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Romano G, Taurino M, Gerardi C, Tufariello M, Lenucci M, Grieco F. Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content. Foods 2024; 13:312. [PMID: 38254613 PMCID: PMC10815507 DOI: 10.3390/foods13020312] [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: 12/20/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
Grape variety, quality, geographic origins and phytopathology can influence the amount of polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their organoleptic characteristics but also significantly contribute to the positive impact that this beverage has on human health. However, during the winemaking process, the total polyphenol content is substantially reduced due to the adsorption onto yeast wall polymers and subsequent lees separation. Despite this, limited information is available regarding the influence of the yeast starter strain on the polyphenolic profile of wine. To address this issue, a population consisting of 136 Saccharomyces cerevisiae strains was analyzed to identify those with a diminished ability to adsorb polyphenols. Firstly, the reduction in concentration of polyphenolic compounds associated to each strain was studied by assaying Total Phenolic Content (TPC) and Trolox Equivalent Antioxidant Capacity (TEAC) in the wines produced by micro-scale must fermentation. A total of 29 strains exhibiting a TPC and TEAC reduction ≤ 50%, when compared to that detected in the utilized grape must were identified and the nine most-promising strains were further validated by larger-scale vinification. Physico-chemical analyses of the resulting wines led to the identification of four strains, namely ITEM6920, ITEM9500, ITEM9507 and ITEM9508 which showed, compared to the control wine, a TPC and TEAC reduction ≤ 20 in the produced wines. They were denoted by a significant (p < 0.05) increased amount of anthocyanin, quercetin and trans-coutaric acid, minimal volatile acidity (<0.2 g/L), absence of undesirable metabolites and a well-balanced volatile profile. As far as we know, this investigation represents the first clonal selection of yeast strains aimed at the identifying "functional" fermentation starters, thereby enabling the production of regional wines with enriched polyphenolic content.
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Affiliation(s)
- Giuseppe Romano
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marco Taurino
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Carmela Gerardi
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Maria Tufariello
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
| | - Marcello Lenucci
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Prov. Lecce-Monteroni, 73100 Lecce, Italy;
| | - Francesco Grieco
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Prov. Lecce-Monteroni, 73100 Lecce, Italy; (G.R.); (M.T.); (C.G.); (M.T.)
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Cottrell MT. Fingerprinting Saccharomyces cerevisiae Strains Using Next Generation Sequencing of PCR Amplicons Generated from Delta Elements. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Tufariello M, Capozzi V, Spano G, Cantele G, Venerito P, Mita G, Grieco F. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020; 8:E726. [PMID: 32414096 PMCID: PMC7285497 DOI: 10.3390/microorganisms8050726] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/01/2020] [Accepted: 05/08/2020] [Indexed: 01/11/2023] Open
Abstract
The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy;
| | | | - Pasquale Venerito
- Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy;
| | - Giovanni Mita
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
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4
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Grieco F, Carluccio MA, Giovinazzo G. Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content, Antioxidant Activity, and Anti-Inflammatory Response of Apulian Red Wines. Foods 2019; 8:foods8100453. [PMID: 31590278 PMCID: PMC6836090 DOI: 10.3390/foods8100453] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 09/23/2019] [Accepted: 09/30/2019] [Indexed: 12/03/2022] Open
Abstract
Several biotic and abiotic factors can influence the amount of polyphenols in grape tissues. During vinification, the temperature, presence of grape seeds and peel, and use of enzymes, can influence the extraction of polyphenols. However, little information is available on the effects of yeast strains used in the polyphenolic composition of wine. With this aim, two selected Saccharomyces cerevisiae strains, ITEM 14093 and ITEM 14077 were used to produce wine from two Italian grape cultivars, Primitivo and Negroamaro. At the end of the alcoholic fermentation, the content of total polyphenols and of particular classes of polyphenols (stilbenes, phenolic acids, flavonols, and flavanols) and the antioxidant activity were evaluated and compared in the obtained wines. We also examined the effects of red wine extracts in a culture model of vascular inflammation. The results obtained comparing wine extracts obtained by utilizing commercial or autochthonous yeast showed that wines obtained with selected yeast significantly inhibited vascular inflammation. The results are positively directed towards the healthy properties of wine drinking.
