
Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variable number of other strains are present at percentages much lower (secondary strains). Since S. cerevisiae strains participating in alcoholic fermentations may differently affect the chemical and sensory qualities of resulting wines, it is of great importance to assess whether the predominant strains possess a "dominant character." Therefore, the aim of this study was to investigate whether the predominance of some S. cerevisiae strains results from a better adaptation capability (fitness advantage) to the main stress factors of oenological interest: ethanol and temperature. Predominant and secondary S. cerevisiae strains from different wineries were used to evaluate the individual effect of increasing ethanol concentrations (0-3-5 and 7% v/v) as well as the combined effects of different ethanol concentrations (0-3-5 and 7% v/v) at different temperature (25-30 and 35°C) on yeast growth. For all the assays, the lag phase period, the maximum specific growth rate (μmax) and the maximum cell densities were estimated. In addition, the fitness advantage between the predominant and secondary strains was calculated. The findings pointed out that all the predominant strains showed significantly higher μmax and/or lower lag phase values at all tested conditions. Hence, S. cerevisiae strains that occur at higher percentages in spontaneous alcoholic fermentations are more competitive, possibly because of their higher capability to fit the progressively changing environmental conditions in terms of ethanol concentrations and temperature.
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Affiliation(s)
- Donatella Ganucci
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Simona Guerrini
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Silvia Mangani
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Massimo Vincenzini
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Florence, Italy
| | - Lisa Granchi
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Florence, Italy
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22
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Garofalo C, Berbegal C, Grieco F, Tufariello M, Spano G, Capozzi V. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties. Int J Food Microbiol 2018; 285:7-17. [PMID: 30007201 DOI: 10.1016/j.ijfoodmicro.2018.07.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 07/02/2018] [Accepted: 07/03/2018] [Indexed: 01/27/2023]
Abstract
We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it is the first survey in our region that propose the selection of autochthonous starter cultures for sparkling wine i) including a preliminary tailored genotypic and technological screening, and ii) monitoring analytical contribution during secondary fermentation in terms of volatile compounds (VOCs). Furthermore, we exploit the potential contribute of autochthonous cultures throughout the productive chain, including the possible improvement of base wine. One representative strain from each cluster was characterized i) for tolerance to abiotic and biotic stressors peculiar of sparkling wine fermentation, ii) for the performances in base wine production, and iii) for the aptitudes to promote in-bottle secondary fermentation in white and rosé sparkling wines, both obtained from Apulian grape varieties. Genetic characterization led to group 164 S. cerevisiae in 16 genetic clusters based on interdelta profiles. Stress tolerance assays shown a certain correlation with fermentative attitude. Our evidences demonstrated a different fermentative behavior and release of VOCs of the different strains in association with primary and secondary fermentations and as function of wine and rosé sparkling wine. Furthermore, performances in white/rosé sparkling wines have been found to be strain-dependent characters. Overall, we propose different strains as biotechnological resources suitable to improve the quality of regional sparkling wines and to provide a driver of innovation/segmentation in the market.
