Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans

Abstract

Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino acid metabolic pathways involved, particularly the catabolic Ehrlich pathway but also anabolic pathways such as the leucine biosynthesis pathway, are crucial for producing high-value aroma compounds that contribute to the final flavour of wine. We examined the potential use of Saccharomycopsis fermentans in wine fermentations. We selected mutant strains resistant to the toxic compound trifluoro-leucine (TFL), verified mutations in the SfLEU4 gene, and characterized the ability of the resulting strains to contribute to fermentation bouquets. Resistance to TFL relieves feedback inhibition in the leucine biosynthesis pathway and resulted in increased leucine biosynthesis. Concomitantly, the S. fermentans TFL-resistant mutants generated increased amounts of isoamyl alcohol and isovalerate during wine fermentation. Selection of TFL-resistant strains thus provides a generally applicable strategy for the improvement in NCYs and their utilization in co-fermentation processes for different grape must varieties.

Yeast Biotechnology 6.0

“…Akan et al [34] explored the potential of NCYs in wine fermentation [35,36] with a focus on Saccharomycopsis fermentans. Mutant strains resistant to the toxic compound trifluoroleucine (TFL) were selected, mutations in the SfLEU4 gene were verified, and the ability of the resulting strains to contribute to fermentation bouquets was characterized.…”

Visualizing Metabolism in Biotechnologically Important Yeasts with dDNP NMR Reveals Evolutionary Strategies and Glycolytic Logic

“…Recently, strides have been made to exploit the functional repertoire of nonconventional yeasts for biotechnological production. ,− In the current study, we set out to compare the influx of spin polarization enhanced (hyperpolarized) carbohydrates into the central metabolism of different yeast strains with a particular emphasis on Saccharomyces cerevisiae and Hanseniaspora uvarum . S. cerevisiae is the best-established eukaryotic model organism and a workhorse for ethanol formation and for genetic engineering.…”