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Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking. Food Chem 2024; 436:137730. [PMID: 37862992 DOI: 10.1016/j.foodchem.2023.137730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
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Affiliation(s)
- Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Rui-Qi Hu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Long Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yan-Feng Sun
- Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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2
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Peng Q, Tao W, Yu F, Xiong Q, Nong C, Zhang W, Fan J. Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers. PLANTS (BASEL, SWITZERLAND) 2024; 13:631. [PMID: 38475477 DOI: 10.3390/plants13050631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/04/2024] [Accepted: 02/13/2024] [Indexed: 03/14/2024]
Abstract
Floral scent (FS) plays a crucial role in the ecological functions and industrial applications of plants. However, the physiological and metabolic mechanisms underlying FS formation remain inadequately explored. Our investigation focused on elucidating the differential formation mechanisms of 2-phenylethanol (2-PE) and benzyl alcohol (BA) by examining seven related enzyme concentrations and the content of soluble sugar, soluble proteins, carbon (C) and nitrogen (N), as well as the C/N ratio. The findings revealed that the peak content of 2-PE in M. 'Praire Rose' and BA in M. 'Lollipop' occurred during the end flowering stage (S4) and flowering stage (S3) periods, respectively. The enzyme concentration change trends of phenylpyruvate decarboxylase (PDL), phenylacetaldehyde reductase (PAR), soluble protein, C, N, and C/N ratio changes during the S3-S4 period in M. 'Praire Rose' and M. 'Lollipop' were entirely opposite. Correlation and PCA analysis demonstrated that the content of CYP79D73 (a P450) and N, and the C/N ratio were key factors in 2-PE production in M. 'Praire Rose'. The production of BA in M. 'Lollipop' was more influenced by the content of phenylacetaldehyde synthase (PAAS), CYP79D73, and soluble sugar. As CYP79D73 exits oppositely in correlation to 2-PE (M. 'Praire Rose') and BA (M. 'Lollipop'), it is hypothesized that CYP79D73 was postulated as the primary factor contributing to the observed differences of 2-PE (M. 'Praire Rose') and BA (M. 'Lollipop') formation. These results carry significant implications for crabapple aromatic flower breeding and the essential oil industry etc.
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Affiliation(s)
- Qin Peng
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Wenkai Tao
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Fangyuan Yu
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Qinqin Xiong
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Chunshi Nong
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Wangxiang Zhang
- College of Forestry, Nanjing Forestry University, No. 159 Longpan Road, Xuanwu District, Nanjing 210037, China
| | - Junjun Fan
- College of Horticulture, Jinling Institute of Technology, No. 99 Hongjing Avenue, Jiangning District, Nanjing 211169, China
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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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Liu S, Lou Y, Li Y, Zhao Y, Laaksonen O, Li P, Zhang J, Battino M, Yang B, Gu Q. Aroma characteristics of volatile compounds brought by variations in microbes in winemaking. Food Chem 2023; 420:136075. [PMID: 37037113 DOI: 10.1016/j.foodchem.2023.136075] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 03/16/2023] [Accepted: 03/27/2023] [Indexed: 04/07/2023]
Abstract
Wine is a highly complex mixture of components with different chemical natures. These components largely define wine's appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine's sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine's aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research.
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Godillot J, Baconin C, Sanchez I, Baragatti M, Perez M, Sire Y, Aguera E, Sablayrolles JM, Farines V, Mouret JR. Analysis of volatile compounds production kinetics: A study of the impact of nitrogen addition and temperature during alcoholic fermentation. Front Microbiol 2023; 14:1124970. [PMID: 36960279 PMCID: PMC10027746 DOI: 10.3389/fmicb.2023.1124970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 02/06/2023] [Indexed: 03/09/2023] Open
Abstract
Among the different compounds present in the must, nitrogen is an essential nutrient for the management of fermentation kinetics, also playing a major role in the synthesis of fermentative aromas. Fermentation temperature is yet another variable that affects fermentation duration and the production of fermentative aromas in wine. The main objective of this study was thus to evaluate the combined effects of nitrogen addition-at the start of the fermentation process or during the stationary phase-at different fermentation temperatures on both fermentation kinetics and aroma synthesis kinetics. To study the impact of these three parameters simultaneously, we used an innovative transdisciplinary approach associating an online GC-MS system with an original modeling approach: a Box-Behnken experimental design combined with response surface modeling and GAM modeling. Our results indicated that all three factors studied had significant effects on fermentation and aroma production kinetics. These parameters did not impact in the same way the different families of volatile compounds. At first, obtained data showed that reduction of ester accumulation in the liquid phase at high temperature was mainly due to important losses by evaporation but also to modifications of yeast metabolic capabilities to synthetize these compounds. In a noticeable way, optimal temperature changed for liquid accumulation of the two classes of esters-23°C for acetate ester and 18°C for ethyl esters-because biological impact of temperature was different for the two chemical families. Moreover, the study of these three factors simultaneously allowed us to show that propanol is not only a marker of the presence of assimilable nitrogen in the medium but above all a marker of cellular activity. Finally, this work enabled us to gain a deeper understanding of yeast metabolism regulation. It also underlines the possibility to refine the organoleptic profile of a wine by targeting the ideal combination of fermentation temperature with initial and added nitrogen concentrations. Such observation was particularly true for isoamyl acetate for which interactions between the three factors were very strong.
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Affiliation(s)
- Joséphine Godillot
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | - Marc Perez
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | - Vincent Farines
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Jean-Roch Mouret
- SPO, University of Montpellier, INRAE, Institut Agro, Montpellier, France
- *Correspondence: Jean-Roch Mouret,
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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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7
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Effect of Metschnikowia pulcherrima on Saccharomyces cerevisiae PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inoculation Ratios. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effects of Metschnikowia pulcherrima and high glucose osmolality on S. cerevisiae pyruvate dehydrogenase pathway (PDH) by-pass were examined by varying the starting sugar concentration of synthetic grape juice and the inoculation ratio of S. cerevisiae to M. pulcherrima. The findings revealed that M. pulcherrima and osmolarity impacted S. cerevisiae’s PDH by-pass. The inoculation concentration of M. pulcherrima significantly affected pyruvate decarboxylase (PDC) activity and acs2 expression when the initial sugar concentration was 200 g L−1 and 290 g L−1. The osmolarity caused by the initial sugar (380 g L−1) significantly influenced the enzymatic activity of S. cerevisiae, which decreased PDC and acetaldehyde dehydrogenase (ALD) activities while increasing Acetyl-CoA synthetase (ACS) activity. The reduction in acetic acid in the wine was caused by M. pulcherrima altering the initial sugar concentration faced by S. cerevisiae, which in turn affected enzymatic activity. The alteration of enzyme activity and accumulation of primary metabolites revealed why mixed fermentation could reduce the acetic acid content in wine by altering the enzymatic activity and affecting the expression of several key genes. The M. pulcherrima inoculation levels had no significant effect on the acetic acid and glycerol concentration in the same fermentation medium.
