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Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine. Food Chem 2024; 460:140758. [PMID: 39121775 DOI: 10.1016/j.foodchem.2024.140758] [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: 04/18/2024] [Revised: 07/20/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024]
Abstract
To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters to enhance the aromatic complexity of kiwifruit wine, Zygosaccharomyces rouxii, Pichia kudriavzevii and Meyerozyma guilliermondii were pairwise combined and then used in sequential fermentation with Saccharomyces cerevisiae. The impact of different starter cultures on the chemical composition and flavor profile of the kiwifruit wines was comprehensively analyzed, and the aroma evolution during alcoholic fermentation was investigated by examining the changes in key volatiles and their loss rates. Compared with Saccharomyces cerevisiae, mixed starter cultures not only improve antioxidant capacity but also increase esters and alcohols yields, presenting intense floral and fruity aromas with high sensory acceptability. The results indicated that sequential inoculation of non-Saccharomyces cerevisiae combination and Saccharomyces cerevisiae promoted the development of volatiles while maintaining the stability of key aroma compounds in the winemaking environment and reducing the aroma loss rates during alcoholic fermentation.
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Affiliation(s)
- Wangsheng Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Xiaowen Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Sinuo Feng
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Pengfei Bi
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Jia Han
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Xu Liu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Zhe Zhang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
| | - Jing Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
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2
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Lv H, Jia Y, Liu C, Xu J, Xie C, Li K, Huang K, Hang F. A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation. Foods 2024; 13:2339. [PMID: 39123531 PMCID: PMC11311557 DOI: 10.3390/foods13152339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 07/18/2024] [Accepted: 07/23/2024] [Indexed: 08/12/2024] Open
Abstract
This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort.
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Affiliation(s)
- Hechao Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Yusheng Jia
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Chaoyi Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Jia Xu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
| | - Kai Huang
- Guangxi Institute of Industrial Technology, Nanning 530001, China;
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (H.L.); (Y.J.); (C.L.); (J.X.); (C.X.); (K.L.)
- Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China
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3
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Tan J, Ji M, Gong J, Chitrakar B. The formation of volatiles in fruit wine process and its impact on wine quality. Appl Microbiol Biotechnol 2024; 108:420. [PMID: 39017989 PMCID: PMC11254978 DOI: 10.1007/s00253-024-13084-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 07/18/2024]
Abstract
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. KEY POINTS: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.
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Affiliation(s)
- Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
| | - Mingyue Ji
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jiangang Gong
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
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4
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Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [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: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
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5
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Mercanti N, Macaluso M, Pieracci Y, Flamini G, Scappaticci G, Marianelli A, Zinnai A. Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation. Foods 2024; 13:1108. [PMID: 38611412 PMCID: PMC11012185 DOI: 10.3390/foods13071108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 03/26/2024] [Accepted: 04/02/2024] [Indexed: 04/14/2024] Open
Abstract
The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as "without added sulphites". Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry.
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Affiliation(s)
- Nicola Mercanti
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | | | - Guido Flamini
- Department of Pharmacy, Via Bonanno 6, 56126 Pisa, Italy;
| | - Giulio Scappaticci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Andrea Marianelli
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy; (N.M.); (M.M.); (G.S.); (A.M.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy
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6
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Fu Y, Gao Y, Yang M, Chen J, Zhu C, Tang J, Chen L, Cai Z. Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine. Molecules 2024; 29:1028. [PMID: 38474538 DOI: 10.3390/molecules29051028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell count, Brix degree, total sugar, total acidity, alcohol level, pH value, color intensity (CI), and tonality were determined to evaluate the contribution of NSc to the quality of citrus wine in the mixed fermentation. Volatile compounds were analyzed by HS-SPME-GC-MS, and sensory evaluation was carried out. During the 9-day fermentation, the mixed-culture wine exhibited a higher cell concentration than the pure culture. After the fermentation, mixed-culture wine specifically decreased the concentrations of unfavorable volatile compounds, such as isobutanol and octanoic acid, and increased favorable volatile compounds, including ethyl octanoate, ethyl decanoate, and phenylethyl acetate. The quality category of the citrus wine was improved compared with the Sc mono-inoculated wines, mainly in regard to aroma, retention, and sweetness. The study shows that the mixed fermentation of NSc and Sc has positive impacts on reducing alcohol level and total acidity and increasing CI. The present work demonstrates that the mixed fermentation of NSc and Sc has enormous beneficial impacts on improving the quality of citrus wine.
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Affiliation(s)
- Yu Fu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Yueyue Gao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Ming Yang
- Sichuan Sports College Rehabilitation Research Center, Chengdu 610093, China
| | - Juan Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Lianhong Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
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7
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Wei M, Tian Y, Zhang K, Wang L, Ge Q, Ma T, Fang Y, Sun X. Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China. Food Chem X 2023; 20:100976. [PMID: 38144722 PMCID: PMC10740056 DOI: 10.1016/j.fochx.2023.100976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/14/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas.
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Affiliation(s)
- Mengyuan Wei
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Yue Tian
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Kekun Zhang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Lei Wang
- Yinchuan Institute of Industrial Technology, Yinchuan 750002, China
| | - Qian Ge
- Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yulin Fang
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China
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8
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Sizzano F, Blackford M, Berthoud H, Amiet L, Bailly S, Vuichard F, Monnard C, Bieri S, Spring JL, Barth Y, Descombes C, Lefort F, Cléroux M, Simonin S, Chappuis C, Bourdin G, Bach B. Bioprospecting of a Metschnikowia pulcherrima Indigenous Strain for Chasselas Winemaking in 2022 Vintage. Foods 2023; 12:4485. [PMID: 38137289 PMCID: PMC10742927 DOI: 10.3390/foods12244485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Interest in Metschnikowia (M.) pulcherrima is growing in the world of winemaking. M. pulcherrima is used both to protect musts from microbial spoilage and to modulate the aromatic profile of wines. Here, we describe the isolation, characterization, and use of an autochthonous strain of M. pulcherrima in the vinification of Chasselas musts from the 2022 vintage. M. pulcherrima was used in co-fermentation with Saccharomyces cerevisiae at both laboratory and experimental cellar scales. Our results showed that M. pulcherrima does not ferment sugars but has high metabolic activity, as detected by flow cytometry. Furthermore, sensory analysis showed that M. pulcherrima contributed slightly to the aromatic profile when compared to the control vinifications. The overall results suggest that our bioprospecting strategy can guide the selection of microorganisms that can be effectively used in the winemaking process.
