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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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2
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Maicas S, Mateo JJ. The Life of Saccharomyces and Non- Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023; 11:1178. [PMID: 37317152 PMCID: PMC10224428 DOI: 10.3390/microorganisms11051178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 06/16/2023] Open
Abstract
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine's final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
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Affiliation(s)
- Sergi Maicas
- Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, Spain
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3
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Chen ES. Application of the fission yeast Schizosaccharomyces pombe in human nutrition. FEMS Yeast Res 2023; 23:6961766. [PMID: 36574952 DOI: 10.1093/femsyr/foac064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/03/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022] Open
Abstract
Fission yeast Schizosaccharomyces pombe (S. pombe) is renowned as a powerful genetic model for deciphering cellular and molecular biological phenomena, including cell division, chromosomal events, stress responses, and human carcinogenesis. Traditionally, Africans use S. pombe to ferment the beer called 'Pombe', which continues to be consumed in many parts of Africa. Although not as widely utilized as the baker's yeast Saccharomyces cerevisiae, S. pombe has secured several niches in the food industry for human nutrition because of its unique metabolism. This review will explore three specific facets of human nutrition where S. pombe has made a significant impact: namely, in wine fermentation, animal husbandry and neutraceutical supplementation coenzyme Q10 production. Discussions focus on the current gaps in these areas, and the potential research advances useful for addressing future challenges. Overall, gaining a better understanding of S. pombe metabolism will strengthen production in these areas and potentially spearhead novel future applications.
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Affiliation(s)
- Ee Sin Chen
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore.,National University Health System (NUHS), Singapore 119228, Singapore.,NUS Center for Cancer Research, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117599, Singapore
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4
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Metagenomic bacterial diversity and metabolomics profiling of Buttafuoco wine production. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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5
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Freeze–thaw cycles characterize varietal aroma of Vidal blanc grape during late harvest by shaping self-assembled microeukaryotic communities. Food Chem 2022; 384:132553. [DOI: 10.1016/j.foodchem.2022.132553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/07/2022] [Accepted: 02/22/2022] [Indexed: 11/23/2022]
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6
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Yu W, Zhu Y, Zhu R, Bai J, Qiu J, Wu Y, Zhong K, Gao H. Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Liu S, Laaksonen O, Li P, Gu Q, Yang B. Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:736-750. [PMID: 35019274 DOI: 10.1021/acs.jafc.1c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-Saccharomyces yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-Saccharomyces yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to Saccharomyces cerevisiae. The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-Saccharomyces yeasts in winemaking and their applicative perspective in berry wine production.
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Affiliation(s)
- Shuxun Liu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
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8
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Tofalo R, Suzzi G, Perpetuini G. Discovering the Influence of Microorganisms on Wine Color. Front Microbiol 2021; 12:790935. [PMID: 34925298 PMCID: PMC8678073 DOI: 10.3389/fmicb.2021.790935] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/15/2021] [Indexed: 01/08/2023] Open
Abstract
Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanna Suzzi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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9
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Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety. FERMENTATION 2021. [DOI: 10.3390/fermentation7030171] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.
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10
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Minnaar P, Jolly N, Beukes L, Benito S. Effect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4315-4320. [PMID: 33417242 DOI: 10.1002/jsfa.11071] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 12/28/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l-malic, ascorbic, and phenolic acids among other compounds. Juice was co-inoculated with Schizosaccharomyces pombe (Sp) and Saccharomyces cerevisiae (Sc) to induce alcoholic fermentation (AF). Acetous fermentation followed AF, using an acetic acid bacteria (AAB) consortium. RESULTS Saccharomyces cerevisiae + Sp wines and vinegars had the highest pH. Total acidity, soluble solids and l-malic acid decreased during AF and acetous fermentation, and was highest in Sc wines and vinegars. Volatile acidity (VA) concentration was highest in Sp vinegars but was not significantly different from Sc and Sc + Sp vinegars. Gallic acid was highest in Sp wines and vinegars, whereas syringic acid was highest in Sc wines and vinegars. The Sc + Sp wines were highest in caffeic, p-coumaric, and protocatechuic acids. Schizosaccharomyces pombe vinegars were highest in caffeic and p-coumaric acids. Highest concentrations of ferulic and sinapic acids were found in Sp and Sc wines, respectively. Chlorogenic acid was most abundant phenolic acid in both wines and vinegars. CONCLUSION Saccharomyces cerevisiae + Sp and Sc fermentation had a positive effect on most phenolic acids; Sc + AAB had an increased effect on syringic and chlorogenic acids, whereas Sp + AAB resulted in an increase in gallic, caffeic, and p-coumaric acids. The AAB selected had minimal performance with respect to VA production in comparison to commercial vinegars. Acetic acid bacteria selection for acetous fermentation should therefore be reconsidered and the decrease of certain phenolic acids during acetous fermentation needs to be investigated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Phillip Minnaar
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council, Stellenbosch, South Africa
| | - Neil Jolly
- Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council, Stellenbosch, South Africa
| | - Louisa Beukes
- Institute for Wine Biotechnology & Department of Viticulture and Oenology, Stellenbosch University, Matieland, South Africa
| | - Santiago Benito
- Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, UPM, Polytechnic University of Madrid, Ciudad Universitaria S/N, Madrid, Spain
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11
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Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts. FERMENTATION 2020. [DOI: 10.3390/fermentation6030063] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.
