Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media

Aldrete-Tapia, Jesús Alejandro; Miranda-Castilleja, Dalia E.; Arvizu-Medrano, Sofía M.; Hernández‐Iturriaga, Montserrat

doi:10.1111/1750-3841.14031

Cited by 10 publications

(7 citation statements)

References 24 publications

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“…Yeast produce ethanol via fermentation, [77][78][79][80] including under conditions used to rear Drosophila. 17 To address the possibility that the ethanol resistance in flies fed yeast paste reflected tolerance in response to ethanol produced by the supplemented yeast, we fed flies paste made of heat-killed yeast (which would be incapable of fermentation) and then assessed ethanol sedation.…”

Section: Resultsmentioning

confidence: 99%

“…(time courses), B (sedation time 50 (ST50) values)) compared with flies provided only a standard medium containing 2% yeast, 10% sucrose, and 3.3% cornmeal (hereafter 2Y10S3C). The resistance to ethanol sedation was evident by 2 days of exposure to yeast paste and persisted during at least 4 days of continuous exposure (Figure 1C).Yeast produce ethanol via fermentation,[77][78][79][80] including under conditions used to rear Drosophila 17. To address the possibility that the ethanol resistance in flies fed yeast paste reflected tolerance in response to ethanol produced by the supplemented yeast, we fed flies paste made of heat-killed yeast (which would be incapable of fermentation) and then assessed ethanol sedation.…”

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confidence: 99%

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Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function

et al. 2019

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Abuse of alcohol is a major clinical problem with far‐reaching health consequences. Understanding the environmental and genetic factors that contribute to alcohol‐related behaviors is a potential gateway for developing novel therapeutic approaches for patients that abuse the drug. To this end, we have used Drosophila melanogaster as a model to investigate the effect of diet, an environmental factor, on ethanol sedation. Providing flies with diets high in yeast, a routinely used component of fly media, increased their resistance to ethanol sedation. The yeast‐induced resistance to ethanol sedation occurred in several different genetic backgrounds, was observed in males and females, was elicited by yeast from different sources, was readily reversible, and was associated with increased nutrient intake as well as decreased internal ethanol levels. Inhibition of serotonergic neuron function using multiple independent genetic manipulations blocked the effect of yeast supplementation on ethanol sedation, nutrient intake, and internal ethanol levels. Our results demonstrate that yeast is a critical dietary component that influences ethanol sedation in flies and that serotonergic signaling is required for the effect of dietary yeast on nutrient intake, ethanol uptake/elimination, and ethanol sedation. Our studies establish the fly as a model for diet‐induced changes in ethanol sedation and raise the possibility that serotonin might mediate the effect of diet on alcohol‐related behavior in other species.

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Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function

et al. 2019

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“…During fermentation, some changes in the composition of the polyphenols occur since they are involved in various reactions such as co-pigmentation, cycloaddition, polymerization, and oxidation [ 40 ]. However, in some cases, increased osmotic pressure may have a restrictive effect on the development of certain yeast strains [ 41 ].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

et al. 2021

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Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic content, and antimicrobial properties against Staphylococcus aureus, Escherichia coli, and Candida albicans of grape vinegars were conducted. Moreover, gas chromatography was used to measure acetic acid content in the vinegars. The research material consisted of vinegars produced from five different grape varieties. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The highest antimicrobial activity against all micro-organisms was observed in vinegar produced from Solaris grapes with added sugar. The highest polyphenol content was observed in vinegar produced from the Prior grape variety with added sugar and the highest total antioxidant capacity is the Johanniter grape variety with added sugar. The vinegars examined in this study differed, depending on grape variety, in terms of antimicrobial properties, antioxidant capacity, total phenolic content, as well as acetic acid content. Sugar addition caused significant differences in the antioxidant capacity of vinegar samples.

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“…This phenomenon may be related to the higher osmotic pressure in the samples containing added sugar. On the other hand, increased osmotic pressure may have a restrictive effect on the development of certain yeast strains [61], which means reactions may have occurred at a slower rate, and consequently, the bioavailability of phenolic compounds would be lower than in the samples without added sugar.…”

Section: Changes Of the Analysed Parameters Occurring During The Fermentation Processmentioning

confidence: 99%

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

et al. 2021

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Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

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Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media

Cited by 10 publications

References 24 publications

Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function

Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function

Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation

The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

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