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Bedoya K, Buetas L, Rozès N, Mas A, Portillo MC. Influence of different stress factors during the elaboration of grape must's pieddecuve on the dynamics of yeast populations during alcoholic fermentation. Food Microbiol 2024; 123:104571. [PMID: 39038885 DOI: 10.1016/j.fm.2024.104571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/24/2024] [Accepted: 05/28/2024] [Indexed: 07/24/2024]
Abstract
The pieddecuve (PdC) technique involves using a portion of grape must to undergo spontaneous fermentation, which is then used to inoculate a larger volume of must. This allows for promoting autochthonous yeasts present in the must, which can respect the typicality of the resulting wine. However, the real impact of this practice on the yeast population has not been properly evaluated. In this study, we examined the effects of sulphur dioxide (SO2), temperature, ethanol supplementation, and time on the dynamics and selection of yeasts during spontaneous fermentation to be used as PdC. The experimentation was conducted in a synthetic medium and sterile must using a multi-species yeast consortium and in un-inoculated natural grape must. Saccharomyces cerevisiae dominated both the PdC and fermentations inoculated with commercial wine yeast, displaying similar population growth regardless of the tested conditions. However, using 40 mg/L of SO2 and 1% (v/v) ethanol during spontaneous fermentation of Muscat of Alexandria must allowed the non-Saccharomyces to be dominant during the first stages, regardless of the temperature tested. These findings suggest that it is possible to apply the studied parameters to modulate the yeast population during spontaneous fermentation while confirming the effectiveness of the PdC methodology in controlling alcoholic fermentation.
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Affiliation(s)
- Katherine Bedoya
- Biotecnología Enològica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo 1, 43007, Tarragona, Spain
| | - Luis Buetas
- Biotecnología Enològica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo 1, 43007, Tarragona, Spain
| | - Nicolas Rozès
- Biotecnologia Microbiana dels Aliments, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo 1, 43007, Tarragona, Spain
| | - Albert Mas
- Biotecnología Enològica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo 1, 43007, Tarragona, Spain
| | - M Carmen Portillo
- Biotecnología Enològica, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/ Marcel·lí Domingo 1, 43007, Tarragona, Spain.
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2
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van Wyk N, Badura J, von Wallbrunn C, Pretorius IS. Exploring future applications of the apiculate yeast Hanseniaspora. Crit Rev Biotechnol 2024; 44:100-119. [PMID: 36823717 DOI: 10.1080/07388551.2022.2136565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/16/2022] [Accepted: 09/24/2022] [Indexed: 02/25/2023]
Abstract
As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
| | - Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
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3
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Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory characteristics to wine by contributing high levels of acetate esters and can increase the mouthfeel and body of wines. The present work aims to evaluate the use of these two species sequentially with Saccharomyces cerevisiae to improve the sensory profile of Albillo Mayor white wines. The fermentations were carried out in triplicate in 150 L stainless steel barrels. At the end of the alcoholic fermentation polysaccharides, colour, and an extensive study of the aromatic profiles were measured. Results showed up to 1.55 times higher content of 2-phenylethanol in H. opuntiae wines and up to three times higher concentration of fermentative esters in H. vineae wines than in the controls. Interestingly, it should be noted that the compound safranal was identified only in the H. vineae wines. These results indicated that the species studied are an interesting bio-tool to improve the aromatic profile of Albillo Mayor white wines. A novel non-targeted NMR-based metabolomics approach is proposed as a tool for optimising wine productions with standard and sequential fermentation schemes using apiculate yeast strains due to its discriminant capacity to differentiate fine features between wine samples from the identical geographical origin and grape variety but diverse fermentations or vintages.
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McCarthy GC, Morgan SC, Martiniuk JT, Newman BL, McCann SE, Measday V, Durall DM. An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery. PLoS One 2021; 16:e0225615. [PMID: 33539404 PMCID: PMC7861373 DOI: 10.1371/journal.pone.0225615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/29/2020] [Indexed: 01/04/2023] Open
Abstract
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated globally. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of these dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, suggesting the presence of a winery-resident population of indigenous S. uvarum. This research provides valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.