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Affiliation(s)
- Francesco Grieco
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Maria Annunziata Carluccio
- National Research Council-Institute of Clinic Physiology (IFC), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
| | - Giovanna Giovinazzo
- National Research Council-Institute of Sciences of Food Production (ISPA), via Prov. Lecce-Monteroni, 73100 Lecce, Italy.
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5
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Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.045] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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de Celis M, Ruiz J, Martín-Santamaría M, Alonso A, Marquina D, Navascués E, Gómez-Flechoso MÁ, Belda I, Santos A. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards. Lett Appl Microbiol 2019; 68:580-588. [PMID: 30929264 DOI: 10.1111/lam.13155] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 03/25/2019] [Accepted: 03/26/2019] [Indexed: 11/26/2022]
Abstract
The use of commercial yeast strains is a common practice in winemaking leading to a predictable quality in wine production, avoiding stuck or sluggish fermentations. However, the use of commercial yeasts leads to a consequent reduction in autochthonous microbial diversity. In this study, 1047 isolates from three Spanish appellations of origin were checked for fingerprinting on interdelta polymorphisms and the strain composition and diversity analysed using an extensible open-source platform for processing and analysis of an in-house polymorphism database developed for this study. Ancient vineyards managed with organic practices showed intermediate to low levels of strains diversity indicating the existence of stable populations of Saccharomyces cerevisiae strains. A drastic reduction in the number of different S. cerevisiae strains was observed in vineyards with cellars using a selected autochthonous S. cerevisiae strain for winemaking. Contrary, the use of allochthonous commercial strains in wineries did not seem to affect the native S. cerevisiae strain composition and diversity. SIGNIFICANCE AND IMPACT OF THE STUDY: The aim of this study was to compare different viticulture and oenological practices to determine their influence on the composition and diversity of Saccharomyces cerevisiae strains in wine fermentations. The study shows that the use of autochthonous strains of S. cerevisiae as starters for wine fermentation could have an important incidence on S. cerevisiae strains diversity in surrounding vineyards. The use of autochthonous strains of S. cerevisiae reduced the detected number of S. cerevisiae strains, a fact that was not observed when allochthonous commercial strains were used. Furthermore, vineyards managed with organic practices showed intermediate to low levels of S. cerevisiae strain diversity, whereas conventional practices showed higher levels.
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Affiliation(s)
- M de Celis
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - J Ruiz
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - M Martín-Santamaría
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - A Alonso
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - D Marquina
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - E Navascués
- Pago de Carraovejas, S.L. Camino de Carraovejas, Peñafiel, Valladolid, Spain
| | - M Á Gómez-Flechoso
- Department of Biodiversity, Ecology and Evolution, Unit of Biomathematics, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - I Belda
- Department of Biology, Geology, Physics & Inorganic Chemistry, Unit of Biodiversity and Conservation, Rey Juan Carlos University, Móstoles, Spain.,Science Department, Biome Makers Spain, Valladolid, Spain
| | - A Santos
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
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7
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Tufariello M, Maiorano G, Rampino P, Spano G, Grieco F, Perrotta C, Capozzi V, Grieco F. Selection of an autochthonous yeast starter culture for industrial production of Primitivo “Gioia del Colle” PDO/DOC in Apulia (Southern Italy). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.067] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Cimaglia F, Tristezza M, Saccomanno A, Rampino P, Perrotta C, Capozzi V, Spano G, Chiesa M, Mita G, Grieco F. An innovative oligonucleotide microarray to detect spoilage microorganisms in wine. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Liu B, Wang C, Liu D, He N, Deng X. Hg tolerance and biouptake of an isolated pigmentation yeast Rhodotorula mucilaginosa. PLoS One 2017; 12:e0172984. [PMID: 28253367 PMCID: PMC5333980 DOI: 10.1371/journal.pone.0172984] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 02/13/2017] [Indexed: 11/18/2022] Open
