Valorisation of wine wastes by <i>de novo</i> biosynthesis of resveratrol using a recombinant xylose-consuming industrial <i>Saccharomyces cerevisiae</i> strain

Costa, Carlos E.; Romaní, Aloia; Møller-Hansen, Iben; Teixeira, J. A.; Borodina, Irina; Domingues, Lucı́lia

doi:10.1039/d2gc02429b

Cited by 8 publications

(2 citation statements)

References 75 publications

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“…Alternatively, the use of selected native yeast strains is also a viable alternative; Gaensly et al [ 178 ], isolated beta-glucosidase-producing strains of H. uvarum capable of increasing resveratrol content up to 102% during fermentation of Bordò must ( V. labrusca ) through hydrolysis of piceides. Lately, a study analyzed that the trans- resveratrol concentration in red Tempranillo wines inoculated with T. delbrueckii was three times higher than in wine obtained by using S. cerevisiae and 4.5 times higher when Z. bailii was inoculated [ 179 , 180 ]. Nevertheless, more and more studies increasingly focus on the reuse of wine wastes for bioactive compound recovery, such as resveratrol; in this perspective, Costa et al [ 180 ] showed that the use of an engineered strain of S. cerevisiae , which is also capable of hydrolyzing xylose, on wine waste, such as musts, pruning residues, and wine lees, can lead to modest resveratrol production, representing a viable sustainable alternative in a circular economy context.…”

Section: Enological Yeasts and Health-related Compoundsmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

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Section: Enological Yeasts and Health-related Compoundsmentioning

confidence: 99%

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Fazio,

Russo,

Foti

et al. 2023

Microorganisms

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“…It is a sustainable development-oriented joint that has developed work within new strategies for the valorization of wine industry waste. Especially focused on the recovery of bioactive compounds, the most relevant article in this cluster exploits a new pathway for resveratrol biosynthesis with a saccharomyces cerevisiae strain, using biomass generated by vine maintenance and wine processing [42]. Furthermore, in that research was estimated through the developed strategy and mass balances that it would be possible to produce approximately 8 kg of resveratrol per hectare of vineyard.…”

Section: Contribution By Authors Countries and Journalsmentioning

confidence: 99%

Recovery of Value-Added Compounds from Winery Wastewater: A Review and Bibliometric Analysis

Santos

Rodrigues

Quina

et al. 2023

Water

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Value-Added Compounds (VACs) are molecules that have attracted great attention in the literature regarding their potential for integration into existing processes or products. In Winery Wastewater (WW), VACs are valuable because of their antioxidant characteristics. Furthermore, integrated systems for recovery of these molecules and treatment of WW can be a powerful strategy towards an environmentally efficient way of wine production. Therefore, a bibliometric analysis was conducted to establish the status and trace research trends on that topic. The analysis investigated the Web of Science database from 1953–2023, where the software VOSviewer® and R were used. Secondly, an extensive literature review was carried out on VACs recovery from WW by membrane process, which was identified as a promising strategy. As a result, the historical evolution of publications has a growing behavior while citations take time to grow. The most productive authors, journals, and countries were analyzed, with Spain being the leading country in publications on that topic. Lastly, keyword mapping revealed the relevance of “circular economy” and “biorefinery” as knowledge transfer concepts where both traditional and emergent technologies are connected towards the achievement of sustainable development goals. The recovery of phenolic compounds from wine production through membrane processes stands out as a promising technology. Different recovery approaches using membrane processing were assessed in the review. Studies could achieve up to 100% phenolic compound and polysaccharide rejections and also addressed the possibility of fractioning these compounds.

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Engineering the xylose metabolism of Saccharomyces cerevisiae for ethanol and single cell protein bioconversion

Huang,

Jin,

et al. 2024

Biomass and Bioenergy

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Valorisation of wine wastes by de novo biosynthesis of resveratrol using a recombinant xylose-consuming industrial Saccharomyces cerevisiae strain

Abstract: A recombinant S. cerevisiae strain was engineered to produce resveratrol from many carbon sources, including xylose, which was used for the synthesis of resveratrol from different wine wastes like vine pruning residue, grape must and wine lees.

Cited by 8 publications

References 75 publications

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Recovery of Value-Added Compounds from Winery Wastewater: A Review and Bibliometric Analysis

Engineering the xylose metabolism of Saccharomyces cerevisiae for ethanol and single cell protein bioconversion

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