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Affiliation(s)
- Garrett C. McCarthy
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Sydney C. Morgan
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Jonathan T. Martiniuk
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Brianne L. Newman
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Stephanie E. McCann
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Vivien Measday
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Daniel M. Durall
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
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Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry. BEVERAGES 2020. [DOI: 10.3390/beverages6030045] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at the DNA level with the formation of pyrimidine dimers, but also produces photo-thermal and photo-physical effects on the microbial membranes that lead to a reduction in the microbial populations. The reduction caused in the microbial populations can reach several fold, up to 4 log CFU/mL decrement. A slight increase of 3 to 4 °C in temperature is observed in treated food; nonetheless, this increase does not modify either the nutritional properties of the product or its sensory profile. The advantages of using pulsed light could be used to a greater extent in the winemaking industry. Experimental trials have shown a positive effect of reducing native yeast and bacteria in grapes to populations below 1–2 log CFU/mL. In this way, pulsed light, a non-thermal technology currently available for the sanitation of foodstuffs, is an alternative for the reduction in native microbiota and the later control of the fermentative process in winemaking. This certainly would allow the use of fermentation biotechnologies such as the use of non-Saccharomyces yeasts in mixed and sequential fermentations to preserve freshness in wines through the production of aroma volatile compounds and organic acids, and the production of wines with less utilization of SO2 in accordance with the consumers’ demand in the market.
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Błaszak M, Nowak A, Lachowicz S, Migdał W, Ochmian I. E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation. Molecules 2019; 24:E3406. [PMID: 31546827 PMCID: PMC6766795 DOI: 10.3390/molecules24183406] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 09/16/2019] [Accepted: 09/18/2019] [Indexed: 01/07/2023] Open
Abstract
Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1-10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.
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Affiliation(s)
- Magdalena Błaszak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Agata Nowak
- Department of Chemistry, Microbiology and Environmental Biotechnology, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
| | - Sabina Lachowicz
- Department of Fermentation and Cereals Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37 Street, 51-630 Wrocław, Poland.
| | - Wojciech Migdał
- Institute of Nuclear Chemistry and Technology, 16 Dorodna Street, 03-195 Warsaw, Poland.
| | - Ireneusz Ochmian
- Department of Horticulture, West Pomeranian University of Technology in Szczecin, Słowackiego 17 Street, 71-434 Szczecin, Poland.
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Abstract
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.
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Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines. Int J Food Microbiol 2018; 290:1-14. [PMID: 30278370 DOI: 10.1016/j.ijfoodmicro.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 11/18/2022]
Abstract
Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allows the subject to be re-visited in a new context. High-throughput amplicon sequencing allows for a more thorough evaluation of microbial communities, as thousands of microbial sequences per sample can be identified and even rare microorganisms can be studied. This research investigated whether the addition of different levels of SO2 at crush (0, 20, or 40 mg/L) would affect the composition of fungal and bacterial communities, as well as the sensory attributes of the resulting wines. Samples were taken from uninoculated fermentations of Pinot gris and analyzed via high-throughput amplicon sequencing using the Illumina MiSeq platform. Yeast relative abundance and overall fungal community composition differed among the SO2 additions. Notably, a Hanseniaspora yeast appeared in all treatments and persisted until the end of alcoholic fermentation, although its relative abundance was significantly higher in the fermentations to which low or no SO2 had been added. Two key wine sensory attributes (citrus aroma and pome fruit flavor) differed among the SO2 treatments. This research provides an in-depth look into the fungal and bacterial communities during alcoholic fermentation and gives a better understanding of the microbial community response to SO2 additions during the crush period.
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Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
| | - Mansak Tantikachornkiat
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Margaret A Cliff
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97, Summerland, British Columbia V0H 1Z0, Canada.