Abstract
A pigmented yeast R1 with strong tolerance to Hg2+ was isolated. Phylogenetic identification based on the analysis of 26S rDNA and ITS revealed R1 is a Rhodotorula mucilaginosa species. R1 was able to grow in the presence of 80 mg/L Hg2+, but the lag phase was much prolonged compared to its growth in the absence of Hg2+. The maximum Hg2+ binding capacity of R1 was 69.9 mg/g, and dead cells could bind 15% more Hg2+ than living cells. Presence of organic substances drastically reduced bioavailability of Hg2+ and subsequently decreased Hg2+ removal ratio from aqueous solution, but this adverse effect could be remarkably alleviated by the simultaneous process of cell propagation and Hg2+ biouptake with actively growing R1. Furthermore, among the functional groups involved in Hg2+ binding, carboxyl group contributed the most, followed by amino & hydroxyl group and phosphate group. XPS analysis disclosed the mercury species bound on yeast cells was HgCl2 rather than HgO or Hg0.
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Affiliation(s)
- Bing Liu
- College of Life Sciences and Oceanography, Shenzhen Key Laboratory of Marine Bioresources and Ecology, Shenzhen University, Shenzhen, China
| | - Chaogang Wang
- College of Life Sciences and Oceanography, Shenzhen Key Laboratory of Marine Bioresources and Ecology, Shenzhen University, Shenzhen, China
| | - Danxia Liu
- College of Life Sciences and Oceanography, Shenzhen Key Laboratory of Marine Bioresources and Ecology, Shenzhen University, Shenzhen, China
| | - Ning He
- Department of Chemical/Biochemical Engineering, Xiamen University, Xiamen, China
| | - Xu Deng
- College of Life Sciences and Oceanography, Shenzhen Key Laboratory of Marine Bioresources and Ecology, Shenzhen University, Shenzhen, China
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10
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Pfliegler W, Sipiczki M. Does fingerprinting truly represent the diversity of wine yeasts? A case study with interdelta genotyping ofSaccharomyces cerevisiaestrains. Lett Appl Microbiol 2016; 63:406-411. [DOI: 10.1111/lam.12679] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 09/27/2016] [Accepted: 10/04/2016] [Indexed: 11/29/2022]
Affiliation(s)
- W.P. Pfliegler
- Department of Genetics and Applied Microbiology; University of Debrecen; Debrecen Hungary
| | - M. Sipiczki
- Department of Genetics and Applied Microbiology; University of Debrecen; Debrecen Hungary
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11
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Schröttner P, Gunzer F, Schüppel J, Rudolph WW. Identification of Rare Bacterial Pathogens by 16S rRNA Gene Sequencing and MALDI-TOF MS. J Vis Exp 2016:53176. [PMID: 27500532 PMCID: PMC4993432 DOI: 10.3791/53176] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
There are a number of rare and, therefore, insufficiently described bacterial pathogens which are reported to cause severe infections especially in immunocompromised patients. In most cases only few data, mostly published as case reports, are available which investigate the role of such pathogens as an infectious agent. Therefore, in order to clarify the pathogenic character of such microorganisms, it is necessary to conduct epidemiologic studies which include large numbers of these bacteria. The methods used in such a surveillance study have to meet the following criteria: the identification of the strains has to be accurate according to the valid nomenclature, they should be easy to handle (robustness), economical in routine diagnostics and they have to generate comparable results among different laboratories. Generally, there are three strategies for identifying bacterial strains in a routine setting: 1) phenotypic identification characterizing the biochemical and metabolic properties of the bacteria, 2) molecular techniques such as 16S rRNA gene sequencing and 3) mass spectrometry as a novel proteome based approach. Since mass spectrometry and molecular approaches are the most promising tools for identifying a large variety of bacterial species, these two methods are described. Advances, limitations and potential problems when using these techniques are discussed.
