Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Vilela, Alice

doi:10.3390/fermentation4030056

Cited by 68 publications

(56 citation statements)

References 32 publications

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“…Apart from strain Biodiva, yeasts showed a significant acetic acid utilisation but a lack of production. This aligns with the previous studies (Vilela, ; Porter et al , ), which showed that some strains of L. thermotolerans exhibited acetic acid consumption especially in aerated fermentations, while the lack of acetic acid production by T. delbrueckii and L. thermotolerans has also been reported during lychee and grape wine fermentations (Kapsopoulou et al , ; Chen et al , ). The observed decrease in acetic acid is associated with its activation for acetyl‐CoA synthesis which can subsequently be diverted to generate various by‐products such as higher alcohols and acetate esters.…”

Section: Ph Total Soluble Solids and Sugar Changes During Fermentationsupporting

confidence: 92%

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Toh

Chua

et al. 2019

Int J of Food Sci Tech

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This work evaluated the potential of three commercial non-Saccharomyces yeast strains Torulaspora delbrueckii (Biodiva and Prelude) and Lachancea thermotolerans (Concerto) for beer fermentation. The fermentation performance, volatile and non-volatile profiles were compared. Growth behaviours of all three yeast strains exhibited similar trends during the initial fermentation phase although a marked population decline was detected in strains Prelude and Concerto, which also showed a rapid utilisation of maltose, while strain Biodiva was unable to consume maltose and consumed lesser amounts of amino acids. Additionally, terpenoids inherently absent in the wort such as b-caryophyllene and geranyl acetone were produced in all beers, significantly higher in beers fermented with strain Prelude. For volatile profiles, Prelude and Concerto produced more ethanol and significantly higher amounts of acetate esters and long-chained ethyl esters. Strain Biodiva, on the other hand, produced higher amounts of isoamyl alcohol and ethyl butanoate. Volatile compound analysisFor day 0 and day 14 beer samples, 5 mL was withdrawn and adjusted to pH 2.5 with 1 M HCl prior to analysis. Volatile compound extraction was conducted International Journal of Food Science and Technology 2020 Non-Saccharomyces and beer D. W. K. Toh et al. 2050 956.29 AE 18.63a 653.99 AE 31.65b 393.35 AE 28.71c 403.40 AE 26.71cANOVA statistical analysis, n = 3, with the same letters (a, b, c, d) indicating no significant difference at 95% confidence level. † Wort (day 0) results show the average concentration from all trials conducted.

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Section: Ph Total Soluble Solids and Sugar Changes During Fermentationsupporting

confidence: 92%

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Toh

Chua

et al. 2019

Int J of Food Sci Tech

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“…The fermentation with S. cerevisiae and the sequential fermentation with L. thermotolerans have lower pH levels, whereas the sequential fermentations with T. delbrueckii, M. pulcherrima and P. kluyveri have higher levels. Higher pH differences of L. thermotolerans with the other fermentations may be expected because of its high production of lactic acid [28,66,67]. Some studies confirm that even if lactic acid production is significantly higher for mixed fermentation with L. thermotolerans and S. cerevisiae than a single inoculation with the latter, the pH level can be significantly the same [58,59].…”

Section: Chemical Monitoringmentioning

confidence: 96%

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

et al. 2019

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In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

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“…thermotolerans also has other interesting properties. Some authors have described L. thermotolerans as an interesting resource that can be employed to reduce the final concentration of volatile acidity in wine [85]. Some studies have reported that L. thermotolerans fermentations produce lower concentrations of acetic acid than S. cerevisiae, by about 0.24 g/L [82,84], while other authors have reported smaller differences in sequential fermentations of about 0.05 g/L [36,86].…”

Section: Lachancea Thermotoleransmentioning

confidence: 99%

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

2019

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In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

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Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Cited by 68 publications

References 32 publications

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Evaluation of the potential of commercial non‐Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

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