Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking

Ciani, Maurizio; Ferraro, L

doi:10.1002/(sici)1097-0010(199712)75:4<489::aid-jsfa902>3.0.co;2-9

Cited by 60 publications

(5 citation statements)

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“…As reported previously, the excessive production of volatile acidity is the main problem for most of the non-Saccharomyces yeasts [10,31,33]. Co-inoculation of non-Saccharomyces yeasts with S. cerevisiae [3,7] and reducing the oxygen saturation during fermentation [34] could be used to reduce the yield of volatile acidity from non-Saccharomyces yeasts.…”

Section: Fermentation Kinetics and Oenological Parameters Analysismentioning

confidence: 96%

Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

Zhao

Sun

Tian

et al. 2022

JoF

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This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac. vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-β-ocimene, E-β-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine.

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Section: Fermentation Kinetics and Oenological Parameters Analysismentioning

confidence: 96%

Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

Zhao

Sun

Tian

et al. 2022

JoF

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“…Some strains of Dekkera / Brettanomyces can also produce acetic acid in the presence of oxygen (Ciani & Ferraro, 1997); however, it is yet unclear what proportion of final acid is contributed by the yeast within kombucha. The dominant organic acids within the community are acetic acid, gluconic acid, and glucuronic acid (Jayabalan et al, 2014;De Filippis et al, 2018;Gaggia et al, 2019), but additional acids have been detected and quantified; these include lactic acid (Jayabalan, Marimuthu & Swaminathan, 2007;Malbasa, Loncar & M. Djuric, 2008), citric acid (Jayabalan, Marimuthu & Swaminathan, 2007), malic acid, tartaric acid (Srihari & Satyanarayana, 2012) and a host of others (see Jayabalan et al (2014) for a comprehensive list).…”

Section: Manuscript To Be Reviewedmentioning

confidence: 99%

Peer Review #2 of "Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem (v0.2)"

2019

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Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.

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“…Mientras que en condiciones anaerobias la tasa de fermentación disminuye pero no cesa por completo, efecto conocido como "Custer" [14][15][16] . El oxígeno estimula la actividad fermentativa de Brettanomyces contrariamente a lo observado en S. cerevisiae 15,17 . Debido a que la fermentación suministra poca energía, su crecimiento es lento.…”

Section: Metabolismo De Azúcares En Brettanomyces Intermediusunclassified

“…A medida que la concentración de oxígeno incrementa, la producción de ácido acético también incrementa mientras que la de etanol disminuye 18 . Esta levadura es fuertemente acidogénica, ha sido reportado que produce altas concentraciones de ácido acético (por lo menos 5g/L) en condiciones aerobias 17 . La formación de ácido acético resulta del bloqueo de la vía oxidativa del acetaldehído debido a la insuficiente actividad de la acetil CoA sintetasa requerida para la conversión de ácido acético en acetil CoA 19 .…”

Section: Metabolismo De Azúcares En Brettanomyces Intermediusunclassified

Efecto de la aireación en la producción de compuestos volátiles por cultivo mixto de Brettanomyces intermedius y Saccharomyces cerevisiae durante la fermentación de sidra

Estela-Escalante

Rychtera

Melzoch

et al. 2014

TIP

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Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking

Cited by 60 publications

References 0 publications

Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

Peer Review #2 of "Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem (v0.2)"

Efecto de la aireación en la producción de compuestos volátiles por cultivo mixto de Brettanomyces intermedius y Saccharomyces cerevisiae durante la fermentación de sidra

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