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Affiliation(s)
- Carmela Garofalo
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmen Berbegal
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; Enolab. Estructura de Recerca Interdisciplinar en Biotecnología i Biomedicina (ERIBioTecMed), Universitat de València, c/ Dr. Moliner 50 E46100, Burjassot-València, Spain
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità di Lecce, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy
| | - Giuseppe Spano
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Sciences of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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23
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Capece A, Romaniello R, Scrano L, Siesto G, Romano P. Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine. Front Microbiol 2018; 8:2632. [PMID: 29375502 PMCID: PMC5767583 DOI: 10.3389/fmicb.2017.02632] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Accepted: 12/15/2017] [Indexed: 11/13/2022] Open
Abstract
Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowadays the excessive copper ions in wines is removed by addition of adsorbents, but these additives can influence the sensory characteristics of wine, as well as detrimental to the health of consumers. It is well known that high concentrations of Cu2+ can be toxic to yeasts, inhibiting growth and activity, causing sluggish fermentation and reducing alcohol production. In this study, 47 S. cerevisiae strains were tested for copper tolerance by two different tests, growth on copper added medium and fermentative activity in copper added grape must. The results obtained by the two different tests were comparable and the high strain variability found was used to select four wild strains, possessing this characteristic at the highest (PP1-13 and A20) and the lowest level (MPR2-24 and A13). The selected strains were tested in synthetic and natural grape must fermentation for ability to reduce copper content in wine. The determination of copper content in wines and yeast cells revealed that at the lowest copper residual in wine corresponded the highest content in yeast cells, indicating a strong strain ability to reduce the copper content in wine. This effect was inversely correlated with strain copper resistance and the most powerful strain in copper reduction was the most sensitive strain, MPR2-24. This wild strain was finally tested as starter culture in cellar pilot scale fermentation in comparison to a commercial starter, confirming the behavior exhibited at lab scale. The use of this wild strain to complete the alcoholic fermentation and remove the copper from wine represents a biotechnological sustainable approach, as alternative to the chemical-physical methods, ensuring at the same time a completed alcoholic fermentation and organoleptic quality of wine.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, Italy
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, Italy
| | - Laura Scrano
- Dipartimento delle Culture Europee e del Mediterraneo, Università degli Studi della Basilicata, Matera, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali (SAFE), Università degli Studi della Basilicata, Potenza, Italy
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24
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Viel A, Legras JL, Nadai C, Carlot M, Lombardi A, Crespan M, Migliaro D, Giacomini A, Corich V. The Geographic Distribution of Saccharomyces cerevisiae Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain Dissemination. Front Microbiol 2017; 8:1595. [PMID: 28883812 PMCID: PMC5573751 DOI: 10.3389/fmicb.2017.01595] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Accepted: 08/04/2017] [Indexed: 11/30/2022] Open
Abstract
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices. Therefore, the level of yeast genetic variability and the abundance of Saccharomyces cerevisiae native populations in vineyard are becoming more and more crucial at both ecological and technological level. Among the factors that can influence the strain diversity, the commercial starter release that accidentally occur in the environment around the winery, has to be considered. In this study we led a wide scale investigation of S. cerevisiae genetic diversity and population structure in the vineyards of three neighboring winemaking regions of Protected Appellation of Origin, in North-East of Italy. Combining mtDNA RFLP and microsatellite markers analyses we evaluated 634 grape samples collected over 3 years. We could detect major differences in the presence of S. cerevisiae yeasts, according to the winemaking region. The population structures revealed specificities of yeast microbiota at vineyard scale, with a relative Appellation of Origin area homogeneity, and transition zones suggesting a geographic differentiation. Surprisingly, we found a widespread industrial yeast dissemination that was very high in the areas where the native yeast abundance was low. Although geographical distance is a key element involved in strain distribution, the high presence of industrial strains in vineyard reduced the differences between populations. This finding indicates that industrial yeast diffusion it is a real emergency and their presence strongly interferes with the natural yeast microbiota.