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Affiliation(s)
- Federico Sizzano
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Marie Blackford
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Hélène Berthoud
- Ferments Research Group, Department of Development of Analytical Methods, Agroscope, 3003 Liebefeld, Switzerland;
| | - Laurent Amiet
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Sébastien Bailly
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Frédéric Vuichard
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Christine Monnard
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Stefan Bieri
- Wine Quality Group, Department of Development of Analytical Methods, Agroscope, 1260 Nyon, Switzerland; (F.V.); (C.M.); (S.B.)
| | - Jean-Laurent Spring
- Viticulture Research Group, Department of Plant Production Systems, Agroscope, 1009 Pully, Switzerland;
| | - Yannick Barth
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - Corentin Descombes
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - François Lefort
- Plants and Pathogens Research Group, Geneva School of Engineering, Architecture, and Landscape (HEPIA), HES-SO University of Applied Sciences and Arts Western Switzerland, 1202 Geneva, Switzerland; (Y.B.); (C.D.); (F.L.)
| | - Marilyn Cléroux
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Scott Simonin
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Charles Chappuis
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
| | - Gilles Bourdin
- Oenology Research Group, Department of Plant Production Systems, Agroscope, 1260 Nyon, Switzerland; (M.B.); (L.A.); (S.B.); (G.B.)
| | - Benoît Bach
- Viticulture and Oenology, HES-SO University of Applied Sciences and Arts Western Switzerland, 1260 Nyon, Switzerland; (M.C.); (S.S.); (C.C.); (B.B.)
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9
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Chen Y, Yang Y, Cai W, Zeng J, Liu N, Wan Y, Fu G. Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process. Crit Rev Food Sci Nutr 2023; 63:12308-12323. [PMID: 35848108 DOI: 10.1080/10408398.2022.2101090] [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] [Indexed: 11/03/2022]
Abstract
Saccharomyces cerevisiae plays a decisive role in the brewing of alcohol products, and the ideal growth and fermentation characteristics can give the pure flavor of alcohol products. However, S. cerevisiae can be affected profoundly by environmental factors during the brewing process, which have negative effects on the growth and fermentation characteristics of S. cerevisiae, and seriously hindered the development of brewing industry. Therefore, we summarized the environmental stress factors (ethanol, organic acids, temperature and osmotic pressure) that affect S. cerevisiae during the brewing process. Their impact mechanisms and the metabolic adaption of S. cerevisiae in response to these stress factors. Of note, S. cerevisiae can increase the ability to resist stress factors by changing the cell membrane components, expressing transcriptional regulatory factors, activating the anti-stress metabolic pathway and enhancing ROS scavenging ability. Meantime, the strategies and methods to improve the stress- tolerant ability of S. cerevisiae during the brewing process were also introduced. Compared with the addition of exogenous anti-stress substances, mutation breeding and protoplast fusion, it appears that adaptive evolution and genetic engineering are able to generate ideal environmental stress tolerance strains of S. cerevisiae and are more in line with the needs of the current brewing industry.
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Affiliation(s)
- Yanru Chen
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Yili Yang
- China Regional Research Centre, International Centre of Genetic Engineering & Biotechnology, Taizhou, PR China
| | - Wenqin Cai
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Jiali Zeng
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Na Liu
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology & College of Food Science and Technology & International Institute of Food Innovation, Nanchang University, Nanchang, PR China
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10
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Henriques D, Minebois R, dos Santos D, Barrio E, Querol A, Balsa-Canto E. A Dynamic Genome-Scale Model Identifies Metabolic Pathways Associated with Cold Tolerance in Saccharomyces kudriavzevii. Microbiol Spectr 2023; 11:e0351922. [PMID: 37227304 PMCID: PMC10269563 DOI: 10.1128/spectrum.03519-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Accepted: 05/10/2023] [Indexed: 05/26/2023] Open
Abstract
Saccharomyces kudriavzevii is a cold-tolerant species identified as a good alternative for industrial winemaking. Although S. kudriavzevii has never been found in winemaking, its co-occurrence with Saccharomyces cerevisiae in Mediterranean oaks is well documented. This sympatric association is believed to be possible due to the different growth temperatures of the two yeast species. However, the mechanisms behind the cold tolerance of S. kudriavzevii are not well understood. In this work, we propose the use of a dynamic genome-scale model to compare the metabolic routes used by S. kudriavzevii at two temperatures, 25°C and 12°C, to decipher pathways relevant to cold tolerance. The model successfully recovered the dynamics of biomass and external metabolites and allowed us to link the observed phenotype with exact intracellular pathways. The model predicted fluxes that are consistent with previous findings, but it also led to novel results which we further confirmed with intracellular metabolomics and transcriptomic data. The proposed model (along with the corresponding code) provides a comprehensive picture of the mechanisms of cold tolerance that occur within S. kudriavzevii. The proposed strategy offers a systematic approach to explore microbial diversity from extracellular fermentation data at low temperatures. IMPORTANCE Nonconventional yeasts promise to provide new metabolic pathways for producing industrially relevant compounds and tolerating specific stressors such as cold temperatures. The mechanisms behind the cold tolerance of S. kudriavzevii or its sympatric relationship with S. cerevisiae in Mediterranean oaks are not well understood. This study proposes a dynamic genome-scale model to investigate metabolic pathways relevant to cold tolerance. The predictions of the model would indicate the ability of S. kudriavzevii to produce assimilable nitrogen sources from extracellular proteins present in its natural niche. These predictions were further confirmed with metabolomics and transcriptomic data. This finding suggests that not only the different growth temperature preferences but also this proteolytic activity may contribute to the sympatric association with S. cerevisiae. Further exploration of these natural adaptations could lead to novel engineering targets for the biotechnological industry.
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Affiliation(s)
- David Henriques
- Bioprocess and Biosystems Engineering, IIM-CSIC, Vigo, Spain
| | - Romain Minebois
- Systems Biology of Yeasts of Biotechnological Interest, IATA-CSIC, Paterna, Spain
| | | | - Eladio Barrio
- Genomics Department, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Systems Biology of Yeasts of Biotechnological Interest, IATA-CSIC, Paterna, Spain
| | - Eva Balsa-Canto
- Bioprocess and Biosystems Engineering, IIM-CSIC, Vigo, Spain
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11
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Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars. Foods 2023; 12:2386. [PMID: 37372597 DOI: 10.3390/foods12122386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/13/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acids and phenolic compounds were quantified by standard methods. In addition, the volatile profiles, contents of phenolic compounds in the olives and quality parameters of the final products were compared. Fermentation in Gordal brines was conducted by lactic acid bacteria (mainly Lactobacillus and Pediococcus) and yeasts (mainly Candida boidinii, Candida tropicalis and Wickerhamomyces anomalus). In Hojiblanca and Manzanilla brines, halophilic Gram-negative bacteria (e.g., Halomonas, Allidiomarina and Marinobacter) along with yeasts (mainly, Saccharomyces) were responsible for the fermentation. Higher acidity and lower pH values were reached in Gordal brines compared to Hojiblanca and Manzanilla. After 30 days of fermentation, no sugars were detected in Gordal brine, but residual amounts were found in the brines from Hojiblanca (<0.2 g/L glucose) and Manzanilla (2.9 g/L glucose and 0.2 g/L fructose). Lactic acid was the main acid product in Gordal fermentation, whereas citric acid was the predominant organic acid in the Hojiblanca and Manzanilla brines. Manzanilla brine samples showed a greater concentration of phenolic compounds than Hojiblanca and Gordal brines. After a 6-month fermentation, Gordal olives were superior compared to the Hojiblanca and Manzanilla varieties regarding product safety (lower final pH and absence of Enterobacteriaceae), content of volatile compounds (richer aroma), content of bitter phenolics (lower content of oleuropein, which resulted in less perceived bitterness) and color parameters (more yellow and lighter color, indicating a higher visual appraisal). The results of the present study will contribute to a better understanding of each fermentation process and could help to promote natural-style elaborations using the above-mentioned olive cultivars.