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8
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Romano P, Braschi G, Siesto G, Patrignani F, Lanciotti R. Role of Yeasts on the Sensory Component of Wines. Foods 2022; 11:1921. [PMID: 35804735 PMCID: PMC9265420 DOI: 10.3390/foods11131921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022] Open
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
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Affiliation(s)
- Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
| | - Gabriella Siesto
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
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Arias-Pérez I, Ontañón I, Ferreira V, Escudero A. Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes. Foods 2022; 11:foods11070958. [PMID: 35407044 PMCID: PMC8998044 DOI: 10.3390/foods11070958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/30/2022] Open
Abstract
The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-mistelle and wine of the Moristel variety, in different vineyards. Two vineyards were sampled in 2016 and another one in 2017. At each sampling point, grapes were collected, destemmed, crushed and divided into four aliquots. The first three were fermented, and the latter was treated with ethanol, to produce 1-week macerates containing 15% ethanol (v/v)-mistelles. Overall, 10 mistelles and 33 wines were produced. Amino acids, Strecker aldehydes and aroma compounds were analysed. Amino acid profiles are characteristic of the vineyard and level of ripeness, converging with maturation. In fermentation, major amino acids, except proline, are consumed at a relatively fixed and specific tax, while consumption of 13 amino acids is determined by the ratios of alanine, glutamic acid, serine and threonine, with γ-aminobutyric acid. After fermentation, amino acid precursors to Strecker aldehydes are maxima in unripe and overripe samples, while Strecker aldehydes are maxima in unripe wines. No direct correlations between precursor amino acids in mistelle and aromatic compounds in wine have been found. Nevertheless, must amino acid profiles could determine wine aroma composition.
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Affiliation(s)
| | | | | | - Ana Escudero
- Correspondence: ; Tel.: +34-976-762503; Fax: +34-976-761292
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Kumar V, Joshi VK, Thakur NS, Kumar S, Gupta RK, Sharma N, Sharma A. Bioprocess optimization for production of apple tea wine: influence of different variables on the quality attributes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01262-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Su Y, Heras JM, Gamero A, Querol A, Guillamón JM. Impact of Nitrogen Addition on Wine Fermentation by S. cerevisiae Strains with Different Nitrogen Requirements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6022-6031. [PMID: 34014663 DOI: 10.1021/acs.jafc.1c01266] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish or stuck fermentation. The present study thoroughly determined the effect of nitrogen addition timing and nitrogen source type on fermentation kinetics and aroma production, carried out by yeast strains with low and high nitrogen requirements. The results revealed that yeast strains with different nitrogen requirements have divergent reactions to nitrogen addition. Nitrogen addition clearly shortened the fermentation duration, especially for the high-nitrogen-demanding yeast strain. Nitrogen addition at 1/3 fermentation was the most effective in terms of fermentation activity, nitrogen assimilation, and production of acetate esters. Interestingly enough, yeast cells preferentially took up amino acids related to fermentative aroma synthesis with the addition at 2/3 fermentation. The addition of nitrogen sources also largely affected the production of important metabolites. Generally speaking, acetic acid, glycerol, and succinic acid reduced with the supplementation of nitrogen sources. The results revealed significant application importance for the winemaking industry.
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Affiliation(s)
- Ying Su
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
| | - José María Heras
- Lallemand Spain-Portugal, c/Tomas Edison No. 4, 28521 Madrid, Spain
| | - Amparo Gamero
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
- Área de Tecnología de Alimentos, Facultad de Farmacia, Universitat de València, 46100 Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología de, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Carrer del Catedrátic Agustín Escardino Benlloch, 46980Valencia, Spain
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12
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Porras-Agüera JA, Moreno-García J, García-Martínez T, Moreno J, Mauricio JC. Impact of CO 2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production. Int J Food Microbiol 2021; 348:109226. [PMID: 33964807 DOI: 10.1016/j.ijfoodmicro.2021.109226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/07/2021] [Accepted: 04/25/2021] [Indexed: 11/25/2022]
Abstract
The "prise de mousse" stage during sparkling wine elaboration by the traditional method (Champenoise) involves a second fermentation in a sealed bottle followed by a prolonged aging period, known to contribute significantly to the unique organoleptic properties of these wines. During this stage, CO2 overpressure, nutrient starvation and high ethanol concentrations are stress factors that affect yeast cells viability and metabolism. Since mitochondria are responsible for energy generation and are required for cell aging and response to numerous stresses, we hypothesized that these organelles may play an essential role during the prise de mousse. The objective of this study is to characterize the mitochondrial response of a Saccharomyces cerevisiae strain traditionally used in sparkling wine production along the "prise de mousse" and study the effect of CO2 overpressure through a proteomic analysis. We observed that pressure negatively affects the content of mitochondrion-related proteome, especially to those proteins involved in tricarboxylic acid cycle. However, proteins required for the branched-amino acid synthesis, implied in wine aromas, and respiratory chain, also previously reported by transcriptomic analyses, were found over-represented in the sealed bottles. Multivariate analysis of proteins required for tricarboxylic cycle, respiratory chain and amino acid metabolism revealed differences in concentrations, allowing the wine samples to group depending on the time and CO2 overpressure parameters. Ethanol content along the second fermentation could be the main reason for this changing behavior observed at proteomic level. Further research including genetic studies, determination of ROS, characterization of mitochondrial activity and targeted metabolomics analyses is required. The list of mitochondrial proteins provided in this work will lead to a better understanding of the yeast behavior under these conditions of special interest in the wine industry.
