Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

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Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽

10.3390/foods10061336 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1336

Author(s):

Fatjona Fejzullahu ◽

Zsuzsanna Kiss ◽

Gabriella Kun-Farkas ◽

Szilárd Kun

Keyword(s):

Volatile Compounds ◽

Sensory Quality ◽

Alcoholic Beverage ◽

Sugar Consumption ◽

Mixed Culture Fermentation ◽

Organic Acid Production ◽

Mixed Inocula ◽

Sensorial Attributes ◽

Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

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Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

FEMS Yeast Research ◽

10.1093/femsyr/foab017 ◽

2021 ◽

Vol 21 (3) ◽

Author(s):

João Drumonde-Neves ◽

Ticiana Fernandes ◽

Teresa Lima ◽

Célia Pais ◽

Ricardo Franco-Duarte

Keyword(s):

Yeast Species ◽

Starter Cultures ◽

Biotechnological Applications ◽

Major Focus ◽

Wine Production ◽

Sampling Studies ◽

Volatile Acidity ◽

Wine Sector ◽

Saccharomyces Yeast ◽

Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

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Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽

10.3390/fermentation7030112 ◽

2021 ◽

Vol 7 (3) ◽

pp. 112

Author(s):

Grazia Alberico ◽

Angela Capece ◽

Gianluigi Mauriello ◽

Rocchina Pietrafesa ◽

Gabriella Siesto ◽

...

Keyword(s):

Yeast Species ◽

Starter Culture ◽

Cell Immobilization ◽

Mixed Fermentation ◽

Wine Composition ◽

Saccharomyces Yeast ◽

Suitable System ◽

Saccharomyces Yeasts ◽

Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

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Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Foods ◽

10.3390/foods10071472 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1472

Author(s):

Cristian Vaquero ◽

Iris Loira ◽

Javier Raso ◽

Ignacio Álvarez ◽

Carlota Delso ◽

...

Keyword(s):

Electric Fields ◽

Pulsed Electric Fields ◽

The Other ◽

Red Wines ◽

Torulaspora Delbrueckii ◽

Wild Yeast ◽

Wild Yeasts ◽

Natural Foods ◽

Saccharomyces Yeasts ◽

Lachancea Thermotolerans

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

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Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

Food Microbiology ◽

10.1016/j.fm.2021.103867 ◽

2021 ◽

pp. 103867

Author(s):

Shiqi Li ◽

Pengfei Bi ◽

Nan Sun ◽

Zhiyi Gao ◽

Xiaowen Chen ◽

...

Keyword(s):

Saccharomyces Yeasts

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Application of Non-Saccharomyces Yeasts in Wine Production

Non-conventional Yeasts: from Basic Research to Application ◽

10.1007/978-3-030-21110-3_3 ◽

2019 ◽

pp. 75-89

Author(s):

Santiago Benito ◽

Javier Ruiz ◽

Ignacio Belda ◽

Florian Kiene ◽

Beata Beisert ◽

...

Keyword(s):

Wine Production ◽

Saccharomyces Yeasts

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Identification and selection of non-Saccharomyces strains isolate from brazilian apple must

Ciência Rural ◽

10.1590/0103-8478cr20170886 ◽

2018 ◽

Vol 48 (5) ◽

Author(s):

Giovana Arruda Moura Pietrowski ◽

Juliana Vitória Messias Bittencourt ◽

Luciana Rocha Brandão ◽

Carlos Augusto Rosa ◽

Aline Alberti ◽

...

Keyword(s):

Candida Parapsilosis ◽

Pichia Anomala ◽

Pcr Analysis ◽

Hanseniaspora Uvarum ◽

Candida Oleophila ◽

Aroma Production ◽

Fuji Apple ◽

Saccharomyces Yeasts ◽

Selection Of

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

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