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Affiliation(s)
- José Luis Ruiz-Barba
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Antonio Higinio Sánchez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Antonio López-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Amparo Cortés-Delgado
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera, Km. 1, 41013 Seville, Spain
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12
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Mulero-Cerezo J, Tuñón-Molina A, Cano-Vicent A, Pérez-Colomer L, Martí M, Serrano-Aroca Á. Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast. Arch Microbiol 2023; 205:201. [PMID: 37081186 DOI: 10.1007/s00203-023-03534-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/30/2023] [Accepted: 04/01/2023] [Indexed: 04/22/2023]
Abstract
The production of alcoholic and non-alcoholic rosé wines using Saccharomyces cerevisiae var. boulardii probiotic yeast is described in this study for the first time. Before and after fermentation and distillation, the volatile acidity, lactic, and malic acid levels were evaluated for S. cerevisiae var. boulardii. These contents were compared to those obtained with a standard S. cerevisiae EC-1118 yeast. We measured the levels of gluconic acid and free amino nitrogen in the musts. After fermentation and distillation, yeast viability was assessed as a function of time (0, 15 days, 3 months, and 6 months), both at ambient temperature (25 ± 0.5 °C) and refrigerator temperature (4 ± 0.5 °C). The outcomes revealed that the rosé wine made with S. cerevisiae var. boulardii had the same values and preliminary sensory characteristics as other commercial wines made with S. cerevisiae EC-1118. The S. cerevisiae var. boulardii yeast successfully survived the high alcohol level produced during fermentation and vacuum distillation. The study also revealed that this unique rosé wine retains its probiotic viability for at least 6 months when stored at room temperature or in the refrigerator, making it a suitable candidate for large-scale production where long storage intervals are required by both producers and consumers.
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Affiliation(s)
- Joaquín Mulero-Cerezo
- Viñas Familia Gil, Paraje de la Aragona, Carretera de Fuente Álamo, 30520, Jumilla, Murcia, Spain
| | - Alberto Tuñón-Molina
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Alba Cano-Vicent
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Lorena Pérez-Colomer
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Miguel Martí
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain
| | - Ángel Serrano-Aroca
- Centro de Investigación Traslacional San Alberto Magno, Universidad Católica de Valencia San Vicente Mártir, C/Guillem de Castro 94, 46001, Valencia, Spain.
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13
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Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control. BEVERAGES 2023. [DOI: 10.3390/beverages9010016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the reduction in SO2 doses by controlling LAB and other bacteria and by preserving molecular SO2 due to pH effect. This article reports the use of FH2 at 600 mg/L in wines produced with 3 varieties of Vitis vinifera L. grapes (Tempranillo, Garnacha and Viura) made in vintages 2018, 2020 and 2021. Wines treated with 600 mg/L of FH2 were more stable in the long term and showed lower pH by the preservation of malic acid due to both the absence of MLF (which reduced the pH in 0.1–0.2 units compared with controls) and the effect of FH2 acidification (what produced and additional reduction of 0.05–0.1 pH units). The wines treated with FH2 also remained with very low volatile acidity contents close to 0.2 mg/L or lower. These results corroborate that FH2 can be used to successfully control malolactic fermentation in all still wine types (red, white, and rose) from either of the studied varieties.
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14
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Schillert L, Wirtz D, Weber N, Schaller F, Striegel L, Schmitt-Kopplin P, Rychlik M. Metabolic folate profiling as a function of time during cultivation suggests potential C2-metabolism in Saccharomyces cerevisiae. Front Nutr 2022; 9:984094. [PMID: 36337654 PMCID: PMC9626864 DOI: 10.3389/fnut.2022.984094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 09/20/2022] [Indexed: 12/01/2022] Open
Abstract
Yeasts are reported to be rich in folates, a group of vitamers known to be involved in several biosynthetic reactions such as methylation reactions, oxidation and reduction processes, and nucleotide synthesis. Not being able to synthesize folates, humans rely on external folate supply. Here, we show the application of LC/MS-MS methods using SIDA (stable isotope dilution analysis) assays for the quantitative analysis of different folate mono- and polyglutamates during growth of Saccharomyces cerevisiae. Molecular networking (MN) was applied for detailed analysis of further folate metabolites. Highest folate contents of 13,120 μg/100 g were observed after 20 h of cultivation. The main vitamers 5-CH3-H4folate and H4folate decreased during cultivation, while 5-CHO-H4folate increased during cultivation. The hexa- and heptaglutamate of 5-CH3-H4folate accounted for >96% of the total 5-CH3-H4folate content. A shift of the major polyglutamate from hexa- to heptaglutamate was observed after 29 h. MN unraveled two groups of novel folates which could be assigned to a potentially existing C2-metabolism in yeast. In detail, 5,10-ethenyl-tetrahydrofolate and a further CO-substituted 5-CH3-H4folate were identified as hexa- and heptaglutamates. The latter was neither identified as 5-acetyl-tetrahydrofolate nor as EthylFox, the oxidation product of 5-ethyl-tetrahydrofolate. The structure needs to be elucidated in future studies.
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Affiliation(s)
- Lena Schillert
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
| | - Daniela Wirtz
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
| | - Nadine Weber
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
| | - Franziska Schaller
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
| | - Lisa Striegel
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
| | - Philippe Schmitt-Kopplin
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
- Research Unit BioGeoChemistry, Helmholtz Zentrum Munich, Neuherberg, Germany
- Philippe Schmitt-Kopplin
| | - Michael Rychlik
- Chair for Analytical Food Chemistry, Technical University of Munich, Munich, Germany
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
- *Correspondence: Michael Rychlik
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15
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Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04124-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Sui Y, Wollan D, McRae JM, Muhlack R, Capone DL, Godden P, Wilkinson KL. Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Front Nutr 2022; 9:799809. [PMID: 35845776 PMCID: PMC9277391 DOI: 10.3389/fnut.2022.799809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.