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Affiliation(s)
- Alessia Viel
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Jean-Luc Legras
- SPO, INRA, SupAgro, Université de MontpellierMontpellier, France
| | - Chiara Nadai
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Milena Carlot
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy
| | - Angiolella Lombardi
- Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Manna Crespan
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Daniele Migliaro
- Consiglio per la Ricerca in Agricoltura e l'analisi dell'Economia Agraria-Centro di Ricerca per la Viticoltura e l'enologiaConegliano, Italy
| | - Alessio Giacomini
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
| | - Viviana Corich
- Interdepartmental Centre for Research in Viticulture and Enology, University of PadovaConegliano, Italy.,Department of Agronomy, Food, Natural Resources, Animals and the Environment, University of PadovaLegnaro, Italy
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25
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Zambuto M, Romaniello R, Guaragnella N, Romano P, Votta S, Capece A. Identification by phenotypic and genetic approaches of an indigenous Saccharomyces cerevisiae wine strain with high desiccation tolerance. Yeast 2017; 34:417-426. [PMID: 28732117 DOI: 10.1002/yea.3245] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 07/14/2017] [Accepted: 07/16/2017] [Indexed: 11/11/2022] Open
Abstract
During active dry yeast (ADY) production process, cells are exposed to multiple stresses, such as thermal, oxidative and hyperosmotic shock. Previously, by analysing cells in exponential growth phase, we selected an indigenous Saccharomyces cerevisiae wine strain, namely CD-6Sc, for its higher tolerance to desiccation and higher expression of specific desiccation stress-related genes in comparison to other yeast strains. In this study, we performed a desiccation treatment on stationary phase cells by comparing the efficacy of two different methods: a 'laboratory dry test' on a small scale (mild stress) and a treatment by spray-drying (severe stress), one of the most appropriate preservation method for yeasts and other micro-organisms. The expression of selected desiccation-related genes has been also assessed in order to validate predictive markers for desiccation tolerance. Our data demonstrate that the 'mild' and the 'severe' desiccation treatments give similar results in terms of cell recovery, but the choice of marker genes strictly depends on the growth phase in which cells undergo desiccation. The indigenous CD-6Sc was ultimately identified as a high dehydration stress-tolerant indigenous strain suitable for ADY production. This study highlights the exploitation of natural yeast biodiversity as a source of hidden technological features and as an alternative approach to strain improvement by genetic modifications. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Marianna Zambuto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Nicoletta Guaragnella
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy.,Istituto di Biomembrane, Bioenergetica e Biotecnologie Molecolari, CNR, Bari, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Sonia Votta
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
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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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González-Arenzana L, Garijo P, Berlanas C, López-Alfaro I, López R, Santamaría P, Gutiérrez AR. Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain). J Appl Microbiol 2017; 122:378-388. [PMID: 28084006 DOI: 10.1111/jam.13341] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 10/19/2016] [Accepted: 10/20/2016] [Indexed: 11/29/2022]
Abstract
AIMS To determine the intraspecific genetic diversity within five non-Saccharomyces yeast species and the diversity in phenotypic characteristic related to their technological properties. METHODS AND RESULTS Seventy-one non-Saccharomyces yeasts isolated from different fermentations and facilities of the DOCa Rioja (Spain) belonging to five different wine species (Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Zygosaccharomyces bailii and Williopsis pratensis) were subjected to clonal characterization by RAPD-PCR, which evidenced wide diversity between them. They were also submitted to a screening for some oenological traits related to the improvement of the aroma of the wine and yeast development in musts. Strains within the same species showed different enzyme activities, tolerated different levels of SO2 and possessed different killer phenotypes. These characteristics made them adjust better or worse to specific vinification processes or wine quality criteria. CONCLUSIONS A significant genetic and phenotypic variation within the non-Saccharomyces species studied was found, which makes necessary to carry out a selection process in each one. SIGNIFICANCE AND IMPACT OF THE STUDY Williopsis pratensis, a species that has not been thoroughly explored, may deserve further consideration for oenological applications. Due to the wide range of variation within species, the strains adaptation to the SO2 levels in musts has to be taken into account in selection processes.
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Affiliation(s)
- L González-Arenzana
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - P Garijo
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - C Berlanas
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - I López-Alfaro
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - R López
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - P Santamaría
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - A R Gutiérrez
- ICVV, Instituto de Ciencias de la Vid y el Vino, (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
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Ilieva F, Kostadinović Veličkovska S, Dimovska V, Mirhosseini H, Spasov H. Selection of 80 newly isolated autochthonous yeast strains from the Tikveš region of Macedonia and their impact on the quality of red wines produced from Vranec and Cabernet Sauvignon grape varieties. Food Chem 2017; 216:309-15. [PMID: 27596425 DOI: 10.1016/j.foodchem.2016.08.049] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 08/12/2016] [Accepted: 08/17/2016] [Indexed: 10/21/2022]
Abstract
The main objectives of this study were to (i) isolate newly autochthonous yeast strains from the Tikveš region of Macedonia and (ii) test their impact on the quality of red wines from Vranec and Cabernet Sauvignon grape varieties. The newly isolated yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauvignon varieties collected from ten different micro-regions in Macedonia. The grapevines from both varieties grown in "Barovo" micro-region were the richest sources of yeast strains. In addition, the molecular identification and typing of strains were also carried out. The monomeric anthocyanins, polyphenolic content and other oenochemical characteristics of the wines were also compared with the wines from commercial yeast strain "SiHa". The Vranec wine from yeast strain F-8 and Cabernet Sauvignon wine from yeast strain F-20 had significantly (p<0.05) higher concentrations of monomeric anthocyanins and total phenolic compounds than other wines.
