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González Flores M, Origone AC, Rodríguez ME, Lopes CA. Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia. Int J Food Microbiol 2024; 412:110566. [PMID: 38241754 DOI: 10.1016/j.ijfoodmicro.2024.110566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/22/2023] [Accepted: 01/03/2024] [Indexed: 01/21/2024]
Abstract
Yeasts play a crucial role in transforming apple must into cider. While Saccharomyces cerevisiae (Sc) has been traditionally associated to cider fermentations worldwide, cryotolerant species such as Saccharomyces uvarum (Su) as well as natural S. cerevisiae × S. uvarum (Sc×Su) hybrids have also been detected in ciders fermented at low temperatures. This study aimed to evaluate the ability of two Patagonian cryotolerant yeast strains (Su and Se) and their interspecific hybrids with a Sc to conduct handcrafted apple must fermentations and a second fermentation process (champenoise method). The main chemical parameters and sensory quality of the resulting sparkling beverages was also analysed. Firstly, Sc×Se and Sc×Su hybrids were evaluated in their fermentative features at laboratory scale. Hybrids were compared with their respective parental species evidencing significant differences in the physicochemical and aromatic composition of the obtained base ciders. Both Su parental strain and the hybrid Sc×Se were selected for performing pilot scale fermentations (250 L) using natural (non-sterilized) apple juice at two different temperatures: 20 °C and 13 °C. Sc parental strain was also evaluated for comparative purposes. All base ciders obtained were then subjected to a second fermentation. A high implantation capacity of both Su and the hybrid was evidenced at the lowest evaluated temperature, while commercial Sc strain was not detected at the final fermentation stage, independently from the temperature. All sparkling ciders exhibited distinct physicochemical profiles. Ciders inoculated with commercial Sc (but effectively fermented with local Sc strains) allowed the development of malolactic fermentation (MLF) in processes carried out at both temperatures. Contrarily, no MLF was observed in ciders inoculated with either Su or the hybrid. Sparkling ciders fermented with Su displayed the highest concentrations of 2-phenylethanol and 2-phenylethyl acetate, regardless of the fermentation temperature. Conversely, ciders fermented with the hybrid at 20 °C exhibited the highest concentrations of ethyl octanoate and ethyl decanoate, contributing to floral and fruity notes in the beverage. Sensory analysis conducted with untrained individuals revealed a preference for sparkling ciders produced with the hybrid strain at both 20 °C and 13 °C. The cider fermented at 20 °C exhibited floral notes, sweetness, and a full body, while ciders fermented at 13 °C displayed moderate acidity and a well-balanced profile. Conversely, a trained panel described the cider fermented at 20 °C with Su as a fruity and acidic beverage, whereas the ciders fermented at 13 °C exhibited intense bitterness and acidity. This study highlights the potential of cryotolerant Saccharomyces species and hybrids in the development of new starter cultures for producing artisanal sparkling ciders with distinctive properties.
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Affiliation(s)
- Melisa González Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina
| | - Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina.
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Venegas CA, Saona LA, Urbina K, Quintrel P, Peña TA, Mardones W, Cubillos FA. Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha. Food Microbiol 2023; 116:104357. [PMID: 37689417 DOI: 10.1016/j.fm.2023.104357] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 08/03/2023] [Accepted: 08/05/2023] [Indexed: 09/11/2023]
Abstract
Kombucha is a fermented beverage derived from a sweetened tea fermentation inoculated with a bacteria-yeast consortium referred to as Symbiotic Culture of Bacteria and Yeast (SCOBY). Different SCOBY cultures can impact the beverage's quality and make the whole process highly variable. Adding Saccharomyces yeast cultures to the fermentation process can avoid stalled fermentations, providing a reproducible beverage. Here, we explored using different Saccharomyces eubayanus strains together with SCOBY in the context of kombucha fermentation. Our results show that yeast x SCOBY co-cultures exhibited a robust fermentation profile, providing ethanol and acetic acid levels ranging from 0,18-1,81 %v/v and 0,35-1,15 g/L, respectively. The kombucha volatile compound profile of co-cultures was unique, where compounds such as Isopentyl acetate where only found in yeast x SCOBY fermentations. Metabarcoding revealed that the SCOBY composition was also dependent on the S. eubayanus genotype, where besides Saccharomyces, amplicon sequence variants belonging to Brettanomyces and Starmerella were detected. These differences concomitated global changes in transcript levels in S. eubayanus related to the metabolism of organic molecules used in kombucha fermentation. This study highlights the potential for exploring different S. eubayanus strains for kombucha fermentation, and the significant yeast genotype effect in the profile differentiation in this process.