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Affiliation(s)
- Yihe Sui
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.,VAF Memstar, Nuriootpa, SA, Australia
| | - Jacqui M McRae
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia
| | - Richard Muhlack
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Peter Godden
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
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17
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Morata A, Arroyo T, Bañuelos MA, Blanco P, Briones A, Cantoral JM, Castrillo D, Cordero-Bueso G, Del Fresno JM, Escott C, Escribano-Viana R, Fernández-González M, Ferrer S, García M, González C, Gutiérrez AR, Loira I, Malfeito-Ferreira M, Martínez A, Pardo I, Ramírez M, Ruiz-Muñoz M, Santamaría P, Suárez-Lepe JA, Vilela A, Capozzi V. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non- Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries. Crit Rev Food Sci Nutr 2022; 63:10899-10927. [PMID: 35687346 DOI: 10.1080/10408398.2022.2083574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.
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Affiliation(s)
- A Morata
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - T Arroyo
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - M A Bañuelos
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - P Blanco
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - A Briones
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - J M Cantoral
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - D Castrillo
- Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain
| | - G Cordero-Bueso
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - J M Del Fresno
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - C Escott
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - R Escribano-Viana
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - M Fernández-González
- Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
| | - S Ferrer
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M García
- Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain
| | - C González
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A R Gutiérrez
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - I Loira
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - M Malfeito-Ferreira
- Departamento Recursos Naturais Ambiente e Território (DRAT), Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomía, Tapada da Ajuda, Lisboa, Portugal
| | - A Martínez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - I Pardo
- ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain
| | - M Ramírez
- Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain
| | - M Ruiz-Muñoz
- Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - P Santamaría
- Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain
| | - J A Suárez-Lepe
- EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain
| | - A Vilela
- CQ-VR, Chemistry Research Centre, School of Life and Environmental Sciences (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
| | - V Capozzi
- National Research Council (CNR) of Italy, c/o CS-DAT, Institute of Sciences of Food Production, Foggia, Italy
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18
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Yeast cell death pathway requiring AP-3 vesicle trafficking leads to vacuole/lysosome membrane permeabilization. Cell Rep 2022; 39:110647. [PMID: 35417721 PMCID: PMC9074372 DOI: 10.1016/j.celrep.2022.110647] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 02/17/2022] [Accepted: 03/16/2022] [Indexed: 12/24/2022] Open
Abstract
Unicellular eukaryotes have been suggested as undergoing self-inflicted destruction. However, molecular details are sparse compared with the mechanisms of programmed/regulated cell death known for human cells and animal models. Here, we report a molecular cell death pathway in Saccharomyces cerevisiae leading to vacuole/lysosome membrane permeabilization. Following a transient cell death stimulus, yeast cells die slowly over several hours, consistent with an ongoing molecular dying process. A genome-wide screen for death-promoting factors identified all subunits of the AP-3 complex, a vesicle trafficking adapter known to transport and install newly synthesized proteins on the vacuole/lysosome membrane. To promote cell death, AP-3 requires its Arf1-GTPase-dependent vesicle trafficking function and the kinase Yck3, which is selectively transported to the vacuole membrane by AP-3. Video microscopy revealed a sequence of events where vacuole permeability precedes the loss of plasma membrane integrity. AP-3-dependent death appears to be conserved in the human pathogenic yeast Cryptococcus neoformans. Details about how mammalian cells die have yielded effective cancer therapies. Similarly, details about fungal cell death may explain failed responses to anti-fungal agents and inform next-generation anti-fungal strategies. Stolp et al. describe a potential mechanism of yeast cell death subversion, by inhibiting AP-3 vesicle trafficking to block vacuole/lysosome permeability.
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19
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Abstract
The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H. uvarum from the surface of various fruits and to characterize its fermentation capability in Prokupac grape must. Out of 31 yeasts, 8 isolates were identified as H. uvarum. The isolates were able to grow at low (4 °C) temperatures, SO2 concentrations up to 300 ppm and ethanol concentrations up to 5%. Additionally, they provided a good profile of organic acids during the microvinification of sterile grape must. Although the content of acetic acid (0.54–0.63 g/L) was relatively high, the sniffing test proved that the yeast isolates developed a pleasant aroma characterized as fruity. All H. uvarum isolates produced twice the concentration of glycerol compared to commercial wine yeast Saccharomyces cerevisiae, contributing to the fullness and sweetness of the wine. The results for pure and sequential fermentation protocols confirmed that the selected S-2 isolate has good oenological characteristics, the capability to reduce the ethanol content (up to 1% v/v) and a potential to give a distinctive note to Prokupac-grape wines.
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20
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Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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21
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Fu J, Liu C, Li L, Liu J, Tie Y, Wen X, Zhao Q, Qiao Z, An Z, Zheng J. Adaptive response and tolerance to weak acids in
Saccharomyces cerevisiae boulardii
: a metabolomics approach. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Junjie Fu
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
| | - Chaolan Liu
- Antibiotics Research and Re‐evalution Key Laboratory of Sichuan Province Sichuan Industrial Institute of Antibiotics Chengdu University Chengdu 610052 China
| | - Li Li
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
| | - Jun Liu
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
| | - Yu Tie
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
- Solid‐State Fermentation Resource Utilisation Key Laboratory of Sichuan Province Yibin 644000 China
| | - Xueping Wen
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
| | - Qikai Zhao
- College of Biotechnology Engineering Sichuan University of Science and Engineering Yibin 644000 China
- HengfengHuaBang Biological Science and Technology Co., Ltd. Leshan 614000 China
| | | | - Zheming An
- Wuliangye Yibin Co, Ltd Yibin 644000 China
| | - Jia Zheng
- Wuliangye Yibin Co, Ltd Yibin 644000 China
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22
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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23
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Lin MMH, Boss PK, Walker ME, Sumby KM, Jiranek V. Influence of Kazachstania spp. on the chemical and sensory profile of red wines. Int J Food Microbiol 2021; 362:109496. [PMID: 34895934 DOI: 10.1016/j.ijfoodmicro.2021.109496] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/29/2021] [Accepted: 11/30/2021] [Indexed: 10/19/2022]
Abstract
We report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory properties. This builds on our previous work which revealed that Kazachstania spp. increased acetate esters in sterilised white wine. In this study Kazachstania spp. were initially evaluated in laboratory-scale fermentations (500 mL) in Merlot must to assess whether similar increases in chemical/volatile compounds would occur. The impact of malolactic fermentation (MLF) by Oenococcus oeni (VP41) on aroma composition was considered and found to reduce ester profiles in Merlot wines. The sensory implications of sequential inoculation with Kazachstania spp., followed by Saccharomyces cerevisiae, were then evaluated in small-lot fermentations (7 kg) of Shiraz must. Fungal diversity was monitored during early fermentation stages and was influenced by the early implantation of Kazachstania spp., followed by the dominance of S. cerevisiae. The effect of MLF in Shiraz wines was inconclusive due to high ethanol levels providing an inhospitable environment for lactic acid bacteria. When compared to S. cerevisiae alone, Kazachstania spp. significantly increased acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz. The Shiraz wines fermented with Kazachstania spp. had higher jammy and red fruit aroma/flavour compared to S. cerevisiae (monoculture) wines. No influence was observed on colour one-year post-bottling. Results from this study show the contribution of Kazachstania spp. to the aroma profile of red wines and demonstrate their potential as starter cultures for improving the aromatic complexity of wines.
