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Gonzalez-Ramirez M, Kazakova J, Garcia-Serrano P, Ubeda C, Valero E, Cerezo AB, Troncoso AM, Garcia-Parrilla MC. Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation. Int J Food Microbiol 2024; 421:110788. [PMID: 38905810 DOI: 10.1016/j.ijfoodmicro.2024.110788] [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: 04/11/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/23/2024]
Abstract
During alcoholic fermentation, Saccharomyces cerevisiae synthesizes different compounds, which are crucial for product quality: volatile compounds with sensory impact, and bioactive compounds such as melatonin (MEL) and hydroxytyrosol (HT), linked to health benefits. As many of these compounds are related with yeast's nitrogen metabolism, their production have been studied in four different commercial strains with different nitrogen requirement (Red Fruit, Uvaferm VRB, Lalvin Rhone 2323 and Lalvin QA23) being, Uvaferm UVR the higher nitrogen demander strain. All strains produced the secondary metabolites, notably Uvaferm UVR produced the highest HT concentration, despite its low growth. Uvaferm UVR emerged also as a significant producer of MEL, indicating a potential role in fermentation related stress. Moreover, Uvaferm UVR shows the highest total concentrations of volatile compounds. Multivariate analysis revealed distinct clustering based on nitrogen requirements of the strains, highlighting the strain-dependent metabolic responses.
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Affiliation(s)
- Marina Gonzalez-Ramirez
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Julia Kazakova
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Pedro Garcia-Serrano
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Eva Valero
- Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera, Km 1, Sevilla 41013, Spain
| | - Ana B Cerezo
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/ Profesor García González 2, 41012 Sevilla, Spain.
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Rojo MC, Talia PM, Lerena MC, Ponsone ML, Gonzalez ML, Becerra LM, Mercado LA, Martín-Arranz V, Rodríguez-Gómez F, Arroyo-López FN, Combina M. Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts. Heliyon 2023; 9:e22608. [PMID: 38213578 PMCID: PMC10782155 DOI: 10.1016/j.heliyon.2023.e22608] [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: 07/24/2023] [Revised: 11/06/2023] [Accepted: 11/15/2023] [Indexed: 01/13/2024] Open
Abstract
The utilization of grape juice from low oenological value grape varieties for bioethanol production represent an alternative for diversification and value addition in viticulture. Optimizing Very High Gravity (VHG) fermentation can significantly increase ethanol productivity while reducing water and energy consumption. In this study, the impact of different nitrogen sources on growth and fermentative performance of locally selected yeast strains was investigated. Five yeast strains of species Saccharomyces cerevisiae and Zygosaccharomyces rouxii were cultured in both synthetic culture media and natural grape juice supplemented with ammonium sulfate (NH), yeast extract (YE), Fermaid K (FERM), and urea (U) at varying concentrations. Due to the very low fermentation rate, the Z. rouxii strain was excluded from the selection. The results obtained in synthetic medium showed that nitrogen sources that promoted growth (NH and YE) had minimal effects on fermentative performance and were highly dependent on the specific yeast strain. However, the combination of urea and ammonium favored the rate of sugar consumption. When validated in natural grape juice, urea combined with ammonium (U + NH 300 + 75 mg/L) improved both growth parameters and ethanol yield. Doubling the concentration (U + NH 600 + 150 mg/L) further enhanced sugar consumption and ethanol production while reducing unwanted by-products. The combined use of urea and ammonium exhibited a synergistic effect, making it a cost-effective nitrogen supplement for VHG fermentations.
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Affiliation(s)
- María Cecilia Rojo
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
| | - Paola Mónica Talia
- Instituto de Agrobiotecnología y Biología Molecular IABIMO, UEDD INTA-CONICET, Dr. N. Repetto y Los Reseros s/n, (1686) Hurlingham, provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María Cecilia Lerena
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
| | - María Lorena Ponsone
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (FCEN-UNCuyo) Padre Jorge Contreras 1300, Parque Gral San Martin (M5502JMA), Mendoza, Argentina
| | - Magalí Lucía Gonzalez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
| | - Lucía Maribel Becerra
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
| | - Laura Analía Mercado
- Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mza INTA), San Martín 3853, Luján de Cuyo, Mendoza 5507, Argentina
| | - Virginia Martín-Arranz
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide, Building 46. 41013, Sevilla, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide, Building 46. 41013, Sevilla, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera de Utrera Km 1. Campus Universitario Pablo de Olavide, Building 46. 41013, Sevilla, Spain
| | - Mariana Combina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires C1033AAJ, Argentina
- Instituto de Agrobiotecnología y Biología Molecular IABIMO, UEDD INTA-CONICET, Dr. N. Repetto y Los Reseros s/n, (1686) Hurlingham, provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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3
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Evers MS, Ramousse L, Morge C, Sparrow C, Gobert A, Roullier-Gall C, Alexandre H. To be or not to be required: Yeast vitaminic requirements in winemaking. Food Microbiol 2023; 115:104330. [PMID: 37567622 DOI: 10.1016/j.fm.2023.104330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 08/13/2023]
Abstract
Although vitamins are prime actors in yeast metabolism, the nature and the extent of their requirement in Saccharomyces cerevisiae in winemaking remains little understood. To fill this gap, the evolution of 8 water-soluble vitamins and their diverse vitamers during its alcoholic fermentation in a synthetic must medium was monitored, providing the first evidence of the consumption of vitamers by five commercial S. cerevisiae strains, and highlighting the existence of preferential vitameric sources for its nutrition. The vitamins required by the yeast, B1, B5, and B8, were then identified, and the nature of their requirement characterized, strongly asserting the required trait of B1 for fermentation, B8 for growth, and B5 for both processes. The extent of the requirement for B5, that with the most impact of the three vitamins, was then quantified in three S. cerevisiae strains, resulting in the conclusion that 750 μg.L-1 should prove sufficient to cover the yeast's requirements. This investigation offers the first insight into S. cerevisiae vitaminic requirements for winemaking.
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Affiliation(s)
- Marie Sarah Evers
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Louise Ramousse
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Christophe Morge
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Celine Sparrow
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Antoine Gobert
- Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta, 51530, France
| | - Chloé Roullier-Gall
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France
| | - Hervé Alexandre
- UMR PAM A 02.102, Université de Bourgogne Franche-Comté, Institut Agro, Rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France.
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Lola D, Kalloniati C, Dimopoulou M, Kanapitsas A, Papadopoulos G, Dorignac É, Flemetakis E, Kotseridis Y. Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2952-2963. [PMID: 36719992 DOI: 10.1021/acs.jafc.2c07325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations of must. Acetate esters, linalool, and nerol appeared to be clearly affected by the different YAN levels. Real-time-PCR results revealed that the genes involved in ethyl and acetate esters production recorded, in general, higher transcript levels under high nitrogen supplementation. In addition, an up-regulation of the BGL2 and EXG1 genes, which are related to terpenes production, was observed in the case of high nitrogen content and it is well corresponded to the terpenol concentration found. Our study revealed the impact of nitrogen supplementation on yeast metabolism and its importance to adjust wine's aromatic composition and sensory profile.
