Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Beltran, Gemma; Torija, María-Jesús; Novo, Maïté; Ferrer, Noemí; Poblet, Montse; Guillamón, José Manuel; Rozès, Nicolás; Mas, Albert

doi:10.1078/0723-2020-00097

Cited by 202 publications

(158 citation statements)

References 30 publications

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“…Stefanini et al [32] in a Vino Santo study, found that fungal species composition undergoes a dynamic change with a declining tendency overtime, and that small changes in fermentation procedures may result in significant differences in microbial communities. As advocates to these findings come older studies that have demonstrated that aerobic yeasts are the first to decrease in abundance, and that the mid fermentation yeast genera, such as Hanseniaspora, Candida, Metschnikowia and Torulaspora, cannot be not recovered on plates at high ethanol concentration in presence of Saccharomyces [59,60]. Interestingly, S. cerevisiae, found in very low abundance at the beginning of the fermentation, manages to rise in dominance at the end of the it.…”

Section: Analysis Of Alcoholic Fermentationmentioning

confidence: 99%

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

et al. 2018

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Abstract:In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.

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Section: Analysis Of Alcoholic Fermentationmentioning

confidence: 99%

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

et al. 2018

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“…These results are consistent with the studies conducted by Vezinhet et al 43 and Versavaud et al 42 in which the notion of 'vineyard flora' was clearly expressed. Also the existence of the common yeast strains located in the three areas suggested the existence of regional strains 2,9,20,33 . In addition, the oenological composition of wines produced by must from different geographic origins was evaluated.…”

Section: Discussionmentioning

confidence: 96%

Intraspecific Diversity of Yeast Associated to Vitis vinifera Albariño Must from Different Vineyard Ecosystems

Vilanova

Zamuz

Silva

et al. 2011

Journal of the Institute of Brewing

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The genetic diversity of Saccharomyces cerevisiae associated to the must (Vitis vinifera Albariño) from different geographic areas and spontaneous fermentation was studied by analysis of mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP). Colonies were isolated in musts at different stages of fermentation from three different geographic areas, O Val do Salnés, O Rosal and O Condado do Tea from Galicia (NW Spain). A total of 17 different patterns out of 273 S. cerevisiae colonies were identified using mitochondrial DNA restriction analysis. Pattern I from O Rosal, VI from O Val do Salnés and XII from O Condado do Tea were the predominant ones. Only pattern II was common to all fermentations. This molecular study provides useful information about distribution and genetic relationships among several S. cerevisiae strains associated to Vitis vinifera Albariño from different vineyard ecosystems and their influence on certain oenological properties.

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“…Yeasts are unicellular (usually spherical) microorganisms of size 2-4 μm and are present naturally in some products such as fruits, cereals and vegetables. Diferent species of fermentative microorganisms have been identiied, among which are mainly Saccharomyces cerevisiae, Kluyveromy cesfragilis, Torulaspora and Zymomonas mobilis [2].…”

Section: Use Of Agroindustrial Waste In Fermentation Processesmentioning

confidence: 99%

Potential Production of Ethanol by Saccharomyces cerevisiae Immobilized and Coimmobilized with Zymomonas mobilis: Alternative for the Reuse of a Waste Organic

Ruiz-Marín¹,

Lopez²,

Narváez-García³

et al. 2017

Yeast - Industrial Applications

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Fermentation technologies have been developed to improve the production of ethanol and an alternative is the immobilization technology, which ofers the possibility of eiciently incorporating symbiotic bacteria in the same matrix. This study analyzes the potential use of immobilized and coinmobilized systems on beads of calcium alginate for ethanol production used mango waste (Mangifera indica) by Zymomonas mobilis and Saccharomyces cerevisiae compared with free cells culture and evaluate the efect of glucose concentration on productivity in coimmobilized system using a Chemostat reactor Ommi Culture Plus. For free cell culture, the productivity was higher for Z. mobilis ). The conversion of glucose to ethanol for coimmobilized system was higher (6.91 mol ethanol) with 50 g L -1 of glucose compared to 200 g L -1 of glucose (5.82 mol ethanol); suggesting the immobilized and coimmobilized cultures compared with free cells ofer an opportunity for the reuse of organic residues and high alcohol production.

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Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Cited by 202 publications

References 30 publications

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

Intraspecific Diversity of Yeast Associated to Vitis vinifera Albariño Must from Different Vineyard Ecosystems

Potential Production of Ethanol by Saccharomyces cerevisiae Immobilized and Coimmobilized with Zymomonas mobilis: Alternative for the Reuse of a Waste Organic

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