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Affiliation(s)
- Mandy Man-Hsi Lin
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia
| | - Paul K Boss
- Commonwealth Scientific and Industrial Research Organisation, Locked Bag 2, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia
| | - Michelle E Walker
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia
| | - Krista M Sumby
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia
| | - Vladimir Jiranek
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia 5064, Australia.
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24
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Bioethanol Production from Sugarcane Press-Mud: Assessment of the Fermentation Conditions to Reduce Fusel Alcohol. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Within a biorefinery context, bioethanol is a promising platform molecule since it can be used as raw material to produce a wide spectrum of valuable industrial products such as H2 and light olefins. However, the presence of impurities limits the conversion of bioethanol in these products. Herein, we aimed to determine the proper pretreatment and fermentation conditions to yield bioethanol with a low content of impurities, such as 3-methyl-1-butanol, by using sugarcane press-mud as feedstock. To do so, a Box-Behnken methodology was employed to select proper pretreatment and fermentation conditions. Factors assessed were temperature, stirring, and pH during fermentation of hydrolysates coming from two different pretreatment methods named as hydrothermal and acid hydrolysis. Results showed that the fermentation temperature should be kept between 26–30 °C to assure at least 91 g/L ethanol. The fusel alcohol content would be reduced by 22% at 30 °C, pH = 4.5, and 200 rpm if sugarcane press-mud is pretreated under acid hydrolysis conditions (T = 130 °C, t = 1 h, 16 g HNO3/kg solid). Further studies should aim to integrate these conditions within a biorefinery concept to yield valuable products such as H2 and ethylene.
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25
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A basket-type fluorescent sensor based calix[4]azacrown ether for multi-analytes: Practicability in living cells and real sample. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106279] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Abstract
As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.
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27
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Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110430] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Ullmann L, Phan ANT, Kaplan DKP, Blank LM. Ustilaginaceae Biocatalyst for Co-Metabolism of CO 2-Derived Substrates toward Carbon-Neutral Itaconate Production. J Fungi (Basel) 2021; 7:jof7020098. [PMID: 33573033 PMCID: PMC7911105 DOI: 10.3390/jof7020098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/14/2022] Open
Abstract
The family Ustilaginaceae (belonging to the smut fungi) are known for their plant pathogenicity. Despite the fact that these plant diseases cause agricultural yield reduction, smut fungi attracted special attention in the field of industrial biotechnology. Ustilaginaceae show a versatile product spectrum such as organic acids (e.g., itaconate, malate, succinate), polyols (e.g., erythritol, mannitol), and extracellular glycolipids, which are considered value-added chemicals with potential applications in the pharmaceutical, food, and chemical industries. This study focused on itaconate as a platform chemical for the production of resins, plastics, adhesives, and biofuels. During this work, 72 different Ustilaginaceae strains from 36 species were investigated for their ability to (co-) consume the CO2-derived substrates acetate and formate, potentially contributing toward a carbon-neutral itaconate production. The fungal growth and product spectrum with special interest in itaconate was characterized. Ustilago maydis MB215 and Ustilago rabenhorstiana NBRC 8995 were identified as promising candidates for acetate metabolization whereas Ustilago cynodontis NBRC 7530 was identified as a potential production host using formate as a co-substrate enhancing the itaconate production. Selected strains with the best itaconate production were characterized in more detail in controlled-batch bioreactor experiments confirming the co-substrate utilization. Thus, a proof-of-principle study was performed resulting in the identification and characterization of three promising Ustilaginaceae biocatalyst candidates for carbon-neutral itaconate production contributing to the biotechnological relevance of Ustilaginaceae.
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29
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Takahashi S, Hudagula, Minami N, Sato R, Kawakami M, Abe M, Abe T, Yamaguchi A. Gas Chromatographic Determination of Acetic Acid in Wine Using Ethyl Acetate Extraction. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Hudagula
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Noriko Minami
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Rina Sato
- Food Processing Research Center, Hokkaido Research Organization
| | - Makoto Kawakami
- Food Processing Research Center, Hokkaido Research Organization
| | | | - Tsutomu Abe
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Akihiro Yamaguchi
- Department of Food Science and Human Wellness, Rakuno Gakuen University
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30
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González-Jiménez MDC, García-Martínez T, Mauricio JC, Sánchez-León I, Puig-Pujol A, Moreno J, Moreno-García J. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms 2020; 8:microorganisms8081209. [PMID: 32784425 PMCID: PMC7463476 DOI: 10.3390/microorganisms8081209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 02/06/2023] Open
Abstract
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.
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Affiliation(s)
- María del Carmen González-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
- Correspondence: ; Tel.: +34-957-218-640; Fax: +34-957-218-650
| | - Irene Sánchez-León
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and wine (IRTA-INCAVI), 08720 Barcelona, Spain;
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
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31
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Minebois R, Pérez‐Torrado R, Querol A. Metabolome segregation of four strains of
Saccharomyces cerevisiae
,
Saccharomyces uvarum
and
Saccharomyces kudriavzevii
conducted under low temperature oenological conditions. Environ Microbiol 2020; 22:3700-3721. [DOI: 10.1111/1462-2920.15135] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/07/2020] [Accepted: 06/16/2020] [Indexed: 12/22/2022]
Affiliation(s)
- Romain Minebois
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
| | - Roberto Pérez‐Torrado
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA‐CSIC Paterna E‐46980 Spain
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32
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Boeira LS, Bastos Freitas PH, Uchôa NR, Bezerra JA, Cád SV, Junior SD, Albuquerque PM, Mar JM, Ramos AS, Machado MB, Maciel LR. Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108632] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Simpson-Lavy K, Kupiec M. Carbon Catabolite Repression in Yeast is Not Limited to Glucose. Sci Rep 2019; 9:6491. [PMID: 31019232 PMCID: PMC6482301 DOI: 10.1038/s41598-019-43032-w] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Accepted: 04/12/2019] [Indexed: 01/18/2023] Open
Abstract
Cells adapt their gene expression and their metabolism in response to a changing environment. Glucose represses expression of genes involved in the catabolism of other carbon sources in a process known as (carbon) catabolite repression. However, the relationships between “poor” carbon sources is less characterized. Here we show that in addition to the well-characterized glucose (and galactose) repression of ADH2 (alcohol dehydrogenase 2, required for efficient utilization of ethanol as a carbon source), ADH2 expression is also inhibited by acetate which is produced during ethanol catabolism. Thus, repressive regulation of gene expression occurs also between “poor” carbon sources. Acetate repression of ADH2 expression is via Haa1, independently from the well-characterized mechanism of AMPK (Snf1) activation of Adr1. The response to extracellular acetate is attenuated when all three acetate transporters (Ady2, Fps1 and Jen1) are deleted, but these deletions do not affect the acetate response resulting from growth with glucose or ethanol as the carbon source. Furthermore, genetic manipulation of the ethanol catabolic pathway affects this response. Together, our results show that acetate is sensed intracellularly and that a hierarchical control of carbon sources exists even for “poor” carbon sources.