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Affiliation(s)
- Camila A Venegas
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile
| | - Luis A Saona
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Kamila Urbina
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile
| | - Pablo Quintrel
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Tomás A Peña
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Wladimir Mardones
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Francisco A Cubillos
- Universidad de Santiago de Chile, Facultad de Química y Biología, Departamento de Biología, Santiago, Chile; Millennium Nucleus of Patagonian Limit of Life (LiLi), Valdivia, Chile; Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
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Gonzalez-Flores M, Delfino AV, Rodríguez ME, Lopes CA. Presence of Saccharomyces eubayanus in fermentative environments reveals a new adaptive scenario in Patagonia. Yeast 2023; 40:476-492. [PMID: 37594238 DOI: 10.1002/yea.3894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 07/20/2023] [Accepted: 07/30/2023] [Indexed: 08/19/2023] Open
Abstract
Patagonia (Argentina and Chile) harbors the highest Saccharomyces eubayanus genomic diversity and its widest predominance in natural environments. In this work, S. eubayanus was isolated for the first time from a fermentative environment. This species was found dominating both a traditional apple chicha fermentation as well as feral apple trees in the Andean region of Aluminé (Argentina). S. eubayanus was the only Saccharomyces species found in the isolation substrates, although it coexisted with other non-Saccharomyces species. The absence of strong fermentative competitors of the Saccharomyces genus (like Saccharomyces uvarum or Saccharomyces cerevisiae) in the feral apples could promote the development and implantation of S. eubayanus in a spontaneous apple must fermentation. Phylogeographic analyses revealed a high intraspecific diversity in S. eubayanus, enabling the characterization of strains belonging to the genomic subpopulations PA1, PA2, and PB1 according to the sequences obtained for the intFR gene region. This result evidence that the studied sampling area represents a natural habitat for the species. Being a novel finding, studying the causes that allowed this species to prosper in a fermentative environment becomes essential. Hence, the physiological profile of the new isolates, including their ability to grow at different temperature, nitrogen, and ethanol concentrations was evaluated in comparison with a set of S. eubayanus strains previously isolated from natural environment and representing different genomic subpopulations. Greater physiological diversity was evidenced when strains isolated from both natural and fermentative environments were analyzed overall. Furthermore, no direct relationship between genomic population and physiological behavior was observed; on the opposite, strains appeared to exhibit similar behavior, primarily grouped by isolation origin.
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Affiliation(s)
- Melisa Gonzalez-Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Buenos Aires, Argentina
| | - Ana V Delfino
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Buenos Aires, Argentina
| | - María E Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Buenos Aires, Argentina
| | - Christian A Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Buenos Aires, Argentina
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de Garcia V, Gonzalez Flores M, Kleinjan V, Rodríguez ME, Lopes CA. Contaminated Perry in Patagonia Argentina: A Case Study. Curr Microbiol 2023; 80:329. [PMID: 37624570 DOI: 10.1007/s00284-023-03442-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/05/2023] [Indexed: 08/26/2023]
Abstract
Perry is a beverage obtained by fermentation of pear juice, popular in the North Hemisphere. In Argentina it is an emerging market, particularly in the Patagonian region. The aim of this work is to describe and to evaluate the spoilage yeasts associated to six perry samples showing signs of microbiological contamination from a local craft perry company in North Patagonian region. Eighteen yeasts were isolated from four of the six perry samples where Brettanomyces custersianus, Brettanomyces bruxellensis and Zygosaccharomyces parabailii were identified. The growth capacity of these isolates in the presence of antimicrobial agents (sulfite and potassium sorbate) was analyzed in solid media. Growth parameters in sterile perry must was evaluated and the production of undesirable compounds were evaluated, products were characterized in terms of their aromatic and physicochemical features. The yeasts Z. parabailii NPCC1791 was able to grow on plates containing sulfite concentrations of up to 4 mM and produced high methanol concentrations in perry. Additionally, B. bruxellensis NPPC1792 was able to produce methanol as well as high concentrations of volatile phenols including 4-ethylphenol and 4-ethylguaiacol. These results demonstrate the potential of these species as perry contaminants. Given the lack of studies describing the contaminating yeasts in perry production, this work represents the first report about perry spoilage yeasts in Argentina, with this knowledge, control strategies can be developed to prevent microbiological contamination and minimize product loss.
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Affiliation(s)
- Virginia de Garcia
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina.
| | - Melisa Gonzalez Flores
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Ruta 51, Km 12,5 Cinco Saltos, 8303, Rio Negro, Argentina
| | - Victoria Kleinjan
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Los Arrayanes y Av. Toschi, 8324, Cipolletti, Argentina
| | - Christian A Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Ruta 51, Km 12,5 Cinco Saltos, 8303, Rio Negro, Argentina
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Bernardi B, Michling F, Fröhlich J, Wendland J. Mosaic Genome of a British Cider Yeast. Int J Mol Sci 2023; 24:11232. [PMID: 37446410 DOI: 10.3390/ijms241311232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a Saccharomyces uvarum genome into which ~102 kb of S. eubayanus DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between YNL182C and YNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified S. eubayanus ancestor. Interestingly, a second introgression event added ~66 kb of DNA from Torulaspora microellipsoides to the left telomere of SuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region FOT1 and FOT2 encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.
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Affiliation(s)
- Beatrice Bernardi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | | | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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Guerrini S, Barbato D, Mangani S, Ganucci D, Buscioni G, Galli V, Triossi A, Granchi L. Management of in-Amphora "Trebbiano Toscano" Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile. Foods 2023; 12:2372. [PMID: 37372582 DOI: 10.3390/foods12122372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/08/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccharomyces cerevisiae strains occurring in each fermentation as well as the chemical characteristics of the wines. Strain typing via Interdelta analyses pointed out that the commercial starters did not dominate, showing 24% and 13% implantation percentages, and that 20 indigenous strains were present at different percentages, ranging from 2 to 20%, in inoculated and spontaneous fermentations. The assessment of the technical characteristics of the indigenous strains via fermentations at lab and pilot scale (20 L amphorae) and the sensory analysis of the experimental wines allowed for the selection of two indigenous strains to be used as starter cultures in comparison to a commercial strain in 300-L-amphorae vinifications in the cellar. The observed fermentative performances and sensory analysis of the experimental wines highlighted that one indigenous S. cerevisiae strain dominated the process and conferred distinctive sensory characteristics to the Trebbiano Toscano wine, demonstrating its effectiveness in managing the in-amphora fermentations. In addition, the results demonstrated the ability of amphorae to protect the polyphenolic compounds from oxidation during wine ageing. Indeed, the concentration of both hydroxycinnamic acids and flavonols decreased, with an average reduction of 30% and 14%, respectively, while hydroxybenzoic acids remained unchanged.