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Affiliation(s)
- Percy Schröttner
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus, TU Dresden;
| | - Florian Gunzer
- Institut für Medizinische Mikrobiologie und Hygiene, Medizinische Fakultät Carl Gustav Carus, TU Dresden
| | - Jana Schüppel
- Institut für Virologie, Medizinische Fakultät Carl Gustav Carus, TU Dresden
| | - Wolfram W Rudolph
- Institut für Virologie, Medizinische Fakultät Carl Gustav Carus, TU Dresden
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12
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Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production. Front Microbiol 2016; 7:670. [PMID: 27242698 PMCID: PMC4860541 DOI: 10.3389/fmicb.2016.00670] [Citation(s) in RCA: 98] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 04/22/2016] [Indexed: 11/13/2022] Open
Abstract
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in the design of tailored starter cultures for typical wines.
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Affiliation(s)
- Mariana Tristezza
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Vittorio Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of FoggiaFoggia, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
| | - Francesco Grieco
- Consiglio Nazionale delle Ricerche–Institute of Sciences of Food ProductionLecce, Italy
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Garofalo C, Tristezza M, Grieco F, Spano G, Capozzi V. From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar. World J Microbiol Biotechnol 2016; 32:59. [DOI: 10.1007/s11274-016-2017-4] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 01/20/2016] [Indexed: 10/22/2022]
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14
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Shi X, Chen F, Xu Y, Zheng X, Xiao J. Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape. Nat Prod Res 2015; 29:1870-3. [PMID: 25677508 DOI: 10.1080/14786419.2015.1008475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography-mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances.
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Affiliation(s)
- Xuewei Shi
- a College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070 , Hubei Province , P.R. China
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15
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Foschino R, De Lorenzis G, Fabrizio V, Picozzi C, Imazio S, Failla O, Vigentini I. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2393-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Vigentini I, De Lorenzis G, Fabrizio V, Valdetara F, Faccincani M, Panont CA, Picozzi C, Imazio S, Failla O, Foschino R. The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas. MICROBIOLOGY-SGM 2014; 161:362-373. [PMID: 25479840 DOI: 10.1099/mic.0.000004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
A three year survey on the dominant yeast populations in samples of air, must and wine in different vineyards and cellars of two northern Italian vine-growing territories (six sites in Franciacorta and eight sites in Oltrepò Pavese areas) was carried out. A total of 505 isolates were ascribed to 31 different species by RFLP analysis of the ITS1-5.8SrRNA-ITS2 region and partial sequence analysis of the 26S rRNA gene. The most commonly found species were Saccharomyces cerevisiae (frequency, F' = 58.7%; incidence, I' = 53.5%), Hanseniaspora uvarum (F' = 14.3%; I' = 5.3%), Metschnikowia fructicola (F' = 11.1%; I' = 5.0%) and Torulaspora delbrueckii (F' = 10.3%; I' = 3.8%). Among 270 S. cerevisiae new isolates, 156 (57.8%) revealed a different genetic pattern through polymorphism analysis of the interdelta regions by capillary electrophoresis, while 47 isolates (17.4 %) were clones of starter cultures. By considering the Shannon-Wiener index and results of principal component analysis (PCA) analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82%, while the remaining 25% were separated into minor groups without any evident relationship between δ-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years.
