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Abstract
The state of environmental pollution is of random character, and it depends on climatic conditions, landforms, development and industrialization. It is estimated that in the last decade as many pollutants have been released into the environment as in the previous 70 years, and the pollution rate still increases. Many scientific reports indicate that, in addition to metals, pesticides are the most commonly detected compounds in the environment. This situation is mainly due to the irrational use of these chemicals by humans. Mostly, soil environment changes caused by the influence of pesticides can be determined by various chemical analyses, which require the use of sophisticated and expensive equipment. However, biological methods, such as those using microbiological activity and an abundance of microorganisms, e.g., organisms responsible for the cycle of organic matter and nutrients, tend to be neglected. For this reason, the aim of the present study is not only to assess the validity of other research studies that were performed based on the available literature but to compile methods and compare them, which allows for an in depth understanding of the complexity of soil processes following herbicide application by conducting comprehensive soil biomonitoring.
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Scutarașu EC, Luchian CE, Vlase L, Colibaba LC, Gheldiu AM, Cotea VV. Evolution of phenolic profile of white wines treated with enzymes. Food Chem 2020; 340:127910. [PMID: 32882475 DOI: 10.1016/j.foodchem.2020.127910] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/13/2020] [Accepted: 08/20/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been analyzed according to OIV standards and regulations. The evolution of the principal phenolic compounds was carried out using HPLC method. Enzymatic treatments did not significantly affect the physicochemical composition of the obtained wines. The analyzed samples showed different variations on the phenolic compound content, depending on the type of added enzyme and grape variety. The statistical analysis confirms that enzymes significantly contributed to the enrichment of the wines with phenolic compounds, especially with p-coumaric, gentisic, caftaric, and protocatechuic acids.
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Affiliation(s)
- Elena-Cristina Scutarașu
- University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad", 3(rd) Mihail Sadoveanu Alley, Iași 700489, Romania
| | - Camelia Elena Luchian
- University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad", 3(rd) Mihail Sadoveanu Alley, Iași 700489, Romania.
| | - Laurian Vlase
- University of Medicine and Pharmacy "Iuliu Hațieganu", 8(th) Victor Babeș Street, Cluj-Napoca 400000, Romania
| | - Lucia Cintia Colibaba
- University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad", 3(rd) Mihail Sadoveanu Alley, Iași 700489, Romania
| | - Ana Maria Gheldiu
- University of Medicine and Pharmacy "Iuliu Hațieganu", 8(th) Victor Babeș Street, Cluj-Napoca 400000, Romania
| | - Valeriu V Cotea
- University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad", 3(rd) Mihail Sadoveanu Alley, Iași 700489, Romania
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Merín MG, Morata de Ambrosini VI. Kinetic and metabolic behaviour of the pectinolytic strain Aureobasidium pullulans GM-R-22 during pre-fermentative cold maceration and its effect on red wine quality. Int J Food Microbiol 2018; 285:18-26. [DOI: 10.1016/j.ijfoodmicro.2018.07.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 07/01/2018] [Accepted: 07/03/2018] [Indexed: 10/28/2022]
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4
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Ohimain EI. Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension. SPRINGERPLUS 2016; 5:1607. [PMID: 27652180 PMCID: PMC5028366 DOI: 10.1186/s40064-016-3303-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 09/11/2016] [Indexed: 01/21/2023]
Abstract
Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age—long traditional alcohol fermentation.
