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Sica J, Bovo B, Nadai C, Carlot M, Giacomini A, Corich V. Effect of CUP1 copy number and pH on copper resistance of Saccharomyces cerevisiae enological strains. Heliyon 2024; 10:e34885. [PMID: 39144927 PMCID: PMC11320302 DOI: 10.1016/j.heliyon.2024.e34885] [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: 02/26/2024] [Revised: 07/16/2024] [Accepted: 07/18/2024] [Indexed: 08/16/2024] Open
Abstract
The widespread use of copper-based pesticides in winemaking can affect wine fermentation. Therefore, it is crucial to assess the resistance levels of Saccharomyces cerevisiae wine strains in enological growth conditions. In the context of winemaking, grape juice is a complex environment capable of chelating copper and is characterized by a distinctly acidic pH. In this work, the effects of copper concentration on the growth of 10 S. cerevisiae strains, isolated from an enological environment, and one commercial starter were tested in YNB minimal medium and synthetic must, mimicking enological conditions. In minimal medium, resistance to copper varied among yeasts (50-600 μM), revealing the presence of three resistance levels (high, intermediate, and low). Representative strains of the three groups were tested at a pH range from 5.2 to 3.0 at the copper concentration that showed a 20-25 % growth reduction. At pH range 5.2-4.5, a growth reduction was observed, while, conversely, a strain-specific recovery was observed at pH range 3.2-3.0. In synthetic must, the strains showed higher copper resistance levels than in minimal medium (50-4000 μM). In both synthetic must and minimal medium, a significant logarithmic correlation was found between copper resistance and CUP1 gene copy number. The copy number tended to better explain resistance in minimal medium compared to synthetic must. The results shed light on the role of CUP1 copy number within an enological environment.
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Affiliation(s)
- Jacopo Sica
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
| | - Barbara Bovo
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015, Conegliano, TV, Italy
| | - Milena Carlot
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015, Conegliano, TV, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015, Conegliano, TV, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Viale XXVIII Aprile 14, 31015, Conegliano, TV, Italy
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale dell’Università 16, 35020, Legnaro, PD, Italy
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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [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: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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Escalante-Minakata P, Blaschek HP, Barba de la Rosa AP, Santos L, De León-Rodríguez A. Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana. Lett Appl Microbiol 2015; 46:626-30. [PMID: 18489025 DOI: 10.1111/j.1472-765x.2008.02359.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To identify the yeast and bacteria present in the mezcal fermentation from Agave salmiana. METHODS AND RESULTS The restriction and sequence analysis of the amplified region, between 18S and 28S rDNA and 16S rDNA genes, were used for the identification of yeast and bacteria, respectively. Eleven different micro-organisms were identified in the mezcal fermentation. Three of them were the following yeast: Clavispora lusitaniae, Pichia fermentans and Kluyveromyces marxianus. The bacteria found were Zymomonas mobilis subsp. mobilis and Zymomonas mobilis subsp. pomaceae, Weissella cibaria, Weissella paramesenteroides, Lactobacillus pontis, Lactobacillus kefiri, Lactobacillus plantarum and Lactobacillus farraginis. CONCLUSIONS The phylogenetic analysis of 16S rDNA and ITS sequences showed that microbial diversity present in mezcal is dominated by bacteria, mainly lactic acid bacteria species and Zymomonas mobilis. Pichia fermentans and K. marxianus could be micro-organisms with high potential for the production of some volatile compounds in mezcal. SIGNIFICANCE AND IMPACT OF THE STUDY We identified the community of bacteria and yeast present in mezcal fermentation from Agave salmiana.
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Affiliation(s)
- P Escalante-Minakata
- División de Biología Molecular, Instituto Potosino de Investigación Científica y Tecnológica, San Luis Potosí, México
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Petruzzi L, Bevilacqua A, Corbo MR, Garofalo C, Baiano A, Sinigaglia M. Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal. J Food Prot 2014; 77:1168-77. [PMID: 24988024 DOI: 10.4315/0362-028x.jfp-13-384] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter(-1)), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR-restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.
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Affiliation(s)
- Leonardo Petruzzi
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy. .