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Affiliation(s)
- Despina Lola
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Chrysanthi Kalloniati
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo 12243, Greece
| | - Alexandros Kanapitsas
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Georgios Papadopoulos
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | | | - Emmanouil Flemetakis
- Laboratory of Molecular Biology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Yorgos Kotseridis
- Laboratory of Enology and Alcoholic Drinks (LEAD), Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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Chua JY, Huang A, Liu SQ. Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abstract
The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.
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7
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Growth response of Saccharomyces cerevisiae strains to stressors associated to the vine cycle. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113157] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Jach ME, Serefko A, Ziaja M, Kieliszek M. Yeast Protein as an Easily Accessible Food Source. Metabolites 2022; 12:63. [PMID: 35050185 PMCID: PMC8780597 DOI: 10.3390/metabo12010063] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/07/2022] [Accepted: 01/09/2022] [Indexed: 02/07/2023] Open
Abstract
In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
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Affiliation(s)
- Monika Elżbieta Jach
- Department of Molecular Biology, The John Paul II Catholic University of Lublin, Konstantynów Street 1I, 20-708 Lublin, Poland
| | - Anna Serefko
- Department of Applied Pharmacy, Medical University of Lublin, Chodźki Street 4a, 20-093 Lublin, Poland;
| | - Maria Ziaja
- Institute of Physical Culture Studies, Medical College, University of Rzeszów, Cicha Street 2a, 35-326 Rzeszów, Poland;
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
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Sensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses. FERMENTATION 2021. [DOI: 10.3390/fermentation7040254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alcoholic beverages with commercial S. cerevisiae strain D254. The sensory characteristics of the SCG alcoholic beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alcohol fermentation of Saccharomyces cerevisiae D254 in SCG extract. SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochemical properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alcoholic beverages or flavoring liquors.
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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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Takagi H. Molecular mechanisms and highly functional development for stress tolerance of the yeast Saccharomyces cerevisiae. Biosci Biotechnol Biochem 2021; 85:1017-1037. [PMID: 33836532 DOI: 10.1093/bbb/zbab022] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Accepted: 01/25/2021] [Indexed: 12/25/2022]
Abstract
In response to environmental stress, microorganisms adapt to drastic changes while exerting cellular functions by controlling gene expression, metabolic pathways, enzyme activities, and protein-protein interactions. Microbial cells that undergo a fermentation process are subjected to stresses, such as high temperature, freezing, drying, changes in pH and osmotic pressure, and organic solvents. Combinations of these stresses that continue over long terms often inhibit cells' growth and lead to their death, markedly limiting the useful functions of microorganisms (eg their fermentation ability). Thus, high stress tolerance of cells is required to improve productivity and add value to fermented/brewed foods and biofuels. This review focuses on stress tolerance mechanisms, including l-proline/l-arginine metabolism, ubiquitin system, and transcription factors, and the functional development of the yeast Saccharomyces cerevisiae, which has been used not only in basic science as a model of higher eukaryotes but also in fermentation processes for making alcoholic beverages, food products, and bioethanol.
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Affiliation(s)
- Hiroshi Takagi
- Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, Nara, Japan
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Cheng X, Liang Y, Zhang A, Wang P, He S, Zhang K, Wang J, Fang Y, Sun X. Using foliar nitrogen application during veraison to improve the flavor components of grape and wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1288-1300. [PMID: 32869302 DOI: 10.1002/jsfa.10782] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 08/19/2020] [Accepted: 08/31/2020] [Indexed: 06/11/2023]
Abstract
Nitrogen is involved in the winemaking process from grapevine growth to wine fermentation, and its precise utilization in vineyards can regulate grape and wine quality. Foliar nitrogen application during veraison (FNAV) could prevent nitrogen deficiency in grape and must in nitrogen-deficient vineyards. Moreover, FNAV also could improve certain flavor components of grape and wine, but little attention has been paid to FNAV. Therefore, this paper mainly reviews the difficulties encountered in current applications of nitrogen in vineyards and wineries, and the advantages of FNAV over the addition of nitrogen in soil and wineries. And it discusses that FNAV can increase yeast-assimilable nitrogen and phenolics, and scarcely affect volatile components of grape (must and wine), and points out the existing problems including the core issue and then puts forward future research directions. This information may indicate future directions for research, and provide a reference for viticulturists and winemakers on the precise application of nitrogen on grapevine and must to further improve grape and wine quality in nitrogen-deficient vineyards. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xianghan Cheng
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yanying Liang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, No. 1 Liupanshan Road, Qinhuangdao, Hebei, 066004, China
| | - Panpan Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Shuang He
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Kekun Zhang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Jiexing Wang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Yulin Fang
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
| | - Xiangyu Sun
- College of Enology, Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, No. 22 Xinong Road, Yangling, shaanxi, 712100, China
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Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations. Food Microbiol 2020; 96:103685. [PMID: 33494889 DOI: 10.1016/j.fm.2020.103685] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/10/2020] [Accepted: 11/16/2020] [Indexed: 01/16/2023]
Abstract
Nitrogen requirements by S. cerevisiae during wine fermentation are highly strain-dependent. Different approaches were applied to explore the nitrogen requirements of 28 wine yeast strains. Based on the growth and fermentation behaviour displayed at different nitrogen concentrations, high and low nitrogen-demanding strains were selected and further verified by competition fermentation. Biomass production with increasing nitrogen concentrations in the exponential fermentation phase was analysed by chemostat cultures. Low nitrogen-demanding (LND) strains produced a larger amount of biomass in nitrogen-limited synthetic grape musts, whereas high nitrogen-demanding (HND) strains achieved a bigger biomass yield when the YAN concentration was above 100 mg/L. Constant rate fermentation was carried out with both strains to determine the amount of nitrogen required to maintain the highest fermentation rate. Large differences appeared in the analysis of the genomes of low and high-nitrogen demanding strains showed for heterozygosity and the amino acid substitutions between orthologous proteins, with nitrogen recycling system genes showing the widest amino acid divergences. The CRISPR/Cas9-mediated genome modification method was used to validate the involvement of GCN1 in the yeast strain nitrogen needs. However, the allele swapping of gene GCN1 from low nitrogen-demanding strains to high nitrogen-demanding strains did not significantly influence the fermentation rate.
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14
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Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles. Food Microbiol 2020; 94:103650. [PMID: 33279075 DOI: 10.1016/j.fm.2020.103650] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 01/18/2023]
Abstract
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association with S. cerevisiae is now recommended. Competition between non-Saccharomyces species and Saccharomyces cerevisiae for various nutrients, especially nitrogen sources, greatly impacts the production of aroma compounds. In this study, we further explored the impact of different nitrogen nutrition strategies on the production of carbon and sulphur volatile compounds of three non-Saccharomyces strains, namely Pichia burtonii, Kluyveromyces marxianus, Zygoascus meyerae sequentially inoculated with S. cerevisiae in Sauvignon blanc and Shiraz grape musts. Nitrogen additions were implemented according the specific requirement of each species. At the end of fermentation, we observed specific metabolic signatures for each strain in response to the nature of the nitrogen source suggesting strain-specific metabolic fluxes present. Overall, these results confirmed and further explored the interconnection between nitrogen sources and aroma metabolism (including that of higher alcohols, fatty acids, esters and volatile sulphur compounds), and their variations according to species and the nature of the nitrogen source. The knowledge generated provides new insights to modulate the aroma profile of wines produced with non-Saccharomyces species.
