Indigenous wine killer yeasts and their application as a starter culture in wine fermentation

Zagorc, Tatjana; Maráz, Anna; Čadež, Neža; Jemec, Katja Povhe; Péter, Gábor; Resnik, M.; Nemanič, Julij; Raspor, Peter

doi:10.1006/fmic.2001.0422

Cited by 37 publications

(23 citation statements)

References 17 publications

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“…Indeed, continuous evolution and adaptation of indigenous yeast strains to their environment have equipped these strains with phenotypes valuable for industry. For example, several research papers have described the isolation, selection, and incorporation of indigenous wine yeasts as starter cultures in the production of wine (Zagorc et al ., 2001; Mannazzu et al ., 2002; Lopes et al ., 2007; Tosi et al ., 2009; Capece et al ., 2010; de Ullivarri et al ., 2011; Scacco et al ., 2012; Tristezza et al ., 2012). Similarly, the application of indigenous yeast strains revolutionized the biofuel industry, where the initially used baker's strains were replaced by ‘contaminating’ strains, which were well adapted to the harsh fermentation environment (Basso et al ., 1993, 2008; da Silva-Filho et al ., 2005).…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

395

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

395

288

View full text Add to dashboard Cite

show abstract

“…ild killer Saccharomyces cerevisiae yeasts are widespread in most of the wine regions of the world that have been studied (6,7,11,13,16,17,30,31,33,36,38,39,42,43,48). As deduced from the few in-depth studies done to date, the frequency of killer yeasts in a given wine production area or single spontaneous must fermentation seems to be very variable, and the proportion of spontaneous fermentations that contain killer yeasts can be as high as 88%, although this proportion can be much influenced by the fermentation stage, vintage period, or production area (13, 39).…”

mentioning

confidence: 99%

Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain

Maqueda

Zamora²,

Alvarez³

et al. 2012

Appl Environ Microbiol

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Killer yeasts secrete protein toxins that are lethal to sensitive strains of the same or related yeast species. Among the four types of Saccharomyces killer yeasts already described (K1, K2, K28, and Klus), we found K2 and Klus killer yeasts in spontaneous wine fermentations from southwestern Spain. Both phenotypes were encoded by medium-size double-stranded RNA (dsRNA) viruses, Saccharomyces cerevisiae virus (ScV)-M2 and ScV-Mlus, whose genome sizes ranged from 1.3 to 1.75 kb and from 2.1 to 2.3 kb, respectively. The K2 yeasts were found in all the wine-producing subareas for all the vintages analyzed, while the Klus yeasts were found in the warmer subareas and mostly in the warmer ripening/harvest seasons. The middle-size isotypes of the M2 dsRNA were the most frequent among K2 yeasts, probably because they encoded the most intense K2 killer phenotype. However, the smallest isotype of the Mlus dsRNA was the most frequent for Klus yeasts, although it encoded the least intense Klus killer phenotype. The killer yeasts were present in most (59.5%) spontaneous fermentations. Most were K2, with Klus being the minority. The proportion of killer yeasts increased during fermentation, while the proportion of sensitive yeasts decreased. The fermentation speed, malic acid, and wine organoleptic quality decreased in those fermentations where the killer yeasts replaced at least 15% of a dominant population of sensitive yeasts, while volatile acidity and lactic acid increased, and the amount of bacteria in the tumultuous and the end fermentation stages also increased in an unusual way. Wild killer Saccharomyces cerevisiae yeasts are widespread in most of the wine regions of the world that have been studied (6,7,11,13,16,17,30,31,33,36,38,39,42,43,48). As deduced from the few in-depth studies done to date, the frequency of killer yeasts in a given wine production area or single spontaneous must fermentation seems to be very variable, and the proportion of spontaneous fermentations that contain killer yeasts can be as high as 88%, although this proportion can be much influenced by the fermentation stage, vintage period, or production area (13, 39).The influence of killer toxins on wine fermentation has been studied for more than 20 years (36,47), and the relative importance of this influence in commercial winemaking is still a topic of discussion (13). The presence of killer yeasts may become particularly important in wine fermentations conducted by inoculation with selected killer-sensitive strains of Saccharomyces, which may be suppressed by wild killer yeasts during the fermentation (15,25,40). Also, in spontaneous must fermentation, replacement of a given dominant population by low-frequency killer strains may result in nutrient limitation, leading to fermentation problems. Any of these chance occurrences may decrease wine quality or even cause stuck or sluggish wine fermentation (22,25). On the other hand, must inoculation with killer yeast may suppress undesirable wild yeast strains, thus preserving wine quality.The magn...

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“…Candida rugosa [82]. Saccharomyces cerevisiae and Hanseniaspora uvarum were the only species presented in Table 4 that coincide with yeast strains isolated from fermentations of the red wines 'Refosík' and 'Teran' produced in the southwestern part of Slovenia [82].…”

Section: Fermentations Of Different Red Wines and Identified As Sacchmentioning

confidence: 95%

“…Saccharomyces cerevisiae and Hanseniaspora uvarum were the only species presented in Table 4 that coincide with yeast strains isolated from fermentations of the red wines 'Refosík' and 'Teran' produced in the southwestern part of Slovenia [82]. The strain Saccharomyces cerevisiae 1VVT97 was selected to be used by only those winemakers of this specific AO Vale dos Vinhedos.…”

Section: Fermentations Of Different Red Wines and Identified As Sacchmentioning

confidence: 99%

Autochthonous yeast populations from different brazilian geographic indications

et al. 2016

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Abstract. Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecules formation. The metabolic conversions may improve the production of a particular compound already formed by the microorganism or promote the production of a completely new biochemicals. These conversions depend on the environment. The microbiome of terroir is unique. If the term terroir is a set of physical properties of a vineyard that contribute to the specific characteristics of its wine, the microorganisms will undoubtedly form an integral part of this concept. There are yeasts, filamentous fungi and bacteria that can affect the quality of the wine. The aim of the present study was to identify the autochthonous yeast populations of grape berries collected from regions with Geographic Indications or under construction. The identification was carried out by an approach, combining Maldi-Tof-MS, PCR-RFLP of the internal transcribed spacer with 5.8S ribosomal DNA (rDNA) (ITS1-5.8S-ITS2) and sequences of the D1/D2 domain of the 26S rRNA gene. Some species are common to different GIs and in some of them other species are completely absent, besides some places are contiguous areas. In some areas, Hanseniaspora opuntiae, Saccharomyces cerevisiae, Pichia myanmarensis and Hanseniaspora uvarum were the predominant species.

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Indigenous wine killer yeasts and their application as a starter culture in wine fermentation

Cited by 37 publications

References 17 publications

Improving industrial yeast strains: exploiting natural and artificial diversity

Improving industrial yeast strains: exploiting natural and artificial diversity

Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain

Autochthonous yeast populations from different brazilian geographic indications

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