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Affiliation(s)
- Fidanka Ilieva
- Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria; Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | | | - Violeta Dimovska
- Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Hamed Mirhosseini
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Selangor, Malaysia
| | - Hristo Spasov
- Department of Wine and Beer Technology, University of Food Technologies, Marica 26, Plovdiv, Bulgaria
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31
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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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De Filippis F, La Storia A, Blaiotta G. Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing. Food Microbiol 2016; 63:117-122. [PMID: 28040157 DOI: 10.1016/j.fm.2016.11.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 10/18/2016] [Accepted: 11/17/2016] [Indexed: 11/18/2022]
Abstract
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons. We firstly proposed an alternative/addition to ITS as target gene in HTS studies and highlighted consistency between the culture-dependent and -independent approaches. A complex mycobiota was found at the beginning of the fermentation, mainly characterized by non-Saccharomyces yeasts and several moulds, with differences between the two types of grapes. Moreover, Interdelta patterns revealed a succession of several Saccharomyces cerevisiae biotypes and a high genetic diversity within this species.
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Affiliation(s)
- Francesca De Filippis
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
| | - Antonietta La Storia
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
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Lalou S, Capece A, Mantzouridou FT, Romano P, Tsimidou MZ. Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3424-3436. [PMID: 27777448 DOI: 10.1007/s13197-016-2306-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2016] [Accepted: 07/28/2016] [Indexed: 11/26/2022]
Abstract
In an effort to implement principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars (BVs), the specific goals of the study were the isolation and molecular identification of the predominant yeasts in concentrated grape must (cv. Xinomavro), their technological characterization and the evaluation of the fermentative aptitude of the selected strains. Tolerance against 5-hydroxymethyl-furfural (HMF) and furfural, acetic acid and glucose concentration was examined by appropriate methods and tests. The enological characteristics studied were acetic acid and H2S production, foaming and flocculation ability and key enzymatic activity. PCR-RFLP analysis revealed only the presence of Saccharomyces cerevisiae and Hanseniaspora uvarum among the 14 predominant osmophilic yeast isolates. Tolerance to both HMF and furfural was found strain- and dose-dependent and was suggested as a critical factor in the pre-selection of yeast starters. The most tolerant yeasts to these stress factors, a S. cerevisiae and a non-Saccharomyces strains, showed satisfactory growth in the presence of high glucose and acetic acid content (up to 600 g/L and 2 % w/w, respectively) and desirable enological characteristics. Results from the comparative evaluation of the fermentative aptitude of these strains with a commercial wine strain highlighted that the isolates had glucophilic behaviour and ability to produce desirable amounts of ethanol (100-120 g/kg) in short time (~20 d). The key volatiles useful for varietal discrimination and differentiation between the BVs and the traditional ones were also evaluated.
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Affiliation(s)
- Sofia Lalou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Universitΰ degli Studi della Basilicata, Potenza, Italy
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Universitΰ degli Studi della Basilicata, Potenza, Italy
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
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Maturano YP, Mestre MV, Combina M, Toro ME, Vazquez F, Esteve-Zarzoso B. Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking. Int J Food Microbiol 2016; 237:142-149. [PMID: 27569377 DOI: 10.1016/j.ijfoodmicro.2016.08.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 07/21/2016] [Accepted: 08/11/2016] [Indexed: 11/24/2022]
Abstract
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12°C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique.