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Affiliation(s)
- Juan Antonio Porras-Agüera
- Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain.
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain.
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain.
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Severo Ochoa (C6) building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A mm 396, 14014 Cordoba, Spain.
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Álvarez Gaona IJ, Assof MV, Jofré VP, Combina M, Ciklic IF. Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production. World J Microbiol Biotechnol 2021; 37:6. [PMID: 33392812 DOI: 10.1007/s11274-020-02981-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 12/09/2020] [Indexed: 11/29/2022]
Abstract
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties.
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Affiliation(s)
- Izmari Jasel Álvarez Gaona
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina.,Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina Santa María de Los Buenos Aires, Av. Alicia Moreau de Justo 1300, C1107AAZ, Buenos Aires, Argentina
| | - Mariela Vanesa Assof
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Viviana Patricia Jofré
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina
| | - Mariana Combina
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina.,Consejo Nacional de Investigaciones Científicas y Tecnológicas. Godoy Cruz, 2290, C1425FQB, CABA, Argentina
| | - Iván Francisco Ciklic
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507, Luján de Cuyo, Mendoza, Argentina. .,Laboratorio de Biotecnología, EEA INTA, Mendoza San Martín 3853, Luján de Cuyo, Mendoza, Argentina.
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14
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Phenotypic and genomic differences among S. cerevisiae strains in nitrogen requirements during wine fermentations. Food Microbiol 2020; 96:103685. [PMID: 33494889 DOI: 10.1016/j.fm.2020.103685] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/10/2020] [Accepted: 11/16/2020] [Indexed: 01/16/2023]
Abstract
Nitrogen requirements by S. cerevisiae during wine fermentation are highly strain-dependent. Different approaches were applied to explore the nitrogen requirements of 28 wine yeast strains. Based on the growth and fermentation behaviour displayed at different nitrogen concentrations, high and low nitrogen-demanding strains were selected and further verified by competition fermentation. Biomass production with increasing nitrogen concentrations in the exponential fermentation phase was analysed by chemostat cultures. Low nitrogen-demanding (LND) strains produced a larger amount of biomass in nitrogen-limited synthetic grape musts, whereas high nitrogen-demanding (HND) strains achieved a bigger biomass yield when the YAN concentration was above 100 mg/L. Constant rate fermentation was carried out with both strains to determine the amount of nitrogen required to maintain the highest fermentation rate. Large differences appeared in the analysis of the genomes of low and high-nitrogen demanding strains showed for heterozygosity and the amino acid substitutions between orthologous proteins, with nitrogen recycling system genes showing the widest amino acid divergences. The CRISPR/Cas9-mediated genome modification method was used to validate the involvement of GCN1 in the yeast strain nitrogen needs. However, the allele swapping of gene GCN1 from low nitrogen-demanding strains to high nitrogen-demanding strains did not significantly influence the fermentation rate.
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15
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Hu Z, Li H, Weng Y, Li P, Zhang C, Xiao D. Improve the production of D-limonene by regulating the mevalonate pathway of Saccharomyces cerevisiae during alcoholic beverage fermentation. J Ind Microbiol Biotechnol 2020; 47:1083-1097. [PMID: 33191463 DOI: 10.1007/s10295-020-02329-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 11/02/2020] [Indexed: 12/18/2022]
Abstract
D-Limonene, a cyclized monoterpene, possesses citrus-like olfactory property and multi-physiological functions, which can be used as a bioactive compound and flavor to improve the overall quality of alcoholic beverages. In our previous study, we established an orthogonal pathway of D-limonene synthesis by introducing neryl diphosphate synthase 1 (tNDPS1) and D-limonene synthase (tLS) in Saccharomyces cerevisiae. To further increase D-limonene formation, the metabolic flux of the mevalonate (MVA) pathway was enhanced by overexpressing the key genes tHMGR1, ERG12, IDI1, and IDI1WWW, respectively, or co-overexpressing. The results showed that strengthening the MVA pathway significantly improved D-limonene production, while the best strain yielded 62.31 mg/L D-limonene by co-expressing tHMGR1, ERG12, and IDI1WWW genes in alcoholic beverages. Furthermore, we also studied the effect of enhancing the MVA pathway on the growth and fermentation of engineered yeasts during alcoholic beverage fermentation. Besides, to further resolve the problem of yeast growth inhibition, we separately investigated transporter proteins of the high-yielding D-limonene yeasts and the parental strain under the stress of different D-limonene concentration, suggesting that the transporters of Aus1p, Pdr18p, Pdr5p, Pdr3p, Pdr11p, Pdr15p, Tpo1p, and Ste6p might play a more critical role in alleviating cytotoxicity and improving the tolerance to D-limonene. Finally, we verified the functions of three transporter proteins, finding that the transporter of Aus1p failed to transport D-limonene, and the others (Pdr5p and Pdr15p) could improve the tolerance of yeast to D-limonene. This study provided a valuable platform for other monoterpenes' biosynthesis in yeast during alcoholic beverage fermentation.
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Affiliation(s)
- Zhihui Hu
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Hongxuan Li
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Yanru Weng
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Ping Li
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Cuiying Zhang
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.
| | - Dongguang Xiao
- Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.
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16
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Mendes Ferreira A, Mendes-Faia A. The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking. Foods 2020; 9:E1231. [PMID: 32899297 PMCID: PMC7555314 DOI: 10.3390/foods9091231] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 12/31/2022] Open
Abstract
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.
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Affiliation(s)
- Ana Mendes Ferreira
- University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
- WM&B—Wine Microbiology & Biotechnology Laboratory, Department of Biology and Environment, UTAD, 5001-801 Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, 1749-016 Lisboa, Portugal
| | - Arlete Mendes-Faia
- University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
- WM&B—Wine Microbiology & Biotechnology Laboratory, Department of Biology and Environment, UTAD, 5001-801 Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, 1749-016 Lisboa, Portugal
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Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020; 8:microorganisms8081194. [PMID: 32781606 PMCID: PMC7464103 DOI: 10.3390/microorganisms8081194] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 12/25/2022] Open
Abstract
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain "686" specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain "686" showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain "686" to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry.