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Affiliation(s)
- Kobi Simpson-Lavy
- School of Molecular Cell Biology & Biotechnology, Tel Aviv University, Ramat Aviv, 69978, Israel
| | - Martin Kupiec
- School of Molecular Cell Biology & Biotechnology, Tel Aviv University, Ramat Aviv, 69978, Israel.
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Abstract
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.
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35
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Hutchinson UF, Ntwampe SKO, Ngongang MM, Chidi BS, Hoff JW, Jolly NP. Product and Microbial Population Kinetics During Balsamic-Styled Vinegar Production. J Food Sci 2019; 84:572-579. [PMID: 30690746 DOI: 10.1111/1750-3841.14429] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 11/28/2018] [Accepted: 12/05/2018] [Indexed: 11/27/2022]
Abstract
Balsamic-styled vinegar is a nutraceutical product obtained from a two-stage fermentation process of grape must. However, little is known about how fermentation conditions affect growth kinetics, bio-product development, population dynamics and the final product quality. As a result, the current study investigated the effect of fermentation temperature and inoculation strategy on the fermentation dynamics of Balsamic-styled vinegar production. A microbial consortium of non-Saccharomyces yeasts (n = 13) and acetic acid bacteria (n = 5) was tested at various fermentation temperatures (22 °C, 28 °C and a fluctuating temperature regimen). Different inoculation strategies (co-inoculation and sequential inoculation) were investigated, and population dynamics of the product selected due to a rapid fermentation period were confirmed using a 16S and 18S gene sequencing. A higher fermentation temperature (28 °C) and co-inoculation strategy resulted in a shorter fermentation cycle, whilst the desired acetic acid concentration of 60 g/L was achieved within 38 days. 16S and 18S gene sequencing showed that 50.84% of Acetobacter species were abundant at the end of the fermentation cycle, while 40.18% bacteria were unculturable. The study provides a better understanding of how fermentation temperature and inoculation strategy affect the fermentation period, population dynamics and the growth kinetics of the microbial consortium during the production of Balsamic-styled vinegar. PRACTICAL APPLICATION: Lower quality South African wine grapes could be channelled to an alternative high-priced product (Balsamic-styled vinegar), with low technological input requirements. Thus, making it easier to incorporate a low capital start-up business while empowering small business entrepreneurs and boosting the economy.
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Affiliation(s)
- U F Hutchinson
- ARC Infruitec-Nietvoorbij The Fruit, Vine and Wine Inst. of the Agricultural Research Council, Private Bag X5026, Stellenbosch, 7599, South Africa.,Bioresource Engineering Research Group (BioERG), Dept. of Biotechnology, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, 8000, South Africa
| | - S K O Ntwampe
- Bioresource Engineering Research Group (BioERG), Dept. of Biotechnology, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, 8000, South Africa
| | - M Mewa Ngongang
- ARC Infruitec-Nietvoorbij The Fruit, Vine and Wine Inst. of the Agricultural Research Council, Private Bag X5026, Stellenbosch, 7599, South Africa.,Bioresource Engineering Research Group (BioERG), Dept. of Biotechnology, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, 8000, South Africa
| | - B S Chidi
- ARC Infruitec-Nietvoorbij The Fruit, Vine and Wine Inst. of the Agricultural Research Council, Private Bag X5026, Stellenbosch, 7599, South Africa.,Bioresource Engineering Research Group (BioERG), Dept. of Biotechnology, Cape Peninsula Univ. of Technology, P.O. Box 652, Cape Town, 8000, South Africa
| | - J W Hoff
- ARC Infruitec-Nietvoorbij The Fruit, Vine and Wine Inst. of the Agricultural Research Council, Private Bag X5026, Stellenbosch, 7599, South Africa
| | - N P Jolly
- ARC Infruitec-Nietvoorbij The Fruit, Vine and Wine Inst. of the Agricultural Research Council, Private Bag X5026, Stellenbosch, 7599, South Africa
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36
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Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4030056] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.
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37
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Palma M, Guerreiro JF, Sá-Correia I. Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective. Front Microbiol 2018. [PMID: 29515554 PMCID: PMC5826360 DOI: 10.3389/fmicb.2018.00274] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a preservative in foods and beverages and is produced during normal yeast metabolism in biotechnological processes. Acetic acid is also a major inhibitory compound present in lignocellulosic hydrolysates affecting the use of this promising carbon source for sustainable bioprocesses. Although the molecular mechanisms underlying Saccharomyces cerevisiae response and adaptation to acetic acid have been studied for years, only recently they have been examined in more detail in Zygosaccharomyces bailii. However, due to its remarkable tolerance to acetic acid and other weak acids this yeast species is a major threat in the spoilage of acidic foods and beverages and considered as an interesting alternative cell factory in Biotechnology. This review paper emphasizes genome-wide strategies that are providing global insights into the molecular targets, signaling pathways and mechanisms behind S. cerevisiae and Z. bailii tolerance to acetic acid, and extends this information to other weak acids whenever relevant. Such comprehensive perspective and the knowledge gathered in these two yeast species allowed the identification of candidate molecular targets, either for the design of effective strategies to overcome yeast spoilage in acidic foods and beverages, or for the rational genome engineering to construct more robust industrial strains. Examples of successful applications are provided.
