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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: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [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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Seixas I, Barbosa C, Mendes-Faia A, Güldener U, Tenreiro R, Mendes-Ferreira A, Mira NP. Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation. DNA Res 2019; 26:67-83. [PMID: 30462193 PMCID: PMC6379042 DOI: 10.1093/dnares/dsy039] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 10/16/2018] [Indexed: 12/21/2022] Open
Abstract
Hanseanispora species, including H. guilliermondii, are long known to be abundant in wine grape-musts and to play a critical role in vinification by modulating, among other aspects, the wine sensory profile. Despite this, the genetics and physiology of Hanseniaspora species remains poorly understood. The first genomic sequence of a H. guilliermondii strain (UTAD222) and the discussion of its potential significance are presented in this work. Metabolic reconstruction revealed that H. guilliermondii is not equipped with a functional gluconeogenesis or glyoxylate cycle, nor does it harbours key enzymes for glycerol or galactose catabolism or for biosynthesis of biotin and thiamine. Also, no fructose-specific transporter could also be predicted from the analysis of H. guilliermondii genome leaving open the mechanisms underlying the fructophilic character of this yeast. Comparative analysis involving H. guilliermondii, H. uvarum, H. opuntiae and S. cerevisiae revealed 14 H. guilliermondii-specific genes (including five viral proteins and one β-glucosidase). Furthermore, 870 proteins were only found within the Hanseniaspora proteomes including several β-glucosidases and decarboxylases required for catabolism of biogenic amines. The release of H. guilliermondii genomic sequence and the comparative genomics/proteomics analyses performed, is expected to accelerate research focused on Hanseniaspora species and to broaden their application in the wine industry and in other bio-industries in which they could be explored as cell factories.
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Affiliation(s)
- Isabel Seixas
- WM&B—Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI-Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa Campo Grande, Lisbon, Portugal
| | - Catarina Barbosa
- WM&B—Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI-Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa Campo Grande, Lisbon, Portugal
| | - Arlete Mendes-Faia
- WM&B—Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI-Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa Campo Grande, Lisbon, Portugal
| | - Ulrich Güldener
- Department of Bioinformatics, Wissenschaftszentrum Weihenstephan, Technische Universität München, Maximus von-Imhof-Forum 3, Freising, Germany
| | - Rogério Tenreiro
- BioISI-Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa Campo Grande, Lisbon, Portugal
| | - Ana Mendes-Ferreira
- WM&B—Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- BioISI-Biosystems and Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa Campo Grande, Lisbon, Portugal
- To whom correspondence should be addressed. Tel. +351218419181. (N.P.M.); Tel. +351 259 350 550. (A.M.-F.)
| | - Nuno P Mira
- Department of Bioengineering, iBB - Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Avenida Rovisco Pais, Lisbon, Portugal
- To whom correspondence should be addressed. Tel. +351218419181. (N.P.M.); Tel. +351 259 350 550. (A.M.-F.)
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Barbosa C, Mendes-Faia A, Lage P, Mira NP, Mendes-Ferreira A. Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii. Microb Cell Fact 2015; 14:124. [PMID: 26314747 PMCID: PMC4552253 DOI: 10.1186/s12934-015-0318-1] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 08/14/2015] [Indexed: 02/01/2023] Open
Abstract
Background The introduction of yeast starter cultures consisting in a blend of Saccharomyces cerevisiae and non-Saccharomyces yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of S. cerevisiae. In this work the transcriptome of S.cerevisiae was monitored throughout a wine fermentation, carried out in single culture or in a consortium with Hanseniasporaguilliermondii, this being the first time that this relevant yeast–yeast interaction is examined at a genomic scale. Results Co-inoculation with H. guilliermondii reduced the overall genome-wide transcriptional response of S. cerevisiae throughout the fermentation, which was attributable to a lower fermentative activity of S. cerevisiae while in the mixed-fermentation. Approximately 350 genes S. cerevisiae genes were found to be differently expressed (FDR < 0.05) in response to the presence of H. guilliermondii in the fermentation medium. Genes involved in biosynthesis of vitamins were enriched among those up-regulated in the mixed-culture fermentation, while genes related with the uptake and biosynthesis of amino acids were enriched among those more expressed in the single-culture. The differences in the aromatic profiles of wines obtained in the single and in the mixed-fermentations correlated with the differential expression of S. cerevisiae genes encoding enzymes required for formation of aroma compounds. Conclusions By integrating results obtained in the transcriptomic analysis performed with physiological data our study provided, for the first time, an integrated view into the adaptive responses of S. cerevisiae to the challenging environment of mixed culture fermentation. The availability of nutrients, in particular, of nitrogen and vitamins, stands out as a factor that may determine population dynamics, fermentative activity and by-product formation. Electronic supplementary material The online version of this article (doi:10.1186/s12934-015-0318-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Catarina Barbosa
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Arlete Mendes-Faia
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal. .,BioISI-Biosystems and Integrative Sciences Institute, Campo Grande, Lisbon, Portugal.