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Affiliation(s)
- Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Donatella Ganucci
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
| | - Giacomo Buscioni
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, via Santo Spirito, 14-50125 Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
| | | | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy
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Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages. FERMENTATION 2022. [DOI: 10.3390/fermentation9010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition and flavor complexity through the non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure cultures of Lachancea thermotolerans (LT) and co-inoculated Lachancea thermotolerans with Saccharomyces cerevisiae (MIX) were included for grape–plum must fermentation at a pilot scale. The process involves two steps: a primary alcoholic fermentation in stainless steel tanks (F1) and a secondary fermentation in a bottle after dextrose syrup addition (F2). The chemical compositions of all beverages obtained in F1 and F2 were studied. Compared to SC, must inoculated with L. thermotolerans (LT and MIX) required four more days to complete the fermentation of sugars during F1. SC fermentation tended to have slightly higher pH and titratable acidity values and lower concentrations of total phenols. Final levels of aromatic precursor nitrogen and sulfur amino nitrogen were obtained more in SC than in LT and MIX. SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Related to individual amino acids, SC treatment had higher final levels of histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, and cysteine. Analysis of the volatile composition showed that, compared with SC, MIX had the highest percentage of higher alcohols (3-methyl-1-butanol and 2-methyl-1-butanol) and acetates (isoamyl acetate and isobutyl acetate) which are associated with fruity and banana aromas. A decreasing trend in volatile fatty acids was observed in LT and MIX compared to SC. LT application, both in pure and mixed culture, significantly modified the values of the percentage of 5 of the 10 ethyl ester compounds analyzed. Finally, the sensory analysis showed that there were no significant differences, even though the non-Saccharomyces had a higher percentage of volatile metabolites. The results have shown that through this process an innovative and high-quality product was obtained: a low-alcohol beverage made from grapes and plums, which could be developed at an industrial level due to the increasing interest of consumers in this type of product.
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Coral-Medina A, Morrissey JP, Camarasa C. The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation. J Ind Microbiol Biotechnol 2022; 49:6825455. [PMID: 36370452 PMCID: PMC9923386 DOI: 10.1093/jimb/kuac025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 11/01/2022] [Indexed: 11/13/2022]
Abstract
Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces cerevisiae but the potential of alternative yeasts is increasingly recognised because of the possibility to deliver innovative products and process improvements. In this regard, Saccharomyces uvarum is an attractive non-traditional yeast that, while quite closely related to S. cerevisiae, displays a different fermentative and aromatic profile. Although S. uvarum is used in cider-making and in some winemaking, better knowledge of its physiology and metabolism is required if its full potential is to be realised. To address this gap, we performed a comparative analysis of the response of S. uvarum and S. cerevisiae to 13 different sources of nitrogen, assessing key parameters such as growth, fermentation performance, the production of central carbon metabolites and aroma volatile compounds. We observed that the two species differ in the production of acetate, succinate, medium-chain fatty acids, phenylethanol, phenylethyl acetate, and fusel/branched acids in ways that reflect different distribution of fluxes in the metabolic network. The integrated analysis revealed different patterns of yeast performance and activity linked to whether growth was on amino acids metabolised via the Ehrlich pathway or on amino acids and compounds assimilated through the central nitrogen core. This study highlights differences between the two yeasts and the importance that nitrogen metabolism can play in modulating the sensory profile of wine when using S. uvarum as the fermentative yeast.
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Affiliation(s)
- Angela Coral-Medina
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France,School of Microbiology, University College Cork, T12 K8AF, Cork, Ireland
| | - John P Morrissey
- School of Microbiology, University College Cork, T12 K8AF, Cork, Ireland,Environmental Research Institute and SUSFERM Fermentation Science Centre, University College Cork, T12 K8AF, Cork, Ireland
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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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10
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Tangüler H, Erten H. The influence of two yeast strains on fermentation and flavour composition of cider. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Hasan Tangüler
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Hüseyin Erten
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
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11
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New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7040075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.
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González Flores M, Origone AC, Bajda L, Rodríguez ME, Lopes CA. Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes. Int J Food Microbiol 2021; 345:109129. [PMID: 33711686 DOI: 10.1016/j.ijfoodmicro.2021.109129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 11/25/2022]
Abstract
The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial diversification during the last years, with the evaluation of different fruit varieties, yeast starters and technological changes. In this work, two cryotolerant yeasts belonging to the species Saccharomyces uvarum were evaluated at laboratory and pilot scale in sterile and no-sterile pear must. One of the strains was originally isolated from apple chicha (strain NPCC1314) and the other from apple cider (strain NPCC1420) in Patagonia. Both physicochemical and sensory features of the fermented products were evaluated. Both strains were able to successfully complete the fermentations, although strain NPCC1420 showed the better kinetic properties including a faster sugar consumption than the strain NPCC1314. Both strains showed excellent implantation capacity, but the fermented products showed different chemical profiles. The perry fermented with the strain NPCC1314 was characterized by better sensory attributes as assessed by trained panelists and a greater acceptance for untrained public than the same fermented with the strain NPCC1420. The two strains were able to consume sorbitol, both in pear must and in agar-plates supplemented with sorbitol as the sole carbon source. This ability is described for the first time in S. uvarum, at least for the two strains evaluated in this work.
