Natural yeast flora of different varieties of grapes used for wine making in India

Chavan, Pradnya S.; Mane, Sarika; Kulkarni, Girish; Shaikh, Shamim; Ghormade, Vandana; Nerkar, D. P.; Shouche, Yogesh S.; Deshpande, Mukund V.

doi:10.1016/j.fm.2009.05.005

Cited by 71 publications

(40 citation statements)

References 18 publications

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“…It is suitable for yeast cells to grow on because yeast grows optimally in simple sugars, including glucose, and can even grow in complex sugars, such as sucrose (Chavan et al 2009;Ocon et al 2010). Yeast cells are both saprophyte and parasite.…”

Section: Discussionmentioning

confidence: 99%

Yeast Isolation for Bioethanol Production

Ruriani

Sunarti

Meryandini

2012

HAYATI Journal of Biosciences

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We have isolated 12 yeast isolates from five different rotten fruits by using a yeast glucose chloramphenicol agar (YGCA) medium supplemented with tetracycline. From pre-screening assay, four isolates exhibited higher substrate (glucose-xylose) consumption efficiency in the reaction tube fermentation compared to Saccharomyces cerevisiae dan Saccharomyces ellipsoids as the reference strains. Based on the fermentation process in gooseneck flasks, we observed that two isolates (K and SB) showed high fermentation efficiency both in sole glucose and mixed glucose-xylose substrate. Moreover, isolates K and SB produced relatively identical level of ethanol concentration compared to the reference strains. Isolates H and MP could only produce high levels of ethanol in glucose fermentation, while only half of that amount of ethanol was detected in glucose-xylose fermentation. Isolate K and SB were identified as Pichia kudriavzeevii (100%) based on large sub unit (LSU) ribosomal DNA D1/ D2 region.

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Section: Discussionmentioning

confidence: 99%

Yeast Isolation for Bioethanol Production

Ruriani

Sunarti

Meryandini

2012

HAYATI Journal of Biosciences

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“…However, P. membranifaciens and Pichia fermentans appeared after the starting of the malolactic fermentation, and the former was present in samples of red and white Bordeaux wines examined at 1-and 2-month intervals after fermentation [35]. P. membranifaciens was also identified in spontaneous fermentations of musts from La Mancha, Spain [36] and in grape varieties used in India for winemaking [37]. As a minor species, P. membranifaciens was described as part of the indigenous population during spontaneous fermentations of wines in Mendoza, Argentina [38].…”

Section: W Anomalus Is a Ubiquitous Yeast Generally Associated With mentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

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“…It has been isolated from deep-sea hydrothermal systems of the Mid-Atlantic Rift (Gadanho and Sampaio, 2005) to wastewater treatment plants (Lahav et al, 2002), from insect surfaces (Suh and Blackwell, 2004) to maize wounds (Nout et al, 1997). M. guilliermondii was often isolated at relatively high densities in sugary fruit such as pineapple (Chanprasartsuk et al, 2010;Di Cagno et al, 2010), grapes and wine (Chavan et al, 2009;Li et al, 2010;Lopes et al, 2009) and resulted to be the predominant species on different varieties of apple and pear (Pelliccia et al, 2011). Its presence in food of animal origin, such as milk and salmon, was also detected (Seker, 2010;Yoshikawa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%