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Affiliation(s)
- Ileana Vigentini
- Department of Food, Environmental and Nutrition Sciences, Università degli Studi di Milano, Milano, Italy
| | - Gabriella De Lorenzis
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Milano, Italy
| | - Vincenzo Fabrizio
- Department of Food, Environmental and Nutrition Sciences, Università degli Studi di Milano, Milano, Italy
| | - Federica Valdetara
- Department of Food, Environmental and Nutrition Sciences, Università degli Studi di Milano, Milano, Italy
| | | | | | - Claudia Picozzi
- Department of Food, Environmental and Nutrition Sciences, Università degli Studi di Milano, Milano, Italy
| | - Serena Imazio
- Department of Life Sciences, Università degli Studi di Modena e Reggio Emilia, Italy
| | - Osvaldo Failla
- Department of Agricultural and Environmental Sciences, Università degli Studi di Milano, Milano, Italy
| | - Roberto Foschino
- Department of Food, Environmental and Nutrition Sciences, Università degli Studi di Milano, Milano, Italy
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17
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Physical methods for genetic transformation of fungi and yeast. Phys Life Rev 2014; 11:184-203. [DOI: 10.1016/j.plrev.2014.01.007] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2014] [Accepted: 01/21/2014] [Indexed: 01/27/2023]
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Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy. Int J Microbiol 2014; 2014:897428. [PMID: 24672552 PMCID: PMC3942102 DOI: 10.1155/2014/897428] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Accepted: 10/16/2013] [Indexed: 11/17/2022] Open
Abstract
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as "Susumaniello." The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.
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Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy. Food Microbiol 2013; 36:335-42. [PMID: 24010615 DOI: 10.1016/j.fm.2013.07.001] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 06/04/2013] [Accepted: 07/02/2013] [Indexed: 11/20/2022]
Abstract
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern Italy). Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and bioinformatic analysis. The polymorphism of interdelta elements was used to differentiate Saccharomyces cerevisiae strains. Twenty different species belonging to 9 genera were identified. Predominant on the grape surface were Metschnikowia pulcherrima, Hanseniaspora uvarum and Aureobasidium pullulans, whereas M. pulcherrima and H. uvarum were dominant in the early fermentation stage. A total of 692 S. cerevisiae isolates were identified and a number of S. cerevisiae strains, ranging from 26 to 55, was detected in each of the eight fermentations. The strains were tested for biogenic amines (BAs) production, either in synthetic media or grape must. Two Pichia manshurica, an Issatchenkia terricola and a M. pulcherrima strains were able to produce histamine and cadaverine, during must fermentation. The production of BAs in wine must was different than that observed in the synthetic medium. This feature indicate the importance of an "in grape must" assessment of BAs producing yeast. Overall, our results suggest the importance of microbiological control during wine-making to reduce the potential health risk for consumer represented by these spoilage yeasts.
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Vigentini I, De Lorenzis G, Picozzi C, Imazio S, Merico A, Galafassi S, Piškur J, Foschino R. Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles. Int J Food Microbiol 2012; 157:6-15. [PMID: 22607811 DOI: 10.1016/j.ijfoodmicro.2012.02.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2011] [Revised: 02/21/2012] [Accepted: 02/23/2012] [Indexed: 11/24/2022]
Abstract
In enology, "Brett" character refers to the wine spoilage caused by the yeast Dekkera/Brettanomyces bruxellensis and its production of volatile phenolic off-flavours. However, the spoilage potential of this yeast is strain-dependent. Therefore, a rapid and reliable recognition at the strain level is a key point to avoid serious economic losses. The present work provides an operative tool to assess the genetic intraspecific variation in this species through the use of introns as molecular targets. Firstly, the available partial D./B. bruxellensis genome sequence was investigated in order to build primers annealing to introns 5' splice site sequence (ISS). This analysis allowed the detection of a non-random vocabulary flanking the site and, exploiting this feature, the creation of specific probes for strain discrimination. Secondly, the separation of the intron splice site PCR fragments was obtained throughout the set up of a capillary electrophoresis protocol, giving a 94% repeatability threshold in our experimental conditions. The comparison of results obtained with ISS-PCR/CE versus the ones performed by mtDNA RFLP revealed that the former protocol is more discriminating and allowed a reliable identification at strain level. Actually sixty D./B. bruxellensis isolates were recognised as unique strains, showing a level of similarity below 79% and confirming the high genetic polymorphism existing within the species. Two main clusters were grouped at similarity levels of about 46% and 47%, respectively, showing a poor correlation with the geographic area of isolation. Moreover, from the evolutionary point of view, the proposed technique could determine the frequency of the genome rearrangements that can occur in D./B. bruxellesis populations.