| | - Patrícia Lage
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
| | - Nuno P Mira
- iBB-Institute for Bioengineering and Biosciences, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal. .,Department of Bioengineering, Instituto Superior Técnico, Avenida Rovisco Pais, 1049-001, Lisbon, Portugal.
| | - Ana Mendes-Ferreira
- Escola de Ciências da Vida e Ambiente, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal. .,BioISI-Biosystems and Integrative Sciences Institute, Campo Grande, Lisbon, Portugal.
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Improvement of mead fermentation by honey-must supplementation. J Inst Brew 2015. [DOI: 10.1002/jib.239] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ana Paula Pereira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- CIMO; Instituto Politécnico de Bragança; Bragança Portugal
| | - Ana Mendes-Ferreira
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- BioISI, Biosystems and Integrative Sciences Institute; FCUL; Lisboa Portugal
| | | | - Arlete Mendes-Faia
- IBB-CGB; University of Trás-os-Montes and Alto Douro; Vila Real Portugal
- University of Trás-os-Montes and Alto Douro; Vila Real Portugal
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Pereira AP, Mendes-Ferreira A, Oliveira JM, Estevinho LM, Mendes-Faia A. Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation. J Inst Brew 2015. [DOI: 10.1002/jib.184] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- A. P. Pereira
- Institute for Biotechnology and Bioengineering; Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
- Centro de Investigação de Montanha; Escola Superior Agrária, Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Ferreira
- Institute for Biotechnology and Bioengineering; Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
| | - J. M. Oliveira
- Institute for Biotechnology and Bioengineering; Centre of Biological Engineering; Universidade do Minho; 4710-057 Braga Portugal
| | - L. M. Estevinho
- Centro de Investigação de Montanha; Escola Superior Agrária, Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Faia
- Institute for Biotechnology and Bioengineering; Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
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Abrunhosa L, Inês A, Rodrigues AI, Guimarães A, Pereira VL, Parpot P, Mendes-Faia A, Venâncio A. Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines. Int J Food Microbiol 2014; 188:45-52. [DOI: 10.1016/j.ijfoodmicro.2014.07.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2014] [Revised: 07/15/2014] [Accepted: 07/16/2014] [Indexed: 10/25/2022]
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Pereira AP, Mendes-Ferreira A, Estevinho LM, Mendes-Faia A. Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate. J Inst Brew 2014. [DOI: 10.1002/jib.175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- A. P. Pereira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Ferreira
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
| | - L. M. Estevinho
- CIMO, Centro de Investigação de Montanha, Escola Superior Agrária; Instituto Politécnico de Bragança; Campus de Santa Apolónia - Apartado 1172 5301-855 Bragança Portugal
| | - A. Mendes-Faia
- IBB-Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology; Universidade de Trás-os-Montes e Alto Douro; Apartado 1013 5001-801 Vila Real Portugal
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Pereira A, Mendes-Ferreira A, Oliveira J, Estevinho L, Mendes-Faia A. Effect of Saccharomyces cerevisiae cells immobilisation on mead production. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.11.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lage P, Barbosa C, Mateus B, Vasconcelos I, Mendes-Faia A, Mendes-Ferreira A. H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration. Int J Food Microbiol 2013; 172:62-9. [PMID: 24361834 DOI: 10.1016/j.ijfoodmicro.2013.11.031] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 11/15/2013] [Accepted: 11/29/2013] [Indexed: 11/26/2022]
Abstract
Non-Saccharomyces yeasts include different species which comprise an ecologically and biochemically diverse group capable of altering fermentation dynamics and wine composition and flavour. In this study, single- and mixed-culture of Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used to ferment natural grape-juice, under two nitrogen regimes. In single-culture the strain H. guilliermondii failed to complete total sugar breakdown even though the nitrogen available has not been a limiting factor of its growth or fermentative activity. In mixed-culture, that strain negatively interfered with the growth and fermentative performance of S. cerevisiae, resulting in lower fermentation rate and longer fermentation length, irrespective of the initial nitrogen concentration. The impact of co-inoculation on the volatile compounds profile was more evident in the wines obtained from DAP-supplemented musts, characterised by increased levels of ethyl and acetate esters, associated with fruity and floral character of wines. Moreover, the levels of fatty acids and sulphur compounds which are responsible for unpleasant odours that depreciate wine sensory quality were significantly lower. Accordingly, data obtained suggests that the strain H. guilliermondii has potential to be used as adjunct of S. cerevisiae in wine industry, although possible interactions with S. cerevisiae still need to be elucidated.