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Affiliation(s)
- Melisa González Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, (8300) Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina
| | - Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, (8300) Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina
| | - Leonardo Bajda
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, (8300) Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, (8300) Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, (8300) Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina.
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Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds. Molecules 2021; 26:molecules26041035. [PMID: 33669237 PMCID: PMC7919833 DOI: 10.3390/molecules26041035] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 12/12/2022] Open
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
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Leo VV, Viswanath V, Deka P, Zothanpuia, Ramji DR, Pachuau L, Carrie W, Malvi Y, Singh G, Singh BP. Saccharomyces and Their Potential Applications in Food and Food Processing Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Parpinello GP, Ricci A, Folegatti B, Patrignani F, Lanciotti R, Versari A. Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Grijalva-Vallejos N, Krogerus K, Nikulin J, Magalhães F, Aranda A, Matallana E, Gibson B. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production. Food Microbiol 2020; 98:103644. [PMID: 33875226 DOI: 10.1016/j.fm.2020.103644] [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: 03/25/2020] [Revised: 09/11/2020] [Accepted: 09/15/2020] [Indexed: 11/30/2022]
Abstract
The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer quality. Among the strains tested, only one Ecuadorian S. cerevisiae strain was able to ferment the wort sugars maltose and maltotriose. Fermentations with all Ecuadorian strains were poor in wort at 12 °C relative to 20 °C, but were similar in model chicha substrate at both temperatures. The aromatic profile was different between species and strains. These results indicate the potential of yeasts derived from traditional Andean fermented beverages for commercial applications. One of the chicha strains demonstrated traits typical of domesticated brewery strains and could be suitable for ale fermentation, while the other strains may have potential for low-alcohol beer or chicha production.
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Affiliation(s)
- N Grijalva-Vallejos
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, 46980, Paterna, Valencia, Spain
| | - K Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - J Nikulin
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland; Chemical Process Engineering, Faculty of Technology, University of Oulu, P.O. Box 8000, FI-90014, Oulun Yliopisto, Finland
| | - F Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland
| | - A Aranda
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, 46980, Paterna, Valencia, Spain
| | - E Matallana
- Institute for Integrative Systems Biology (I2SysBio), University of Valencia-CSIC, 46980, Paterna, Valencia, Spain
| | - B Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Espoo, Finland; Chair of Brewing and Beverage Technology, Technische Universität Berlin, Seestraße 13, 13353, Berlin, Germany.
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Villalba ML, Mazzucco MB, Lopes CA, Ganga MA, Sangorrín MP. Purification and characterization of Saccharomyces eubayanus killer toxin: Biocontrol effectiveness against wine spoilage yeasts. Int J Food Microbiol 2020; 331:108714. [PMID: 32544792 DOI: 10.1016/j.ijfoodmicro.2020.108714] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 10/24/2022]
Abstract
Microbiological contamination by spoilage yeasts species are frequent during winemaking, and biological control using antagonistic yeasts is considered a more beneficial alternative to conventional synthetic antimicrobials. Saccharomyces eubayanus killer toxin (SeKT) was produced and purified in a synthetic optimized medium. Purification procedure allowed the identification of SeKT as protein with an apparent molecular mass of 70 kDa and activity at physicochemical conditions suitable for winemaking process. Purified SeKT reduced the levels of volatile phenols produced by the spoilage yeasts Brettanomyces bruxellensis, Pichia membranifaciens, Meyerozyma guilliermondii and Pichia manshurica in wine-like medium. The putative mode of action of SeKT on sensitive yeast strains comprises cell wall disruption through β-glucanase and chitinase activities as well as necrotic and apoptotic death in a toxin dose dependent manner. Thus, SeKT appears to be a promising biocontrol agent against spoilage yeasts during wine aging and storing.
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Affiliation(s)
- María Leticia Villalba
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina.
| | - María Belén Mazzucco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Ruta 151 km 12-5, Cinco Saltos, Río Negro, Argentina.
| | - María Angélica Ganga
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago, Chile.
| | - Marcela Paula Sangorrín
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina.
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18
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Origone AC, González Flores M, Rodríguez ME, Querol A, Lopes CA. Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids. Int J Food Microbiol 2020; 320:108500. [PMID: 32007764 DOI: 10.1016/j.ijfoodmicro.2019.108500] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/30/2019] [Accepted: 12/26/2019] [Indexed: 10/25/2022]
Abstract
Stress has been defined as any environmental factor that impairs the growth of a living organism. High concentrations of ethanol, sugars and SO2 as well as temperature variations occurring during winemaking processes are some recognized stress factors that yeasts must overcome in order to avoid stuck or sluggish fermentations. At least two of these factors -sugar and ethanol concentrations- are strongly influenced by the global warming, which become them a worry for the future years in the winemaking industry. One of the most interesting strategies to face this complex situation is the generation of hybrids possessing, in a single yeast strain, a broader range of stress factors tolerance than their parents. In the present study, we evaluated four artificial hybrids generated with S. cerevisiae, S. uvarum and S. eubayanus using a non-GMO-generating method, in their tolerance to a set of winemaking stress factors. Their capacity to overcome specific artificial winemaking situations associated with global warming was also analyzed. All four hybrids were able to grow in a wider temperature range (8-37 °C) than their parents. Hybrids showed intermediate tolerance to higher ethanol, sugar and sulphite concentrations than their parents. Additionally, the hybrids showed an excellent fermentative behaviour in musts containing high fructose concentrations at low temperature as well as under a condition mimicking a stuck fermentation.
