Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

Abstract

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.

Yeast competition during alcoholic fermentation of agave. Its comprehension as a way to reach sustainable mezcal production

“…K. marxianus has also been linked to high concentrations of free terpenes. (Barone et al ., 2021). Otherwise, demetoxylation of pectin and lignin occurs during cooking and produces methanol (Cedeño‐Cruz, 2003).…”

Modeling and Use of Inter-Criteria Decision Analysis for Selecting Growth Rate Models for Batch Cultivation of Yeast Kluyveromyces marxianus var. lactis MC 5

“…Strains belonging to the yeast species Kluyveromyces marxianus have been isolated from a great variety of habitats, which results in a high metabolic diversity and a substantial degree of intraspecific polymorphism. As a consequence, several different biotechnological applications have been investigated with this yeast: production of enzymes, of single-cell protein, of aroma compounds, and of ethanol (including high-temperature and simultaneous saccharification-fermentation processes); reduction of lactose content in food products; production of bioingredients from cheese-whey; bioremediation as an anticholesterolemic agent and as a host for heterologous protein production [2][3][4][5][6].…”