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Affiliation(s)
- Patrícia Lage
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Catarina Barbosa
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Beatriz Mateus
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Isabel Vasconcelos
- CBQF/Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal
| | - Arlete Mendes-Faia
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal
| | - Ana Mendes-Ferreira
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal.
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Pereira A, Mendes-Ferreira A, Oliveira J, Estevinho L, Mendes-Faia A. High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production. Food Microbiol 2013; 33:114-23. [DOI: 10.1016/j.fm.2012.09.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2012] [Revised: 07/19/2012] [Accepted: 09/14/2012] [Indexed: 10/27/2022]
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Cosme F, Capão I, Filipe-Ribeiro L, Bennett R, Mendes-Faia A. Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.016] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Mendes-Ferreira A, Barbosa C, Jimenez-Marti E, Del Olmo ML, Mendes-Faia A. The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability. J Microbiol Biotechnol 2011; 20:1314-21. [PMID: 20890097 DOI: 10.4014/jmb.1003.03039] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Sulfur metabolism in S. cerevisiae is well established, but the mechanisms underlying the formation of sulfide remain obscure. Here we investigated by real time RT-PCR the dependence of expression levels of MET3, MET5/ECM17, MET10, MET16 and MET17 along with SSU1 on nitrogen availability in two wine yeast strains that produce divergent sulfide profiles. MET3 was the most highly expressed of the genes studied in strain PYCC4072, and SSU1 in strain UCD522. Strains behaved differently according to the sampling times, with UCD522 and PYCC4072 showing the highest expression levels at 120h and 72h, respectively. In the presence of 267mg assimilable N/l, the genes were more highly expressed in strain UCD522 than in PYCC4072. MET5/ECM17 and MET17 were only weakly expressed in both strains under any condition tested. MET10 and SSU1 in both strains, but MET16 only in PYCC4072, were consistently up-regulated when sulfide production was inhibited. This study illustrates that strain genotype could be important in determining enzyme activities and therefore the rate of sulfide liberation. This linkage, for some yeast strains, of sulfide production to expression levels of genes associated to sulfate assimilation and sulfur amino acid biosynthesis could be relevant for defining new strategies for genetic improvement of wine yeasts.
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Affiliation(s)
- Ana Mendes-Ferreira
- Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, (IBB/CGB-UTAD), University of Tras-os-Montes and Alto Douro, School of Life Sciences and Environment, Vila Real, Portugal.
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Mendes-Ferreira A, Cosme F, Barbosa C, Falco V, Inês A, Mendes-Faia A. Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production. Int J Food Microbiol 2010; 144:193-8. [DOI: 10.1016/j.ijfoodmicro.2010.09.016] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2010] [Revised: 09/02/2010] [Accepted: 09/19/2010] [Indexed: 11/26/2022]
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Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M. Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains. Appl Microbiol Biotechnol 2010; 87:1317-26. [PMID: 20390413 DOI: 10.1007/s00253-010-2558-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2009] [Revised: 03/10/2010] [Accepted: 03/12/2010] [Indexed: 10/19/2022]
Abstract
Herein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 gl(-1) acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 was associated with a decrease in ethanol concentration of 0.7 and 1.2% (v/v), respectively. Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic wines. Sulfur dioxide (SO(2)) in the concentration range 95-170 mg l(-1)inhibits the ability of both strains to reduce the volatile acidity of the acidic wine used under our experimental conditions. Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO(2)concentrations up to 70 mg l(-1). Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple), with an 18- and 25-fold increment, respectively, to values above the detection threshold. The acetaldehyde concentration of the deacidified wine was 2.3 times higher, and may have a detrimental effect on the wine aroma. Moreover, deacidification led to increased fatty acids concentration, but still within the range of values described for spontaneous fermentations, and with apparently no negative impact on the organoleptical properties.
