The yeast<i>Starmerella bacillaris</i>(synonym<i>Candida zemplinina</i>) shows high genetic diversity in winemaking environments

Masneuf‐Pomarède, Isabelle; Juquin, Elodie; Miot-Sertier, Cécile; Renault, Philippe; Laizet, Yec’han; Salin, Franck; Alexandre, Hervé; Capozzi, Vittorio; Cocolin, Luca Simone; Colonna-Ceccaldi, Benoît; Englezos, Vasileios; Girard, Patrick; González, Beatriz; Lucas, Patrick; Mas, Albert; Nisiotou, Aspasia; Sipiczki, Matthias; Spano, Giuseppe; Tassou, Chrysoula C.; Bely, Marina; Albertin, Warren

doi:10.1093/femsyr/fov045

Cited by 65 publications

(85 citation statements)

References 61 publications

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“…These applications support the use of C. zemplinina , which could be a good choice to achieve various desired results, mainly due to its fructophilic character and the poor ethanol yield from sugar (Masneuf-Pomarede et al, 2015; Englezos et al, 2016a). …”

Section: Non-saccharomyces Yeastsmentioning

confidence: 80%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.

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Section: Non-saccharomyces Yeastsmentioning

confidence: 80%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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“…Considering the relatively low average levels of total reducing sugars on Isabella grapes from Colonia Caroya, these findings could highlight a low selective pressure for ethanol tolerance on yeast communities in these vineyards. In the case of S. bacillaris , however, it has been suggested that this species is not under selective pressure in winemaking environments (Masneuf-Pomarede et al, 2015). …”

Section: Discussionmentioning

confidence: 99%

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

Eder

Reynoso²,

Lauret³

et al. 2017

Front. Microbiol.

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Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella (Vitis labrusca L.) grape must. Alcoholic fermentation was conducted using standard enological practices, and the associated non-Saccharomyces and S. cerevisiae yeast community was analyzed using selective growth media and 5.8-ITS DNA sequencing. Candida californica, Candida hellenica, Starmerella bacillaris (synonym Candida zemplinina), Hanseniaspora uvarum, and Hanseniaspora vineae were the main non-Saccharomyces species identified on Isabella fermenting must. Issatchenkia hanoiensis, a yeast species rarely found on Vitis vinifera L. grapes, was also recognized on Isabella grape must. Candida azymoides, Candida californica and Pichia cecembensis, identified in this work on Isabella fermenting must, have not previously been found on Vitis vinifera L. grape must. Interestingly, C. azymoides, I. hanoiensis and P. cecembensis have recently been isolated from the surface of Vitis labrusca L. grapes from vineyards in the Azores archipelago, suggesting that specific Vitis-yeast species associations are formed independently of geographic origin. We suggest that C. azymoides, C. californica, and P. cecembensis are yeast species preferentially associated with Vitis labrusca L. grapes. Specific biological interactions between grapevines and yeast species may underlie the assembly of differential Vitis-microbial communities.

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“…The ascomycetous yeast Starmerella bacillaris (syn., Candida zemplinina ) is frequently found in spontaneous must fermentation, usually at a relatively high population level of 10 4 to 10 6 cells/ml (1), in grape marcs (2), and it is also normally present on botrytized grapes.…”

Section: Genome Announcementmentioning

confidence: 99%