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15
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Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Nitrogen supplementation in musts or during the alcoholic fermentation is a common practice to promote fermentations. In this study, the impact of the supplementation of two different sources of nitrogen during Tempranillo red wine elaboration was studied. Mineral and organic nitrogen was added after the exponential yeast growth phase and during winemaking, examining its impact on the alcoholic and malolactic fermentation development, on the aromatic wine composition and on the nitrogenous wine composition. The nitrogen supplementation did not provide neither significant advantages in kinetics and fermentations time, nor differences in the chemical wine composition. The aromatic composition of the wines improved with the addition of inorganic nitrogen, although its organoleptic evaluation was not favored. Moreover, the concentration of amino acids in wines increased slightly after the malolactic fermentation and significantly during the stabilization time, especially with organic nitrogen addition. However, the synthesis of biogenic amines did not increase in wines neither after the malolactic fermentation, nor after the storage period.
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16
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Wang J, Huang J, Jiang S, Zhang J, Zhang Q, Ning Y, Fang M, Liu S. Parametric optimization and kinetic study of l-lactic acid production by homologous batch fermentation of Lactobacillus pentosus cells. Biotechnol Appl Biochem 2020; 68:809-822. [PMID: 32738151 DOI: 10.1002/bab.1994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 06/25/2020] [Indexed: 11/10/2022]
Abstract
Parametric optimization always plays important roles in bioengineering systems to obtain a high product yield under the proper conditions. The parametric conditions of lactic acid production by homologous batch fermentation of Lactobacillus pentosus cells was optimized by the Box-Behnken design. The highest l-lactic acid yield was obtained as 0.836 ± 0.003 g/g glucose with the productivity of 0.906 ± 0.003 g/(L × H) under the optimum conditions of 34.7 °C, pH 6.2, 148 rpm agitation speed, and 9.3 g/L nitrogen source concentration determined by quadratic response surface with high accuracy. The adequate kinetic models of cell growth rate, lactic production rate, and glucose consumption rate were also established to describe the fermentation behavior of L. pentosus cells with the correlation coefficients of 09985, 0.9990, and 0.9989, respectively.
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Affiliation(s)
- Jianfei Wang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Jiaqi Huang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA.,The Center for Biotechnology & Interdisciplinary Studies (CBIS) at Rensselaer Polytechnic Institute, Troy, USA
| | - Shaoming Jiang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Jing Zhang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Quanquan Zhang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Yuchen Ning
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Mudannan Fang
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
| | - Shijie Liu
- Department of Paper and Bioprocess Engineering, SUNY College of Environmental Science and Forestry, Syracuse, USA
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17
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Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii. FERMENTATION 2020. [DOI: 10.3390/fermentation6030065] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast.
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18
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Molinet J, Salinas F, Guillamón JM, Martínez C. GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions. Front Genet 2020; 11:519. [PMID: 32523604 PMCID: PMC7261904 DOI: 10.3389/fgene.2020.00519] [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: 12/19/2019] [Accepted: 04/28/2020] [Indexed: 01/18/2023] Open
Abstract
The TORC1 pathway coordinates cell growth in response to nitrogen availability present in the medium, regulating genes related to nitrogen transport and metabolism. Therefore, the adaptation of Saccharomyces cerevisiae to changes in nitrogen availability implies variations in the activity of this signaling pathway. In this sense, variations in nitrogen detection and signaling pathway are one of the main causes of differences in nitrogen assimilation during alcoholic fermentation. Previously, we demonstrated that allelic variants in the GTR1 gene underlying differences in ammonium and amino acids consumption between Wine/European (WE) and West African (WA) strains impact the expression of nitrogen transporters. The GTR1 gene encodes a GTPase that participates in the EGO complex responsible for TORC1 activation in response to amino acids availability. In this work, we assessed the role of the GTR1 gene on nitrogen consumption under fermentation conditions, using a high sugar concentration medium with nitrogen limitation and in the context of the WE and WA genetic backgrounds. The gtr1Δ mutant presented a reduced TORC1 activity and increased expression levels of nitrogen transporters, which in turn favored ammonium consumption, but decreased amino acid assimilation. Furthermore, to identify the SNPs responsible for differences in nitrogen consumption during alcoholic fermentation, we studied the polymorphisms present in the GTR1 gene. We carried out swapping experiments for the promoter and coding regions of GTR1 between the WE and WA strains. We observed that polymorphisms in the coding region of the WA GTR1 gene are relevant for TORC1 activity. Altogether, our results highlight the role of the GTR1 gene on nitrogen consumption in S. cerevisiae under fermentation conditions.
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Affiliation(s)
- Jennifer Molinet
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Francisco Salinas
- Millennium Institute for Integrative Biology (iBio), Santiago, Chile.,Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.,Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
| | - José Manuel Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
| | - Claudio Martínez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile.,Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
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19
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Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans. Microorganisms 2020; 8:microorganisms8030315. [PMID: 32106517 PMCID: PMC7142936 DOI: 10.3390/microorganisms8030315] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/22/2020] [Accepted: 02/23/2020] [Indexed: 11/30/2022] Open
Abstract
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8–9%, v/v) was achieved by three yeast strains. T. delbrueckii produced a significantly lower amount of glycerol and acetic acid, while L. thermotolerans produced more lactic and succinic acids. In addition, the two non-Saccharomyces strains were more efficient in proline utilisation. For volatile compounds, S. cerevisiae produced the highest amounts of esters, while T. delbrueckii produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in L. thermotolerans and T. delbrueckii fermented wines than that of S. cerevisiae. This study suggested that it is feasible to use pure non-Saccharomyces yeast to produce red dragon fruit wine for commercialization.
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20
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Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing. G3-GENES GENOMES GENETICS 2020; 10:591-603. [PMID: 31792006 PMCID: PMC7003103 DOI: 10.1534/g3.119.400743] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
When a wine yeast is inoculated into grape juice the potential variation in juice composition that confronts it is huge. Assessing the performance characteristics of the many commercially available wine yeasts in the many possible grape juice compositions is a daunting task. To this end we have developed a barcoded Saccharomyces cerevisiae wine yeast collection to facilitate the task of performance assessment that will contribute to a broader understanding of genotype-phenotype relations. Barcode sequencing of mixed populations is used to monitor strain abundance in different grape juices and grape juice-like environments. Choice of DNA extraction method is shown to affect strain-specific barcode count in this highly related set of S. cerevisiae strains; however, the analytical approach is shown to be robust toward strain dependent variation in DNA extraction efficiency. Of the 38 unique compositional variables assessed, resistance to copper and SO2 are found to be dominant discriminatory factors in wine yeast performance. Finally, a comparison of competitive fitness profile with performance in single inoculum fermentations reveal strain dependent correspondence of yeast performance using these two different approaches.
