Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Englezos, Vasileios; Rantsiou, Kalliopi; Torchio, Fabrizio; Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo; Cocolin, Luca Simone

doi:10.1016/j.ijfoodmicro.2015.01.009

Cited by 120 publications

(111 citation statements)

References 37 publications

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“…Several studies have recently investigated the potential of non-conventional-yeasts used in co-inoculation or sequential inoculation with S. cerevisiae for lowering ethanol yield (Bely et al, 2013;Contreras et al, 2014Contreras et al, , 2015aEnglezos et al, 2015;Ferraro et al, 2000). For some species, a reduction in ethanol yield was reported with limited acetic acid production, depending on aeration conditions (Contreras et al, 2014(Contreras et al, , 2015a(Contreras et al, , 2015b.…”

Section: Discussionmentioning

confidence: 99%

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Tilloy¹,

Cadière²,

Ehsani³

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Tilloy¹,

Cadière²,

Ehsani³

et al. 2015

International Journal of Food Microbiology

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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%

“…All the C. zemplinina strains tested negative for all three enzyme activities. Di Maio et al (2012) and Englezos et al (2015) reported medium to low β-glucosidase activity for C. zemplinina strains. Englezos et al (2015) reported protease activity in 48 of 63 C. zemplinina strains studied, but none of the strains had pectinase activity.…”

Section: Enzyme Productionmentioning

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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“…The world wine market is experiencing increasing interest in new yeast strains that can produce unique wines with novel properties (Benito et al, 2015a;Carrau et al, 2015;Englezos et al, 2015;Esteve-Zarzoso et al, 1998;Fleet, 2008;Jolly et al, 2014Jolly et al, , 2006Medina et al, 2013;Pretorius, 2000;Uthurry et al, 2004). This is the reason that certain non-Saccharomyces yeast, such as Schizosaccharomyces, which have the ability to lower the malic acid content of wine, could prove to be an excellent alternative to lactic acid bacteria and are currently viewed with much interest (Benito et al, 2015b(Benito et al, , 2014aFleet, 1999;Suárez-Lepe et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Cited by 120 publications

References 37 publications

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

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

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

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