Pesquisa de atividade sulfito redutase em leveduras de origem enológica

Neto, Luciano; Mendes‐Ferreira, Ana

doi:10.1590/s0101-20612005000200016

Cited by 9 publications

(7 citation statements)

References 7 publications

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“…A strain of H. guilliermondii , previously isolated in our laboratory from a fermenting grape-juice from Douro Region [ 70 ], was selected for this study based on interesting oenological traits such as high ethanol tolerance and low potential for hydrogen sulfide production. S. cerevisiae UCD522 was supplied by the Enology Culture Collection, Department of Viticulture and Enology, University of California, Davis, USA.…”

Section: Methodsmentioning

confidence: 99%

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

et al. 2015

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BackgroundThe introduction of yeast starter cultures consisting in a blend of Saccharomyces cerevisiae and non-Saccharomyces yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of S. cerevisiae. In this work the transcriptome of S.cerevisiae was monitored throughout a wine fermentation, carried out in single culture or in a consortium with Hanseniasporaguilliermondii, this being the first time that this relevant yeast–yeast interaction is examined at a genomic scale.ResultsCo-inoculation with H. guilliermondii reduced the overall genome-wide transcriptional response of S. cerevisiae throughout the fermentation, which was attributable to a lower fermentative activity of S. cerevisiae while in the mixed-fermentation. Approximately 350 genes S. cerevisiae genes were found to be differently expressed (FDR < 0.05) in response to the presence of H. guilliermondii in the fermentation medium. Genes involved in biosynthesis of vitamins were enriched among those up-regulated in the mixed-culture fermentation, while genes related with the uptake and biosynthesis of amino acids were enriched among those more expressed in the single-culture. The differences in the aromatic profiles of wines obtained in the single and in the mixed-fermentations correlated with the differential expression of S. cerevisiae genes encoding enzymes required for formation of aroma compounds.ConclusionsBy integrating results obtained in the transcriptomic analysis performed with physiological data our study provided, for the first time, an integrated view into the adaptive responses of S. cerevisiae to the challenging environment of mixed culture fermentation. The availability of nutrients, in particular, of nitrogen and vitamins, stands out as a factor that may determine population dynamics, fermentative activity and by-product formation.Electronic supplementary materialThe online version of this article (doi:10.1186/s12934-015-0318-1) contains supplementary material, which is available to authorized users.

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Section: Methodsmentioning

confidence: 99%

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

et al. 2015

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“…This compound is a common byproduct of alcoholic fermentation, and once its production is a strain-dependent trait (Giudici et al, 1993), the utilization of this differential medium allows the characterization of wild yeast isolates in comparison to reference strains (Neto and Mendes-Ferreira, 2005). The sulfite reductase activity in commercial S. cerevisiae and non-Saccharomyces strains was documented by Mendes-Ferreira et al (2002), showing the diversity of characteristics found in yeast strains.…”

Section: Discussionmentioning

confidence: 99%

“…Analyzes on BiGGY and Nagai media considered the color displayed by the colonies after growth, which were further numerically classified and statistically analyzed. Hidrogen sulphide (H2S) production was detected by the color of the colonies, done through qualitative evaluation, assigning values on a continuous scale based on colony coloration on BiGGY medium, according to Neto and Mendes-Ferreira (2005), namely: 1) white; 2) Beige; 3) light brown; 4) dark brown; 5) black.…”

Section: Morphophysiological Characterizationmentioning

confidence: 99%

Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Viana¹,

Portugal²,

Cruz³

2017

Afr. J. Microbiol. Res.

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Wild yeasts are commonly found during the fermentation process, displaying different survival and competition strategies that commonly enable their successful spread in the medium. Identifying these yeasts by biological and molecular monitoring, and knowing their traits is vital for the fermentation yield, and this can be done by simple methods such as differential mediaplating, growth rate evaluation and DNA sequencing. The aim of this work was to perform morphophysiological and molecular characterization of 14 yeast isolates from a bioethanol plant in the State of Sao Paulo, Brazil. This was done by employing different culture media to assess the growth and the morphophysiological characteristics of the isolates. The molecular characterization was also done in order to identify the samples in intra-specific levels, compared to the reference strains. The Saccharomyces cerevisiae CAT-1 and PE-2, Brazil's two main commercial strains, were used as reference. The results suggest that a single ethanol-producing unit may display a highly diversified microbiome, with the occurrence of distinctive wild yeast strains disclosing diverse morphophysiological traits, as observed in the differential media plating and growth rate assay results. The molecular characterization shows that these yeast isolates differ from the reference strains, as observed in interdelta-based PCR fingerprint banding patterns. These findings are a statement of the yeast diversity found in the fermentation process, and are of interest for the ethanol industry, being that many of the commercial strains were firstly isolated from the local biome.

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“…Species of the Hanseniaspora genus are among those found to be more interesting for the production of wines with stylistic properties in coculture with S. cerevisiae . In this work, we have sequenced the genome of Hanseniaspora guilliermondii UTAD222, a strain that was isolated from a wine must and that was found to have multiple interesting oenological traits, including high tolerance to ethanol, low production of H 2 S, and high proteolytic and β-glycosidase activities ( 1 , 5 ). Coculture of H. guilliermondii UTAD222 with S. cerevisiae also significantly enhanced the floral and the fruity character of wines ( 6 ), and led to a significant remodeling of S. cerevisiae genomic expression along alcoholic fermentation ( 7 ).…”

Section: Genome Announcementmentioning

confidence: 99%

Genome Sequence of the Nonconventional Wine Yeast Hanseniaspora guilliermondii UTAD222

et al. 2017

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Pesquisa de atividade sulfito redutase em leveduras de origem enológica

Cited by 9 publications

References 7 publications

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Genome Sequence of the Nonconventional Wine Yeast Hanseniaspora guilliermondii UTAD222

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