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18
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Kessi-Pérez EI, Ponce B, Li J, Molinet J, Baeza C, Figueroa D, Bastías C, Gaete M, Liti G, Díaz-Barrera A, Salinas F, Martínez C. Differential Gene Expression and Allele Frequency Changes Favour Adaptation of a Heterogeneous Yeast Population to Nitrogen-Limited Fermentations. Front Microbiol 2020; 11:1204. [PMID: 32612585 PMCID: PMC7307137 DOI: 10.3389/fmicb.2020.01204] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 05/12/2020] [Indexed: 12/18/2022] Open
Abstract
Alcoholic fermentation is fundamentally an adaptation process, in which the yeast Saccharomyces cerevisiae outperforms its competitors and takes over the fermentation process itself. Although wine yeast strains appear to be adapted to the stressful conditions of alcoholic fermentation, nitrogen limitations in grape must cause stuck or slow fermentations, generating significant economic losses for the wine industry. One way to discover the genetic bases that promote yeast adaptation to nitrogen-deficient environments are selection experiments, where a yeast population undergoes selection under conditions of nitrogen restriction for a number of generations, to then identify by sequencing the molecular characteristics that promote this adaptation. In this work, we carried out selection experiments in bioreactors imitating wine fermentation under nitrogen-limited fermentation conditions (SM60), using the heterogeneous SGRP-4X yeast population, to then sequence the transcriptome and the genome of the population at different time points of the selection process. The transcriptomic results showed an overexpression of genes from the NA strain (North American/YPS128), a wild, non-domesticated isolate. In addition, genome sequencing and allele frequency results allowed several QTLs to be mapped for adaptation to nitrogen-limited fermentation. Finally, we validated the ECM38 allele of NA strain as responsible for higher growth efficiency under nitrogen-limited conditions. Taken together, our results revealed a complex pattern of molecular signatures favouring adaptation of the yeast population to nitrogen-limited fermentations, including differential gene expression, allele frequency changes and loss of the mitochondrial genome. Finally, the results suggest that wild alleles from a non-domesticated isolate (NA) may have a relevant role in the adaptation to the assayed fermentation conditions, with the consequent potential of these alleles for the genetic improvement of wine yeast strains.
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Affiliation(s)
- Eduardo I Kessi-Pérez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile.,Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Belén Ponce
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Jing Li
- Université Côte d'Azur, CNRS, INSERM, IRCAN, Nice, France.,State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine, Sun Yat-sen University Cancer Center, Guangzhou, China
| | - Jennifer Molinet
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Camila Baeza
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile.,Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile (UACH), Valdivia, Chile
| | - David Figueroa
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile.,Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile (UACH), Valdivia, Chile
| | - Camila Bastías
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile
| | - Marco Gaete
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile
| | - Gianni Liti
- Université Côte d'Azur, CNRS, INSERM, IRCAN, Nice, France
| | - Alvaro Díaz-Barrera
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Francisco Salinas
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile.,Millennium Institute for Integrative Biology (iBio), Santiago, Chile.,Instituto de Bioquímica y Microbiología, Facultad de Ciencias, Universidad Austral de Chile (UACH), Valdivia, Chile
| | - Claudio Martínez
- Departamento de Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile (USACH), Santiago, Chile.,Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile (USACH), Santiago, Chile
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19
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Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation. Microorganisms 2020; 8:microorganisms8050755. [PMID: 32443420 PMCID: PMC7285299 DOI: 10.3390/microorganisms8050755] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/14/2020] [Accepted: 05/15/2020] [Indexed: 12/01/2022] Open
Abstract
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards, representing insufficient evidence into the ability of the species to produce new and diverse aromas in beer. Using Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS), we characterized for the first time the production of volatile compounds in 10 wild strains under fermentative brewing conditions and compared them to a commercial lager yeast. S. eubayanus produces a higher number of volatile compounds compared to lager yeast, including acetate and ethyl esters, together with higher alcohols and phenols. Many of the compounds identified in S. eubayanus are related to fruit and floral flavors, which were absent in the commercial lager yeast ferment. Interestingly, we found a significant strain × temperature interaction, in terms of the profiles of volatile compounds, where some strains produced significantly greater levels of esters and higher alcohols. In contrast, other isolates preferentially yielded phenols, depending on the fermentation temperature. This work demonstrates the profound fermentation product differences between different S. eubayanus strains, highlighting the enormous potential of this yeast to produce new styles of lager beers.
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20
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Ribeiro MVDS, Olivo JE, Eller MR. Fed-Batch and Staggered Nutrient Addition: An Improved Method for Mead Production. Ind Biotechnol (New Rochelle N Y) 2020. [DOI: 10.1089/ind.2019.0038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
| | - José Eduardo Olivo
- Department of Chemical Engineering, Universidade Estadual de Maringá, Maringá
| | - Monique Renon Eller
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil
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21
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Gobert A, Tourdot-Maréchal R, Sparrow C, Morge C, Alexandre H. Influence of nitrogen status in wine alcoholic fermentation. Food Microbiol 2019; 83:71-85. [PMID: 31202421 DOI: 10.1016/j.fm.2019.04.008] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 04/11/2019] [Accepted: 04/15/2019] [Indexed: 12/22/2022]
Abstract
Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including volatile compounds. However, recent studies have called several mechanisms that regulate its role in biosynthesis into question. An initial focus on S. cerevisiae has highlighted that the concept of "preferred" versus "non-preferred" nitrogen sources is extremely variable and strain-dependent. Then, the direct involvement of amino acids consumed in the formation of proteins and volatile compounds has recently been reevaluated. Indeed, studies have highlighted the key role of lipids in nitrogen regulation in S. cerevisiae and their involvement in the mechanism of cell death. New winemaking strategies using non-Saccharomyces yeast strains in co- or sequential fermentation improve nitrogen management. Indeed, recent studies show that non-Saccharomyces yeasts have significant and specific needs for nitrogen. Moreover, sluggish fermentation can occur when they are associated with S. cerevisiae, necessitating nitrogen addition. In this context, we will present the consequences of nitrogen addition, discussing the sources, time of addition, transcriptome changes, and effect on volatile compound composition.
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Affiliation(s)
- Antoine Gobert
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France.
