The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Mendes‐Ferreira, Ana; Mendes‐Faia, Arlete

doi:10.3390/foods9091231

Cited by 114 publications

(62 citation statements)

References 144 publications

(245 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some yeasts are able to produce malic and lactic acid affecting the pH of wines. Some non- Saccharomyces yeasts can produce it in high concentration, even in oenological conditions at a variable range of pH [ 8 , 50 , 51 ].…”

Section: Resultsmentioning

confidence: 99%

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

et al. 2021

View full text Add to dashboard Cite

Interest in the use of non-Saccharomyces yeast in mixed cultures is increasing due to the perceived improvement in the quality and complexity of the resulting wines. The aim of the study was to determine the ability of monocultures and mixed yeast cultures for deacidification and improvement of the composition of cold climate grape wines. Fermentation of grape musts with increased total acidity was carried out with the use of monocultures of Saccharomyces cerevisiae MH020215 (Sc), Zygosaccharomyces bailii 749 (Zb) and Metschnikowia pulcherrima MG970690 (Mp), and their mixed cultures, inoculated simultaneously and sequentially. Oenological parameters, organic acids and volatile compounds profiles of obtained wines were characterized. The fermentation kinetics and analytical profiles of the obtained wines showed that the use of mixed yeast cultures contributed to the reduction of volatile acidity and acetic acid content in the wines, as well as obtaining a favorable aromatic profile of the wines. The dominant higher alcohols in all wines were 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol. Significantly higher amounts of the first two compounds were found in wines obtained with M. pulcherrima MG070690, both in monoculture and in mixed cultures. The monocultures of M. pulcherrima MG070690 (Mp) compared with Z. bailli 749 (Zb) synthesized higher levels of esters in wines, including ethyl acetate, ethyl propionate, isobutyl acetate, ethyl pyroracemate and isoamyl acetate.

show abstract

Section: Resultsmentioning

confidence: 99%

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

et al. 2021

View full text Add to dashboard Cite

show abstract

“…TCA cycle-related metabolites (malic acid and other organic acids) act as energy storage materials during the fermentation process of rice-acid inoculated with L. paracasei. Functionally, carbohydrate metabolism influences a number of processes including glycolysis, TCA cycle, and hexose metabolism, and may be associated with the expansion of L. paracasei in rice-acid fermentation as well as the generation of energy (Mendes Ferreira and Mendes-Faia, 2020). Furthermore, dihydrolipoamide dehydrogenase (LSEI_1446) is a crucial enzyme in the fermentation process and may be related to the formation of taste substances.…”

Section: Discussionmentioning

confidence: 99%

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

2021

View full text Add to dashboard Cite

Rice-acid has abundant taste substances and health protection function due to the various bioactive compounds it contains, including organic acids. L-lactic acid is the most abundant organic acid in rice-acid, but the regulatory mechanisms of L-lactic acid accumulation in rice-acid are obscure. In this study, we analyzed the dynamic changes in organic acids and taste substances in rice-acid in various fermentation phases and different inoculation methods. We identified the key genes involved in taste substance biosynthesis by RNA-Seq analysis and compared the data of four experimental groups. We found that the interaction of the differences in key functional genes (L-lactate dehydrogenase and D-lactate dehydrogenase) and key metabolism pathways (glycolysis, pyruvate metabolism, TCA cycle, amino acid biosynthesis, and metabolism) might interpret the accumulation of L-lactic acid, other organic acids, and taste substances in rice-acid fermented with Lacticaseibacillus paracasei. The experimental data provided the basis for exploring regulatory mechanisms of taste substance accumulation in rice-acid.

show abstract

“…cerevisiae strains produce a low amount of D-lactic acid during alcoholic fermentation [84]. Levels up to 100 mg/L have been associated with a low enzymatic activity of pyruvate decarboxylase [85]. Lactic acid in beer has a flavor threshold of 400 mg/L [69].…”

Section: Discussionmentioning

confidence: 99%

Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

et al. 2021

View full text Add to dashboard Cite

Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.

show abstract

The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Cited by 114 publications

References 144 publications

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines

Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus

Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment

Contact Info

Product

Resources

About