Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito, Santiago; Palomero, Felipe; Morata, Antonio; Calderón, Fernando; Llamas, Daniel Palmero; Suárez-Lepe, José Antonio

doi:10.1007/s00217-012-1836-2

Cited by 60 publications

(55 citation statements)

References 41 publications

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“…In each Kutyna et al, 2010;Gobbi et al, 2014;Contreras et al, 2014). Previous studies with S. pombe have showed slight reductions up to 0.5 g/L when compared to the Saccharomyces control (Benito et al, 2013) in some instances. Other authors observed a higher final ethanol reduction over 1% by volume using other non-Saccharomyces species under specific conditions of high aeration (Contreras et al, 2015;Morales et al, 2015).…”

Section: Fermentation Kineticsmentioning

confidence: 83%

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Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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a b s t r a c tSchizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters.

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Section: Fermentation Kineticsmentioning

confidence: 83%

“…pombe 2139, 938, V1 and 4.2. Previous studies have also reported slower fermentation by Schizosaccharomyces (Benito et al, , 2013. In those cases, the fermentation times for Sc.…”

Section: Fermentation Kineticsmentioning

confidence: 86%

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Mylona

Fresno

Palomero

et al. 2016

International Journal of Food Microbiology

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“…Strains of Sc. pombe can degrade high concentrations of L-malate, but only if glucose or another assimilable carbon source is present (Baranowski & Radler, 1984;Rodriquez & Thornton, 1989, Benito et al, 2013.…”

Section: Plate Assay Broth % Utilisedmentioning

confidence: 99%

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

Plessis

Toit

Hoff

et al. 2017

SAJEV

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Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines. In this study, 37 strains representing seven nonSaccharomyces species were characterised and evaluated for potential use in wine production, as well as for their effects on malolactic fermentation (MLF). Contour-clamped homogeneous electric field (CHEF) gel electrophoresis and matrix-assisted laser desorption ionisation using a time-of-flight mass spectrometer (MALDI-TOF MS) were used to verify species identity and to determine intra-species variation. Extracellular enzyme production, malic acid degradation and the fermentation kinetics of the yeasts were also investigated. CHEF karyotyping and MALDI-TOF MS were useful for identifying and typing Hanseniaspora uvarum, Lachancea thermotolerans, Candida zemplinina (synonym: Starmerella bacillaris) and Torulaspora delbrueckii strains. Only H. uvarum and Metschnikowia pulcherrima strains were found to have β-glucosidase activity. M. pulcherrima strains also had protease activity. Most of the strains showed limited malic acid degradation, and only Schizosaccharomyces pombe and the C. zemplinina strains showed mentionable degradation. In synthetic wine fermentations, C. stellata, C. zemplinina, H. uvarum, M. pulcherrima and Sc. pombe strains were shown to be slow to medium fermenters, whereas L. thermotolerans and T. delbrueckii strains were found to be medium to strong fermenters. The effect of the yeasts on MLF varied, but inhibition was strain dependent.

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“…This fact is related to its unique ability to transform L-malic acid into ethanol [9][10][11]. Nevertheless, novel uses of these Schizosaccharomyces species related to different abilities not so well studied until the last few years have been developed to increase wine quality and food safety [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

New Trends in Schizosaccharomyces Use for Winemaking

Benito¹,

Calderón²,

Benito³

2016

Grape and Wine Biotechnology

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Several researchers are studying the winemaking potential of non-Saccharomyces yeast strains in order to improve wine quality. For that purpose, yeast species such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Candida zemplinina, Kloeckera apiculata, Hansenula anomala and Pichia guilliermondii were studied in the past. Yeasts from the genus Schizosaccharomyces have been traditionally studied from a winemaking point of view due to its rapid malic acid deacidification, by converting malic acid to ethanol and CO 2 . Nevertheless, during the last 5 years, it has been discovered that Schizosaccharomyces pombe possesses several remarkable metabolic properties different from its traditional malic acid deacidification that may be useful in modern quality winemaking, including a malic dehydrogenase activity, high autolytic polysaccharides release, ability of gluconic acid reduction, urease activity in order to avoid ethyl carbamate formation, elevated production of pyruvic acid related to colour improvement, and low production of biogenic amines.

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Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Cited by 60 publications

References 41 publications

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation

New Trends in Schizosaccharomyces Use for Winemaking

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