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Affiliation(s)
- Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina
| | - Melisa González Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de los Alimentos, IATA, CSIC. Agustín Escardino Benlloch, 7, 46980 Paterna, Spain
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina.
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19
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González Flores M, Rodríguez ME, Origone AC, Oteiza JM, Querol A, Lopes CA. Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking. Food Res Int 2019; 126:108656. [DOI: 10.1016/j.foodres.2019.108656] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 08/27/2019] [Accepted: 08/31/2019] [Indexed: 01/14/2023]
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20
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Su Y, Gamero A, Rodríguez ME, Lopes CA, Querol A, Guillamón JM. Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations. Int J Food Microbiol 2019; 310:108331. [DOI: 10.1016/j.ijfoodmicro.2019.108331] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/30/2019] [Accepted: 08/25/2019] [Indexed: 12/24/2022]
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21
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Adamenko K, Kawa-Rygielska J, Kucharska A, Piórecki N. Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/111405] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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Mazzucco MB, Ganga MA, Sangorrín MP. Production of a novel killer toxin from Saccharomyces eubayanus using agro-industrial waste and its application against wine spoilage yeasts. Antonie van Leeuwenhoek 2019; 112:965-973. [PMID: 30671692 DOI: 10.1007/s10482-019-01231-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/12/2019] [Indexed: 11/28/2022]
Abstract
The juicing industry generates large amounts of waste that mostly lack commercial value and, in the absence of waste treatment policies, produces environmental pollution. Also, microbiological spoilage is a major concern in the wine industry and control tools are limited. Taking these challenges into account, agro-industrial waste coming from ultrafiltrated apple and pear juice were used to grow Saccharomyces eubayanus and to produce its killer toxin (SeKT). A Plackett-Burman screening was performed in order to optimize SeKT production in ultrafiltrated apple and pear juice. The optimized medium was characterized: 75% v/v WUJ, 0.5% m/v KH2PO4, 0.5% m/v MgSO4, 0.5% m/v (NH4)SO4, 0.5% g/L urea, 10% v/v glycerol and 0.1% v/v Triton X-100. SeKT produced in WUJ optimised medium was used to perform killer assays against wine spoilage yeasts and showed antagonistic activity against Brettanomyces bruxellensis, Pichia guilliermondii, Pichia manshurica and Pichia membranifaciens. Different inhibition percentages against spoilage species in a wine environment (49-69%) were detected and preserved for at least 48 h. For the first time, this work reports the ability of S. eubayanus to produce a killer toxin with potential use as a biocontrol tool in winemaking. Producing SeKT using agro-industrial waste as an alternative medium to cultivate S. eubayanus would have industrial, economic and ecological benefits.
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Affiliation(s)
- María Belén Mazzucco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Angélica Ganga
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda, 3363, Estación Central, Santiago, Chile
| | - Marcela Paula Sangorrín
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Tecnológicas - Universidad Nacional del Comahue), Buenos Aires 1400, 8300, Neuquén, Argentina.
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23
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Su Y, Origone AC, Rodríguez ME, Querol A, Guillamón JM, Lopes CA. Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions. Int J Food Microbiol 2018; 291:111-120. [PMID: 30496940 DOI: 10.1016/j.ijfoodmicro.2018.11.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 11/12/2018] [Accepted: 11/18/2018] [Indexed: 01/03/2023]
Abstract
The selection of yeasts with low nitrogen requirement is a current need in winemaking. In this work, we analysed nitrogen requirements of strains belonging to the cryotolerant species S. uvarum, S. eubayanus and S. kudriavzevii, in order to evaluate their potential for conducting the fermentation of low nitrogen content grape musts. Our result demonstrated that S. eubayanus is the species less influenced by the increasing nitrogen concentrations in both growth and fermentation conditions. Strains showing the best behaviours, S. eubayanus NPCC 1285 and S. uvarum NPCC 1317, were selected to be tested in mixed cultures with S. cerevisiae T73 at different temperatures (12 °C, 20 °C and 28 °C) in synthetic grape must with different nitrogen concentrations (60, 140 and 300 mg/L YAN). The cryotolerant strains dominated the fermentations carried out at 12 °C while S. cerevisiae prevailed at 28 °C independently from the nitrogen concentration. At intermediate temperature, 20 °C, S. eubayanus mono and mixed cultures showed the best fermentative behaviour especially with low and intermediate nitrogen concentration. In summary, cryotolerant Saccharomyces species, particularly S. eubayanus, could be interesting tools to avoid fermentations stucks caused by low nitrogen content in grape musts.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, 8324 Cipolletti, Río Negro, Argentina
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Carrer del Catedràtic Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, 8303 Cinco Saltos, Río Negro, Argentina.