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Carmela Garofalo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Antonietta Baiano
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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Lopez CLF, Beaufort S, Brandam C, Taillandier P. Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation. World J Microbiol Biotechnol 2014; 30:2223-9. [PMID: 24677041 DOI: 10.1007/s11274-014-1643-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Accepted: 03/17/2014] [Indexed: 11/29/2022]
Abstract
Traditional tequila fermentation is a complex microbial process performed by different indigenous yeast species. Usually, they are classified in two families: Saccharomyces and Non-Saccharomyces species. Using mixed starter cultures of several yeasts genera and species is nowadays considered to be beneficial to enhance the sensorial characteristics of the final products (taste, odor). However, microbial interactions occurring in such fermentations need to be better understood to improve the process. In this work, we focussed on a Saccharomyces cerevisiae/Kluyveromyces marxianus yeast couple. Indirect interactions due to excreted metabolites, thanks to the use of a specific membrane bioreactor, and direct interaction due to cell-to-cell contact have been explored. Comparison of pure and mixed cultures was done in each case. Mixed cultures in direct contact showed that both yeast were affected but Saccharomyces rapidly dominated the cultures whereas Kluyveromyces almost disappeared. In mixed cultures with indirect contact the growth of Kluyveromyces was decreased compared to its pure culture but its concentration could be maintained whereas the growth of Saccharomyces was enhanced. The loss of viability of Kluyveromyces could not be attributed only to ethanol. The sugar consumption and ethanol production in both cases were similar. Thus the interaction phenomena between the two yeasts are different in direct and indirect contact, Kluyveromyces being always much more affected than Saccharomyces.
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Petruzzi L, Bevilacqua A, Baiano A, Beneduce L, Corbo MR, Sinigaglia M. In vitro removal of ochratoxin A by two strains of Saccharomyces cerevisiae and their performances under fermentative and stressing conditions. J Appl Microbiol 2013; 116:60-70. [PMID: 24112596 DOI: 10.1111/jam.12350] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2013] [Revised: 08/28/2013] [Accepted: 09/13/2013] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this research was to study the effect of time, temperature, sugar content and addition of diammonium phosphate (DAP) on ochratoxin A (OTA) removal by two strains of Saccharomyces cerevisiae using a completely randomized design. METHODS AND RESULTS The strains were grown in a medium containing OTA (2 μg l(-1)), two sugar levels (200 and 250 g l(-1)), with or without DAP (300 mg l(-1)), and incubated at 25-30°C. The yeasts were able to decrease the toxin amount by c. 70%, with the highest removing effect observed after 3 days at 30°C in the presence of 250 g l(-1) of sugars and with DAP; after 10 days, the toxin was partially released into the medium. The strains produced high ethanol and glycerol contents, showed high tolerance to single/combined stress conditions and possessed β-d-glucosidase, pectinase and xylanase activities. CONCLUSIONS Ochratoxin A removal was affected by time, temperature, sugar and addition of DAP. Moreover, the phenomenon was reversible. SIGNIFICANCE AND IMPACT OF THE STUDY Ochratoxin A removal could be an interesting trait for the selection of promising strains; however, the strains removing efficiently the toxin could release it back; thus, the selection of the starter should take into account both the removal and the binding ability of OTA.
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Affiliation(s)
- L Petruzzi
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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Páez-Lerma JB, Arias-García A, Rutiaga-Quiñones OM, Barrio E, Soto-Cruz NO. Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.840788] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Petruzzi L, Sinigaglia M, Corbo MR, Beneduce L, Bevilacqua A. Ochratoxin A removal by Saccharomyces cerevisiae strains: effect of wine-related physicochemical factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2110-2115. [PMID: 23254552 DOI: 10.1002/jsfa.6010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2012] [Revised: 10/31/2012] [Accepted: 11/26/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND This study investigated the effect of some physicochemical parameters on the removal of ochratoxin A (OTA) by yeasts. RESULTS Two wild strains of Saccharomyces cerevisiae (W47 and Y28) were used to assess OTA removal under various conditions of temperature, pH, ethanol content and incubation time. All samples were analysed for OTA concentration by enzyme-linked immunosorbent assay (ELISA). In addition, yeast oenological traits were investigated: qualitative and technological traits were assessed on appropriate laboratory media, while the main products of microfermentation (sugars, ethanol, glycerol, acetic acid) were evaluated by Fourier transform infrared spectroscopy (FTIR). The results showed OTA reduction by 36-42% in cultures containing 100 g L⁻¹ ethanol incubated at pH 3.5 and 37 °C. CONCLUSION OTA removal was affected by contact time, pH and ethanol content, as it was increased at low pH and by 100 g L⁻¹ ethanol. Moreover, the phenomenon was reversible, as OTA was lowest after 4 days, then it was partially released in the medium.