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12
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Benito S. Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review. Microorganisms 2020; 8:microorganisms8050655. [PMID: 32365869 PMCID: PMC7285359 DOI: 10.3390/microorganisms8050655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/13/2020] [Accepted: 04/27/2020] [Indexed: 01/30/2023] Open
Abstract
The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.
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Affiliation(s)
- Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
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13
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Adaptation to Industrial Stressors Through Genomic and Transcriptional Plasticity in a Bioethanol Producing Fission Yeast Isolate. G3-GENES GENOMES GENETICS 2020; 10:1375-1391. [PMID: 32086247 PMCID: PMC7144085 DOI: 10.1534/g3.119.400986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Schizosaccharomyces pombe is a model unicellular eukaryote with ties to the basic research, oenology and industrial biotechnology sectors. While most investigations into S. pombe cell biology utilize Leupold’s 972h- laboratory strain background, recent studies have described a wealth of genetic and phenotypic diversity within wild populations of S. pombe including stress resistance phenotypes which may be of interest to industry. Here we describe the genomic and transcriptomic characterization of Wilmar-P, an S. pombe isolate used for bioethanol production from sugarcane molasses at industrial scale. Novel sequences present in Wilmar-P but not in the laboratory S. pombe genome included multiple coding sequences with near-perfect nucleotide identity to Schizosaccharomyces octosporus sequences. Wilmar-P also contained a ∼100kb duplication in the right arm of chromosome III, a region harboring ght5+, the predominant hexose transporter encoding gene. Transcriptomic analysis of Wilmar-P grown in molasses revealed strong downregulation of core environmental stress response genes and upregulation of hexose transporters and drug efflux pumps compared to laboratory S. pombe. Finally, examination of the regulatory network of Scr1, which is involved in the regulation of several genes differentially expressed on molasses, revealed expanded binding of this transcription factor in Wilmar-P compared to laboratory S. pombe in the molasses condition. Together our results point to both genomic plasticity and transcriptomic adaptation as mechanisms driving phenotypic adaptation of Wilmar-P to the molasses environment and therefore adds to our understanding of genetic diversity within industrial fission yeast strains and the capacity of this strain for commercial scale bioethanol production.
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Liu S, Laaksonen O, Marsol-Vall A, Zhu B, Yang B. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3626-3637. [PMID: 32118429 PMCID: PMC7590984 DOI: 10.1021/acs.jafc.0c01050] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/25/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
Abstract
The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lachancea thermotolerans, Issatchenkia orientalis, and Saccharomycodes ludwigii. Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.
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Affiliation(s)
- Shuxun Liu
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoqing Zhu
- Department of Food Science, College of Biological Sciences and Biotechnology,
Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Baoru Yang
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
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15
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Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. Int J Food Microbiol 2019; 318:108471. [PMID: 31841786 DOI: 10.1016/j.ijfoodmicro.2019.108471] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 11/08/2019] [Accepted: 12/05/2019] [Indexed: 01/19/2023]
Abstract
This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yuwei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Hongmei Ju
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Chen Niu
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Zihan Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an, China.