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Eizaguirre JI, Peris D, Rodríguez ME, Lopes CA, De Los Ríos P, Hittinger CT, Libkind D. Phylogeography of the wild Lager-brewing ancestor (Saccharomyces eubayanus) in Patagonia. Environ Microbiol 2018; 20:3732-3743. [PMID: 30105823 DOI: 10.1111/1462-2920.14375] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Accepted: 08/06/2018] [Indexed: 11/28/2022]
Abstract
Saccharomyces eubayanus is the close relative of the Lager-brewing yeast and was firstly found in North Patagonia associated with Nothofagus trees. In recent years additional strains were found in North America, Asia and New Zealand, and genomic analyses showed the existence of two main populations of this yeast, both of them present in Patagonia. Here, we performed the most comprehensive study of S. eubayanus in Patagonia natural environments (400 samples) and confirmed that this region has the highest isolation success rate for this species described worldwide (more than 10-fold). The genetic characterization of 200 isolates (COX2, DCR1, intFR) revealed five geographically structured subpopulations. We hypothesized that marine ingressions and glaciations, which shaped the Patagonian landscape, contributed on population differentiation. The first large screening of fermentation performance of 60 wild S. eubayanus strains indicated which subpopulations would be more suitable for beer production.
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Affiliation(s)
- Juan I Eizaguirre
- Laboratorio de Microbiología Aplicada, Biotecnología y Bioinformática de Levaduras, Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), Universidad Nacional del Comahue, CONICET, CRUB, Quintral 1250, San Carlos de Bariloche, 8400, Río Negro, Argentina
| | - David Peris
- Laboratory of Genetics, Genome Center of Wisconsin, DOE Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, WI, 53706, USA.,Department of Food Biotechnology, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Valencia, Spain
| | - María E Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo), Neuquén, Argentina
| | - Christian A Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, CONICET-UNCo), Neuquén, Argentina
| | | | - Chris Todd Hittinger
- Laboratory of Genetics, Genome Center of Wisconsin, DOE Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, WI, 53706, USA
| | - Diego Libkind
- Laboratorio de Microbiología Aplicada, Biotecnología y Bioinformática de Levaduras, Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales (IPATEC), Universidad Nacional del Comahue, CONICET, CRUB, Quintral 1250, San Carlos de Bariloche, 8400, Río Negro, Argentina
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Nadai C, Fernandes Lemos WJ, Favaron F, Giacomini A, Corich V. Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation. PLoS One 2018; 13:e0204350. [PMID: 30240411 PMCID: PMC6150530 DOI: 10.1371/journal.pone.0204350] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 08/31/2018] [Indexed: 01/29/2023] Open
Abstract
The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructophilic character and high glycerol production. Recently, S. bacillaris has been demonstrated to possess antifungal activity against Botrytis cinerea on the grape. Penicillium expansum is the pathogen responsible for the blue mold rot, the most important postharvest disease of apples. These fruits are the raw material of the cider, an alcoholic beverage commonly produced using S. cerevisiae starter cultures. In this study 14 S. bacillaris strains have been studied to evaluate their postharvest antifungal activity against P. expansum on apples. Moreover, the fermentation performances in apple juice of these non-Saccharomyces strains were tested, both in single-strain fermentation and in sequential fermentation, together with S. cerevisiae. Four S. bacillaris strains, able to significantly decrease blue mold rot symptoms and to increase glycerol content during fermentation have been selected to improve apple and cider quality.
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Affiliation(s)
- Chiara Nadai
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | | | - Francesco Favaron
- Department of Land Environment Agriculture and Forestry (TESAF), University of Padova, Legnaro, Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
| | - Viviana Corich
- Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, Italy
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26
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Origone AC, Rodríguez ME, Oteiza JM, Querol A, Lopes CA. Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features. Yeast 2018; 35:157-171. [PMID: 29131448 DOI: 10.1002/yea.3295] [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: 06/15/2017] [Revised: 10/19/2017] [Accepted: 10/20/2017] [Indexed: 12/13/2022] Open
Abstract
Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post-zygotic. Depending on several factors, including the involved strains, the hybridization mechanism and stabilization conditions, hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13 and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilization based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results demonstrated that, irrespective of the S. uvarum parent and temperature used for hybrid generation and stabilization, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterized by low ethanol production, high glycerol synthesis and the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- Andrea Cecilia Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, CP, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, CP, 8300, Neuquén, Argentina.,Facultad de Ciencias Médicas, Universidad Nacional del Comahue, (8324) Cipolletti, Río Negro, Argentina
| | - Juan Martín Oteiza
- Centro de Investigación y Asistencia Técnica a la Industria-CONICET, Argentina
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, PO Box 73, E-46100, Burjassot, Valencia, Spain
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Buenos Aires 1400, CP, 8300, Neuquén, Argentina.,Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, (8303) Cinco Saltos, Río Negro, Argentina
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27