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21
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Mateus D, Sousa S, Coimbra C, S. Rogerson F, Simões J. Identification and Characterization of Non- Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations. Foods 2020; 9:foods9020120. [PMID: 31979400 PMCID: PMC7074312 DOI: 10.3390/foods9020120] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/18/2020] [Accepted: 01/21/2020] [Indexed: 11/22/2022] Open
Abstract
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.
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Affiliation(s)
- Denisa Mateus
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Susana Sousa
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
| | - Cláudia Coimbra
- Ângelo Coimbra, S.A., Zona Industrial Maia, Sector IV Moreira, 4470-460 Maia, Portugal;
| | - Frank S. Rogerson
- Symington Family Estates, Vinhos S.A. Travessa Barão de Forrester 86, Apartado 26, 4431-901 Vila Nova de Gaia, Portugal;
| | - João Simões
- Genomics Unit, Biocant-Biotechnology Innovation Center, Biocant Park, Núcleo 04 Lote 3, 3060-197 Cantanhede, Portugal; (D.M.); (S.S.)
- Correspondence:
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22
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Nitrogen Preferences during Alcoholic Fermentation of Different Non- Saccharomyces Yeasts of Oenological Interest. Microorganisms 2020; 8:microorganisms8020157. [PMID: 31979188 PMCID: PMC7074775 DOI: 10.3390/microorganisms8020157] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/17/2020] [Accepted: 01/20/2020] [Indexed: 12/17/2022] Open
Abstract
Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
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23
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Kessi-Pérez EI, Molinet J, Martínez C. Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation. Biol Res 2020; 53:2. [PMID: 31918759 PMCID: PMC6950849 DOI: 10.1186/s40659-019-0270-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 12/31/2019] [Indexed: 12/16/2022] Open
Abstract
The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the winemaking process. Grape juice is a challenging environment for S. cerevisiae, with nitrogen deficiencies impairing fermentation rate and yeast biomass production, causing stuck or sluggish fermentations, thus generating sizeable economic losses for wine industry. In the present review, we summarize some recent efforts in the search of causative genes that account for yeast adaptation to low nitrogen environments, specially focused in wine fermentation conditions. We start presenting a brief perspective of yeast nitrogen utilization under wine fermentative conditions, highlighting yeast preference for some nitrogen sources above others. Then, we give an outlook of S. cerevisiae genetic diversity studies, paying special attention to efforts in genome sequencing for population structure determination and presenting QTL mapping as a powerful tool for phenotype-genotype correlations. Finally, we do a recapitulation of S. cerevisiae natural diversity related to low nitrogen adaptation, specially showing how different studies have left in evidence the central role of the TORC1 signalling pathway in nitrogen utilization and positioned wild S. cerevisiae strains as a reservoir of beneficial alleles with potential industrial applications (e.g. improvement of industrial yeasts for wine production). More studies focused in disentangling the genetic bases of S. cerevisiae adaptation in wine fermentation will be key to determine the domestication effects over low nitrogen adaptation, as well as to definitely proof that wild S. cerevisiae strains have potential genetic determinants for better adaptation to low nitrogen conditions.
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Affiliation(s)
- Eduardo I Kessi-Pérez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Jennifer Molinet
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Claudio Martínez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile.
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.
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24
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Vargas-Trinidad AS, Lerena MC, Alonso-Del-Real J, Esteve-Zarzoso B, Mercado LA, Mas A, Querol A, Combina M. Effect of transient thermal shocks on alcoholic fermentation performance. Int J Food Microbiol 2020; 312:108362. [PMID: 31669764 DOI: 10.1016/j.ijfoodmicro.2019.108362] [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: 06/04/2019] [Revised: 07/29/2019] [Accepted: 09/15/2019] [Indexed: 11/19/2022]
Abstract
Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure to extreme temperatures barely studied. The objective of this study was to identify thermal conditions leading to stuck and sluggish fermentations, focusing on the impact of an abrupt and transient decrease/increase of temperature on fermentation performance and yeast viability/vitality. Different strains of Saccharomyces cerevisiae, SBB11, T73, and PDM were evaluated in synthetic grape must fermentations. Cold shocks (9 °C and 1.5 °C for 16 h) carried out on different days during the fermentation process were unable to alter fermentation performance. Conversely, shock temperatures higher than 32 °C, applied in early stages of the process, lead to sluggish fermentation showing a delay directly related to the temperature increase. Fermentation delay was associated with a decrease in cell vitality. The impact of the heat shock on fermentation performance was different depending on the strain evaluated and nitrogen supplementation (with or without diammonium phosphate addition). None of the conditions evaluated produced a stuck fermentation and importantly, in all cases must nutrition improved fermentation performance after a heat shock.
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Affiliation(s)
- A S Vargas-Trinidad
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853 (5507) Luján de Cuyo, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - M C Lerena
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853 (5507) Luján de Cuyo, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - J Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - B Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - L A Mercado
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853 (5507) Luján de Cuyo, Mendoza, Argentina
| | - A Mas
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - A Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (IATA)-CSIC, Valencia, Spain
| | - M Combina
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853 (5507) Luján de Cuyo, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina.
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25
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Su Y, Gamero A, Rodríguez ME, Lopes CA, Querol A, Guillamón JM. Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations. Int J Food Microbiol 2019; 310:108331. [DOI: 10.1016/j.ijfoodmicro.2019.108331] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/30/2019] [Accepted: 08/25/2019] [Indexed: 12/24/2022]
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26
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Li X, Zhang M, Luo J, Zhang S, Yang X, Igalavithana AD, Ok YS, Tsang DC, Lin CSK. Efficient succinic acid production using a biochar-treated textile waste hydrolysate in an in situ fibrous bed bioreactor. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107249] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Su Y, Seguinot P, Sanchez I, Ortiz-Julien A, Heras JM, Querol A, Camarasa C, Guillamón JM. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. Food Microbiol 2019; 85:103287. [PMID: 31500707 DOI: 10.1016/j.fm.2019.103287] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 07/31/2019] [Accepted: 08/06/2019] [Indexed: 11/29/2022]
Abstract
Wine-related non-Saccharomyces yeasts are becoming more widely used in oenological practice for their ability to confer wine a more complex satisfying aroma, but their metabolism remains unknown. Our study explored the nitrogen utilisation profile of three popular non-Saccharomyces species, Torulaspora delbrueckii, Metschnikowia pulcherrima and Metschnikowia fructicola. The nitrogen source preferences to support growth and fermentation as well as the uptake order of different nitrogen sources during wine fermentation were investigated. While T. delbrueckii and S. cerevisiae strains shared the same nitrogen source preferences, Metschnikowia sp. Displayed a lower capacity to efficiently use the preferred nitrogen compounds, but were able to assimilate a wider range of amino acids. During alcoholic fermentation, the non-Saccharomyces strains consumed different nitrogen sources in a similar order as S. cerevisiae, but not as quickly. Furthermore, when all the nitrogen sources were supplied in the same amount, their assimilation order was similarly affected for both S. cerevisiae and non-Saccharomyces strains. Under this condition, the rate of nitrogen source consumption of non-Saccharomyces strains and S. cerevisiae was comparable. Overall, this study expands our understanding about the preferences and consumption rates of individual nitrogen sources by the investigated non-Saccharomyces yeasts in a wine environment. This knowledge provides useful information for a more efficient exploitation of non-Saccharomyces strains that improves the management of the wine fermentation.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Pauline Seguinot
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France; Lallemand SAS, 31700, Blagnac, France
| | - Isabelle Sanchez
- UMR MISTEA: INRA, Montpellier SupAgro, 34060, Montpellier, France
| | | | | | - Amparo Querol
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
| | - Carole Camarasa
- UMR SPO: INRA, Universite Montpellier, Montpellier SupAgro, 34060, Montpellier, France; Lallemand SAS, 31700, Blagnac, France
| | - José Manuel Guillamón
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain.