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Affiliation(s)
- Y Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan (UNSJ), Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina.
| | - M Victoria Mestre
- Instituto de Biotecnología, Universidad Nacional de San Juan (UNSJ), Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
| | - Mariana Combina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina; Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martin 3853, 5507 Luján de Cuyo Mendoza, Argentina
| | - María Eugenia Toro
- Instituto de Biotecnología, Universidad Nacional de San Juan (UNSJ), Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan (UNSJ), Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - Braulio Esteve-Zarzoso
- Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili, Marcel.li Domingo 1, Tarragona 43007, Spain
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Capece A, Granchi L, Guerrini S, Mangani S, Romaniello R, Vincenzini M, Romano P. Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions. Front Microbiol 2016; 7:1018. [PMID: 27446054 PMCID: PMC4928102 DOI: 10.3389/fmicb.2016.01018] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 06/15/2016] [Indexed: 11/13/2022] Open
Abstract
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata). For this purpose, sixty-three isolates from Aglianico del Vulture grape must (main cultivar in the Basilicata region) and from Sangiovese grape must (main cultivar in the Tuscany region) were characterized genotypically, by mitochondrial DNA restriction analysis and MSP-PCR by using (GTG)5 primers, and phenotypically, by determining technological properties and metabolic compounds of oenological interest after alcoholic fermentation. All the S. cerevisiae isolates from each region were inoculated both in must obtained from Aglianico grape and in must obtained from Sangiovese grape to carry out fermentations at laboratory-scale. Numerical analysis of DNA patterns resulting from both molecular methods and principal component analysis of phenotypic data demonstrated a high diversity among the S. cerevisiae strains. Moreover, a correlation between genotypic and phenotypic groups and geographical origin of the strains was found, supporting the concept that there can be a microbial aspect to terroir. Therefore, exploring the diversity of indigenous S. cerevisiae strains can allow developing tailored strategies to select wine yeast strains better adapted to each viticultural area.
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Affiliation(s)
- Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
| | - Lisa Granchi
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Simona Guerrini
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Silvia Mangani
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Rossana Romaniello
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
| | - Massimo Vincenzini
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
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Kanwar SS, Keshani. Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties. Front Microbiol 2016; 7:1012. [PMID: 27446050 PMCID: PMC4923144 DOI: 10.3389/fmicb.2016.01012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2016] [Accepted: 06/14/2016] [Indexed: 11/13/2022] Open
Abstract
Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ester synthesis during fermentation. Significant variation was observed in ATF1 gene sequences, suggesting differences in aroma and flavor of their brewing products. Apple is a predominant fruit in Himachal Pradesh and apple cider is one of the most popular drinks all around the world hence, it was chosen for sensory evaluation of six selected yeast strains. Organoleptic studies and sensory analysis suggested Sc21 and Sc01 as best indigenous strains for soft and hard cider, respectively, indicating their potential in enriching the local products with enhanced quality.
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Affiliation(s)
- S S Kanwar
- Department of Microbiology, CSK Himachal Pradesh Agricultural University Palampur, India
| | - Keshani
- Department of Microbiology, CSK Himachal Pradesh Agricultural University Palampur, India
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Aponte M, Blaiotta G. Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG. Front Microbiol 2016; 7:809. [PMID: 27303391 PMCID: PMC4882326 DOI: 10.3389/fmicb.2016.00809] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Accepted: 05/12/2016] [Indexed: 11/19/2022] Open
Abstract
Twelve samples of Aglianico grapes, collected in different locations of the Taurasi DOCG (Appellation of Controlled and Guaranteed Origin) production area were naturally fermented in sterile containers at room temperature. A total of 70 yeast cultures were isolated from countable WL agar plates: 52 in the middle of the fermentation and 18 at the end. On the basis of ITS-RFLP analysis and ITS sequencing, all cultures collected at the end of fermentations were identified as Saccharomyces (S.) cerevisiae; while, the 52 isolates, collected after 1 week, could be referred to the following species: Metschnikowia (M.) pulcherrima; Starmerella (Star.) bacillaris; Pichia (P.) kudriavzevii; Lachancea (L.) thermotolerans; Hanseniaspora (H.) uvarum; Pseudozyma (Pseud.) aphidis; S. cerevisiae. By means of Interdelta analysis, 18 different biotypes of S. cerevisiae were retrieved. All strains were characterized for ethanol production, SO2 resistance, H2S development, β-glucosidasic, esterasic and antagonistic activities. Fermentation abilities of selected strains were evaluated in micro-fermentations on Aglianico must. Within non-Saccharomyces species, some cultures showed features of technological interest. Antagonistic activity was expressed by some strains of M. pulcherrima, L. thermotolerans, P. kudriavzevii, and S. cerevisiae. Strains of M. pulcherrima showed the highest β-glucosidase activity and proved to be able to produce high concentrations of succinic acid. L. thermotolerans produced both succinic and lactic acids. The lowest amount of acetic acid was produced by M. pulcherrima and L. thermotolerans; while the highest content was recorded for H. uvarum. The strain of Star. bacillaris produced the highest amount of glycerol and was able to metabolize all fructose and malic acid. Strains of M. pulcherrima and H. uvarum showed a low fermentation power (about 4%), while, L. thermotolerans, Star. Bacillaris, and P. kudriavzevii of about 10%. Significant differences were even detected for S. cerevisiae biotypes with respect to H2S production, antagonistic activity and β-glucosidase activity as well as for the production of acetic acid, glycerol and ethanol in micro-vinification experiments.