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Schizosaccharomyces pombe can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota. Microorganisms 2019; 7:microorganisms7120606. [PMID: 31766775 PMCID: PMC6956116 DOI: 10.3390/microorganisms7120606] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 11/20/2019] [Accepted: 11/21/2019] [Indexed: 01/19/2023] Open
Abstract
The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of products in process. Although many researchers have focused on the influence of acid stress, the mechanism of non-Saccharomyces yeasts to tolerant stress remains unclear in microbiota. To bridge the gap, we constructed in situ and in vitro studies to explore the reduction pathway of acetic acid in non-Saccharomyces yeasts. In this study, we found Schizosaccharomyces pombe has special capacities to resist 10 g/L acetic acid in laboratory cultures and decrease the average concentration of acetic acid from 9.62 to 6.55 g/kg fermented grains in Chinese Maotai-flavor liquor (Baijiu) production. Moreover, Schi. pombe promoted metabolic level of mevalonate pathway (high expressions of gene ACCAT1, HMGCS1, and HMGCR1) to degrade a high concentration of acetic acid. Meanwhile, Schi. pombe also improved the concentration of mevalonic acid that is the precursor of terpenes to enhance the taste and quality of Baijiu. Overall, the synchronicity of reduction and generation in Schi. pombe advances the current knowledge to guide more suitable strategies for mechanism studies of non-Saccharomyces yeasts in fermented industries of alcoholic beverages.
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Abstract
In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.
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18
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Bougreau M, Ascencio K, Bugarel M, Nightingale K, Loneragan G. Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes. PLoS One 2019; 14:e0216246. [PMID: 31048913 PMCID: PMC6497380 DOI: 10.1371/journal.pone.0216246] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 04/16/2019] [Indexed: 12/24/2022] Open
Abstract
Vineyards and grape musts harbor complex locally specific microbial communities, among which yeast species can be responsible of spontaneous alcoholic fermentation. Although relying on indigenous yeast can be a risk for winemaking, local yeast diversity is associated with complexity and stronger identity of the wine produced, compared to inoculated alcoholic fermentation with commercial yeast strains. In this context, the main yeast species present on grapes, leaves and soils of Tempranillo and Cabernet Sauvignon vineyards in the hot semi-arid climate of the Texas High Plains area were investigated, as well as the presence and dynamics of yeast species during spontaneous fermentations of Tempranillo grapes from the same vineyards. Molecular characterization of yeast species was performed using culture-dependent 5.8S-ITS restriction fragment length polymorphism method and sequencing. Yeast species recovered from grapes, leaves, and soils were mainly dominated by Aureobasidium pullulans, Cryptococcus species, Filobasidium species and Naganishia species, typical members of the vineyard environment. One isolate of potential enological interest, Lachancea thermotolerans, a fermenting yeast with potential in must acidification, was recovered from the vineyard environment. However, spontaneous alcoholic fermentations revealed the presence of fermenting yeast species, including Saccharomyces cerevisiae, Lachancea thermotolerans and Hanseniaspora species. The presence of the three aforementioned species is of extreme interest for winemaking in the Texas High Plains area. Indeed, Saccharomyces cerevisiae is the model for alcoholic fermentation, Hanseniaspora species have been shown to improve palatability of wines, and Lachancea thermotolerans has become of increasing interest due to its potential to acidify musts and palatability. One of the main characteristics of grapes grown in the Texas High Plains area being the lack of acidity, focusing on these three yeast species could promote the development of locally oriented started cultures for the production of wines with a stronger local identity.
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Affiliation(s)
- Matthias Bougreau
- Department of Plant and Soil Sciences, Texas Tech University, Lubbock, Texas, United States of America
- * E-mail:
| | - Kenia Ascencio
- Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas, United States of America
| | - Marie Bugarel
- Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas, United States of America
| | - Kendra Nightingale
- Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas, United States of America
| | - Guy Loneragan
- Department of Animal and Food Sciences, International Center for Food Industry Excellence, Texas Tech University, Lubbock, Texas, United States of America
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19
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The impacts of Schizosaccharomyces on winemaking. Appl Microbiol Biotechnol 2019; 103:4291-4312. [PMID: 31004207 DOI: 10.1007/s00253-019-09827-7] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 04/03/2019] [Accepted: 04/04/2019] [Indexed: 01/17/2023]
Abstract
In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.