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Affiliation(s)
- Elijah Ige Ohimain
- Ecotoxicology Research Group, Biological Sciences Department, Niger Delta University Wilberforce Island, Amassoma, Bayelsa State Nigeria
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Belda I, Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking. Int J Food Microbiol 2016; 223:1-8. [PMID: 26874860 DOI: 10.1016/j.ijfoodmicro.2016.02.003] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2015] [Revised: 01/15/2016] [Accepted: 02/03/2016] [Indexed: 11/16/2022]
Abstract
Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the liberation of phenolic compounds. This work aims to find yeasts that, because of their native pectinases, can be applied on combined fermentations with Saccharomyces cerevisiae obtaining significant benefits over single-inoculated traditional fermentations. 462 yeast strains isolated from wineries were identified and tested for several enzymatic activities of recognized interest for enology industry. Considering the 7 identified species, only Aureobasidium pullulans, Metschnikowia pulcherrima and Metschnikowia fructicola showed polygalacturonase activity. Because of its interest in winemaking, due to its reported incidence in wine flavor, the impact of M. pulcherrima as a source of pectinolytic enzymes was analyzed by measuring its influence in filterability, turbidity and the increase on color, anthocyanin and polyphenol content of wines fermented in combination with S. cerevisiae. Among the strains screened, M. pulcherrima NS-EM-34 was selected, due to its polygalacturonase activity, for further characterization in both, laboratory and semi-industrial scale assays. The kinetics concerning several metabolites of enological concern were followed during the entire fermentation process at microvinification scale. Improved results were obtained in the expected parameters when M. pulcherrima NS-EM-34 was used, in comparison to wines fermented with S. cerevisiae alone and combined with other pectinolytic and non-pectinolytic yeasts (A. pullulans and Lachancea thermotolerans, respectively), even working better than commercial enzymes preparations in most parameters. Additionally, M. pulcherrima NS-EM-34 was used at a semi-industrial scale combined with three different S. cerevisiae strains, confirming its potential application for red wine improvement on the mentioned sensorial and technological properties.
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Lorena B Conchillo
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Eva Navascués
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain; Agrovin, S.A., Alcázar de San Juan, 13600 Ciudad Real, Spain
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
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Cloning, expression of Aspergillus niger JL-15 endo-polygalacturonase A gene in Pichia pastoris and oligo-galacturonates production. Protein Expr Purif 2014; 94:53-9. [DOI: 10.1016/j.pep.2013.10.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2013] [Revised: 10/29/2013] [Accepted: 10/31/2013] [Indexed: 11/23/2022]
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Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery. Curr Microbiol 2013; 67:356-61. [PMID: 23636496 DOI: 10.1007/s00284-013-0375-9] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Accepted: 03/19/2013] [Indexed: 10/26/2022]
Abstract
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality.
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Alimardani-Theuil P, Gainvors-Claisse A, Duchiron F. Yeasts: An attractive source of pectinases—From gene expression to potential applications: A review. Process Biochem 2011. [DOI: 10.1016/j.procbio.2011.05.010] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Abstract
The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of "terroir" (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.
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Merín MG, Mendoza LM, Farías ME, Morata de Ambrosini VI. Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity. Int J Food Microbiol 2011; 147:144-8. [DOI: 10.1016/j.ijfoodmicro.2011.04.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2011] [Revised: 03/17/2011] [Accepted: 04/06/2011] [Indexed: 10/18/2022]
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Eschstruth A, Divol B. Comparative characterization of endo-polygalacturonase (Pgu1) from Saccharomyces cerevisiae and Saccharomyces paradoxus under winemaking conditions. Appl Microbiol Biotechnol 2011; 91:623-34. [DOI: 10.1007/s00253-011-3238-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2010] [Revised: 03/08/2011] [Accepted: 03/12/2011] [Indexed: 01/06/2023]
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Ubeda C, Callejón R, Hidalgo C, Torija M, Mas A, Troncoso A, Morales M. Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.025] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Arévalo-Villena M, Fernández M, López J, Briones A. Pectinases yeast production using grape skin as carbon source. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/abb.2011.22014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Rojas NL, Ortiz GE, Baruque DJ, Cavalitto SF, Ghiringhelli PD. Production of heterologous polygalacturonase I from Aspergillus kawachii in Saccharomyces cerevisiae in batch and fed-batch cultures. J Ind Microbiol Biotechnol 2010; 38:1437-47. [DOI: 10.1007/s10295-010-0929-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2010] [Accepted: 12/06/2010] [Indexed: 11/29/2022]