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Affiliation(s)
- Margarida Palma
- Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Joana F Guerreiro
- Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Isabel Sá-Correia
- Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
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38
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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040064] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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39
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Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better? FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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40
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Kawazoe N, Kimata Y, Izawa S. Acetic Acid Causes Endoplasmic Reticulum Stress and Induces the Unfolded Protein Response in Saccharomyces cerevisiae. Front Microbiol 2017; 8:1192. [PMID: 28702017 PMCID: PMC5487434 DOI: 10.3389/fmicb.2017.01192] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Accepted: 06/12/2017] [Indexed: 02/02/2023] Open
Abstract
Since acetic acid inhibits the growth and fermentation ability of Saccharomyces cerevisiae, it is one of the practical hindrances to the efficient production of bioethanol from a lignocellulosic biomass. Although extensive information is available on yeast response to acetic acid stress, the involvement of endoplasmic reticulum (ER) and unfolded protein response (UPR) has not been addressed. We herein demonstrated that acetic acid causes ER stress and induces the UPR. The accumulation of misfolded proteins in the ER and activation of Ire1p and Hac1p, an ER-stress sensor and ER stress-responsive transcription factor, respectively, were induced by a treatment with acetic acid stress (>0.2% v/v). Other monocarboxylic acids such as propionic acid and sorbic acid, but not lactic acid, also induced the UPR. Additionally, ire1Δ and hac1Δ cells were more sensitive to acetic acid than wild-type cells, indicating that activation of the Ire1p-Hac1p pathway is required for maximum tolerance to acetic acid. Furthermore, the combination of mild acetic acid stress (0.1% acetic acid) and mild ethanol stress (5% ethanol) induced the UPR, whereas neither mild ethanol stress nor mild acetic acid stress individually activated Ire1p, suggesting that ER stress is easily induced in yeast cells during the fermentation process of lignocellulosic hydrolysates. It was possible to avoid the induction of ER stress caused by acetic acid and the combined stress by adjusting extracellular pH.
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Affiliation(s)
- Nozomi Kawazoe
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of TechnologyKyoto, Japan
| | - Yukio Kimata
- Graduate School of Biological Sciences, Nara Institute of Science and TechnologyNara, Japan
| | - Shingo Izawa
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of TechnologyKyoto, Japan
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Geng P, Zhang L, Shi GY. Omics analysis of acetic acid tolerance in Saccharomyces cerevisiae. World J Microbiol Biotechnol 2017; 33:94. [PMID: 28405910 DOI: 10.1007/s11274-017-2259-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Accepted: 04/01/2017] [Indexed: 12/31/2022]
Abstract
Acetic acid is an inhibitor in industrial processes such as wine making and bioethanol production from cellulosic hydrolysate. It causes energy depletion, inhibition of metabolic enzyme activity, growth arrest and ethanol productivity losses in Saccharomyces cerevisiae. Therefore, understanding the mechanisms of the yeast responses to acetic acid stress is essential for improving acetic acid tolerance and ethanol production. Although 329 genes associated with acetic acid tolerance have been identified in the Saccharomyces genome and included in the database ( http://www.yeastgenome.org/observable/resistance_to_acetic_acid/overview ), the cellular mechanistic responses to acetic acid remain unclear in this organism. Post-genomic approaches such as transcriptomics, proteomics, metabolomics and chemogenomics are being applied to yeast and are providing insight into the mechanisms and interactions of genes, proteins and other components that together determine complex quantitative phenotypic traits such as acetic acid tolerance. This review focuses on these omics approaches in the response to acetic acid in S. cerevisiae. Additionally, several novel strains with improved acetic acid tolerance have been engineered by modifying key genes, and the application of these strains and recently acquired knowledge to industrial processes is also discussed.
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Affiliation(s)
- Peng Geng
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Liang Zhang
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
| | - Gui Yang Shi
- The Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
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Dong Y, Hu J, Fan L, Chen Q. RNA-Seq-based transcriptomic and metabolomic analysis reveal stress responses and programmed cell death induced by acetic acid in Saccharomyces cerevisiae. Sci Rep 2017; 7:42659. [PMID: 28209995 PMCID: PMC5314350 DOI: 10.1038/srep42659] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Accepted: 01/12/2017] [Indexed: 12/19/2022] Open
Abstract
As a typical harmful inhibitor in cellulosic hydrolyzates, acetic acid not only hinders bioethanol production, but also induces cell death in Saccharomyces cerevisiae. Herein, we conducted both transcriptomic and metabolomic analyses to investigate the global responses under acetic acid stress at different stages. There were 295 up-regulated and 427 down-regulated genes identified at more than two time points during acetic acid treatment (150 mM, pH 3.0). These differentially expressed genes (DEGs) were mainly involved in intracellular homeostasis, central metabolic pathway, transcription regulation, protein folding and stabilization, ubiquitin-dependent protein catabolic process, vesicle-mediated transport, protein synthesis, MAPK signaling pathways, cell cycle, programmed cell death, etc. The interaction network of all identified DEGs was constructed to speculate the potential regulatory genes and dominant pathways in response to acetic acid. The transcriptional changes were confirmed by metabolic profiles and phenotypic analysis. Acetic acid resulted in severe acidification in both cytosol and mitochondria, which was different from the effect of extracellular pH. Additionally, the imbalance of intracellular acetylation was shown to aggravate cell death under this stress. Overall, this work provides a novel and comprehensive understanding of stress responses and programmed cell death induced by acetic acid in yeast.