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28
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Molinet J, Cubillos FA, Salinas F, Liti G, Martínez C. Genetic variants of TORC1 signaling pathway affect nitrogen consumption in Saccharomyces cerevisiae during alcoholic fermentation. PLoS One 2019; 14:e0220515. [PMID: 31348805 PMCID: PMC6660096 DOI: 10.1371/journal.pone.0220515] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Accepted: 07/17/2019] [Indexed: 12/27/2022] Open
Abstract
In the alcoholic fermentation process, Saccharomyces cerevisiae strains present differences in their nitrogen consumption profiles, these phenotypic outcomes have complex genetic and molecular architectures. In this sense, variations in nitrogen signaling pathways regulated by TORC1 represent one of the main sources of phenotypic diversity in nitrogen consumption. This emphasizes the possible roles that allelic variants from the TORC1 pathway have in the nitrogen consumption differences observed in yeast during the alcoholic fermentation. Here, we studied the allelic diversity in the TORC1 pathway across four yeast strains and determined how these polymorphisms directly impact nitrogen consumption during alcoholic fermentation. Using a reciprocal hemizygosity approach combined with phenotyping under fermentative conditions, we found that allelic variants of GTR1, TOR2, SIT4, SAP185, EAP1, NPR1 and SCH9 underlie differences in the ammonium and amino acids consumption phenotypes. Among these, GTR1 alleles from the Wine/European and West African genetic backgrounds showed the greatest effects on ammonium and amino acid consumption, respectively. Furthermore, we identified allelic variants of SAP185, TOR2, SCH9 and NPR1 from an oak isolate that increased the amino acid consumption preference over ammonium; representing putative candidates coming from a non-domesticated strain that could be used for genetic improvement programs. In conclusion, our results demonstrated that a large number of allelic variants within the TORC1 pathway significantly impacts on regulatory mechanisms of nitrogen assimilation during alcoholic fermentation.
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Affiliation(s)
- Jennifer Molinet
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Francisco A. Cubillos
- Millennium Institute for Integrative Biology (iBio), Santiago, Chile
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile (USACH), Santiago, Chile
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Francisco Salinas
- Millennium Institute for Integrative Biology (iBio), Santiago, Chile
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile, Valdivia, Chile
| | - Gianni Liti
- Institute for Research on Cancer and Ageing of Nice (IRCAN), Centre National de la Recherche Scientifique (CNRS), INSERM, University of Côte d’Azur, Nice, France
| | - Claudio Martínez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
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Ohashi M, Nasuno R, Watanabe D, Takagi H. Stable N-acetyltransferase Mpr1 improves ethanol productivity in the sake yeast Saccharomyces cerevisiae. ACTA ACUST UNITED AC 2019; 46:1039-1045. [DOI: 10.1007/s10295-019-02177-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 04/03/2019] [Indexed: 11/29/2022]
Abstract
Abstract
N-Acetyltransferase Mpr1 was originally discovered as an enzyme that detoxifies l-azetidine-2-carboxylate through its N-acetylation in the yeast Saccharomyces cerevisiae Σ1278b. Mpr1 protects yeast cells from oxidative stresses possibly by activating a novel l-arginine biosynthesis. We recently constructed a stable variant of Mpr1 (N203K) by a rational design based on the structure of the wild-type Mpr1 (WT). Here, we examined the effects of N203K on ethanol fermentation of the sake yeast S. cerevisiae strain lacking the MPR1 gene. When N203K was expressed in the diploid Japanese sake strain, its fermentation performance was improved compared to WT. In a laboratory-scale brewing, a sake strain expressing N203K produced more ethanol than WT. N203K also affected the contents of flavor compounds and organic acids. These results suggest that the stable Mpr1 variant contributes to the construction of new industrial yeast strains with improved fermentation ability and diversity of taste and flavor.
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Affiliation(s)
- Masataka Ohashi
- Nara Prefecture Institute of Industrial Development 129-1 Kashiwagi-cho 630-8031 Nara Nara Japan
| | - Ryo Nasuno
- 0000 0000 9227 2257 grid.260493.a Graduate School of Science and Technology Nara Institute of Science and Technology 8916-5 Takayama 630-0192 Ikoma Nara Japan
| | - Daisuke Watanabe
- 0000 0000 9227 2257 grid.260493.a Graduate School of Science and Technology Nara Institute of Science and Technology 8916-5 Takayama 630-0192 Ikoma Nara Japan
| | - Hiroshi Takagi
- 0000 0000 9227 2257 grid.260493.a Graduate School of Science and Technology Nara Institute of Science and Technology 8916-5 Takayama 630-0192 Ikoma Nara Japan
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Antioxidant Species in Grapes and Wines via Spectrophotometric Methods: No Quenching Effects by Copper(II) and Yeast Derivative Treatments. J CHEM-NY 2019. [DOI: 10.1155/2019/1354382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Analytical determinations for selected parameters in grapes/wines help planning technology treatments in the vineyards and cellars, improving the quality of final products and preserving consumers’ health. The study first reports a comparative analysis for selected parameters on juice, must, and wines at alcoholic and malolactic fermentation stages, from 2013 harvest and refined bottled wines from 2010–2012 and 2015 vintages. This was considered preliminary to the main goal of the work that consisted of testing if the contents of certain antioxidant principles were influenced or not by additions of copper(II) and/or selected fermentation yeasts. Particular attention was devoted to antioxidant molecule contents: total polyphenols, anthocyanins, trans-resveratrol, and quercetin. Selected samples were then analyzed in absence and in presence excess Cu(II)-sulfate (5 mgCu/L) and/or yeast derivatives to evaluate possible effects on antioxidant concentrations. The total polyphenols contents in untreated wine samples were as high as 3334 ± 60 mg (gallic acid)/L and averaged 2883 ± 299 mg/L (wines 2010–2013 and 2015). In particular, high contents of quercetin and quercetin glucoside were found in Sangiovese/Canaiolo/Colorino (harvest 2015) wine, being 21 ± 2 and 3.0 ± 0.2 mg/L, respectively. Even resveratrol had high concentrations in 100% Sangiovese wine (1.3 ± 0.1 mg/L, harvest 2015; 2.6 ± 0.3 mg/L, harvest 2010). Interestingly, no significant effect was revealed by Cu(II) and/or yeast derivatives on antioxidant contents for wine matrixes. In fact, determinations (validated through the standard addition methods) of trans-resveratrol for untreated Sangiovese wines (1.18 ± 0.09 mg/L) and for wines treated with excess Cu(II) and excess Cu(II) plus excess yeasts mixtures (1.24 ± 0.09 mg/L and 1.22 ± 0.05 mg/L) did not differ significantly.