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
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9
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Bonatsou S, Paramithiotis S, Panagou EZ. Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments. Front Microbiol 2018; 8:2673. [PMID: 29375534 PMCID: PMC5767579 DOI: 10.3389/fmicb.2017.02673] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Accepted: 12/21/2017] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG)5. The characterization of yeast isolates at species level was performed by sequencing of the D1/D2 domain of 26S rRNA gene. Results showed that yeasts dominated the process presenting a relatively broad range of biodiversity composed of 11 genera and 21 species. No lactic acid bacteria (LAB) or Enterobacteriaceae could be enumerated after 20 and 10 days of fermentation, respectively. The dominant yeast species at the beginning were Aureobasidium pullulans for control and vinegar acidification treatments, and Candida naeodendra for lactic acid treatment. Between 34 and 140 days the dominant species were Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae. In the end of fermentation the dominant species in all processes were C. boidinii and C. molendinolei, followed by Pichia manshurica and S. cerevisiae in lactic acid acidification treatment, P. manshurica in vinegar acidification treatment, and Pichia membranifaciens in control fermentation.
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Affiliation(s)
- Stamatoula Bonatsou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Morgan SC, Scholl CM, Benson NL, Stone ML, Durall DM. Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries. Int J Food Microbiol 2016; 244:96-102. [PMID: 28086153 DOI: 10.1016/j.ijfoodmicro.2016.12.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 12/08/2016] [Accepted: 12/29/2016] [Indexed: 11/15/2022]
Abstract
During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape must by Saccharomyces cerevisiae. Most recent research has focused on the impacts of SO2 additions on spoilage microorganisms or on the yeast community at a species level, but less is known about the impacts that SO2 additions have on S. cerevisiae populations. We investigated whether different levels of SO2 addition at crush (0, 20, or 40mg/L SO2) have an effect upon the relative abundance and composition of S. cerevisiae strains conducting spontaneous fermentations of two grape varietals at two commercial wineries. Yeast isolates collected from fermentations were identified to the strain level using microsatellite analysis. Commercial strains made up the majority (64-98%) of the S. cerevisiae strains isolated during fermentation, and most of these commercial strains were used as inoculants by their respective wineries. Different SO2 additions were found to significantly alter S. cerevisiae strain compositions at both wineries (p≤0.002). The results of this study demonstrate that initial SO2 addition significantly alters the S. cerevisiae strain composition in spontaneous fermentations, and highlights the dominance of commercial strains in commercial winery environments. Because different yeast strains are known to produce different chemical and sensory profiles, our findings have important implications for winemakers. In addition, adding different concentrations of SO2 may be a way for winemakers to manage or control the strain composition during spontaneous fermentations.
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Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada.
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Morgan L Stone
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
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Maina S, Pateraki C, Kopsahelis N, Paramithiotis S, Drosinos EH, Papanikolaou S, Koutinas A. Microbial oil production from various carbon sources by newly isolated oleaginous yeasts. Eng Life Sci 2016; 17:333-344. [PMID: 32624779 DOI: 10.1002/elsc.201500153] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 05/15/2016] [Accepted: 09/08/2016] [Indexed: 11/07/2022] Open
Abstract
Microbial oil production has received significant attention as a potential precursor for the production of biofuels, oleochemicals and food products. In this study, six oleaginous yeasts, isolated from fruits, were selected based on their ability to accumulate high intracellular content of microbial oil (20-48% w/w of total dry weight). The highest content of saturated fatty acids was 68.7% (w/w), whereas the highest content of oleic acid was 62.7% (w/w). Furthermore, nutrient-rich hydrolysates produced via enzymatic hydrolysis of flour-rich waste streams generated by a confectionery industry were evaluated as fermentation media for microbial oil production via fed-batch bioreactor cultures using one of the most promising isolates, namely VV_D4. A total dry weight of 40 g/L with a microbial oil content of 39% (w/w) was produced by isolate VV_D4. Critical biodiesel properties were estimated based on the fatty acid composition and correlated with the international standards. The microbial oil produced by the new isolates could be potentially used for biodiesel production.
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Affiliation(s)
- Sofia Maina
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Chrysanthi Pateraki
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Eleftherios H Drosinos
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition Agricultural University of Athens Iera Odos 75 11855 Athens Greece
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