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Affiliation(s)
- Maria Aponte
- Sezione di "Microbiologia", Dipartimento di Agraria, Università degli Studi di Napoli Federico II Napoli, Italy
| | - Giuseppe Blaiotta
- Sezione di "Scienze della Vigna e del Vino", Dipartimento di Agraria, Università degli Studi di Napoli Federico II Avellino, Italy
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38
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Úbeda JF, Chacón-Ocaña M, Díaz-Hellín P, Ramírez-Pérez H, Briones A. Genetic and phenotypic characterization of Saccharomyces spp. strains isolated in distillery plants. FEMS Yeast Res 2016; 16:fow035. [PMID: 27189361 DOI: 10.1093/femsyr/fow035] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/06/2016] [Indexed: 11/14/2022] Open
Abstract
In this study, the biodiversity and some interesting phenotypic properties of Saccharomyces wild yeasts isolated in distilleries, at least 100 years old, located in La Mancha (Spain), were determined. Strains were genetically characterized by RFLP-mtDNA, which confirmed a great genetic biodiversity with 73% of strains with different mtDNA profiles, highlighting the large variability found in sweet and fermented piquette substrata. The predominant species identified was S. cerevisiae, followed by S. paradoxus and S. bayanus Due to the residual sugar-alcohol extraction process using warm water, a great number of thermophilic Saccharomyces strains with a great cell vitality were found to have potential use as starters in distillery plants. Interesting technological properties such as cell vitality and growth rate at different temperatures were studied. The thermal washing process for the extraction of alcohol and reducing sugars of some raw materials contributes to the presence of Saccharomyces strains with technologically interesting properties, especially in terms of vitality and resistance to high temperatures. Due to the fact that fermentation is spontaneous, the yeast biota of these environments, Saccharomyces and non-Saccharomyces, is very varied so these ecological niches are microbial reserves of undoubted biotechnological interest.