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20
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Benito Á, Calderón F, Benito S. Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition. AMB Express 2019; 9:17. [PMID: 30712100 PMCID: PMC6360000 DOI: 10.1186/s13568-019-0738-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 01/23/2019] [Indexed: 01/15/2023] Open
Abstract
This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher lactic acid concentrations appeared, while all fermentations where Schizosaccharomyces pombe was involved, lower levels in malic acid concentration took place. The sensorial properties of the final wines varied accordingly. Differences in mouthfeel properties and acidity occurred in the different fermentation trials. Fermentations with the highest concentration of hydrolyzed mannose showed the highest mouthfeel properties, but the lack of acidity reduced their overall impression. Wines made from a combination of L. thermotolerans and S. pombe showed the highest overall impression and were preferred by the tasters due to the balance between mouthfeel properties and acidity.
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21
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Gutiérrez A, Boekhout T, Gojkovic Z, Katz M. Evaluation of non-Saccharomyces
yeasts in the fermentation of wine, beer and cider for the development of new beverages. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.512] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Alicia Gutiérrez
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
| | - Teun Boekhout
- Westerdijk Fungal Biodiversity Institute; Uppsalalaan 8 3584 CT Utrecht The Netherlands
- Institute of Biodiversity and Ecosystem Dynamics (IBED); University of Amsterdam; Amsterdam The Netherlands
| | - Zoran Gojkovic
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
| | - Michael Katz
- Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark
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22
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Abstract
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grapes and play a significant role at the beginning of fermentation, producing enzymes and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl esters, benzenoids, and sesquiterpene flavor compounds, and relative decreases in alcohols and acids have been reported, due to different fermentation pathways compared to conventional wine yeasts.
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Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
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24
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Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4010014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Jeffares DC. The natural diversity and ecology of fission yeast. Yeast 2018; 35:253-260. [PMID: 29084364 DOI: 10.1002/yea.3293] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 10/12/2017] [Accepted: 10/13/2017] [Indexed: 12/17/2022] Open
Abstract
While the fission yeast is a powerful model of eukaryote biology, there have been few studies of quantitative genetics, phenotypic or genetic diversity. Here I survey the small collection of fission yeast diversity research. I discuss what we can infer about the ecology and origins of Schizosaccharomyces pombe from microbiology field studies and the few strains that have been collected.
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Affiliation(s)
- Daniel C Jeffares
- Department of Biology, University of York, Wentworth Way, York, YO10 5DD, UK
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26
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Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. Food Microbiol 2018; 69:51-63. [DOI: 10.1016/j.fm.2017.07.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Revised: 07/24/2017] [Accepted: 07/24/2017] [Indexed: 11/22/2022]
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27
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Abstract
The traditional way of producing wine is through the use of Saccharomyces cerevisiae in order to convert glucose and fructose into alcohol. In the case of red wines, after this alcoholic fermentation lactic bacteria Oenococus oeni is used to stabilize wine from a microbiological point of view by converting malic acid into lactic acid that it is not a microbiological substract. The yeast species Schizosaccharomyces pombe was traditionally considered spoilage yeast. Nevertheless, during the last decade it started to be used due to its unique malic acid deacidification ability to reduce the harsh acidity of wines from northern Europe, by converting malic acid to ethanol and CO2 without producing lactic acid as lactic bacteria does. Additionally, during the last years, S. pombe has started to be used to solve the problems of modern winemaking industry such as increasing food quality or food safety. Some of those new uses, different from its traditional malic acid deacidification, are: high autolytic polysaccharides release, gluconic acid reduction, urease activity that make impossible ethyl carbamate (toxic compound) formation, high pyruvic acid production, that is related to color improvement, and removing lactic bacteria subtracts while avoiding biogenic amines (toxic compounds such as histamine) formation.
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28
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Abstract
This chapter describes a methodology to isolate yeast strains from Schizosaccharomyces pombe species. The method is based on a selective-differential medium that notably facilitates the isolation of S. pombe. The main difficulty in isolating microorganisms from this genus is their extremely low incidence in nature when they are compared to other microorganisms. The proposed methodology allows isolating and selecting strains from this species for industrial purposes. Methodologies allows detecting the presence of those yeasts when they are considered spoilage microorganisms. Several selective-differential agents based on the basic physiological characteristics of S. pombe species are exposed during the chapter introduction and the use is properly justified. Some of those representative characteristics are its extraordinary resistance to high sugar concentrations, sulfur dioxide, sorbic acid, benzoic acid, acetic acid, or their unique malo-ethanolic fermentation ability. The proposed selective medium is mainly based on S. pombe resistance to the antibiotic actidione and the unusual tolerance to the inhibitory agent benzoic acid compared to possible microorganisms that could produce false-positive results during an isolation process. In addition, malic acid is proposed as the main differential factor due to the exclusive ability of this species to metabolize malic acid into ethanol. This fact allows the detection of malic acid degradation. Cloramphenicol is used to inhibit bacteria growth and liquid media to avoid fungi development.