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Rating of the industrial application potential of yeast strains by molecular characterization. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3088-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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28
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Bonciani T, De Vero L, Giannuzzi E, Verspohl A, Giudici P. Qualitative and quantitative screening of the β
-glucosidase activity in Saccharomyces cerevisiae
and Saccharomyces uvarum
strains isolated from refrigerated must. Lett Appl Microbiol 2018; 67:72-78. [DOI: 10.1111/lam.12891] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 03/16/2018] [Accepted: 03/27/2018] [Indexed: 02/05/2023]
Affiliation(s)
- T. Bonciani
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - L. De Vero
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - E. Giannuzzi
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - A. Verspohl
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
| | - P. Giudici
- Department of Life Sciences; University of Modena and Reggio Emilia; Reggio Emilia Italy
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29
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Gomes ECQ, Godinho VM, Silva DAS, de Paula MTR, Vitoreli GA, Zani CL, Alves TMA, Junior PAS, Murta SMF, Barbosa EC, Oliveira JG, Oliveira FS, Carvalho CR, Ferreira MC, Rosa CA, Rosa LH. Cultivable fungi present in Antarctic soils: taxonomy, phylogeny, diversity, and bioprospecting of antiparasitic and herbicidal metabolites. Extremophiles 2018; 22:381-393. [PMID: 29332141 DOI: 10.1007/s00792-018-1003-1] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
Abstract
Molecular biology techniques were used to identify 218 fungi from soil samples collected from four islands of Antarctica. These consisted of 22 taxa of 15 different genera belonging to the Zygomycota, Ascomycota, and Basidiomycota. Mortierella, Antarctomyces, Pseudogymnoascus, and Penicillium were the most frequently isolated genera and Penicillium tardochrysogenum, Penicillium verrucosus, Goffeauzyma gilvescens, and Mortierella sp. 2 the most abundant taxa. All fungal isolates were cultivated using solid-state fermentation to obtain their crude extracts. Pseudogymnoascus destructans, Mortierella parvispora, and Penicillium chrysogenum displayed antiparasitic activities, whilst extracts of P. destructans, Mortierella amoeboidea, Mortierella sp. 3, and P. tardochrysogenum showed herbicidal activities. Reported as pathogenic for bats, different isolates of P. destructans exhibited trypanocidal activities and herbicidal activity, and may be a source of bioactive molecules to be considered for chemotherapy against neglected tropical diseases. The abundant presence of P. destructans in soils of the four islands gives evidence supporting that soils in the Antarctic Peninsula constitute a natural source of strains of this genus, including some P. destructans strains that are phylogenetically close to those that infect bats in North America and Europe/Palearctic Asia.
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Affiliation(s)
- Eldon C Q Gomes
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Valéria M Godinho
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Débora A S Silva
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Maria T R de Paula
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Gislaine A Vitoreli
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Carlos L Zani
- Centro de Pesquisas René Rachou, FIOCRUZ-MG, Belo Horizonte, MG, Brazil
| | - Tânia M A Alves
- Centro de Pesquisas René Rachou, FIOCRUZ-MG, Belo Horizonte, MG, Brazil
| | | | - Silvane M F Murta
- Centro de Pesquisas René Rachou, FIOCRUZ-MG, Belo Horizonte, MG, Brazil
| | - Emerson C Barbosa
- Centro de Pesquisas René Rachou, FIOCRUZ-MG, Belo Horizonte, MG, Brazil
| | | | - Fabio S Oliveira
- Department of Geography, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Camila R Carvalho
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Mariana C Ferreira
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Carlos A Rosa
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil
| | - Luiz H Rosa
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, CEP 31270-901, Brazil.
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30
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Liu X, Liu X, Zhang Z, Sang M, Sun X, He C, Xin P, Zhang H. Functional Analysis of the FZF1 Genes of Saccharomyces uvarum. Front Microbiol 2018; 9:96. [PMID: 29467731 PMCID: PMC5808186 DOI: 10.3389/fmicb.2018.00096] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 01/16/2018] [Indexed: 11/13/2022] Open
Abstract
Being a sister species of Saccharomyces cerevisiae, Saccharomyces uvarum shows great potential regarding the future of the wine industry. The sulfite tolerance of most S. uvarum strains is poor, however. This is a major flaw that limits its utility in the wine industry. In S. cerevisiae, FZF1 plays a positive role in the transcription of SSU1, which encodes a sulfite efflux transport protein that is critical for sulfite tolerance. Although FZF1 has previously been shown to play a role in sulfite tolerance in S. uvarum, there is little information about its action mechanism. To assess the function of FZF1, two over-expression vectors that contained different FZF1 genes, and one FZF1 silencing vector, were constructed and introduced into a sulfite-tolerant S. uvarum strain using electroporation. In addition, an FZF1-deletion strain was constructed. Both of the FZF1-over-expressing strains showed an elevated tolerance to sulfite, and the FZF1-deletion strain showed the opposite effect. Repression of FZF1 transcription failed, however, presumably due to the lack of alleles of DCR1 and AGO. The qRT-PCR analysis was used to examine changes in transcription in the strains. Surprisingly, neither over-expressing strain promoted SSU1 transcription, although MET4 and HAL4 transcripts significantly increased in both sulfite-tolerance increased strains. We conclude that FZF1 plays a different role in the sulfite tolerance of S. uvarum compared to its role in S. cerevisiae.