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Affiliation(s)
- Yachen Dong
- Department of Food Science and Nutrition, Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jingjin Hu
- Department of Food Science and Nutrition, Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Linlin Fan
- Department of Food Science and Nutrition, Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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43
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Natkańska U, Skoneczna A, Sieńko M, Skoneczny M. The budding yeast orthologue of Parkinson's disease-associated DJ-1 is a multi-stress response protein protecting cells against toxic glycolytic products. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH 2017; 1864:39-50. [DOI: 10.1016/j.bbamcr.2016.10.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 10/20/2016] [Accepted: 10/25/2016] [Indexed: 12/13/2022]
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Hart R, Jolly N, Mohamed G, Booyse M, Ndimba B. Characterisation of Saccharomyces cerevisiae hybrids selected for low volatile acidity formation and the production of aromatic Sauvignon blanc wine. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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45
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Reverse membrane bioreactor: Introduction to a new technology for biofuel production. Biotechnol Adv 2016; 34:954-975. [DOI: 10.1016/j.biotechadv.2016.05.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 04/08/2016] [Accepted: 05/25/2016] [Indexed: 11/22/2022]
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46
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Shang YH, Zeng YJ, Zhu P, Zhong QP. Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1142831] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Affiliation(s)
- Yu-hui Shang
- Food Department, College of Food Science and Technology, Hainan University, Haikou, China
| | - Ying-jie Zeng
- Food Department, College of Food Science and Technology, Hainan University, Haikou, China
| | - Ping Zhu
- Horticulture Department, College of Horticulture and Landscape Architecture, Hainan University, Haikou, China
| | - Qiu-ping Zhong
- Food Department, College of Food Science and Technology, Hainan University, Haikou, China
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Improved Acetic Acid Resistance in Saccharomyces cerevisiae by Overexpression of the WHI2 Gene Identified through Inverse Metabolic Engineering. Appl Environ Microbiol 2016; 82:2156-2166. [PMID: 26826231 DOI: 10.1128/aem.03718-15] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Accepted: 01/25/2016] [Indexed: 11/20/2022] Open
Abstract
Development of acetic acid-resistant Saccharomyces cerevisiae is important for economically viable production of biofuels from lignocellulosic biomass, but the goal remains a critical challenge due to limited information on effective genetic perturbation targets for improving acetic acid resistance in the yeast. This study employed a genomic-library-based inverse metabolic engineering approach to successfully identify a novel gene target, WHI2 (encoding a cytoplasmatic globular scaffold protein), which elicited improved acetic acid resistance in S. cerevisiae. Overexpression of WHI2 significantly improved glucose and/or xylose fermentation under acetic acid stress in engineered yeast. The WHI2-overexpressing strain had 5-times-higher specific ethanol productivity than the control in glucose fermentation with acetic acid. Analysis of the expression of WHI2 gene products (including protein and transcript) determined that acetic acid induced endogenous expression of Whi2 in S. cerevisiae. Meanwhile, the whi2Δ mutant strain had substantially higher susceptibility to acetic acid than the wild type, suggesting the important role of Whi2 in the acetic acid response in S. cerevisiae. Additionally, overexpression of WHI2 and of a cognate phosphatase gene, PSR1, had a synergistic effect in improving acetic acid resistance, suggesting that Whi2 might function in combination with Psr1 to elicit the acetic acid resistance mechanism. These results improve our understanding of the yeast response to acetic acid stress and provide a new strategy to breed acetic acid-resistant yeast strains for renewable biofuel production.
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Nguyen TTM, Iwaki A, Izawa S. The ADH7 Promoter of Saccharomyces cerevisiae is Vanillin-Inducible and Enables mRNA Translation Under Severe Vanillin Stress. Front Microbiol 2015; 6:1390. [PMID: 26696995 PMCID: PMC4676198 DOI: 10.3389/fmicb.2015.01390] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Accepted: 11/23/2015] [Indexed: 12/24/2022] Open
Abstract
Vanillin is one of the major phenolic aldehyde compounds derived from lignocellulosic biomass and acts as a potent fermentation inhibitor to repress the growth and fermentative ability of yeast. Vanillin can be reduced to its less toxic form, vanillyl alcohol, by the yeast NADPH-dependent medium chain alcohol dehydrogenases, Adh6 and Adh7. However, there is little information available regarding the regulation of their gene expression upon severe vanillin stress, which has been shown to repress the bulk translation activity in yeast cells. Therefore, in this study, we investigated expression patterns of the ADH6 and ADH7 genes in the presence of high concentrations of vanillin. We found that although both genes were transcriptionally upregulated by vanillin stress, they showed different protein expression patterns in response to vanillin. Expression of Adh6 was constitutive and gradually decreased under vanillin stress, whereas expression of Adh7 was inducible, and, importantly, occurred under severe vanillin stress. The null mutants of ADH6 or ADH7 genes were hypersensitive to vanillin and reduced vanillin less efficiently than the wild type, confirming the importance of Adh6 and Adh7 in vanillin detoxification. Additionally, we demonstrate that the ADH7 promoter is vanillin-inducible and enables effective protein synthesis even under severe vanillin stress, and it may be useful for the improvement of vanillin-tolerance and biofuel production efficiency via modification of yeast gene expression in the presence of high concentrations of vanillin.
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Affiliation(s)
- Trinh T M Nguyen
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology Kyoto, Japan
| | - Aya Iwaki
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology Kyoto, Japan
| | - Shingo Izawa
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology Kyoto, Japan
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Liu X, Jia B, Sun X, Ai J, Wang L, Wang C, Zhao F, Zhan J, Huang W. Effect of initial ph on growth characteristics and fermentation properties of Saccharomyces cerevisiae. J Food Sci 2015; 80:M800-8. [PMID: 25777552 DOI: 10.1111/1750-3841.12813] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Accepted: 01/07/2015] [Indexed: 02/05/2023]
Abstract
As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD600 , colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products (ethanol, glycerol, acetic acid, and l-succinic acid) at different pH stress were measured. The results showed that the initial pH of must was a vital factor influencing yeast growth and alcoholic fermentation. Among the 3 strains, strain Freddo and BH8 were more tolerant than Nº.7303, so they were affected slighter than the latter. Among the 4 pH values, all the 3 strains showed adaptation even at pH 2.50; pH 2.75 and 2.50 had more vital effect on yeast growth and fermentation products in contrast with pH 4.50 and 3.00. In general, low initial pH showed the properties of prolonging yeast lag phase, affecting accumulated mass loss, changing the consumption rate of total sugar, increasing final content of acetic acid and glycerol, and decreasing final content of ethanol and l- succinic acid, except some special cases. Based on this study, the effect of low pH on wine products would be better understood and the tolerance mechanism of low pH of S. cerevisiae could be better explored in future.
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Affiliation(s)
- Xingyan Liu
- College of Food Science & Nutritional Engineering, China Agricultural Univ, 100083, Beijing, China; College of Food Science, Sichuan Agricultural Univ, 625000, Sichuan Ya'an, China
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Takabatake A, Kawazoe N, Izawa S. Plasma membrane proteins Yro2 and Mrh1 are required for acetic acid tolerance in Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2014; 99:2805-14. [PMID: 25503505 DOI: 10.1007/s00253-014-6278-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2014] [Revised: 11/10/2014] [Accepted: 11/29/2014] [Indexed: 12/20/2022]
Abstract
Yro2 and its paralogous protein Mrh1 of Saccharomyces cerevisiae have seven predicted transmembrane domains and predominantly localize to the plasma membrane. Their physiological functions and regulation of gene expression have not yet been elucidated in detail. We herein demonstrated that MRH1 was constitutively expressed, whereas the expression of YRO2 was induced by acetic acid stress and entering the stationary phase. Fluorescence microscopic analysis revealed that Mrh1 and Yro2 were distributed as small foci in the plasma membrane under acetic acid stress conditions. The null mutants of these genes (mrh1∆, yro2∆, and mrh1∆yro2∆) showed delayed growth and a decrease in the productivity of ethanol in the presence of acetic acid, indicating that Yro2 and Mrh1 are involved in tolerance to acetic acid stress.
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Affiliation(s)
- Akiko Takabatake
- Laboratory of Microbial Technology, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Kyoto, 606-8585, Japan
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