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Céline Sparrow
- SAS Sofralab, 79, Av. A.A. Thévenet, BP 1031, Magenta, France
| | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/ AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
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22
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Kasmi M, Kallel A, Elleuch L, Hamdi M, Trabelsi I. Valorization of residual soft drinks by baker's yeast production and insight for dairy wastewater whey incorporation. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2019; 79:635-644. [PMID: 30975930 DOI: 10.2166/wst.2019.083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Residuals are responsible for the polluting load increase of soft drink industry wastewater due to their high sugar contents. The present work proposes an upstream segregation of residuals to be biologically treated by the bioconversion of their carbohydrates content into baker's yeast biomass. Carbonated soft drinks (CSD) and nectars and juices (NJ) ranges were considered. Different incorporation ratios of NJ in the CSD (0-75%) have been investigated for balanced growth medium. Despite the nitrogen deficiency of media, results showed that NJ incorporation promoted the microbial growth. Media containing more than 50% of NJ exhibited ∼25% sugar-biomass conversion rates. The chemical oxygen demand (COD) of the media exceeded 70% at the end of fermentation. Moreover, valuable components were recovered by yeast production. Nutrient consumption rates varied from 65.4% for sugar and calcium content to in excess of 99% for protein and other minerals. In order to investigate an available and low-cost source of nitrogen for yeast production, partial substitution of the soft drink growth medium by bactofugate whey was evaluated. The soft drink-whey mixture medium fermentation resulted in 63% COD removal rate after 28 h. Meanwhile, the biomass production yield revealed an improvement of about 25% compared to the balanced soft drink medium (NJ50).
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Affiliation(s)
- Mariam Kasmi
- Laboratoire de Traitement et Valorisation des Rejets Hydriques (LTVRH), CERTE, Technopole de Borj-Cédria, 8020, Soliman, Tunisia E-mail:
| | - Amjad Kallel
- Laboratoire Eau-Energie-Environnement (3E), Sfax National School of Engineering, University of Sfax, P.O. Box 1173, 3038 Sfax, Tunisia
| | - Lobna Elleuch
- Laboratoire de Traitement et Valorisation des Rejets Hydriques (LTVRH), CERTE, Technopole de Borj-Cédria, 8020, Soliman, Tunisia E-mail:
| | - Moktar Hamdi
- Laboratoire d'Ecologie et de Technologie Microbienne (LETMI), Institut National des Sciences Appliquées et de Technologie (INSAT), Centre Urbain Nord BP 676, 1080 Tunis Cedex, Tunisia
| | - Ismail Trabelsi
- Laboratoire de Traitement et Valorisation des Rejets Hydriques (LTVRH), CERTE, Technopole de Borj-Cédria, 8020, Soliman, Tunisia E-mail:
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23
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Qian X, Yan W, Zhang W, Dong W, Ma J, Ochsenreither K, Jiang M, Xin F. Current status and perspectives of 2-phenylethanol production through biological processes. Crit Rev Biotechnol 2018; 39:235-248. [DOI: 10.1080/07388551.2018.1530634] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiujuan Qian
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wei Yan
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
| | - Wenming Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Jiangfeng Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Katrin Ochsenreither
- Institute of Process Engineering in Life Sciences, Section II: Technical Biology, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
| | - Fengxue Xin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, China
- Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing, China
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24
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Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media. Food Microbiol 2018; 76:29-39. [DOI: 10.1016/j.fm.2018.04.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 03/12/2018] [Accepted: 04/12/2018] [Indexed: 11/30/2022]
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25
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Lavaisse LM, Hollmann A, Nazareno MA, Disalvo EA. Zeta potential changes of Saccharomyces cerevisiae during fermentative and respiratory cycles. Colloids Surf B Biointerfaces 2018; 174:63-69. [PMID: 30439639 DOI: 10.1016/j.colsurfb.2018.11.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/31/2018] [Accepted: 11/01/2018] [Indexed: 01/31/2023]
Abstract
Saccharomyces cerevisiae is a type of yeast, widely used in diverse biotechnological food-beverage processes. Although the performance of an industrial fermentation process depends largely on the number of cells, it is necessary to consider the physiological state of the cultures. In this context, the aim of this study was to determine in a yeast culture how factors such as growth conditions affect surface properties at the different growth stages. Our results show that, S. cerevisiae spp. exhibits different zeta potential mean values along the exponential, post-diauxic and stationary growth phases. In addition, there were differences depending on whether they are in aerobic or anaerobic conditions. When the effect of pH on the media was studied, a different dependence of zeta potential at each stage reveals that in the living cells the surface potential depends on the interaction between secreted acids and the constituents of the surfaces, according to the growth conditions. In order to have a view at the cellular level, the zeta potential on individual cells by optical microscopy has been determined at different stages of culture in aerobic and anaerobic conditions. This single-cell method allows for the identification and following of the development of different cell subpopulations during each growth stage. Furthermore, the behavior of the dead cells provided evidence to relate the large negatively charged population with cell wall damage. Overall, the results obtained in the present work represent an important milestone for a novel application of zeta potential technique on yeast.
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Affiliation(s)
- Lucía M Lavaisse
- Laboratory of Applied Biophysics, CIBAAL - National University of Santiago del Estero and CONICET, 4206, RN 9 Km 1125, Santiago del Estero, Argentina; Laboratory of Antioxidants and Oxidative Process, Institute of Chemical Sciences, Faculty of Agronomy and Agroindustries, National University of Santiago del Estero and CONICET, 4206, RN 9 Km 1125, Santiago del Estero, Argentina
| | - Axel Hollmann
- Laboratory of Bioactive Compounds, CIBAAL - National University of Santiago del Estero and CONICET, 4206, RN 9 Km 1125, Santiago del Estero, Argentina; Laboratory of Molecular Microbiology, Institute of Basic and Applied Microbiology, National University of Quilmes, B1876BXD Bernal, Argentina.