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Takagi H. Metabolic regulatory mechanisms and physiological roles of functional amino acids and their applications in yeast. Biosci Biotechnol Biochem 2019; 83:1449-1462. [PMID: 30712454 DOI: 10.1080/09168451.2019.1576500] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
In yeast, amino acid metabolism and its regulatory mechanisms vary under different growth environments by regulating anabolic and catabolic processes, including uptake and export, and the metabolic styles form a complicated but robust network. There is also crosstalk with various metabolic pathways, products and signal molecules. The elucidation of metabolic regulatory mechanisms and physiological roles is important fundamental research for understanding life phenomenon. In terms of industrial application, the control of amino acid composition and content is expected to contribute to an improvement in productivity, and to add to the value of fermented foods, alcoholic beverages, bioethanol, and other valuable compounds (proteins and amino acids, etc.). This review article mainly describes our research in constructing yeast strains with high functionality, focused on the metabolic regulatory mechanisms and physiological roles of "functional amino acids", such as l-proline, l-arginine, l-leucine, l-valine, l-cysteine, and l-methionine, found in yeast.
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Affiliation(s)
- Hiroshi Takagi
- a Division of Biological Science, Graduate School of Science and Technology , Nara Institute of Science and Technology , Nara , Japan
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Xu Y, Sun M, Zong X, Yang H, Zhao H. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS 2019; 127:179-184. [DOI: 10.1016/j.indcrop.2018.10.077] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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Su Y, Origone AC, Rodríguez ME, Querol A, Guillamón JM, Lopes CA. Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions. Int J Food Microbiol 2018; 291:111-120. [PMID: 30496940 DOI: 10.1016/j.ijfoodmicro.2018.11.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 11/12/2018] [Accepted: 11/18/2018] [Indexed: 01/03/2023]
Abstract
The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen content grape musts. Our result demonstrated that S. eubayanus is the species less influenced by the increasing nitrogen concentrations in both growth and fermentation conditions. Strains showing the best behaviours, S. eubayanus NPCC 1285 and S. uvarum NPCC 1317, were selected to be tested in mixed cultures with S. cerevisiae T73 at different temperatures (12 °C, 20 °C and 28 °C) in synthetic grape must with different nitrogen concentrations (60, 140 and 300 mg/L YAN). The cryotolerant strains dominated the fermentations carried out at 12 °C while S. cerevisiae prevailed at 28 °C independently from the nitrogen concentration. At intermediate temperature, 20 °C, S. eubayanus mono and mixed cultures showed the best fermentative behaviour especially with low and intermediate nitrogen concentration. In summary, cryotolerant Saccharomyces species, particularly S. eubayanus, could be interesting tools to avoid fermentations stucks caused by low nitrogen content in grape musts.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, 8324 Cipolletti, Río Negro, Argentina
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, 8303 Cinco Saltos, Río Negro, Argentina.
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Amores-Arrocha A, Roldán A, Jiménez-Cantizano A, Caro I, Palacios V. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process. Molecules 2018; 23:molecules23061321. [PMID: 29857507 PMCID: PMC6100549 DOI: 10.3390/molecules23061321] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 05/28/2018] [Accepted: 05/30/2018] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines. In this regard, its influence on the musts composition, the fermentative kinetics, the evolution of the populations of Saccharomyces cerevisiae, the evolution of yeast-assimilable nitrogen and physico-chemical characteristics of final wines has been analyzed. Bee pollen addition produces significant increases in yeast-assimilable nitrogen and maximum yeasts population and exponential velocity reached during alcoholic fermentation. Bee pollen showed an important effect on yeast survival during the death phase. Final wines showed significantly increase in volatile acidity above doses higher than 10 g/L and Comisión Internacional de L’Eclairage parameters (CIELab), color intensity and Abs 420 nm, from 1 g/L. Therefore, pollen could be used as fermentative activator for the alcoholic fermentation of white wines applying doses below of 1 g/L.
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Affiliation(s)
- Antonio Amores-Arrocha
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ana Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ana Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Ildefonso Caro
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Víctor Palacios
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
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Rollero S, Bloem A, Ortiz-Julien A, Camarasa C, Divol B. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences. FEMS Yeast Res 2018; 18:4993531. [DOI: 10.1093/femsyr/foy055] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 05/05/2018] [Indexed: 01/09/2023] Open
Affiliation(s)
- Stéphanie Rollero
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Audrey Bloem
- Faculté de Pharmacie, Université de Montpellier, 15 avenue Charles Flahault, Montpellier 34060, France
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | | | - Carole Camarasa
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | - Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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36
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Enhanced arginine biosynthesis and lower proteolytic profile as indicators of Saccharomyces cerevisiae stress in stationary phase during fermentation of high sugar grape must: A proteomic evidence. Food Res Int 2018; 105:1011-1018. [DOI: 10.1016/j.foodres.2017.12.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/30/2017] [Accepted: 12/02/2017] [Indexed: 11/19/2022]
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37
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Brice C, Cubillos FA, Dequin S, Camarasa C, Martínez C. Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. PLoS One 2018; 13:e0192383. [PMID: 29432462 PMCID: PMC5809068 DOI: 10.1371/journal.pone.0192383] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 01/20/2018] [Indexed: 11/25/2022] Open
Abstract
Saccharomyces cerevisiae strains are genetically diverse, largely as a result of human efforts to develop strains specifically adapted to various fermentation processes. These adaptive pressures from various ecological niches have generated behavioral differences among these strains, particularly in terms of their nitrogen consumption capacities. In this work, we characterize this phenotype by the specific quantity of nitrogen consumed under oenological fermentation conditions using a new approach. Indeed, unlike previous studies, our experiments were conducted in an environment containing excess nitrogen, eliminating the nitrogen limitation/starvation factor that is generally observed in fermentation processes. Using these conditions, we evaluated differences in the nitrogen consumption capacities for a set of five strains from diverse origins. The strains presented extremely different phenotypes and variations in their capacities to take up nitrogen from a wine fermentation environment. These variations reflect the differences in the nitrogen uptake capacities between wine and non-wine strains. Finally, the strains differed in their ability to adapt to the nitrogen composition of the environment, leading to variations in the cellular stress states, fermentation performances and the activity of the nitrogen sensing signaling pathway.