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Affiliation(s)
- Xiaozhen Liu
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- Key Laboratory of Biodiversity Conservation in Southwest China, State Forest Administration, Southwest Forestry University, Kunming, China
| | - Xiaoping Liu
- College of Life Science, Jinggangshan University, Ji'an, China
| | - Zhiming Zhang
- Key Laboratory of Biodiversity Conservation in Southwest China, State Forest Administration, Southwest Forestry University, Kunming, China
| | - Ming Sang
- Central Laboratory of Xiangyang No.1 Hospital, College of Basic Medical Sciences, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Xiaodong Sun
- Central Laboratory of Xiangyang No.1 Hospital, College of Basic Medical Sciences, Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Hubei University of Medicine, Shiyan, China
| | - Chengzhong He
- Key Laboratory of Biodiversity Conservation in Southwest China, State Forest Administration, Southwest Forestry University, Kunming, China
| | - Peiyao Xin
- Key Laboratory of Biodiversity Conservation in Southwest China, State Forest Administration, Southwest Forestry University, Kunming, China
| | - Hanyao Zhang
- Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
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31
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Peris D, Pérez-Torrado R, Hittinger CT, Barrio E, Querol A. On the origins and industrial applications ofSaccharomyces cerevisiae×Saccharomyces kudriavzeviihybrids. Yeast 2017; 35:51-69. [DOI: 10.1002/yea.3283] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 09/15/2017] [Accepted: 09/27/2017] [Indexed: 12/22/2022] Open
Affiliation(s)
- David Peris
- Laboratory of Genetics, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, Genome Center of Wisconsin, DOE Great Lakes Bioenergy Research Center; University of Wisconsin-Madison; Madison WI USA
- Department of Food Biotechnology; Institute of Agrochemistry and Food Technology (IATA), CSIC; Valencia Spain
| | - Roberto Pérez-Torrado
- Department of Food Biotechnology; Institute of Agrochemistry and Food Technology (IATA), CSIC; Valencia Spain
| | - Chris Todd Hittinger
- Laboratory of Genetics, Wisconsin Energy Institute, J. F. Crow Institute for the Study of Evolution, Genome Center of Wisconsin, DOE Great Lakes Bioenergy Research Center; University of Wisconsin-Madison; Madison WI USA
| | - Eladio Barrio
- Department of Food Biotechnology; Institute of Agrochemistry and Food Technology (IATA), CSIC; Valencia Spain
- Department of Genetics; University of Valencia; Valencia Spain
| | - Amparo Querol
- Department of Food Biotechnology; Institute of Agrochemistry and Food Technology (IATA), CSIC; Valencia Spain
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32
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Alonso-Del-Real J, Contreras-Ruiz A, Castiglioni GL, Barrio E, Querol A. The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation. Front Microbiol 2017; 8:2087. [PMID: 29118746 PMCID: PMC5661026 DOI: 10.3389/fmicb.2017.02087] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Accepted: 10/11/2017] [Indexed: 01/03/2023] Open
Abstract
Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches. However, S. cerevisiae usually outcompetes other Saccharomyces species due to its better adaptation to the fermentative environment. For this reason, we studied for the first time the use of a Saccharomyces kudriavzevii strain, CR85, for co-inoculations at increasing proportions and sequential inoculations, as well as the effect of aeration, to improve its fermentation performance in order to obtain wines with an ethanol yield reduction. An enhanced competitive performance of S. kudriavzevii CR85 was observed when it represented 90% of the cells present in the inoculum. Furthermore, airflow supply of 20 VVH to the fermentation synergistically improved CR85 endurance and, interestingly, a significant ethanol concentration reduction was achieved.
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Affiliation(s)
- Javier Alonso-Del-Real
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
| | - Alba Contreras-Ruiz
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain.,Departament de Genètica, Universitat de València, Valencia, Spain
| | - Gabriel L Castiglioni
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain.,Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
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33
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Origone A, del Mónaco S, Ávila J, González Flores M, Rodríguez M, Lopes C. Tolerance to winemaking stress conditions of Patagonian strains ofSaccharomyces eubayanusandSaccharomyces uvarum. J Appl Microbiol 2017; 123:450-463. [DOI: 10.1111/jam.13495] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/21/2017] [Accepted: 05/09/2017] [Indexed: 01/08/2023]
Affiliation(s)
- A.C. Origone
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
| | - S.M. del Mónaco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
- Facultad de Ciencias Médicas; Universidad Nacional del Comahue; Cipolletti Río Negro Argentina
| | - J.R. Ávila
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
| | - M. González Flores
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
| | - M.E. Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
- Facultad de Ciencias Médicas; Universidad Nacional del Comahue; Cipolletti Río Negro Argentina
| | - C.A. Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos; Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue); Neuquén Argentina
- Facultad de Ciencias Agrarias; Universidad Nacional del Comahue; Cinco Saltos Río Negro Argentina
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34
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Magalhães F, Krogerus K, Castillo S, Ortiz-Julien A, Dequin S, Gibson B. Exploring the potential of Saccharomyces eubayanus as a parent for new interspecies hybrid strains in winemaking. FEMS Yeast Res 2017; 17:3950269. [DOI: 10.1093/femsyr/fox049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Accepted: 07/06/2017] [Indexed: 12/25/2022] Open
Affiliation(s)
- Frederico Magalhães
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
- Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, PO Box 16100, FI-00076 Espoo, Finland
| | - Kristoffer Krogerus
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
- Department of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, PO Box 16100, FI-00076 Espoo, Finland
| | - Sandra Castillo
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
| | | | - Sylvie Dequin
- SPO, INRA, SupAgro, Université de Montpellier, 34060 Montpellier, France
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland
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35
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Gibson B, Geertman JMA, Hittinger CT, Krogerus K, Libkind D, Louis EJ, Magalhães F, Sampaio JP. New yeasts—new brews: modern approaches to brewing yeast design and development. FEMS Yeast Res 2017; 17:3861261. [DOI: 10.1093/femsyr/fox038] [Citation(s) in RCA: 86] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 06/01/2017] [Indexed: 02/07/2023] Open
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