| | - Mónica A Nazareno
- Laboratory of Antioxidants and Oxidative Process, Institute of Chemical Sciences, Faculty of Agronomy and Agroindustries, National University of Santiago del Estero and CONICET, 4206, RN 9 Km 1125, Santiago del Estero, Argentina
| | - Edgardo A Disalvo
- Laboratory of Applied Biophysics, CIBAAL - National University of Santiago del Estero and CONICET, 4206, RN 9 Km 1125, Santiago del Estero, Argentina
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Rollero S, Bloem A, Ortiz-Julien A, Camarasa C, Divol B. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences. FEMS Yeast Res 2018; 18:4993531. [DOI: 10.1093/femsyr/foy055] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 05/05/2018] [Indexed: 01/09/2023] Open
Affiliation(s)
- Stéphanie Rollero
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Audrey Bloem
- Faculté de Pharmacie, Université de Montpellier, 15 avenue Charles Flahault, Montpellier 34060, France
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | | | - Carole Camarasa
- UMR SPO, INRA, 2 place Pierre Viala, Montpellier 34060, France
| | - Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
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Volatile Compound Profiles in Mezcal Spirits as Influenced by Agave Species and Production Processes. BEVERAGES 2018. [DOI: 10.3390/beverages4010009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Fairbairn S, McKinnon A, Musarurwa HT, Ferreira AC, Bauer FF. The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains. Front Microbiol 2017; 8:2554. [PMID: 29312237 PMCID: PMC5742263 DOI: 10.3389/fmicb.2017.02554] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Accepted: 12/08/2017] [Indexed: 11/21/2022] Open
Abstract
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This study evaluated the effect of single amino acids on growth kinetics and major volatile production of two phenotypically different commercial wine yeast strains in synthetic grape must. Four growth parameters, lag phase, maximum growth rate, total biomass formation and time to complete fermentation were evaluated. In contrast with previous findings, in fermentative conditions, phenylalanine and valine supported growth well and asparagine supported it poorly. The four parameters showed good correlations for most amino acid treatments, with some notable exceptions. Single amino acid treatments resulted in the predictable production of aromatic compounds, with a linear correlation between amino acid concentration and the concentration of aromatic compounds that are directly derived from these amino acids. With the increased complexity of nitrogen sources, linear correlations were lost and aroma production became unpredictable. However, even in complex medium minor changes in amino acid concentration continued to directly impact the formation of aromatic compounds, suggesting that the relative concentration of individual amino acids remains a predictor of aromatic outputs, independently of the complexity of metabolic interactions between carbon and nitrogen metabolism and between amino acid degradation and utilization pathways.
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Affiliation(s)
- Samantha Fairbairn
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Alexander McKinnon
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - Hannibal T Musarurwa
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
| | - António C Ferreira
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.,Escola Superior de Biotecnologia, Universidad Católica Portuguesa, Porto, Portugal
| | - Florian F Bauer
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa
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Gobert A, Tourdot-Maréchal R, Morge C, Sparrow C, Liu Y, Quintanilla-Casas B, Vichi S, Alexandre H. Non- Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile. Front Microbiol 2017; 8:2175. [PMID: 29163451 PMCID: PMC5672154 DOI: 10.3389/fmicb.2017.02175] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Accepted: 10/23/2017] [Indexed: 11/22/2022] Open
Abstract
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the interactions observed here, such as poorer performances of S. cerevisiae and volatile profile changes.
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Affiliation(s)
- Antoine Gobert
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | | | | | - Youzhong Liu
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
| | - Beatriz Quintanilla-Casas
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon - Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, Dijon, France
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Dzialo MC, Park R, Steensels J, Lievens B, Verstrepen KJ. Physiology, ecology and industrial applications of aroma formation in yeast. FEMS Microbiol Rev 2017; 41:S95-S128. [PMID: 28830094 PMCID: PMC5916228 DOI: 10.1093/femsre/fux031] [Citation(s) in RCA: 206] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 06/06/2017] [Indexed: 01/05/2023] Open
Abstract
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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Affiliation(s)
- Maria C Dzialo
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Rahel Park
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, KU Leuven, Campus De Nayer, Fortsesteenweg 30A B-2860 Sint-Katelijne Waver, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
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32
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Sadoudi M, Rousseaux S, David V, Alexandre H, Tourdot-Maréchal R. Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiae. Front Microbiol 2017; 8:1137. [PMID: 28702001 PMCID: PMC5487418 DOI: 10.3389/fmicb.2017.01137] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Accepted: 06/06/2017] [Indexed: 12/02/2022] Open
Abstract
Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway involved in pyruvate dehydrogenase (PDH) bypass and glycerol production in S. cerevisiae has never been investigated. In this work, we compared acetic acid and glycerol production kinetics between pure S. cerevisiae culture and its sequential culture with M. pulcherrima during alcoholic fermentation. In parallel, the expression levels of the principal genes involved in PDH bypass and glyceropyruvic fermentation in S. cerevisiae were investigated. A sequential culture of M. pulcherrima/S. cerevisiae at an inoculation ratio of 10:1 produced 40% less acetic acid than pure S. cerevisiae culture and led to the enhancement of glycerol content (12% higher). High expression levels of pyruvate decarboxylase PDC1 and PDC5, acetaldehyde dehydrogenase ALD6, alcohol dehydrogenase ADH1 and glycerol-3-phosphate dehydrogenase PDC1 genes during the first 3 days of fermentation in sequential culture conditions are highlighted. Despite the complexity of correlating gene expression levels to acetic acid formation kinetics, we demonstrate that the acetic acid production pathway is altered by sequential culture conditions. Moreover, we show for the first time that the entire acetic acid and glycerol metabolic pathway can be modulated in S. cerevisiae by the presence of M. pulcherrima at the beginning of fermentation.