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Affiliation(s)
- Alice Vilela-Moura
- Institute for Biotechnology and Bioengineering, Centre of Genetics and Biotechnology, (IBB/CGB-UTAD), Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
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Vilela-Moura A, Schuller D, Falco V, Mendes-Faia A, Côrte-Real M. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines. Int J Food Microbiol 2010; 141:165-72. [DOI: 10.1016/j.ijfoodmicro.2010.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Costa E, Inês A, Mendes-Faia A, Saavedra MJ, Mendes-Ferreira A. Potential virulence factors of Candida spp. isolated from clinical and food sources. J Hosp Infect 2010; 75:240-1. [PMID: 20359770 DOI: 10.1016/j.jhin.2010.03.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2010] [Accepted: 03/02/2010] [Indexed: 10/19/2022]
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Barbosa C, Falco V, Mendes-Faia A, Mendes-Ferreira A. Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. J Biosci Bioeng 2009; 108:99-104. [DOI: 10.1016/j.jbiosc.2009.02.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2008] [Revised: 02/19/2009] [Accepted: 02/28/2009] [Indexed: 11/25/2022]
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Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A. The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation. J Appl Microbiol 2009; 108:540-9. [PMID: 19663816 DOI: 10.1111/j.1365-2672.2009.04457.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS The aim of this study was to evaluate the impact of supplementation by diammonium phosphate (DAP) on hydrogen sulfide (H(2)S) production, when DAP given either prior to fermentation or during the early stationary growth phase of yeast. METHODS AND RESULTS Three contrasting Saccharomyces cerevisiae wine strains were used to ferment synthetic grape juice (GJ) containing 67 mg l(-1) of initial yeast assimilable nitrogen (YAN), supplied either as DAP or as mixture of amino acids. Sufficient DAP was added either prior to or 72 h after the initiation of fermentation to achieve a final YAN concentration of 267 mg l(-1). Supplementation prior to fermentation stimulated H(2)S production. The results obtained in model solutions were validated using natural GJ. CONCLUSION The timing of DAP supplementation is critical for ensuring that fermentation proceeds without excessive release of H(2)S. SIGNIFICANCE AND IMPACT OF THE STUDY This result has important implications for the wine-making industry, because it highlights the value of determining the initial nitrogen level of a GJ. It raises awareness of the dependence of wine quality on the correct timing of DAP supplementation.
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Affiliation(s)
- A Mendes-Ferreira
- Institute for Biotechnology and Bioengineering, Centre of Genetics and Biotechnology, (IBB/CGB-UTAD), Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
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Mendes-Ferreira A, Barbosa C, Falco V, Leão C, Mendes-Faia A. The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations. J Ind Microbiol Biotechnol 2009; 36:571-83. [PMID: 19190948 DOI: 10.1007/s10295-009-0527-x] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2008] [Accepted: 01/07/2009] [Indexed: 10/21/2022]
Abstract
The aim of this study was to evaluate the combined effect of initial nitrogen content on the production of hydrogen sulphide and other volatile compounds during alcoholic fermentation. For that propose, three commercial wine strains of Saccharomyces cerevisiae were used to ferment synthetic grape juice media under different nitrogen concentrations. H(2)S was measured throughout fermentations and other aroma compounds were analyzed at the end of the experiments. The trigger levels at which an inverse relationship between the initial nitrogen present in media and total H(2)S production varied among the three strains tested. For UCD522 and PYCC4072, the highest H(2)S levels were produced in media with 267 mg N l(-1) of initial nitrogen, whereas the lowest levels were detected with nitrogen limitation/starvation conditions (66 mg N l(-1)). Moreover, 21 other aroma compounds belonging to different chemical classes were identified and quantified by solid phase micro-extraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The initial nitrogen concentration more than yeast strain had a decisive effect on the final aroma composition, suggesting that modulation of nutrients emerges as a useful tool for producing desired flavour and odour compounds.
