New insights into the physiological state of Saccharomyces cerevisiae during ethanol acclimation for producing sparkling wines

Borrull, Anna; López-Martínez, Gema; Miró-Abella, Eugènia; Salvadó, Zoel; Poblet, Montse; Cordero-Otero, Ricardo; Rozès, Nicolás

doi:10.1016/j.fm.2015.11.001

Cited by 19 publications

(18 citation statements)

References 42 publications

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“…[5,6] Due to its aforementioned role in cellular biochemistry, ergosterol has been a subject of interest from the viewpoint of increasing ethanol tolerance of S. cerevisiae. [7][8][9] The structure of ergosterol allows its use in microbial conversions to produce similar intermediates as are formed from phytosterols and cholesterol. [10] Although ergosterol is a possible precursor for steroids, [11] fractionation of abundant residual yeast biomass from industrial side-streams to ergosterol and other products has not been studied to a great extent.…”

Section: Introductionmentioning

confidence: 99%

Fractionation process for the protective isolation of ergosterol and trehalose from microbial biomass

Pastinen

Nyyssölä

Pihlajaniemi

et al. 2017

Process Biochemistry

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A new process is described for the two phase extraction of ergosterol and trehalose from microbial biomass. Baker's yeast was used as a model organism to develop the method, which was then applied for extracting 13 oleaginous microbes. Major findings of the study were that the ergosterol content was not dependent on intracellular oil content and that 1-butanol and alkaline pH were needed to protect ergosterol. Saponification for 3−4 hours at 85−100 ºC followed by extraction of the reaction mixture with toluene gave the maximal ergosterol yield.Trehalose was stable at this temperature and remained in water solution, but the maximal yield was obtained after a shorter reaction time at lower alkalinity. Although trehalose alone is stable at alkaline pH, extraction yields of trehalose from yeast decreased with increasing alkalinity.This finding led us to propose a two-step process in which trehalose is separated in the first step and ergosterol in the second. The possibility to apply this method to fractionate oleaginous microbes in process scale is discussed from technical viewpoints.

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Section: Introductionmentioning

confidence: 99%

Fractionation process for the protective isolation of ergosterol and trehalose from microbial biomass

Pastinen

Nyyssölä

Pihlajaniemi

et al. 2017

Process Biochemistry

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“…Glutathione determination was performed using the method described by Borrull et al (). The GSH tot and GSSG (oxidized) determinations were performed in a SPECTROstar Omega Instrument fluorescence plate reader (BMG Labtech), using 488 nm for excitation and 530 nm to collect fluorescence emission.…”

Section: Methodsmentioning

confidence: 99%

Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Domènech

Poblet

Rozès

et al. 2019

Yeast

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In the present study, we analysed metabolite features during the dehydration–rehydration process for two Schizosaccharomyces pombe strains with different viability rate, in order to determine whether metabolite contents were affected by the presence of magnesium during cell rehydration. The qualitative changes of the intracellular metabolites of both strains were determined by comparing the metabolic profiles of cells before dehydration, after rehydration in water or magnesium solution, and after 2‐hr inoculation of cells in complete medium. Our results suggest that changes of metabolites from the methionine salvage pathway, in particular 5′‐methylthioadenosine, triggered by the increasing intracellular magnesium content may participate in the dehydration tolerance of Sp97 cells.

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“…Moreover, studies on Italian Amarone wine have shown that mixtures of S. cerevisiae and S. bayanus strains, which are used during fermentation in different wineries in Valpolicella area (Italy), all produce specific amounts of isobutanol and amylic alcohols and therefore contribute to the production of traditional varieties with desired aromatic and flavour features [2]. An indigenous S. cerevisiae strain can be used in both primary and secondary fermentations which are needed for the production of Champenoise sparkling wine, as it responds perfectly to the stressful conditions presented in both fermentations such as low nitrogen content and increased accumulation of toxic by-products [80]. Moreover, Aponte and Blaiotta [81], used a selected S. cerevisiae autochthonous strain as starter culture in the production of "Moscato di Saracena", a southern Italy passito wine, and suggested that the physicochemical traits obtained, showed better characteristics compared to those obtained by spontaneous fermentation.…”

Section: Vinification Examples With Autochthonous Starter Cultures: Pmentioning

confidence: 99%

Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

Bozoudi¹,

Tsaltas²

2016

Grape and Wine Biotechnology

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Grape microbiome is the source of a vastly diverse pool of filamentous fungi, yeast and bacteria that will play a coordinated role for the quality of the produced wines. In recent times, the significance of this pool of microorganisms with a long list of studies of the microbial ecology of grape berries of different geographical origin, cultural practices, grape varieties and climatic conditions has been acknowledged. Similarly, the ongoing microbial evolution of must fermentations has been fully uncovered. All these ecology studies, along with detailed metabolic studies and sensorial characterisations of the produced wines, led to the suggestion of the microbial terroir. These new concepts are today leading worldwide research efforts to the production of unique wines, preserving their historical identity and verifying their quality and geographical origin. This chapter is a quick but thorough and up-to-date review of how autochthonous microbiota highlight the terroir in wines, a comparison of commercial and wild yeast strains and how this biodiversity has been explored. Moreover, technological, physiological and oenological selection criteria will be under consideration. At the end, the positive and negative aspects of wild vinifications, the technological problems of wild strains and some suggestions for the future in starter cultures will be presented.

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New insights into the physiological state of Saccharomyces cerevisiae during ethanol acclimation for producing sparkling wines

Cited by 19 publications

References 42 publications

Fractionation process for the protective isolation of ergosterol and trehalose from microbial biomass

Fractionation process for the protective isolation of ergosterol and trehalose from microbial biomass

Magnesium enhances dehydration tolerance in Schizosaccharomyces pombe by promoting intracellular 5′‐methylthioadenosine accumulation

Grape Microbiome: Potential and Opportunities as a Source of Starter Cultures

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