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29
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Ivit NN, Loira I, Morata A, Benito S, Palomero F, Suárez-Lepe JA. Making natural sparkling wines with non-Saccharomyces yeasts. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3015-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Lu Y, Voon MKW, Chua JY, Huang D, Lee PR, Liu SQ. The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine. Appl Microbiol Biotechnol 2017; 101:7853-7863. [PMID: 28942463 DOI: 10.1007/s00253-017-8527-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2017] [Revised: 07/04/2017] [Accepted: 09/11/2017] [Indexed: 02/01/2023]
Abstract
This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Marilyn Kai Wen Voon
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Jian-Yong Chua
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Dejian Huang
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore, 758297, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China.
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31
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Higuchi Y, Mori H, Kubota T, Takegawa K. Analysis of ambient pH stress response mediated by iron and copper intake in Schizosaccharomyces pombe. J Biosci Bioeng 2017; 125:92-96. [PMID: 28882432 DOI: 10.1016/j.jbiosc.2017.08.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/06/2017] [Accepted: 08/17/2017] [Indexed: 11/15/2022]
Abstract
The molecular mechanism of tolerance to alkaline pH is well studied in model fungi Aspergillus nidulans and Saccharomyces cerevisiae. However, how fission yeast Schizosaccharomyces pombe survives under alkaline stress remains largely unknown, as the genes involved in the alkaline stress response pathways of A. nidulans and S. cerevisiae were not found in the genome of this organism. Since uptake of iron and copper into cells is important for alkaline tolerance in S. cerevisiae, here we examined whether iron and copper uptake processes were involved in conferring tolerance to alkaline stress in S. pombe. We first revealed that S. pombe wild-type strain could not grow at a pH higher than 6.7. We further found that the growths of mutants harboring disruption in the iron uptake-related gene frp1+, fio1+ or fip1+ were severely inhibited under ambient pH stress condition. In contrast, derepression of these genes, by deletion of their repressor gene fep1+, caused cells to acquire resistance to pH stress. Together, these results suggested that uptake of iron is essential for ambient pH tolerance in S. pombe. We also found that copper is required for the pH stress response because disruptants of ctr4+, ctr5+, ccc2+ and cuf1+ genes, all of which are needed for regulating intracellular Cu+, displayed ambient pH sensitivity. Furthermore, supplementing Fe2+ and Cu2+ ions to the culture media improved growth under ambient pH stress. Taken together, our results suggested that uptake of iron and copper is the crucial factor needed for the adaptation of S. pombe to ambient pH stress.
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Affiliation(s)
- Yujiro Higuchi
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Fukuoka 812-8581, Japan
| | - Hikari Mori
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Fukuoka 812-8581, Japan
| | - Takeo Kubota
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Fukuoka 812-8581, Japan
| | - Kaoru Takegawa
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Fukuoka 812-8581, Japan.
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32
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Del Fresno JM, Morata A, Loira I, Bañuelos MA, Escott C, Benito S, González Chamorro C, Suárez-Lepe JA. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2920-4] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Miljić U, Puškaš V, Vučurović V, Muzalevski A. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast. J Food Sci 2017; 82:1443-1450. [DOI: 10.1111/1750-3841.13736] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 04/01/2017] [Accepted: 04/14/2017] [Indexed: 02/04/2023]
Affiliation(s)
- Uroš Miljić
- Univ. of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vladimir Puškaš
- Univ. of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Vesna Vučurović
- Univ. of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
| | - Ana Muzalevski
- Univ. of Novi Sad; Faculty of Technology; Blvd. cara Lazara 1 Novi Sad Serbia
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34
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The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition. Molecules 2017; 22:molecules22050739. [PMID: 28471391 PMCID: PMC6154098 DOI: 10.3390/molecules22050739] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 04/21/2017] [Accepted: 04/25/2017] [Indexed: 01/01/2023] Open
Abstract
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stable red wines from a microbiological point of view. This study aims to investigate a recent red winemaking biotechnology, which through the combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is used as an alternative to the classic malolactic fermentation. In this new methodology, Schizosaccharomycespombe totally consumes malic acid, while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas such as Spain. This new methodology has been reported to be a positive alternative to malolactic fermentation in low acidity wines, since it has the advantage to produce wines with a more fruity flavor, less acetic acid, less ethyl carbamate originators and less biogenic amines than the traditional wines produced via conventional fermentation techniques. The study focuses on unexplored facts related to this novel biotechnology such as color and anthocyanin profile.