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Affiliation(s)
- Juan F Úbeda
- Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela 10, Edificio Marie Curie, 13071 Ciudad Real, Spain
| | - Maria Chacón-Ocaña
- Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela 10, Edificio Marie Curie, 13071 Ciudad Real, Spain
| | - Patricia Díaz-Hellín
- Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela 10, Edificio Marie Curie, 13071 Ciudad Real, Spain
| | - Hector Ramírez-Pérez
- Centro de Tecnología de Enzimas, Universidad de Matanzas, Matanzas, C.P. 44740, Cuba
| | - Ana Briones
- Tecnología de Alimentos, Universidad de Castilla La Mancha, Avda. Camilo José Cela 10, Edificio Marie Curie, 13071 Ciudad Real, Spain
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Aponte M, Blaiotta G. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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40
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Garofalo C, Tristezza M, Grieco F, Spano G, Capozzi V. From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar. World J Microbiol Biotechnol 2016; 32:59. [DOI: 10.1007/s11274-016-2017-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
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Capece A, Votta S, Guaragnella N, Zambuto M, Romaniello R, Romano P. Comparative study of Saccharomyces cerevisiae wine strains to identify potential marker genes correlated to desiccation stress tolerance. FEMS Yeast Res 2016; 16:fow015. [PMID: 26882930 DOI: 10.1093/femsyr/fow015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/08/2016] [Indexed: 11/13/2022] Open
Abstract
The most diffused formulation of starter for winemaking is active dry yeast (ADY). ADYs production process is essentially characterized by air-drying stress, a combination of several stresses, including thermal, hyperosmotic and oxidative and cell capacity to counteract such multiple stresses will determine its survival. The molecular mechanisms underlying cell stress response to desiccation have been mostly studied in laboratory and commercial yeast strains, but a growing interest is currently developing for indigenous yeast strains which represent a valuable and alternative source of genetic and molecular biodiversity to be exploited. In this work, a comparative study of different Saccharomyces cerevisiae indigenous wine strains, previously selected for their technological traits, has been carried out to identify potentially relevant genes involved in desiccation stress tolerance. Cell viability was evaluated along desiccation treatment and gene expression was analyzed by real-time PCR before and during the stress. Our data show that the observed differences in individual strain sensitivity to desiccation stress could be associated to specific gene expression over time. In particular, either the basal or the stress-induced mRNA levels of certain genes, such as HSP12, SSA3, TPS1, TPS2, CTT1 and SOD1, result tightly correlated to the strain survival advantage. This study provides a reliable and sensitive method to predict desiccation stress tolerance of indigenous wine yeast strains which could be preliminary to biotechnological applications.
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Affiliation(s)
- Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
| | - Sonia Votta
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
| | - Nicoletta Guaragnella
- National Research Council, Institute of Biomembranes and Bioenergetics, Bari 70126, Italy School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
| | - Marianna Zambuto
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
| | - Rossana Romaniello
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza 85100, Italy
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Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol Res 2015; 181:75-83. [DOI: 10.1016/j.micres.2015.10.005] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/05/2015] [Accepted: 10/12/2015] [Indexed: 12/30/2022]
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Petruzzi L, Corbo MR, Baiano A, Beneduce L, Sinigaglia M, Bevilacqua A. In vivo stability of the complex ochratoxin A – Saccharomyces cerevisiae starter strains. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.09.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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45
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Gustafsson FS, Whiteside MD, Jiranek V, Durall DM. Development and use of a quantum dot probe to track multiple yeast strains in mixed culture. Sci Rep 2014; 4:6971. [PMID: 25382600 PMCID: PMC4225547 DOI: 10.1038/srep06971] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Accepted: 10/13/2014] [Indexed: 01/19/2023] Open
Abstract
Saccharomyces cerevisiae strains vary in their ability to develop and enhance sensory attributes of alcoholic beverages and are often found growing in mixed strain fermentations; however, quantifying individual strains is challenging due to quantification inaccuracies, low marker longevity, and compromised kinetics. We developed a fluorescent probe, consisting of glutathione molecules conjugated to a quantum dot (QD). Two S. cerevisiae strains were incubated with different coloured probes (QD attached to glutathione molecules, QD-GSH), fermented at multiple ratios, and quantified using confocal microscopy. The QD method was compared with a culture method using microsatellite DNA analysis (MS method). Probes were taken up by an ADP1 encoded transporter, transferred from mother cell to daughter cell, detectable in strains throughout fermentation, and were non-toxic. This resulted in a new quantification method that was more accurate and efficient than the MS method.
