The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae

Hansen, Elo Harald; Nissen, Peter H.; Sommer, Peter; Nielsen, Jan Clair; Arneborg, Nils

doi:10.1046/j.1365-2672.2001.01426.x

Cited by 160 publications

(122 citation statements)

References 11 publications

Supporting

Mentioning

104

Contrasting

Unclassified

Order By: Relevance

“…Granchi et al (1998) reported that numbers of K. apiculata declined once S. cerevisiae became dominant rather than when the fermentation temperature and ethanol concentration reached values known to inhibit apiculate yeast growth. It has also been reported that T. delbrueckii and K. thermotolerans are less tolerant to low oxygen levels and it is this, rather than ethanol toxicity, that affects their growth and leads to their death during fermentation (Hansen et al, 2001). It was also shown that a cell-cell contact mechanism in the presence of high concentrations of viable S. cerevisiae yeasts played a role in the inhibition of these two non-Saccharomyces species (Nissen et al, 2003).…”

Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

See 1 more Smart Citation

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

158

161

View full text Add to dashboard Cite

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

show abstract

Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

“…Non-Saccharomyces yeasts have poor tolerance to low oxygen availability, especially compared with S. cerevisiae (Hansen et al, 2001). The removal of oxygen by vigorously fermenting S. cerevisiae can contribute to an early death of some nonSaccharomyces yeasts.…”

Section: Factors Affecting Growth Of Non-saccharo-myces Yeasts Duringmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

158

161

View full text Add to dashboard Cite

show abstract

“…Previous studies demonstrated that S. cerevisiae outcompetes non-Saccharomyces yeasts during real and simulated wine fermentation conditions (Holm Hansen et al, 2001;Mendoza et al, 2007;Moreira et al, 2005Moreira et al, , 2008. Diverse factors, such as the ethanol produced during fermentation, killer toxins, nitrogen limitation or a better adaptation to the environmental conditions (including temperature), could influence ecology and competition between yeast species (Casey and Ingledew, 1986;Heard and Fleet, 1987;Monteiro and Bisson, 1991;Querol and Fleet, 2006).…”

Section: Introductionmentioning

confidence: 99%

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

View full text Add to dashboard Cite

This study investigated the competition and potential hybrid generation between the species Saccharomyces cerevisiae and S. kudriavzevii in a wine-model environment. Our main goal was to understand why S. kudriavzevii has not been found in wine fermentations whilst their hybrids are present. Auxotrophic mutants (Ura − and Lys − ) were used to favour the selection of hybrids and to specifically differentiate the two species in mixed fermentations carried out at different temperatures (17• C, 24• C and 31 • C). Both yeasts showed a reduction in their maximum specific growth rates in mixed fermentations, indicating a clear antagonistic effect between the two microorganisms. Temperature played an important role in this competition. In this way, S. kudriavzevii was less affected at 17• C, but S. cerevisiae was clearly the best competitor at 31• C, preventing the growth of S. kudriavzevii. Population levels of S. kudriavzevii always significantly decreased in the presence of S. cerevisiae. Ethanol was measured throughout the fermentations and in all cases S. kudriavzevii growth was arrested when ethanol levels were <5 g/l, indicating that this compound did not influence the competitive exclusion of S. kudriavzevii. Killer factors were also discarded due to the K − R − phenotype of both strains. Finally, no prototrophic interspecific hybrids were isolated in small-scale fermentations at any temperature assayed. Our results show that the lack of competitiveness exhibited by S. kudriavzevii, especially at high temperatures, explains the absence of this species in wine fermentations, suggesting that natural S. cerevisiae × S. kudriavzevii hybrids most likely originated in wild environments rather than in industrial fermentations.

show abstract

“…Documented evidence suggest that in the early stages of fermentation, fruit surfaces are dominated by non-Saccharomyces yeasts, bacteria, and filamentous fungi [73,74] but Saccharomyces yeasts dominate the microbial population at the end of fermentation in anaerobic conditions. This suggests that Saccharomyces yeasts are the most dominant alcoholic fermentation microorganisms [75][76][77]. Even in the presence of oxygen, S. cerevisiae, is the predominant yeast species responsible for the production of ethanol [78,79].…”

Section: Yeastsmentioning

confidence: 99%

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

View full text Add to dashboard Cite

Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

show abstract

The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae

Abstract: Our study reveals new knowledge on the mechanisms underlying the succession of yeasts during wine fermentations. This knowledge may be of importance when creating defined, mixed starter cultures for the controlled production of wines with a wide range of flavour compositions.

Cited by 160 publications

References 11 publications

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Contact Info

Product

Resources

About