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Affiliation(s)
- Claire Brice
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Francisco A. Cubillos
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Millennium Institute for Integrative Systems and Synthetic Biology (MII-SSB), Santiago, Chile
| | - Sylvie Dequin
- UMR SPO: INRA, Université Montpellier, Montpellier SupAgro, Montpellier, France
| | - Carole Camarasa
- UMR SPO: INRA, Université Montpellier, Montpellier SupAgro, Montpellier, France
| | - Claudio Martínez
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
- * E-mail:
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Peter JJ, Watson TL, Walker ME, Gardner JM, Lang TA, Borneman A, Forgan A, Tran T, Jiranek V. Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions. FEMS Yeast Res 2018; 18:4841842. [DOI: 10.1093/femsyr/foy009] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Accepted: 02/05/2018] [Indexed: 12/26/2022] Open
Affiliation(s)
- Josephine J Peter
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Tommaso L Watson
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Michelle E Walker
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Jennifer M Gardner
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Tom A Lang
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
| | - Anthony Borneman
- The Australian Wine Research Institute, Waite Campus, Urrbrae, SA 5064, Australia
| | - Angus Forgan
- The Australian Wine Research Institute, Waite Campus, Urrbrae, SA 5064, Australia
| | - Tina Tran
- The Australian Wine Research Institute, Waite Campus, Urrbrae, SA 5064, Australia
| | - Vladimir Jiranek
- Department of Wine and Food Science, School of Agriculture Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia
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40
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Fairbairn S, McKinnon A, Musarurwa HT, Ferreira AC, Bauer FF. The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains. Front Microbiol 2017; 8:2554. [PMID: 29312237 PMCID: PMC5742263 DOI: 10.3389/fmicb.2017.02554] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Accepted: 12/08/2017] [Indexed: 11/21/2022] Open
Abstract
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth parameters, lag phase, maximum growth rate, total biomass formation and time to complete fermentation were evaluated. In contrast with previous findings, in fermentative conditions, phenylalanine and valine supported growth well and asparagine supported it poorly. The four parameters showed good correlations for most amino acid treatments, with some notable exceptions. Single amino acid treatments resulted in the predictable production of aromatic compounds, with a linear correlation between amino acid concentration and the concentration of aromatic compounds that are directly derived from these amino acids. With the increased complexity of nitrogen sources, linear correlations were lost and aroma production became unpredictable. However, even in complex medium minor changes in amino acid concentration continued to directly impact the formation of aromatic compounds, suggesting that the relative concentration of individual amino acids remains a predictor of aromatic outputs, independently of the complexity of metabolic interactions between carbon and nitrogen metabolism and between amino acid degradation and utilization pathways.
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Affiliation(s)
- Samantha Fairbairn
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Alexander McKinnon
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Hannibal T Musarurwa
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - António C Ferreira
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.,Escola Superior de Biotecnologia, Universidad Católica Portuguesa, Porto, Portugal
| | - Florian F Bauer
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
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41
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Bioethanol Production from Cachaza as Hydrogen Feedstock: Effect of Ammonium Sulfate during Fermentation. ENERGIES 2017. [DOI: 10.3390/en10122112] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Lemos Junior WJF, Viel A, Bovo B, Carlot M, Giacomini A, Corich V. Saccharomyces cerevisiae vineyard strains have different nitrogen requirements that affect their fermentation performances. Lett Appl Microbiol 2017; 65:381-387. [PMID: 28862747 DOI: 10.1111/lam.12798] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Revised: 08/21/2017] [Accepted: 08/23/2017] [Indexed: 01/01/2023]
Abstract
In this work the fermentation performances of seven vineyard strains, together with the industrial strain EC1118, have been investigated at three differing yeast assimilable nitrogen (YAN) concentrations (300 mg N l-1 , 150 mg N l-1 and 70 mg N l-1 ) in synthetic musts. The results indicated that the response to different nitrogen levels is strain dependent. Most of the strains showed a dramatic decrease of the fermentation at 70 mg N l-1 but no significant differences in CO2 production were found when fermentations at 300 mg N l-1 and 150 mg N l-1 were compared. Only one among the vineyard strains showed a decrease of the fermentation when 150 mg N l-1 were present in the must. These results contribute to shed light on strain nitrogen requirements and offer new perspectives to manage the fermentation process during winemaking. SIGNIFICANCE AND IMPACT OF THE STUDY Selected vineyard Saccharomyces cerevisiae strains can improve the quality and the complexity of local wines. Wine quality is also influenced by nitrogen availability that modulates yeast fermentation activity. In this work, yeast nitrogen assimilation was evaluated to clarify the nitrogen requirements of vineyard strains. Most of the strains needed high nitrogen levels to express the best fermentation performances. The results obtained indicate the critical nitrogen levels. When the nitrogen concentration was above the critical level, the fermentation process increased, but if the level of nitrogen was further increased no effect on the fermentation was found.
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Affiliation(s)
- W J F Lemos Junior
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy
| | - A Viel
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - B Bovo
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - M Carlot
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - A Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - V Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Padova, Italy.,Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
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Sucrose purification and repeated ethanol production from sugars remaining in sweet sorghum juice subjected to a membrane separation process. Appl Microbiol Biotechnol 2017; 101:6007-6014. [DOI: 10.1007/s00253-017-8316-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/11/2017] [Accepted: 04/29/2017] [Indexed: 11/26/2022]
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Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae. Appl Environ Microbiol 2017; 83:AEM.02617-16. [PMID: 28115380 DOI: 10.1128/aem.02617-16] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Accepted: 12/14/2016] [Indexed: 11/20/2022] Open
Abstract
During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae must redistribute the available nitrogen from multiple exogenous sources to amino acids in order to suitably fulfill anabolic requirements. To exhaustively explore the management of this complex resource, we developed an advanced strategy based on the reconciliation of data from a set of stable isotope tracer experiments with labeled nitrogen sources. Thus, quantifying the partitioning of the N compounds through the metabolism network during fermentation, we demonstrated that, contrary to the generally accepted view, only a limited fraction of most of the consumed amino acids is directly incorporated into proteins. Moreover, substantial catabolism of these molecules allows for efficient redistribution of nitrogen, supporting the operative de novo synthesis of proteinogenic amino acids. In contrast, catabolism of consumed amino acids plays a minor role in the formation of volatile compounds. Another important feature is that the α-keto acid precursors required for the de novo syntheses originate mainly from the catabolism of sugars, with a limited contribution from the anabolism of consumed amino acids. This work provides a comprehensive view of the intracellular fate of consumed nitrogen sources and the metabolic origin of proteinogenic amino acids, highlighting a strategy of distribution of metabolic fluxes implemented by yeast as a means of adapting to environments with changing and scarce nitrogen resources.IMPORTANCE A current challenge for the wine industry, in view of the extensive competition in the worldwide market, is to meet consumer expectations regarding the sensory profile of the product while ensuring an efficient fermentation process. Understanding the intracellular fate of the nitrogen sources available in grape juice is essential to the achievement of these objectives, since nitrogen utilization affects both the fermentative activity of yeasts and the formation of flavor compounds. However, little is known about how the metabolism operates when nitrogen is provided as a composite mixture, as in grape must. Here we quantitatively describe the distribution through the yeast metabolic network of the N moieties and C backbones of these nitrogen sources. Knowledge about the management of a complex resource, which is devoted to improvement of the use of the scarce N nutrient for growth, will be useful for better control of the fermentation process and the sensory quality of wines.
