Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

Capece, Angela; Pietrafesa, A.; Pietrafesa, Rocchina; Garrigós, Víctor; Tedesco, Francesco Saverio; Romano, P.; Matallana, Emilia; Siesto, Gabriella; Aranda, Agustı́n

doi:10.1016/j.foodres.2022.111649

Cited by 8 publications

(4 citation statements)

References 45 publications

(45 reference statements)

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“…The yeasts’ biomass and fermentation rate considerably influenced the aroma quality of wine 17 . Slower fermentation kinetics in CP might be beneficial for the generation of aromatic compounds 18 …”

Section: Resultsmentioning

confidence: 99%

“…17 Slower fermentation kinetics in CP might be beneficial for the generation of aromatic compounds. 18 Physicochemical parameters of mandarin wines As shown in Table 1, the SSC was almost the same in SC and CP, while the lower level was observed in SP when compared with both SC and CP (P < 0.05). The result was consistent with the work of He et al, 8 which also reported that the cider fermented with only S. cerevisiae had a higher SSC than that fermented with only Sc.…”

Section: Fermentation Kineticsmentioning

confidence: 94%

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Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

Luo

Luo³

et al. 2023

J Sci Food Agric

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BACKGROUNDMandarin wine has high added value, which can extend the industry chain of mandarins with excellent economic results. However, innovative fermentation methods are urgently needed to improve the typical taste and flavor characteristics of mandarin wine. In this study, the effect and underlying mechanism of co‐fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the characteristics of mandarin wine were investigated based on integrated metabolomic and transcriptomic analyses.RESULTSIn comparison with fermentation with only S. cerevisiae, the mandarin wine produced from co‐fermentation with S. cerevisiae and Sc. pombe had a higher pH value, lower malic acid content, and more abundant free amino acids, resulting in better sensory evaluation scores. The introduction of Sc. pombe extended the stage of alcoholic fermentation and enhanced the richness and diversity of volatile compounds, especially floral and fruity aroma compounds, including ethyl hexanoate, ethyl caprylate, ethyl enanthate, 1‐heptanol, and phenylethyl alcohol. he significantly differential metabolites and varying genes were mainly found in pathways of glycolysis, pyruvate metabolism, the citrate cycle, and amino acid metabolism.CONCLUSIONCo‐fermentation with S. cerevisiae and Sc. pombe showed advantages in producing distinctive taste and flavor of mandarin wine in comparison with fermentation with only S. cerevisiae. This study can inspire new co‐fermentation strategies to improve the sensory quality of mandarin wine. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Fermentation Kineticsmentioning

confidence: 94%

Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

Luo

Luo³

et al. 2023

J Sci Food Agric

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“…Additionally, acetic acid screening was performed because some non-Saccharomyces yeasts produce undesirable concentrations of acetic acid and ethyl acetate from sugars, regarded as unsuitable for winemaking ( Caridi et al, 2002 ; Rodríguez et al, 2004 ). Moreover, recently S. cerevisiae and Z. bailii adaptive response and tolerance to acetic acid have been investigated based on functional and comparative genomics strategies ( Palma et al, 2018 ; Capece et al, 2022 ). Sulphur dioxide resistance is a very desirable oenological characteristic and most studies have been conducted in autochthonous S. cerevisiae strains, showing high resistance of this species to SO 2 and differentiation at strain level ( Divol et al, 2012 ; Settanni et al, 2012 ).…”

Section: Discussionmentioning

confidence: 99%

Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece

Tzamourani,

Taliadouros,

Paraskevopoulos

et al. 2023

Front. Microbiol.

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The selection of native yeast for alcoholic fermentation in wine focuses on ensuring the success of the process and promoting the quality of the final product. The purpose of this study was firstly to create a large collection of new yeast isolates and categorize them based on their oenological potential. Additionally, the geographical distribution of the most dominant species, Saccharomyces cerevisiae, was further explored. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level. RAPD (Random Amplified Polymorphic DNA) genomic fingerprinting with the oligo-nucleotide primer M13 was used, combined with Matrix Assisted Laser Desorption Ionization–Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. All yeast isolates were scrutinized for their sensitivity to killer toxin, production of non-desirable metabolites such as acetic acid and H2S, β-glucosidase production and resistance to the antimicrobial agent; SO2. In parallel, S. cerevisiae isolates were typed at strain level by interdelta – PCR genomic fingerprinting. S. cerevisiae strains were examined for their fermentative capacity in laboratory scale fermentation on pasteurized grape must. Glucose and fructose consumption was monitored daily and at the final point a free sorting task was conducted to categorize the samples according to their organoleptic profile. According to our results, among the 190 isolates, S. cerevisiae was the most dominant species while some less common non-Saccharomyces species such as Trigonopsis californica, Priceomyces carsonii, Zygosaccharomyces bailii, Brettanomyces bruxellensis and Pichia manshurica were identified in minor abundancies. According to phenotypic typing, most isolates were neutral to killer toxin test and exhibited low acetic acid production. Hierarchical Cluster Analysis revealed the presence of four yeast groups based on phenotypic fingerprinting. Strain level typing reported 20 different S. cerevisiae strains from which 65% indicated fermentative capacity and led to dry wines. Sensory evaluation results clearly discriminated the produced wines and consequently, the proposed yeast categorization was confirmed. A novel approach that employs biostatistical tools for a rapid screening and classification of indigenous wine yeasts with oenological potential, allowing a more efficient preliminary selection or rejection of isolates is proposed.

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“…In order to test biocontrol activity against other yeasts a lawn of yeast was made on minimal medium SD using Candida tropicalis (Lallemand Inc, Canada) and Starmerella bacillaris St8 (Capece et al 2022 ) as described for the oxidative stress test. The Metschnikowia yeast were grown to saturation in YPD for two days and 5 µL of each strain was placed in the lawn of sensitive strains, plates were incubated for two days and the inhibition halo was measured.…”

Section: Methodsmentioning

confidence: 99%

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

Tatay-Núñez,

Albi-Puig,

Garrigós

et al. 2024

World J Microbiol Biotechnol

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The bioprospection of indigenous microorganism strains with biotechnological potential represents a prominent trend. Metschnikowia yeasts exhibit diverse capabilities, such as ethanol reduction in winemaking, biocontrol potential, and lipid production. In this work, local Metschnikowia strains were isolated from different fruits by their ability to produce pulcherrimic acid, a molecule that has been linked to biocontrol activity and that binds iron giving colored colonies. Five strains were selected, each from one of five distinct sources. All of them were identified as M. pulcherrima. All five were able inhibit other yeasts and one M. pulcherrima, called M7, inhibited the growth of Aspergillus nidulans. The selected strains accumulated lipid bodies in stationary phase. Certain non-conventional yeasts like Hanseniaspora vineae are very sensitive to biomass drying, but cell extracts from M. pulcherrima added to the growth media as a source of antioxidant lipids increased their tolerance to drying. All strains isolated showed good stress tolerance (particularly to heat) and have nutrient requirements similar to a commercial M. pulcherrima strain. In addition, the M7 strain had a good growth in sugarcane and beet molasses and behaved like Saccharomyces cerevisiae in a growth medium derived from agricultural waste, a persimmon hydrolysate. Therefore, the isolation of local strains of Metschnikowia able to grow in a variety of substrates is a good source of biocontrol agents.

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Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

Cited by 8 publications

References 45 publications

Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

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