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Affiliation(s)
- Ana Mendes-Ferreira
- IBB, Centro de Genética e Biotecnologia, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Botelho G, Mendes-Faia A, Clímaco MC. Differences in odor-active compounds of trincadeira wines obtained from five different clones. J Agric Food Chem 2008; 56:7393-7398. [PMID: 18627166 DOI: 10.1021/jf8011008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Odorant compounds of five young clonal red wines made from cv. Trincadeira, a native grape variety of Vitis vinifera L. grown in Portugal, were studied using 2001 and 2003 vintages. The study was carried out using gas chromatography-mass spectrometry (GC-MS) for compound identification and the gas chromatography-olfactometry (GC-O) posterior intensity method to detect the potentially most important aroma compounds. Forty-one odorant peaks were detected by GC-O analysis, from which 31 were identified by GC-MS. The odorant compounds with the highest odorant average intensities are 3-methylbutanoic acid, 2-phenylethanol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 4-vinylguaiacol. The GC-O analysis showed odor intensity differences among compounds, which was confirmed by analysis of variance (ANOVA). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that the five clonal wines from the 2001 vintage were more similar than those from the 2003 vintage. Moreover, stepwise linear discriminant analysis (SLDA) demonstrated that the factor vintage has influence on the Trincadeira clonal red wine odorant profile differentiation.
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Affiliation(s)
- Goreti Botelho
- INRB, I.P., L-INIA-Estacao Vitivinicola Nacional, 2565-191 Dois Portos, Portugal
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Mendes-Ferreira A, del Olmo M, García-Martínez J, Jiménez-Martí E, Leão C, Mendes-Faia A, Pérez-Ortín JE. Saccharomyces cerevisiae signature genes for predicting nitrogen deficiency during alcoholic fermentation. Appl Environ Microbiol 2007; 73:5363-9. [PMID: 17601813 PMCID: PMC1950961 DOI: 10.1128/aem.01029-07] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Genome-wide analysis of the wine yeast strain Saccharomyces cerevisiae PYCC4072 identified 36 genes highly expressed under conditions of low or absent nitrogen in comparison with a nitrogen-replete condition. Reverse transcription-PCR analysis for four of these transcripts with this strain and its validation with another wine yeast strain underlines the usefulness of these signature genes for predicting nitrogen deficiency and therefore the diagnosis of wine stuck/sluggish fermentations.
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Affiliation(s)
- A Mendes-Ferreira
- Centro de Genética e Biotecnologia-IBB, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Mendes-Ferreira A, del Olmo M, García-Martínez J, Jiménez-Martí E, Mendes-Faia A, Pérez-Ortín JE, Leão C. Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation. Appl Environ Microbiol 2007; 73:3049-60. [PMID: 17337556 PMCID: PMC1892875 DOI: 10.1128/aem.02754-06] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of the yeast transcriptome was altered in at least one of the fermentation stages studied, revealing the continuous adjustment of yeast cells to stressful conditions. Nitrogen concentration had a decisive effect on gene expression during fermentation. The largest changes in transcription profiles were observed when the early time points of the N-limiting and control fermentations were compared. Despite the high levels of glucose present in the media, the early responses of yeast cells to low nitrogen were characterized by the induction of genes involved in oxidative glucose metabolism, including a significant number of mitochondrial associated genes resembling the yeast cell response to glucose starvation. As the N-limiting fermentation progressed, a general downregulation of genes associated with catabolism was observed. Surprisingly, genes encoding ribosomal proteins and involved in ribosome biogenesis showed a slight increase during N starvation; besides, genes that comprise the RiBi regulon behaved distinctively under the different experimental conditions. Here, for the first time, the global response of nitrogen-depleted cells to nitrogen addition under enological conditions is described. An important gene expression reprogramming occurred after nitrogen addition; this reprogramming affected genes involved in glycolysis, thiamine metabolism, and energy pathways, which enabled the yeast strain to overcome the previous nitrogen starvation stress and restart alcoholic fermentation.