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Fu Z, Yang L, Ma L, Liu X, Li J. Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons. Food Sci Biotechnol 2016; 25:949-953. [PMID: 30263359 DOI: 10.1007/s10068-016-0155-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 03/09/2016] [Accepted: 04/19/2016] [Indexed: 11/30/2022] Open
Abstract
A total of 75 wines including 30 white wines, 31 red wines, and 14 sparkling wines were obtained from several regions in China (Sinkiang, Tonghua, Huailai, Yantai, Changli, Shanxi, Gansu, and Ningxia). Ethyl carbamate (EC) was detected by gas chromatography mass spectrometry. The EC concentration ranged from less than 1.16 to 38.56 μg/L, and the concentrations in 17 wines exceeded the U.S. limit for table wines (15 μg/L). The concentrations of EC increased in the order of white, red, and sparkling wines with the corresponding mean concentrations of 6.12, 9.22, and 14.03 μg/L. The relationship between EC concentration and wine type suggested that EC concentrations in wines might be affected by vinification patterns, most likely due to the difference between EC precursors in different vinification processes. This work provides a novel clue for EC contamination in different wines.
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Affiliation(s)
- Zheng Fu
- 1Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
| | - Lili Yang
- Department of Landscape Architecture, Beijing Changping Vocational School, Beijing, 102206 China
| | - Liyan Ma
- Ministry of Agriculture, Supervision & Testing Center for Agricultural Products Quality, Beijing, 100083 China
| | - Xingzhi Liu
- Dragon Seal Winery Company Limited, Beijing, 100143 China
| | - Jingming Li
- 1Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083 China
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Martí-Raga M, Marullo P, Beltran G, Mas A. Nitrogen modulation of yeast fitness and viability during sparkling wine production. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Arous F, Azabou S, Jaouani A, Zouari-Mechichi H, Nasri M, Mechichi T. Biosynthesis of single-cell biomass from olive mill wastewater by newly isolated yeasts. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2016; 23:6783-6792. [PMID: 26662789 DOI: 10.1007/s11356-015-5924-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Accepted: 12/03/2015] [Indexed: 06/05/2023]
Abstract
The aim of this study was to assess the potential of newly isolated yeast strains Schwanniomyces etchellsii M2 and Candida pararugosa BM24 to produce yeast biomass on olive mill wastewater (OMW). Maximum biomass yield was obtained at 75% (v/v) OMW, after 96 h of incubation at 30 °C and 5% (v/v) inoculum size. The optimal carbon/nitrogen (C/N) ratio was in the range of 8:1 to 10:1, and ammonium chloride was selected as the most suitable nitrogen source. Under these conditions, a maximum biomass production of 15.11 and 21.68 g L(-1) was achieved for Schwanniomyces etchellsii M2 and Candida pararugosa BM24, respectively. Proteins were the major constituents of yeast cells (35.9-39.4% dry weight), lipids were 2.8-5% dry weight, and ash ranged from 4.8 to 9.5 % dry weight. Besides biomass production, yeast strains were also able to reduce toxicity and polluting parameter levels of the spent OMW-based medium. The practical results presented show that pH rose from initial value of 5.5 to 7.24-7.45 after fermentation. Approximately 23.1-41.4% of the chemical oxygen demand (COD) and 15.4-19.2% of the phenolic compounds were removed. The removal of phenolic compounds was associated with their biodegradation and their partial adsorption on yeast cells.
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Affiliation(s)
- Fatma Arous
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038, Sfax, Tunisia
| | - Samia Azabou
- Laboratory of Valorization, Security and Food Analysis, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Atef Jaouani
- Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Université Tunis El Manar, Campus Universitaire, 2092, Tunis, Tunisia
| | - Hela Zouari-Mechichi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038, Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038, Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038, Sfax, Tunisia.
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Kevvai K, Kütt ML, Nisamedtinov I, Paalme T. Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth ofSaccharomyces cerevisiae. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.298] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Kaspar Kevvai
- Competence Centre of Food and Fermentation Technologies; Tallinn Estonia
- Tallinn University of Technology; Tallinn Estonia
| | - Mary-Liis Kütt
- Competence Centre of Food and Fermentation Technologies; Tallinn Estonia
- Tallinn University of Technology; Tallinn Estonia
| | - Ildar Nisamedtinov
- Competence Centre of Food and Fermentation Technologies; Tallinn Estonia
- Tallinn University of Technology; Tallinn Estonia
- Lallemand Inc.; Montréal QC Canada
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Seo SH, Na CS, Youn DH, Yoo SA, Park SE, Son HS. Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Nasuno R, Hirase S, Norifune S, Watanabe D, Takagi H. Structure-based molecular design for thermostabilization of N-acetyltransferase Mpr1 involved in a novel pathway of L-arginine synthesis in yeast. J Biochem 2015; 159:271-7. [PMID: 26454877 DOI: 10.1093/jb/mvv101] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 09/05/2015] [Indexed: 11/15/2022] Open
Abstract
Previously, N-Acetyltransferase Mpr1 was suggested to be involved in a novel pathway of L-arginine biosynthesis in yeast. Our recent crystallographic analysis demonstrated that the overall structure of Mpr1 is a typical folding among proteins in the Gcn5-related N-acetyltransferase superfamily, and also provided clues to the design of mutations for improvement of the enzymatic functions. Here, we constructed new stable variants, Asn203Lys- and Asn203Arg-Mpr1, which exhibited 2.4-fold and 2.2-fold longer activity half-lives than wild-type Mpr1, respectively, by structure-based molecular design. The replacement of Asn203 with a basic amino acid was suggested to stabilize α-helix 2, which is important for the Mpr1 structure, probably by neutralizing its dipole. In addition, the combination of two amino acid substitutions at positions 65 and 203 in Mpr1, Phe65Leu, which was previously isolated by the screening from PCR random mutagenesis library of MPR1, and Asn203Lys or Asn203Arg, led to further stabilization of Mpr1. Our growth assay suggests that overexpression of the stable Mpr1 variants increase L-arginine synthesis in yeast cells. Our finding is the first report on the rational engineering of Mpr1 for thermostabilization and could be useful in the construction of new yeast strains with higher L-arginine synthetic activity and also improved fermentation ability.
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Affiliation(s)
- Ryo Nasuno
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Saeka Hirase
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Saki Norifune
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Daisuke Watanabe
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
| | - Hiroshi Takagi
- Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan
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