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van Wyk H, Divol B. Recovery of endo-polygalacturonase activity in wine yeast and its effect on wine aroma. FEMS Yeast Res 2010; 10:58-71. [DOI: 10.1111/j.1567-1364.2009.00588.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Gouveia IC, Fiadeiro JM, Queiroz JA. Enzymatic removal of plant residues from wool: Application of experimental design techniques for optimization parameters. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2008.04.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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18
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Gouveia IC, Fiadeiro JM, Queiroz JA. Combined Bio‐carbonization and Dyeing of Wool: A Possibility Using Cell Wall‐Degrading Enzymes and 1:1 Metal–Complex Dyes. Eng Life Sci 2008. [DOI: 10.1002/elsc.200700055] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Ramírez M, Ambrona J. Construction of sterile ime1Delta-transgenic Saccharomyces cerevisiae wine yeasts unable to disseminate in nature. Appl Environ Microbiol 2008; 74:2129-34. [PMID: 18245242 PMCID: PMC2292588 DOI: 10.1128/aem.01840-07] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2007] [Accepted: 01/24/2008] [Indexed: 11/20/2022] Open
Abstract
The use of new transgenic yeasts in industry carries a potential environmental risk because their dispersal, introducing new artificial genetic combinations into nature, could have unpredictable consequences. This risk could be avoided by using sterile transgenic yeasts that are unable to sporulate and mate with wild yeasts. These sterile yeasts would not survive the annual cyclic harvesting periods, being condemned to disappear in the wineries and vineyards in less than a year. We have constructed new ime1Delta wine yeasts that are unable to sporulate and mate, bear easy-to-detect genetic markers, and quickly disappear in grape must fermentation immediately after sporulation of the yeast population. These sterile yeasts maintained the same biotechnological properties as their parent yeasts without any detectable deleterious effect of the ime1Delta mutation. These yeasts are therefore interesting biotechnologically for food industry applications and for genetically modified microorganism environmental monitoring studies.
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Affiliation(s)
- Manuel Ramírez
- Departamento de Microbiología (Antiguo Rectorado), Facultad de Ciencias, Universidad de Extremadura, 06071 Badajoz, Spain.
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Divol B, van Rensburg P. PGU1 gene natural deletion is responsible for the absence of endo-polygalacturonase activity in some wine strains of Saccharomyces cerevisiae. FEMS Yeast Res 2007; 7:1328-39. [PMID: 17655687 DOI: 10.1111/j.1567-1364.2007.00284.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The PGU1 gene encodes an endo-polygalacturonase enzyme in Saccharomyces cerevisiae. The literature reports that most S. cerevisiae strains possess this gene, despite a wide range of enzyme activity levels. Nevertheless, a few wine strains lack the PGU1 gene. We investigated the PGU1 locus sequence in these strains. The results indicated that the gene had been replaced by a partial Ty mobile element, whereas the gene promoter was still at the expected location. As all the strains lacking the PGU1 gene experienced the same phenomenon, it was tempting to hypothesize a common phylogenetic origin. However, fingerprints only allowed grouping of a few of them within one cluster.
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Affiliation(s)
- Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Matieland, South Africa
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Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R. Transgenic wine yeast technology comes of age: is it time for transgenic wine? Biotechnol Lett 2006; 29:191-200. [PMID: 17120088 DOI: 10.1007/s10529-006-9236-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2006] [Revised: 10/13/2006] [Accepted: 10/16/2006] [Indexed: 10/23/2022]
Abstract
Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape juice during wine making. This makes wine strains of this species perfect targets for the improvement of wine technology and quality. Progress in winemaking has been achieved through the use of selected yeast strains, as well as genetic improvement of wine yeast strains through the sexual and pararexual cycles, random mutagenesis and genetic engineering. Development of genetically engineered wine yeasts, their potential application, and factors affecting their commercial viability will be discussed in this review.
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Affiliation(s)
- Eduardo Cebollero
- Department of Microbiology, Instituto de Fermentaciones Industriales, Madrid, Spain
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Current awareness on yeast. Yeast 2006. [DOI: 10.1002/yea.1172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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