Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice

Nuñez-Guerrero, Martha Eugenia; Páez-Lerma, Jesús Bernardo; Rutiaga-Quiñones, Olga Miriam; González‐Herrera, Silvia Marina; Soto-Cruz, N.O.

doi:10.1016/j.fm.2015.10.011

Cited by 28 publications

(28 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This fermentation process is characterized by the low ethanol yields and a fermentation efficiency of around 30 to 40%, as well as varying concentrations of residual sugars (10–60 g/L; Nuñez-Guerrero et al, 2016; Kirchmayr et al, 2017; Mezcal Regulatory Council, 2018). To overcome these problems, some starter cultures have been designed and proposed, using pure or mixed cultures of S. cerevisiae and non- Saccharomyces yeasts ( Kloeckera apiculata, Kloeckera vinae, K. marxianus, T. delbrueckii, P. kluyvery ) isolated from fermented maguey juice (Díaz-Montaño et al, 2008; González-Robles et al, 2015; Segura-García et al, 2015; Nuñez-Guerrero et al, 2016). Mezcal non- Saccharomyces yeast such as K. marxianus and P. kluyveri are characterized by their ability to produce esters (Segura-García et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Mezcal non- Saccharomyces yeast such as K. marxianus and P. kluyveri are characterized by their ability to produce esters (Segura-García et al, 2015). Thus, different studies have concluded that mixed cultures provide a positive impact on sensorial characteristics of the mezcal, thanks to a greater richness of volatile compounds and the good yield produced (González-Robles et al, 2015; Nuñez-Guerrero et al, 2016). Despite these studies, the influence of different yeast species in pure and mixed cultures on the flavor production are not clear, and the impact of bagasse on the volatile compounds and ethanol production has not been investigated.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

et al. 2018

View full text Add to dashboard Cite

Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups. Four of them included 90% of all isolates, and these were identified using the sequence of the D1/D2 domain of the large-subunit rDNA. Pichia kudriavzevii, Pichia manshurica, Saccharomyces cerevisiae, and Kluyveromyces marxianus were detected as predominant species. Both species belonging to the Pichia genus were detected in 88% of the distilleries, followed by S. cerevisiae (70%) and K. marxianus (50%). In order to evaluate the fermentative capacity, one strain of each species was assessed in a pure and mixed culture in two culture media, filtered maguey juice (MJ) and maguey juice including its bagasse (MJB). Findings demonstrated that non-Saccharomyces yeast presented better growth than that of S. cerevisiae. K. marxianus PA16 was more efficient for ethanol production than S. cerevisiae DI14. It produced 32 g/L of ethanol with a yield of 0.47 g/g and efficient of 90%. While, P. kudriavzevii produced more ethyl acetate (280 mg/L) than the others species. All fermentations were characterized by the presence of isobutyl and isoamyl alcohol. The presence of K. marxianus in a mixed culture, improved the ethanol production and volatile compounds increased using co-cultures.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

et al. 2018

View full text Add to dashboard Cite

show abstract

“…A large number of studies have reported the metabolic/enzymatic potential of certain non-conventional yeasts and their role in improving some technological and sensory aspects of wine [7][8][9][10], such as the positive effect on aroma, glycerol, polysaccharides, mannoproteins, and volatile acid [11,12]. Therefore, the use of non-conventional yeasts in wine fermentations has become a current trend in the wine industry.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

et al. 2020

View full text Add to dashboard Cite

Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.

show abstract

“…Previously published research on fermentations of agaves suggests that non-Saccharomyces yeasts have an important role in the initial fermentation process and influence the production of the volatile compounds (Lappe-Oliveras et al 2008;Narváez-Zapata et al 2010;Martell Nevárez et al 2011). The potential use of these yeasts as inoculants has been described (Rodríguez-Sifuentes et al 2014;Nuñez-Guerrero et al 2016), as well as their participation in generating the volatile compounds in mescal, mainly esters (Martell Nevárez et al 2011;Rutiaga-Quiñones et al 2012;Hernández-Carbajal et al 2013). Despite the increasing use of non-Saccharomyces yeasts in biotechnology, there are still many opportunities to improve native yeast exploration.…”

Section: Introductionmentioning

confidence: 99%

Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis

et al. 2019

Self Cite

View full text Add to dashboard Cite

Introduction The participation of non-Saccharomyces yeasts in fermentation processes is of great importance due to their participation in the formation of esters and superior alcohols, which confer characteristic aromas to beverages such as wine and mescal. The aim The aim of this study was identify and evaluate the potential aroma production of yeast native of Agave fermentation by the mescal production in Durango, Mexico. Isolated yeasts were molecularly identified by 5.8s ribosomal gene; the potential production of aromas was carried out in fermentations with the addition of L-phenylalanine and evaluated after 24 h of fermentation. Extraction and quantification of aromatic compounds by headspace solid-phase micro-extraction (HS-SPME) and gas chromatograph mass spectrometry (GC-MS). Results The isolated non-Saccharomyces yeasts could be classified into six different genera Saccharomyces cerevisiae, Clavispora lusitaniae, Torulaspora delbrueckii, Kluyveromyces dobzhanskii, Kluyveromyces marxianus, and Kluyveromyces sp. All probed strains presented a potential aroma production (ethyl acetate, isoamyl acetate, isoamyl alcohol, benzaldehyde, 2-phenylethyl butyrate, and phenylethyl propionate), particularly 2-phenylethanol and 2-phenylethylacetate; the levels found in the Kluyveromyces marxianus ITD0211 yeast have the highest 2-phenylethylacetate production at 203 mg/L and Kluyveromyces marxianus ITD0090 with a production of 2-phenylethanol at 1024 mg/L. Conclusion Non-Saccharomyces yeasts were isolated from the mescal fermentation in Durango; the Kluyveromyces genus is the most predominant. For the production of aromas, highlighting two strains of Kluyveromyces marxianus produces competitive quantities of compounds of great biotechnological interest such as 2-phenylethanol and 2-phenylethylacetate, without resorting to the genetic modification of yeasts or the optimization of the culture medium.

show abstract

Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice

Cited by 28 publications

References 29 publications

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis

Contact Info

Product

Resources

About