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35
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Puertas B, Jiménez MJ, Cantos-Villar E, Cantoral JM, Rodríguez ME. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates. J Appl Microbiol 2017; 122:733-746. [PMID: 27981683 DOI: 10.1111/jam.13375] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 11/29/2016] [Accepted: 12/05/2016] [Indexed: 12/01/2022]
Abstract
AIMS We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino Fino grape varieties grown under warm climate (South-west of Spain). METHODS AND RESULTS Semi-industrial scale alcoholic fermentations (AF) were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii is the predominant strain until the end of the AF phase. Wines with sequential inoculation (SI) resulted in the production of low levels of acetic acid (which gives wine an undesirable 'vinegary' character), low acetaldehyde in Chardonnay and high in Palomino wines. The most salient attributes that contribute to the quality of the Chardonnay and Palomino wines produced were aroma intensity, fresh and tropical fruit character. CONCLUSIONS This study demonstrated that SI of T. delbrueckii and S. cerevisiae contribute significantly to the improvement of Chardonnay wine aromas and the creation of new styles of wine for Palomino. SIGNIFICANCE AND IMPACT OF THE STUDY This study has generated new knowledge about the biotechnological potential of T. delbrueckii (TD219) and S. cerevisiae (QA23) for improving the organoleptic properties of Chardonnay and Palomino wines.
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Affiliation(s)
- B Puertas
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain
| | - M J Jiménez
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain
| | - E Cantos-Villar
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía), Jerez de la Frontera, Spain
| | - J M Cantoral
- Laboratorio de Microbiología y Genética, CASEM, Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Puerto Real, Cádiz, Spain
| | - M E Rodríguez
- Laboratorio de Microbiología y Genética, CASEM, Departamento de Biomedicina, Biotecnología y Salud Pública, Universidad de Cádiz, Puerto Real, Cádiz, Spain
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36
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Benito Á, Calderón F, Benito S. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics. Molecules 2016; 21:E1744. [PMID: 27999345 PMCID: PMC6273388 DOI: 10.3390/molecules21121744] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 12/03/2016] [Accepted: 12/07/2016] [Indexed: 01/16/2023] Open
Abstract
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable red wines. However, under specific conditions off-flavours can occur, wine quality can suffer and human health problems are possible, especially after the second fermentation by the lactic acid bacteria. In warm countries, problems during the malolactic fermentation arise because of the high pH of the must, which makes it very difficult to properly control the process. Under such conditions, wines with high acetic acid and histamine concentrations are commonly produced. This study investigates a recent red wine-making technology that uses a combination of Lachancea thermotolerans and Schizosaccharomyces pombe as an alternative to the conventional malolactic fermentation. This work studies new parameters such as aroma compounds, amino acids, ethanol index and sensory evaluation. Schizosaccharomyces pombe totally consumes malic acid while Lachancea thermotolerans produces lactic acid, avoiding excessive deacidification of musts with low acidity in warm viticulture areas. This methodology also reduces the malolactic fermentation hazards in wines with low acidity. The main products are wines that contain less acetic acid, less biogenic amines and precursors and less ethyl carbamate precursors than the traditional wines produced via conventional fermentation techniques.
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Affiliation(s)
- Ángel Benito
- Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Fernando Calderón
- Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Santiago Benito
- Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
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Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules 2016; 21:molecules21111445. [PMID: 27809234 PMCID: PMC6272987 DOI: 10.3390/molecules21111445] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2016] [Revised: 10/21/2016] [Accepted: 10/22/2016] [Indexed: 11/18/2022] Open
Abstract
Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aroma modifications. The aim of this work is to investigate effects of pre-fermentative addition of oenological tannins on wine colour, anthocyanins, volatile compounds and sensorial properties. In this case, Syrah juice was extracted with classic flash thermovinification from fresh must in order to release more colour and tannins. Three types of oenological tannins, which are, respectively, derived from grape skin, seed (Vitis vinifera) and French oak (Quercus robur and Querrus petraea), were selected to carry out the experiments with seven treatments. Results indicated that tannin treatments significantly improved wine aroma complexity and sensorial properties. However, the concentration of some stable pigments such as Vitisin A, Vitisin A-Ac and Vitisin B was negatively affected by tannin additions. Nevertheless, by means of cluster analysis and principal component analysis, it was observed that higher alcohols were significantly promoted by grape seed tannin while most anthocyanins can be improved by addition of grape tannins. In conclusion, low amount of oenological tannin derived from grape seed is a promising method to be applied especially for young red wine making.