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Affiliation(s)
- Frida S Gustafsson
- Biology Department, The University of British Columbia Okanagan, 3333 University Way, Kelowna, BC V1V 1V7, Canada
| | - Matthew D Whiteside
- Biology Department, The University of British Columbia Okanagan, 3333 University Way, Kelowna, BC V1V 1V7, Canada
| | - Vladimir Jiranek
- 1] Biology Department, The University of British Columbia Okanagan, 3333 University Way, Kelowna, BC V1V 1V7, Canada [2] School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia
| | - Daniel M Durall
- Biology Department, The University of British Columbia Okanagan, 3333 University Way, Kelowna, BC V1V 1V7, Canada
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Capece A, Romaniello R, Pietrafesa R, Romano P. IndigenousSaccharomyces cerevisiaeyeasts as a source of biodiversity for the selection of starters for specific fermentations. BIO WEB OF CONFERENCES 2014. [DOI: 10.1051/bioconf/20140302003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Nemcová K, Breierová E, Vadkertiová R, Molnárová J. The diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia. Folia Microbiol (Praha) 2014; 60:103-9. [DOI: 10.1007/s12223-014-0347-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Accepted: 09/10/2014] [Indexed: 10/24/2022]
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de Ponzzes-Gomes CMPBS, de Mélo DLFM, Santana CA, Pereira GE, Mendonça MOC, Gomes FCO, Oliveira ES, Barbosa AM, Trindade RC, Rosa CA. Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley. Braz J Microbiol 2014; 45:411-6. [PMID: 25242923 PMCID: PMC4166264 DOI: 10.1590/s1517-83822014000200007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Accepted: 09/09/2013] [Indexed: 11/30/2022] Open
Abstract
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 × 105 cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
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Affiliation(s)
- Camila M P B S de Ponzzes-Gomes
- Laboratório de Microbiologia Aplicada Departamento de Morfologia Universidade Federal de Sergipe São CristóvãoSE Brazil Laboratório de Microbiologia Aplicada, Departamento de Morfologia, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil. ; Programa de Pós-Graduação em Biotecnologia Universidade Estadual de Feira de Santana Feira de SantanaBA Brazil Programa de Pós-Graduação em Biotecnologia, Universidade Estadual de Feira de Santana, Feira de Santana, BA, Brazil
| | - Dângelly L F M de Mélo
- Laboratório de Microbiologia Aplicada Departamento de Morfologia Universidade Federal de Sergipe São CristóvãoSE Brazil Laboratório de Microbiologia Aplicada, Departamento de Morfologia, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil
| | - Caroline A Santana
- Laboratório de Microbiologia Aplicada Departamento de Morfologia Universidade Federal de Sergipe São CristóvãoSE Brazil Laboratório de Microbiologia Aplicada, Departamento de Morfologia, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil
| | - Giuliano E Pereira
- Embrapa Uva e Vinho/Semi-Árido PetrolinaPE Brazil Embrapa Uva e Vinho/Semi-Árido, Petrolina, PE, Brazil
| | - Michelle O C Mendonça
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Belo HorizonteMG Brazil Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Fátima C O Gomes
- Departamento de Química Centro Federal de Ensino Tecnológico Belo HorizonteMG Brazil Departamento de Química, Centro Federal de Ensino Tecnológico, Belo Horizonte, MG, Brazil
| | - Evelyn S Oliveira
- Departamento de Alimentos Faculdade de Farmácia Universidade Federal de Minas Gerais Belo HorizonteMG Brazil Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Antonio M Barbosa
- Laboratório de Microbiologia Aplicada Departamento de Morfologia Universidade Federal de Sergipe São CristóvãoSE Brazil Laboratório de Microbiologia Aplicada, Departamento de Morfologia, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil
| | - Rita C Trindade
- Laboratório de Microbiologia Aplicada Departamento de Morfologia Universidade Federal de Sergipe São CristóvãoSE Brazil Laboratório de Microbiologia Aplicada, Departamento de Morfologia, Universidade Federal de Sergipe, São Cristóvão, SE, Brazil
| | - Carlos A Rosa
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Belo HorizonteMG Brazil Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
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Romano P, Pietrafesa R, Romaniello R, Zambuto M, Calabretti A, Capece A. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation. Yeast 2014; 32:245-56. [DOI: 10.1002/yea.3034] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2014] [Revised: 07/24/2014] [Accepted: 07/27/2014] [Indexed: 11/10/2022] Open
Affiliation(s)
- Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy
| | - Marianna Zambuto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy
| | - Antonella Calabretti
- DEAMS; Università degli Studi di Trieste, Sezione di Merceologia, Biologia, Farmaceutica e Alimenti; Trieste Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali; Università degli Studi della Basilicata; Potenza Italy
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50
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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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