Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity

Echeverrigaray, Sérgio; Scariot, Fernando Joel; Menegotto, Morgana; Delamare, Ana Paula Longaray

doi:10.1016/j.ijfoodmicro.2019.108383

Cited by 29 publications

(22 citation statements)

References 28 publications

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“…It is well documented that yeast strains are capable of removing anthocyanins from the fermentative media through adsorption through the cell walls [ 44 ], although the loss occurs mainly at the end of the fermentation when the cell viability is lower and the yeasts cells are permeabilised [ 45 ]. The composition of the cell walls and the polarity of the anthocyanins are two factors involved in this interaction [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

“…Despite the fact that yeast strains interacted with anthocyanins during fermentation, causing colour loss by the deglycosylation of anthocyanins and pigment adsorption, other chemical interactions (oxidation, interactions with pyruvate, acetaldehyde, flavanols, condensed tannins, etc.) may have caused an even larger reduction of anthocyanins and, as a consequence, of total phenolic compounds [ 45 ]. Due to the small fermentation volume used, the skins were removed after the grapes were crushed, and the pigment’s extraction was limited.…”

Section: Discussionmentioning

confidence: 99%

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Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Escott

López

Loira

et al. 2021

Foods

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Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector—HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy—UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector—GC-FID), oenological parameters (Fourier transform Infrared spectroscopy—FT-IR) and structural damage of the skin (atomic force microscopy—AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Escott

López

Loira

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Microorganisms can affect colonies in the environment by secreting some extracellular and intracellular enzymes [15]. In addition, the cell walls of some yeasts have a certain absorption ability, which can absorb microorganisms and toxins in the environment to affect the colony [22,23]. In this experiment, we did not study the degradation mechanism of Pichia kudriavzevii GW1, which will be included in our subsequent experiments.…”

Section: Discussionmentioning

confidence: 99%

Improvement of Black-Odor Water by Pichia Strain GW1 under Optimized NH₃-N Degradation Conditions

Xie

Wang

Zeng

et al. 2020

BioMed Research International

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In this study, a yeast strain with an outstanding NH3-N degradation ability was isolated from the sediment of a black-odor water channel in Guangdong Province, China. Based on phenotypic and phylogenetic analysis, this strain was identified as Pichia kudriavzevii GW1. The optimum conditions for NH3-N degradation by the GW1 strain were as follows: 0.3% inoculum concentration, 1.5 L/min aeration, pH 7, and a temperature of 35°C. Under optimized conditions, the GW1 strain degraded 95.5% of the NH3-N. The strain was then added to simulated black-odor water under optimal degradation conditions to investigate changes to the bacterial community over time. 16S rRNA sequencing of samples collected on days 0, 7, 14, and 21 showed that, in the presence of the GW1 strain, the relative abundances of the phyla Proteobacteria, Bacteroidetes, Chloroflexi, and Firmicutes increased in the black-odor water. In addition, the relative abundance of Propionivibrio, a known NH3-N degrading genus, increased. This study will facilitate the use of microbiological methods to repair black-odor water.

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“…Phenolic compounds, especially anthocyanin pigments and tannins could interact with the exterior mannoproteins located on the outer surface of yeast cell wall independent of yeast cell viability, while the interaction of phenolic compounds with cell wall polysaccharides, mainly β‐glucans, are minimal (Mekoue Nguela et al., 2016; Morata, Gómez‐Cordovés, Suberviola, et al., 2003; Morata et al., 2005; Paramera et al., 2014). Phenolic adsorption is related to yeast viability, where loss of yeast cell wall and membrane integrity allow phenolic compounds to accumulate in the periplasmic space and interact with the inner part of the cell wall and plasma membrane (Echeverrigaray et al., 2020; Mekoue Nguela, Sieczkowski, et al., 2015; Mekoue Nguela, Vernhet, et al., 2015). In addition, phenolic compounds may diffuse through the periplasmic space and plasma membrane of the dead or inactivated yeast to interact with yeast cytoplasmic constituents, mainly proteins (Mekoue Nguela et al., 2016).…”

Section: Mechanisms Of Yeast Altering Phenolic Compounds In Winementioning

confidence: 99%

Wine phenolic profile altered by yeast: Mechanisms and influences

Zhang

Meng

et al. 2021

Comp Rev Food Sci Food Safe

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Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non‐Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast–phenolics interactions and to identify the current literature gaps for future research.

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Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity

Cited by 29 publications

References 28 publications

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Improvement of Black-Odor Water by Pichia Strain GW1 under Optimized NH₃-N Degradation Conditions

Wine phenolic profile altered by yeast: Mechanisms and influences

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Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity

Cited by 29 publications

References 28 publications

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Improvement of Black-Odor Water by Pichia Strain GW1 under Optimized NH3-N Degradation Conditions

Wine phenolic profile altered by yeast: Mechanisms and influences

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Product

Resources

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Improvement of Black-Odor Water by Pichia Strain GW1 under Optimized NH₃-N Degradation Conditions