A Method to Discriminate Between the Candida stellata and Saccharomyces cerevisiae in Mixed Fermentation on WLD and Lysine Agar Media

Maio, S Di; Polizzotto, Giuseppe; Planeta, Diego; Oliva, Daniele

doi:10.21548/32-1-1364

Cited by 6 publications

(6 citation statements)

References 23 publications

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“…The yeasts came from monocultures in the same kind of must. Fermentations were conducted at 28°C; every day, microbiological analyses were performed (Cavazza & Poznanski, 1998) and the methods described by Di Maio et al (2011aMaio et al ( , 2011b were utilised to distinguish morphologically between the Saccharomyces and Candida yeasts. Fermentations took 15 to 23 days.…”

Section: Oenological Characterisationmentioning

confidence: 99%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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The purpose of this work was to investigate the presence of C. zemplinina yeasts in Sicilian musts and grapes and to identify strains of oenological interest. We report on the taxonomical reclassification of Candida yeast isolates from Sicilian musts and on the selection of one strain of oenological interest (Cz3), based on mixed micro-fermentation experiments in sterile Nero d'Avola musts. Our results show that Candida zemplinina is abundant in Sicilian grapes and musts, and that the Cz3 strain is suitable for Candida zemplinina/Saccharomyces cerevisiae mixed fermentations. The higher glycerol content and the lower ethanol level stood out as the most promising features of the wines obtained upon sequential inoculation of the Cz3 and (S. cerevisiae) NDA21 yeast starters. We therefore have isolated a Sicilian Cz strain endowed with very promising features for the future development of mixed fermentation protocols.

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Section: Oenological Characterisationmentioning

confidence: 99%

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Maio

Genna

Gandolfo

et al. 2016

SAJEV

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“…Samples from the fermenting musts were taken every day, diluted in sterile peptone water (0,1% Bacteriological Peptone, Oxoid) and plated in duplicate on WL nutrient agar (Oxoid), lysine agar (LA, Oxoid) and (only when Cz3 was inoculated) WL differential (WLD). As described in Di Maio et al (2011Maio et al ( , 2012c, the use of LA allowed all the non-Saccharomyces yeasts to be counted; the use of WL nutrient agar allowed Saccharomyces and non-Saccharomyces yeasts to be counted and distinguished; and the use of WLD (with 2 mg/L cycloheximide) allowed a selective count of the C. zemplinina colonies.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Giaramida¹,

Ponticello²,

Maio³

et al. 2016

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“…Lysine Agar allows growth of all yeast except Saccharomyces [36]. WL Differential Agar is WL Nutrient Agar with 10 mg/L cycloheximide (Sigma-Aldrich, St. Louis, MO, USA): at this concentration S. cerevisiae yeasts do not grow, according to Di Maio et al [37], but K. marxianus Km L2009 still grows well, showing its typical colony morphology [26]: the concentration of all other non-Saccharomyces yeasts was calculated as the difference between the concentration of all non-Saccharomyces yeasts (detected on Lysine Agar) and the concentration of K. marxianus (detected on WL Nutrient Agar and/or on WL Differential Agar). To check the absence of microbial species able to alter wine characteristics, further microbiological analyses were performed on WL Nutrient Agar, Lysine Agar, MRS Agar and Tomato Juice Agar (Oxoid, Basingstoke, Hampshire, UK) before and after bottling (data not shown).…”

Section: Microbiological Analysesmentioning

confidence: 99%

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

et al. 2021

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An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.

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A Method to Discriminate Between the Candida stellata and Saccharomyces cerevisiae in Mixed Fermentation on WLD and Lysine Agar Media

Cited by 6 publications

References 23 publications

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

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