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Affiliation(s)
- Kai Chen
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Carlos Escott
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Iris Loira
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Juan Manuel Del Fresno
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Antonio Morata
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Wendu Tesfaye
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Fernando Calderon
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Santiago Benito
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
| | - Jose Antonio Suárez-Lepe
- Chemistry and Food Technologies Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain.
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Domizio P, Liu Y, Bisson LF, Barile D. Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food Microbiol 2016; 61:136-149. [PMID: 27697163 DOI: 10.1016/j.fm.2016.08.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 08/26/2016] [Accepted: 08/27/2016] [Indexed: 01/09/2023]
Abstract
The present work demonstrates that yeasts belonging to the Schizosaccharomyces genus release a high quantity of polysaccharides of cell wall origin starting from the onset of the alcoholic fermentation. By the end of the alcoholic fermentation, all of the Schizosaccharomyces yeast strains released a quantity of polysaccharides approximately 3-7 times higher than that released by a commercial Saccharomyces cerevisiae yeast strain under the same fermentative conditions of synthetic juice. A higher content of polysaccharide was found in media fermented by Schizosaccharomyces japonicus with respect to that of Schizosaccharomyces pombe. Some of the strains evaluated were also able to produce high levels of pyruvic acid, which has been shown to be an important compound for color stability of wine. The presence of strains with different malic acid consumption patterns along with high polysaccharide release would enable production of naturally modified wines with enhanced mouth feel and reduced acidity. The chemical analysis of the released polysaccharides demonstrated divergence between the two yeast species S. pombe and S. japonicus. A different mannose/galactose ratio and a different percentage of proteins was observed on the polysaccharides released by S. pombe as compared to S. japonicus. Analysis of the proteins released in the media revealed the presence of a glycoprotein with a molecular size around 32-33 kDa only for the species S. japonicus. Mass spectrometry analysis of carbohydrate moieties showed similar proportions among the N-glycan chains released in the media by both yeast species but differences between the two species were also observed. These observations suggest a possible role of rapid MALDI-TOF screening of N-glycans compositional fingerprint as a taxonomic tool for this genus. Polysaccharides release in the media, in particular galactomannoproteins in significant amounts, could make these yeasts particularly interesting also for the industrial production of exogenous polysaccharide preparations.
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Affiliation(s)
- P Domizio
- Department of Viticulture & Enology, University of California-Davis, Davis, CA 95616, USA; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, 50144 Firenze, Italy.
| | - Y Liu
- Department of Foods Science & Technology, University of California-Davis, Davis, CA 95616, USA
| | - L F Bisson
- Department of Viticulture & Enology, University of California-Davis, Davis, CA 95616, USA
| | - D Barile
- Department of Foods Science & Technology, University of California-Davis, Davis, CA 95616, USA; Foods for Health Institute, University of California-Davis, Davis, CA 95616, USA
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Mylona A, Del Fresno J, Palomero F, Loira I, Bañuelos M, Morata A, Calderón F, Benito S, Suárez-Lepe J. Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety. Int J Food Microbiol 2016; 232:63-72. [DOI: 10.1016/j.ijfoodmicro.2016.05.023] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 05/05/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
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Benito Á, Calderón F, Palomero F, Benito S. Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. Food Technol Biotechnol 2016; 54:135-144. [PMID: 27904403 PMCID: PMC5105610 DOI: 10.17113/ftb.54.02.16.4220] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2015] [Accepted: 11/30/2015] [Indexed: 11/12/2022] Open
Abstract
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.