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Affiliation(s)
- Mohand Sadoudi
- UMR Procédés Alimentaires Microbiologiques - Université de Bourgogne Franche-Comté/AgroSup Dijon - équipe Vin ALiments Micro-organismes Stress, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de BourgogneDijon, France
| | - Sandrine Rousseaux
- UMR Procédés Alimentaires Microbiologiques - Université de Bourgogne Franche-Comté/AgroSup Dijon - équipe Vin ALiments Micro-organismes Stress, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de BourgogneDijon, France
| | - Vanessa David
- UMR Procédés Alimentaires Microbiologiques - Université de Bourgogne Franche-Comté/AgroSup Dijon - équipe Vin ALiments Micro-organismes Stress, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de BourgogneDijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires Microbiologiques - Université de Bourgogne Franche-Comté/AgroSup Dijon - équipe Vin ALiments Micro-organismes Stress, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de BourgogneDijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires Microbiologiques - Université de Bourgogne Franche-Comté/AgroSup Dijon - équipe Vin ALiments Micro-organismes Stress, Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de BourgogneDijon, France
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Song Y, Zhang YJ, Liu N, Ye DQ, Gong X, Qin Y, Liu YL. Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1297951] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yu-jie Zhang
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Ning Liu
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Dong-qing Ye
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Xue Gong
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
| | - Yan-lin Liu
- College of Enology, Northwest A&F University, Yangling, Shaanxi, China
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Petruzzi L, Bevilacqua A, Corbo MR, Speranza B, Capozzi V, Sinigaglia M. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety. J Food Sci 2016; 82:124-133. [PMID: 27871123 DOI: 10.1111/1750-3841.13549] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 09/11/2016] [Accepted: 10/08/2016] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H2 S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate. The ability to remove ochratoxin A (OTA) was studied as an additional tool to select promising strains. A geographical-dependent technological variability was found for glycerol and volatile acidity, suggesting that the different indigenous yeasts can have a peculiar impact on the final characteristics of the corresponding wine ("Nero di Troia"). Only 2 biotypes (VI and XVII) were able to remove OTA throughout fermentation, with the highest reduction achieved by the biotype XVII (ca. 30%).
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Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Via Napoli 25, 71122, Foggia, Italy
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35
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Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation. Appl Microbiol Biotechnol 2015. [DOI: 10.1007/s00253-015-6810-z] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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36
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Gutiérrez A, Chiva R, Guillamón JM. Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Schiabor KM, Quan AS, Eisen MB. Saccharomyces cerevisiae mitochondria are required for optimal attractiveness to Drosophila melanogaster. PLoS One 2014; 9:e113899. [PMID: 25462617 PMCID: PMC4252075 DOI: 10.1371/journal.pone.0113899] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2014] [Accepted: 11/02/2014] [Indexed: 11/18/2022] Open
Abstract
While screening a large collection of wild and laboratory yeast strains for their ability to attract Drosophila melanogaster adults, we noticed a large difference in fly preference for two nearly isogenic strains of Saccharomyces cerevisiae, BY4741 and BY4742. Using standard genetic analyses, we tracked the preference difference to the lack of mitochondria in the BY4742 strain used in the initial experiment. We used gas chromatography coupled with mass spectroscopy to examine the volatile compounds produced by BY4741 and the mitochondria-deficient BY4742, and found that they differed significantly. We observed that several ethyl esters are present at much higher levels in strains with mitochondria, even in fermentative conditions. We found that nitrogen levels in the substrate affect the production of these compounds, and that they are produced at the highest level by strains with mitochondria when fermenting natural fruit substrates. Collectively these observations demonstrate that core metabolic processes mediate the interaction between yeasts and insect vectors, and highlight the importance mitochondrial functions in yeast ecology.
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Affiliation(s)
- Kelly M. Schiabor
- Department of Molecular and Cell Biology, University of California, Berkeley, California 94720, United States of America
| | - Allison S. Quan
- Department of Molecular and Cell Biology, University of California, Berkeley, California 94720, United States of America
| | - Michael B. Eisen
- Department of Molecular and Cell Biology, University of California, Berkeley, California 94720, United States of America
- Department of Integrative Biology, University of California, Berkeley, California 94720, United States of America
- QB3 Institute, University of California, Berkeley, California 94720, United States of America
- Howard Hughes Medical Institute, University of California, Berkeley, California 94720, United States of America
- * E-mail:
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38
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Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking. Antonie van Leeuwenhoek 2014; 106:865-78. [DOI: 10.1007/s10482-014-0256-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Accepted: 08/08/2014] [Indexed: 01/12/2023]
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Ortega-Heras M, Pérez-Magariño S, Del-Villar-Garrachón V, González-Huerta C, Moro Gonzalez LC, Guadarrama Rodríguez A, Villanueva Sanchez S, Gallo González R, Martín de la Helguera S. Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2073-2082. [PMID: 24323949 DOI: 10.1002/jsfa.6526] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 11/12/2013] [Accepted: 12/09/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND The aim of this study was to determine the effect of three factors directly related to the amino acid content of grapes and their interaction. These three factors were vintage, maturity degree and irrigation. The evolution of amino acid was also assessed during the winemaking along with the effect of maturity and irrigation on the biogenic amine formation. The grapes used for this study were of the Verdejo variety. RESULTS The results indicated that there was a strong vintage effect on amino acid content in grapes, which seemed to be clearly related to climatic conditions. The effect of maturity on amino acid content depended on vintage, irrigation and the amino acid itself although it was observed that irrigation caused the increase of most amino acids present in the berry. Irrigation did not affect the evolution of nitrogen compounds during the alcoholic fermentation process but the maturity degree in some of the amino acids tested did so. No direct relationship could be established between irrigation or maturity degree and biogenic amines. However, it should be noted that the biogenic amine content was very low. CONCLUSIONS Vintage has a strong effect on the amino acid content in grapes which appears to be related to weather conditions. No direct relationship has been found between irrigation or maturity degree and biogenic amines content. Furthermore, it is noted that biogenic amine content found in final wines was very low.
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Affiliation(s)
- Miriam Ortega-Heras
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería de Castilla y León, Ctra Burgos Km 119, Finca Zamadueñas, 47071, Valladolid, Spain
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Barbosa C, Lage P, Vilela A, Mendes-Faia A, Mendes-Ferreira A. Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeasts. AMB Express 2014; 4:39. [PMID: 24949272 PMCID: PMC4052691 DOI: 10.1186/s13568-014-0039-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Accepted: 01/21/2014] [Indexed: 01/04/2023] Open
Abstract
Currently, pursuing yeast strains that display both a high potential fitness for alcoholic fermentation and a favorable impact on quality is a major goal in the alcoholic beverage industry. This considerable industrial interest has led to many studies characterizing the phenotypic and metabolic traits of commercial yeast populations. In this study, 20 Saccharomyces cerevisiae strains from different geographical origins exhibited high phenotypic diversity when their response to nine biotechnologically relevant conditions was examined. Next, the fermentation fitness and metabolic traits of eight selected strains with a unique phenotypic profile were evaluated in a high-sugar synthetic medium under two nitrogen regimes. Although the strains exhibited significant differences in nitrogen requirements and utilization rates, a direct relationship between nitrogen consumption, specific growth rate, cell biomass, cell viability, acetic acid and glycerol formation was only observed under high-nitrogen conditions. In contrast, the strains produced more succinic acid under the low-nitrogen regime, and a direct relationship with the final cell biomass was established. Glucose and fructose utilization patterns depended on both yeast strain and nitrogen availability. For low-nitrogen fermentation, three strains did not fully degrade the fructose. This study validates phenotypic and metabolic diversity among commercial wine yeasts and contributes new findings on the relationship between nitrogen availability, yeast cell growth and sugar utilization. We suggest that measuring nitrogen during the stationary growth phase is important because yeast cells fermentative activity is not exclusively related to population size, as previously assumed, but it is also related to the quantity of nitrogen consumed during this growth phase.
