Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts

Magyar, I.; Nyitrai-Sárdy, D.; Leskó, Annamária; Pomazi, Andrea; Kállay, M.

doi:10.1016/j.ijfoodmicro.2014.03.002

Cited by 38 publications

(30 citation statements)

References 21 publications

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“…This character is probably related to the metabolic activity of Starm. bacillaris strains, which are good producers of α-ketoglutaric and pyruvic acids (Magyar et al, 2014). Thus, this acidification property could be exploited in winemaking, in order to make wines produced in warm climate regions more acid and increase microbiological stability at the end of the fermentation process.…”

Section: Discussionmentioning

confidence: 99%

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

et al. 2018

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Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S. cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation.

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Section: Discussionmentioning

confidence: 99%

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

et al. 2018

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“…A great degree of variation was observed among the ethanol, malic acid and volatile acidity (VA) levels of the different non-Saccharomyces yeast species and strains. Candida zemplinina strains produced low VA and were similar to the S. cerevisiae strains, although C. zemplinina strains can be low or high VA producers (Magyar & Toth, 2011;Magyar et al, 2014;Englezos et al, 2015). Synthetic wines produced with H. uvarum contained high VA levels, especially wines produced with strains H2, H3 and H10.…”

Section: Duration Of Af (Days)mentioning

confidence: 92%

“…More recently, Duarte et al (2012) recommended the reinstatement of Starmerella bacillaris comb. nov. with the name C. zemplinina as obligate synonym, which has not been widely accepted (Magyar et al, 2014). As in the case of the M. pulcherrima cluster, the patterns of the C. zemplinina strains are very similar, with small spacing differences.…”

Section: Electrophoretic Karyotypingmentioning

confidence: 99%

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

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Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines. In this study, 37 strains representing seven nonSaccharomyces species were characterised and evaluated for potential use in wine production, as well as for their effects on malolactic fermentation (MLF). Contour-clamped homogeneous electric field (CHEF) gel electrophoresis and matrix-assisted laser desorption ionisation using a time-of-flight mass spectrometer (MALDI-TOF MS) were used to verify species identity and to determine intra-species variation. Extracellular enzyme production, malic acid degradation and the fermentation kinetics of the yeasts were also investigated. CHEF karyotyping and MALDI-TOF MS were useful for identifying and typing Hanseniaspora uvarum, Lachancea thermotolerans, Candida zemplinina (synonym: Starmerella bacillaris) and Torulaspora delbrueckii strains. Only H. uvarum and Metschnikowia pulcherrima strains were found to have β-glucosidase activity. M. pulcherrima strains also had protease activity. Most of the strains showed limited malic acid degradation, and only Schizosaccharomyces pombe and the C. zemplinina strains showed mentionable degradation. In synthetic wine fermentations, C. stellata, C. zemplinina, H. uvarum, M. pulcherrima and Sc. pombe strains were shown to be slow to medium fermenters, whereas L. thermotolerans and T. delbrueckii strains were found to be medium to strong fermenters. The effect of the yeasts on MLF varied, but inhibition was strain dependent.

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“…C . zemplinina is an acidogenic, fructophilic, psychrotolerant, and highly osmotolerant microorganism (Englezos et al, ; Magyar, Nyitrai‐Sárdy, Leskó, Pomázi, & Kállay, ; Sipiczki, ). In addition, malic acid metabolization (Tofalo et al, ), modification of anthocyanin profiles (Mangani, Buscioni, Collina, Bocci, & Vicenzini, ), release of mannoproteins (Domizio, Liu, Bisson, & Barile, ), and antifungal activity (Lemos et al, ) have also been described for this species.…”

Section: Introductionmentioning

confidence: 99%

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

Eder

Conti

Bely

et al. 2019

Yeast

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The yeast species Starmerella bacillaris (synonym Candida zemplinina) is widely associated with oenological ecosystems and is frequently isolated from grape and grape must. Previous work showed that the genetic diversity of this species is high in wine environments and it is shaped by geographic location. Most analysed C. zemplinina strains, however, have been isolated from Vitis vinifera, disregarding the existence of other worldwide-distributed Vitis species used in winemaking. In this work, we address the impact of the Vitis species and geographic location on the genetic diversity of C. zemplinina. Microsatellite genotyping analysis was applied to two remarkable populations of C. zemplinina from Argentina and Portugal (Azores Archipelago), isolated from neighbouring V. vinifera and Vitis labrusca vineyards. The study also included a large population of previously characterized worldwide-isolated C. zemplinina strains. Genetic analyses confirmed that geographic localization significantly shaped the genetic diversity of C. zemplinina. No genetic differentiation on the basis of the Vitis species was recorded, indicating that C. zemplinina populations from neighbouring V. vinifera and V. labrusca vineyards are genetically homogeneous.In addition, no impact of the vintage was found on the C. zemplinina populations being both highly diversified and homogeneous during initial stages of alcoholic fermentation. Altogether, these results confirmed that winemaking-related factors (i.e., vintage, Vitis species, and alcoholic fermentation) do not impact the genetic diversity of C. zemplinina and that only geographic localization significantly shapes this yeast species.

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Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts

Cited by 38 publications

References 21 publications

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species

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