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Affiliation(s)
- A Mendes-Ferreira
- Centro de Genética e Biotecnologia-IBB, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Jiménez-Martí E, Aranda A, Mendes-Ferreira A, Mendes-Faia A, del Olmo ML. The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds. Antonie van Leeuwenhoek 2007; 92:61-75. [PMID: 17252314 DOI: 10.1007/s10482-006-9135-1] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2006] [Accepted: 12/12/2006] [Indexed: 12/01/2022]
Abstract
Nitrogen starvation may lead to stuck and sluggish fermentations. These undesirable situations result in wines with high residual sugar, longer vinification times, and risks of microbial contamination. The typical oenological method to prevent these problems is the early addition of ammonium salts to the grape juice, although excessive levels of these compounds may lead to negative consequences for the final product. This addition reduces the overall fermentation time, regardless of the time of addition, but the effect is more significant when nitrogen is added during the yeast exponential phase. In this work we analysed the effect of adding different nitrogen sources (ammonia, amino acids or a combination of both) under nitrogen depletion in order to understand yeast metabolic changes that lead to the adaptation to the new conditions. These studies were carried out in a synthetic must that mimics the composition of the natural must. Furthermore, we studied how this addition affects fermentative behaviour, the levels of several yeast volatile compounds in the final product, arginase activity, and the expression of several genes involved in stress response and nitrogen metabolism during vinification. We found that the nature of the nitrogen source added during yeast late exponential growth phase introduces changes to the volatile compounds profile and to the gene expression. On the other hand, arginase activity and the expression of the stress response gene ACA1 are useful to monitor nitrogen depletion/addition during growth of the wine yeast considered under our vinification conditions.
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Affiliation(s)
- Elena Jiménez-Martí
- Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de València, Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain
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Botelho G, Caldeira I, Mendes-Faia A, Clímaco MC. Evaluation of two quantitative gas chromatography–olfactometry methods for clonal red wines differentiation. FLAVOUR FRAG J 2007. [DOI: 10.1002/ffj.1815] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Mendes-Ferreira A, Mendes-Faia A, Leão C. Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry. J Appl Microbiol 2004; 97:540-5. [PMID: 15281934 DOI: 10.1111/j.1365-2672.2004.02331.x] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To study the effects of assimilable nitrogen concentration on growth profile and on fermentation kinetics of Saccharomyces cerevisiae. METHODS AND RESULTS Saccharomyces cerevisiae was grown in batch in a defined medium with glucose (200 g l(-1)) as the only carbon and energy source, and nitrogen supplied as ammonium sulphate or phosphate forms under different concentrations. The initial nitrogen concentration in the media had no effect on specific growth rates of the yeast strain PYCC 4072. However, fermentation rate and the time required for completion of the alcoholic fermentation were strongly dependent on nitrogen availability. At the stationary phase, the addition of ammonium was effective in increasing cell population, fermentation rate and ethanol. CONCLUSIONS The yeast strain required a minimum of 267 mg N l(-1) to attain complete dryness of media, within the time considered for the experiments. Lower levels were enough to support growth, although leading to sluggish or stuck fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY The findings reported here contribute to elucidate the role of nitrogen on growth and fermentation performance of wine yeast. This information might be useful to the wine industry where excessive addition of nitrogen to prevent sluggish or stuck fermentation might have a negative impact on wine stability and quality.
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Affiliation(s)
- A Mendes-Ferreira
- Centro de Genética e Biotecnologia, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal.
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Abstract
Twenty-one strains of commercial wine yeasts and 17 non-Saccharomyces species of different provenance were surveyed for their ability to produce hydrogen sulphide in synthetic grape juice medium indicator agar with different nitrogen sources, as well as in natural grape juice. Bacto Biggy agar, a commercially available bismuth-containing agar, was used to compare our results with others previously reported in the literature. Under identical physiological conditions, the strains used in this study displayed similar growth patterns but varied in colony color intensity in all media, suggesting significant differences in sulphite reductase activity. Sulphite reductase activity was absent for only one strain of Saccharomyces cerevisiae. All other strains produced an off-odor to different extents, depending significantly (P <0.05) on medium composition. Within the same species of some non-Saccharomyces yeasts, strain variation existed as it did for Saccharomyces. In natural musts, strains fell into three major groups: (i) nonproducers, (ii) must-composition-dependent producers, and (iii) invariable producers. In synthetic media, the formation of sulphide by strains of S. cerevisiae results from the reduction of sulphate. Therefore, this rapid screening methodology promises to be a very useful tool for winemakers for determining the risk of hydrogen sulphide formation by a given yeast strain in a specific grape juice.
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Affiliation(s)
- A Mendes-Ferreira
- Food Science Department, Instituto de Ciências e Tecnologias Agro-Alimentares, Universidade de Trás-os-Montes e Alto Douro, Portugal
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