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Affiliation(s)
- Ángel Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid,
Ciudad Universitaria S/N, ES-28040 Madrid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid,
Ciudad Universitaria S/N, ES-28040 Madrid, Spain
| | - Felipe Palomero
- Department of Chemistry and Food Technology, Polytechnic University of Madrid,
Ciudad Universitaria S/N, ES-28040 Madrid, Spain
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid,
Ciudad Universitaria S/N, ES-28040 Madrid, Spain
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García M, Greetham D, Wimalasena T, Phister T, Cabellos J, Arroyo T. The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates. J Appl Microbiol 2016; 121:215-33. [DOI: 10.1111/jam.13139] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2015] [Revised: 02/05/2016] [Accepted: 03/11/2016] [Indexed: 11/30/2022]
Affiliation(s)
- M. García
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - D. Greetham
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | - T.T. Wimalasena
- Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK
| | | | - J.M. Cabellos
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
| | - T. Arroyo
- Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain
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42
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Padilla B, Gil JV, Manzanares P. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity. Front Microbiol 2016; 7:411. [PMID: 27065975 PMCID: PMC4814449 DOI: 10.3389/fmicb.2016.00411] [Citation(s) in RCA: 243] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Accepted: 03/14/2016] [Indexed: 11/20/2022] Open
Abstract
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.
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Affiliation(s)
- Beatriz Padilla
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i VirgiliTarragona, Spain
| | - José V. Gil
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones CientíficasPaterna, Spain
- Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de ValènciaBurjassot, Spain
| | - Paloma Manzanares
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones CientíficasPaterna, Spain
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Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S. Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking. PLoS One 2016; 11:e0151102. [PMID: 27007548 PMCID: PMC4805284 DOI: 10.1371/journal.pone.0151102] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2015] [Accepted: 02/22/2016] [Indexed: 02/04/2023] Open
Abstract
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.
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Affiliation(s)
- Ángel Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Daniel Jeffares
- Research Department of Genetics, Evolution and Environment, University College London, London, United Kingdom
| | - Felipe Palomero
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Jürg Bähler
- Research Department of Genetics, Evolution and Environment, University College London, London, United Kingdom
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain
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Capozzi V, Garofalo C, Chiriatti MA, Grieco F, Spano G. Microbial terroir and food innovation: The case of yeast biodiversity in wine. Microbiol Res 2015; 181:75-83. [DOI: 10.1016/j.micres.2015.10.005] [Citation(s) in RCA: 129] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/05/2015] [Accepted: 10/12/2015] [Indexed: 12/30/2022]
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Benito S, Hofmann T, Laier M, Lochbühler B, Schüttler A, Ebert K, Fritsch S, Röcker J, Rauhut D. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2497-8] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Benito Á, Calderón F, Palomero F, Benito S. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production. Molecules 2015; 20:9510-23. [PMID: 26016543 PMCID: PMC6272599 DOI: 10.3390/molecules20069510] [Citation(s) in RCA: 94] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 05/11/2015] [Accepted: 05/12/2015] [Indexed: 11/16/2022] Open
Abstract
Most red wines commercialized in the market use the malolactic fermentation process in order to ensure stability from a microbiological point of view. In this second fermentation, malic acid is converted into l-lactic acid under controlled setups. However this process is not free from possible collateral effects that on some occasions produce off-flavors, wine quality loss and human health problems. In warm viticulture regions such as the south of Spain, the risk of suffering a deviation during the malolactic fermentation process increases due to the high must pH. This contributes to produce wines with high volatile acidity and biogenic amine values. This manuscript develops a new red winemaking methodology that consists of combining the use of two non-Saccharomyces yeast strains as an alternative to the traditional malolactic fermentation. In this method, malic acid is totally consumed by Schizosaccharomyces pombe, thus achieving the microbiological stabilization objective, while Lachancea thermotolerans produces lactic acid in order not to reduce and even increase the acidity of wines produced from low acidity musts. This technique reduces the risks inherent to the malolactic fermentation process when performed in warm regions. The result is more fruity wines that contain less acetic acid and biogenic amines than the traditional controls that have undergone the classical malolactic fermentation.
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Affiliation(s)
- Ángel Benito
- Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
| | - Fernando Calderón
- Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
| | - Felipe Palomero
- Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
| | - Santiago Benito
- Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.
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Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 2014; 99:1911-22. [PMID: 25408314 DOI: 10.1007/s00253-014-6197-2] [Citation(s) in RCA: 119] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 10/26/2014] [Accepted: 10/27/2014] [Indexed: 11/28/2022]
Abstract
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain
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Benito S, Palomero F, Calderón F, Morata A, Suárez-Lepe JA. Schizosaccharomyces isolation method. BIO WEB OF CONFERENCES 2014. [DOI: 10.1051/bioconf/20140302002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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