Selective sugar consumption by apiculate yeasts

Ciani, Maurizio; Fatichenti, F.

doi:10.1046/j.1365-2672.1999.00505.x

Cited by 34 publications

(29 citation statements)

References 8 publications

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“…During 7-9 days of fermentation Hg was only able to consume about 56% of total sugars (138 g/l), leaving 73 g/l of residual glucose and 34 g/l of residual fructose, and producing 67 g/l of ethanol. This behavior -incomplete sugar consumption and preference for fructose (fructophilic) -is typical of Hanseniaspora species and was previously reported (Ciani and Fatichenti, 1999).…”

Section: Fermentation Performance and Survival Rate Of Hg And Sc Durimentioning

confidence: 73%

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

Branco

Monteiro

Moura

et al. 2012

International Journal of Food Microbiology

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Section: Fermentation Performance and Survival Rate Of Hg And Sc Durimentioning

confidence: 73%

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

Branco

Monteiro

Moura

et al. 2012

International Journal of Food Microbiology

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“…Candida magnoliae, Hanseniaspora guilliermondii and Starmerella bacillaris (formerly Candida zemplinina) have also been described as fructophilic yeasts (Ciani & Fatichenti, 1999;Yu et al, 2006;Magyar & Tó th, 2011). In C. magnoliae, an Ffz protein, Cm Ffz1, was recently characterized as a low-affinity high-capacity fructosespecific transporter (Lee et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of FFZ genes in yeasts and correlation with fructophilic behaviour

et al. 2015

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Fructophily has been described in yeasts as the ability to utilize fructose preferentially when fructose and glucose are available in the environment. In Zygosaccharomyces bailii and Zygosaccharomyces rouxii, fructophilic behaviour has been associated with the presence of a particular type of high-capacity and low-affinity fructose transporters designated Ffz. In this study, a PCR screening was performed in several yeasts using degenerate primers suitable to detect FFZ-like genes. In parallel, fructophilic character was evaluated in the same strains by comparing the relative consumption rate of fructose and glucose. For all the strains in which FFZ-like genes were detected, fructophilic behaviour was observed (25 strains). Results show that FFZ genes are ubiquitous in the Zygosaccharomyces and Starmerella clades. Strains of Lachancea fermentati, Torulaspora microellipsoides and Zygotorulaspora florentina were not fructophilic and did not harbour FFZ genes. It is of note that these new species were recently removed by taxonomists from the Zygosaccharomyces clade, supporting the view that the presence of FFZ-like genes is a main characteristic of Zygosaccharomyces. Among the strains tested, only Hanseniaspora guilliermondii NCYC2380 was an exception, having a preference for fructose in medium with high sugar concentrations, despite no FFZ-like genes being detected in the screening. Furthermore, this study supports the previous idea of the emergence of a new family of hexose transporters (Ffz facilitators) distinct from the Sugar Porter family.

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“…Thus, all the strains appeared glucophilic, with the ratio of glucose to fructose changing from a value of 1 at the beginning of fermentation to 1.1–1.6 at the end of fermentation. This preferential use of glucose differentiated the H. osmophila / K. corticis isolates from strains of Hanseniaspora uvarum / K. apiculata as well as from strains of H. guilliermondii , two apiculate yeast species that are known to use preferentially fructose [3,14].…”

Section: Resultsmentioning

confidence: 88%

Oenological properties ofHanseniaspora osmophilaandKloeckera corticisfrom wines produced by spontaneous fermentations of normal and dried grapes

Granchi

Ganucci

Messini

et al. 2002

FEMS Yeast Research

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Strains of Hanseniaspora osmophila and Kloeckera corticis, isolated from wines produced by spontaneous fermentations of normal and dried grapes, were characterized for their fermentation behavior with and without SO(2) at 25 degrees C. All isolates behaved as glucophilic yeasts and yielded ethanol at concentrations of about 9% (v/v); acetic acid, acetaldehyde, ethyl acetate and acetoin were always produced to high concentrations. SO(2) addition had no significant effect on growth yield and fermentation rate. These metabolic features were maintained in the presence of 400 g l(-1) of sugars and at 15 degrees C, and were quite similar to those shown by Saccharomycodes ludwigii. Therefore, H. osmophila and K. corticis should be considered detrimental yeast species, particularly in fermentations of musts from dried grapes.

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Selective sugar consumption by apiculate yeasts

Cited by 34 publications

References 8 publications

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization

Occurrence of FFZ genes in yeasts and correlation with fructophilic behaviour

Oenological properties ofHanseniaspora osmophilaandKloeckera corticisfrom wines produced by spontaneous fermentations of normal and dried grapes

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