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Affiliation(s)
- Catarina Barbosa
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Patrícia Lage
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Alice Vilela
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Arlete Mendes-Faia
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - Ana Mendes-Ferreira
- Institute for Biotechnology and Bioengeneering – Centre of Genomics and Biotechnology, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Martínez-Moreno R, Quirós M, Morales P, Gonzalez R. New insights into the advantages of ammonium as a winemaking nutrient. Int J Food Microbiol 2014; 177:128-35. [DOI: 10.1016/j.ijfoodmicro.2014.02.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Revised: 02/13/2014] [Accepted: 02/24/2014] [Indexed: 10/25/2022]
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42
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Clement T, Perez M, Mouret JR, Sanchez I, Sablayrolles JM, Camarasa C. Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations. Appl Environ Microbiol 2013; 79:2749-58. [PMID: 23417007 PMCID: PMC3623169 DOI: 10.1128/aem.02853-12] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Accepted: 02/08/2013] [Indexed: 01/29/2023] Open
Abstract
Nitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences for Saccharomyces cerevisiae metabolism of valine and ammonium pulses during the stationary phase of four-stage continuous fermentation (FSCF). This culture technique provides cells at steady state similar to that of the stationary phase of batch wine fermentation. Thus, the FSCF device is an appropriate and reliable tool for individual analysis of the metabolic rerouting associated with nutrient additions, in isolation from the continuous evolution of the environment in batch processes. Nitrogen additions, irrespective of the nitrogen-containing compound added, substantially modified the formation of fermentation metabolites, including glycerol, succinate, isoamyl alcohol, propanol, and ethyl esters. This flux redistribution, fulfilling the requirements for precursors of amino acids, was consistent with increased protein synthesis resulting from increased nitrogen availability. Valine pulses, less efficient than ammonium addition in increasing the fermentation rate, were followed by a massive conversion of this amino acid in isobutanol and isobutyl acetate through the Ehrlich pathway. However, additional routes were involved in valine assimilation when added in stationary phase. Overall, we found that particular metabolic changes may be triggered according to the nature of the amino acid supplied, in addition to the common response. Both these shared and specific modifications should be considered when designing strategies to modulate the production of volatile compounds, a current challenge for winemakers.
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Affiliation(s)
- T Clement
- INRA, UMR1083 Sciences pour l'œnologie, Montpellier, France
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43
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Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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44
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Lee PR, Toh M, Yu B, Curran P, Liu SQ. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pin-Rou Lee
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3; Singapore; 117543; Singapore
| | - Mingzhan Toh
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3; Singapore; 117543; Singapore
| | - Bin Yu
- Firmenich Asia Pte Ltd; Tuas; 638377; Singapore
| | | | - Shao-Quan Liu
- Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3; Singapore; 117543; Singapore
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45
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Barbosa C, Mendes-Faia A, Mendes-Ferreira A. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation. Int J Food Microbiol 2012. [DOI: 10.1016/j.ijfoodmicro.2012.10.003] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Mirisola MG, Longo VD. Acetic acid and acidification accelerate chronological and replicative aging in yeast. Cell Cycle 2012; 11:3532-3. [PMID: 22951542 PMCID: PMC3478300 DOI: 10.4161/cc.22042] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Affiliation(s)
- Mario G. Mirisola
- Dipartimento di Biotecnologie Mediche e Forensi; Università di Palermo; Palermo, Italy
- Longevity Institute and Department of Biological Sciences; School of Gerontology; University of Southern California; Los Angeles, CA USA
| | - Valter D. Longo
- Longevity Institute and Department of Biological Sciences; School of Gerontology; University of Southern California; Los Angeles, CA USA
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47
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Zhu L, Wang L, Song H, Guo D, Fan Y, Hou C, Xue J. Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.26] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | | | - Hongzhuan Song
- Xinjiang Production & Construction Corps Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin; College of Life Science, Tarim University; Ala'er; Xinjiang; 843300; PR; China
| | | | | | | | - Julan Xue
- College of Food Science; Shenyang Agriculture University; Liaoning; 110161; PR; China
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48
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Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.082] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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49
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Liu XQ, Chen XS, Zhuge Q. Determination of β-Phenylethanol in Chinese Rice Wine by Reverse Phase High-Performance Liquid Chromatography. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00506.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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50
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Hyma KE, Saerens SM, Verstrepen KJ, Fay JC. Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae. FEMS Yeast Res 2011; 11:540-51. [PMID: 22093681 PMCID: PMC3262967 DOI: 10.1111/j.1567-1364.2011.00746.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 07/14/2011] [Accepted: 07/19/2011] [Indexed: 01/23/2023] Open
Abstract
The budding yeast Saccharomyces cerevisiae is the primary species used by wine makers to convert sugar into alcohol during wine fermentation. Saccharomyces cerevisiae is found in vineyards, but is also found in association with oak trees and other natural sources. Although wild strains of S. cerevisiae as well as other Saccharomyces species are also capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine, consistent with the idea that wine making strains have been domesticated for wine production. In this study, we demonstrate that humans can distinguish between wines produced using wine strains and wild strains of S. cerevisiae as well as its sibling species, Saccharomyces paradoxus. Wine strains produced wine with fruity and floral characteristics, whereas wild strains produced wine with earthy and sulfurous characteristics. The differences that we observe between wine and wild strains provides further evidence that wine strains have evolved phenotypes that are distinct from their wild ancestors and relevant to their use in wine production.
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Affiliation(s)
- Katie E Hyma
- Evolution, Ecology and Population Biology Program, Washington University, St. Louis, MO, USA.
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