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Affiliation(s)
- Ileana Vigentini
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, 20133, Milan, Italy
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Tristezza M, Vetrano C, Bleve G, Grieco F, Tufariello M, Quarta A, Mita G, Spano G, Grieco F. Autochthonous fermentation starters for the industrial production of Negroamaro wines. J Ind Microbiol Biotechnol 2011; 39:81-92. [PMID: 21691795 DOI: 10.1007/s10295-011-1002-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Accepted: 06/07/2011] [Indexed: 11/28/2022]
Abstract
The aim of the present study was to establish a new procedure for the oenological selection of Saccharomyces cerevisiae strains isolated from natural must fermentations of an important Italian grape cultivar, denoted as "Negroamaro". For this purpose, 108 S. cerevisiae strains were selected as they did not produce H(2)S and then assayed by microfermentation tests. The adopted procedure made it possible to identify 10 strains that were low producers of acetic acid and hydrogen sulphide and showed that they completed sugar consumption during fermentation. These strains were characterized for their specific oenological and technological properties and, two of them, strains 6993 and 6920, are good candidates as industrial starter cultures. A novel protocol was set up for their biomass production and they were employed for industrial-scale fermentation in two industrial cellars. The two strains successfully dominated the fermentation process and contributed to increasing the wines' organoleptic quality. The proposed procedure could be very effective for selecting "company-specific" yeast strains, ideal for the production of typical regional wines. "Winery" starter cultures could be produced on request in a small plant just before or during the vintage season and distributed as a fresh liquid concentrate culture.
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Affiliation(s)
- Mariana Tristezza
- C.N.R. Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100, Lecce, Italy
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Franco-Duarte R, Mendes I, Gomes AC, Santos MAS, de Sousa B, Schuller D. Genotyping of Saccharomyces cerevisiae strains by interdelta sequence typing using automated microfluidics. Electrophoresis 2011; 32:1447-55. [DOI: 10.1002/elps.201000640] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Revised: 01/24/2011] [Accepted: 02/22/2011] [Indexed: 11/06/2022]
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Bleve G, Lezzi C, Chiriatti MA, D'Ostuni I, Tristezza M, Di Venere D, Sergio L, Mita G, Grieco F. Selection of non-conventional yeasts and their use in immobilized form for the bioremediation of olive oil mill wastewaters. BIORESOURCE TECHNOLOGY 2011; 102:982-989. [PMID: 20934327 DOI: 10.1016/j.biortech.2010.09.059] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2010] [Revised: 09/14/2010] [Accepted: 09/15/2010] [Indexed: 05/30/2023]
Abstract
The yeast population dynamics in olive wastewaters (OMW), sampled in five mills from Salento (Apulia, Southern Italy), were investigated. Three hundred yeasts were isolated in five industrial mills and identified by molecular analysis. Strains belonging to Geotrichum, Saccharomyces, Pichia, Rhodotorula and Candida were detected. Five G. candidum strains were able to grow in OMW as the sole carbon source and to reduce phenolics, chemical oxygen demand (COD) and antimicrobial compounds. One G. candidum isolate was selected for whole-cell immobilization in calcium alginate gel. The COD and phenolic reduction obtained with immobilized cells showed a 2.2- and 2-fold increase compared to the removal obtained with free cells, respectively. The immobilization system enhanced yeast oxidative activity by avoiding the presence of microbial protease in treated OMW. To our knowledge, this is the first report on G. candidum whole-cell immobilization for OMW bioremediation.
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Affiliation(s)
- G Bleve
- CNR-Institute of Sciences of Food Production (ISPA), Operative Unit of Lecce, via Provinciale Lecce-Monteroni, 73100 Lecce, Italy.
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Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0091-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Current awareness on yeast. Yeast 2010. [DOI: 10.1002/yea.1714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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