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Affiliation(s)
- Leonardo Petruzzi
- Department of Agriculture, Food and Environmental Science, University of Foggia, Foggia, Italy
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Rodríguez-Sifuentes L, Páez-Lerma J, Rutiaga-Quiñones O, Rojas-Contreras J, Ruiz-Baca E, Gutiérrez-Sánchez G, Barrio E, Soto-Cruz N. Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.776637] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Amaya-Delgado L, Herrera-López EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World J Microbiol Biotechnol 2013; 29:875-81. [DOI: 10.1007/s11274-012-1242-8] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Accepted: 12/17/2012] [Indexed: 11/28/2022]
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Settanni L, Sannino C, Francesca N, Guarcello R, Moschetti G. Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains. J Biosci Bioeng 2012; 114:606-14. [DOI: 10.1016/j.jbiosc.2012.07.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2012] [Revised: 07/04/2012] [Accepted: 07/17/2012] [Indexed: 10/28/2022]
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Rutiaga-Quiñones OM, Córdova É, Martell-Nevárez MA, Guillamón JM, Rozès N, Páez J. Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1729-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Lappe-Oliveras P, Moreno-Terrazas R, Arrizón-Gaviño J, Herrera-Suárez T, GarcÃa-Mendoza A, Gschaedler-Mathis A. Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages. FEMS Yeast Res 2008; 8:1037-52. [DOI: 10.1111/j.1567-1364.2008.00430.x] [Citation(s) in RCA: 105] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Aguilar-Uscanga B, Arrizon J, Ramirez J, Solis-Pacheco J. Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins. Antonie van Leeuwenhoek 2006; 91:151-7. [PMID: 17120082 DOI: 10.1007/s10482-006-9106-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2006] [Accepted: 07/20/2006] [Indexed: 11/28/2022]
Abstract
In this study, a characterization of cell wall polysaccharide composition of three yeasts involved in the production of agave distilled beverages was performed. The three yeast strains were isolated from different media (tequila, mezcal and bakery) and were evaluated for the beta(1,3)-glucanase lytic activity and the beta-glucan/ mannan ratio during the fermentation of Agave tequilana juice and in YPD media (control). Fermentations were performed in shake flasks with 30 g l(-1) sugar concentration of A. tequilana juice and with the control YPD using 30 g l(-1) of glucose. The three yeasts strains showed different levels of beta-glucan and mannan when they were grown in A. tequilana juice in comparison to the YPD media. The maximum rate of cell wall lyses was 50% lower in fermentations with A. tequilana juice for yeasts isolated from tequila and mezcal than compared to the bakery yeast.
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Affiliation(s)
- Blanca Aguilar-Uscanga
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Normalistas 800 Col. Colinas de la Normal, Guadalajara, Jalisco C.P. 44270, México.
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Arrizon J, Calderón C, Sandoval G. Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage. J Ind Microbiol Biotechnol 2006; 33:921-8. [PMID: 16915396 DOI: 10.1007/s10295-006-0153-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2005] [Accepted: 06/15/2006] [Indexed: 10/24/2022]
Abstract
An experimental design considering thermal treatment of must, yeast strain, prickly pear variety and degree of ripeness was chosen to evaluate the fermentation behavior and generation of volatile compounds, during the elaboration of a distilled beverage from prickly pear. Four Mexican prickly pear varieties were characterized physically and two of them were selected for fermentation studies. The thermal treatment of the must showed the highest statistical influence on fermentation behavior and production of volatile compounds, followed by prickly pear variety, then yeast strain and finally the degree of ripeness was the least statistically significant factor. The growth rate increased when the thermal treatment was applied whereas the ethanol production rate and alcoholic efficiency were unaffected. The results also suggested that thermal treatment was effective for inhibition of microbial contamination. As regards volatile compounds production, acetic acid and methanol decreased while other volatiles increased when the thermal treatment was applied. Despite the influence of thermal treatment, prickly pear variety strongly influences the volatile profile of fermented musts.
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Affiliation(s)
- J Arrizon
- Centro De Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Normalistas 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico.
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Current awareness on yeast. Yeast 2006. [DOI: 10.1002/yea.1316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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