Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation

2021 ◽  
Vol 94 ◽  
pp. 103670
Author(s):  
Ana Mencher ◽  
Pilar Morales ◽  
José A. Curiel ◽  
Ramón Gonzalez ◽  
Jordi Tronchoni
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Aerobic Respiration ◽  
Direct Response ◽  
Metschnikowia Pulcherrima

Effects of some pesticides on two yeast strains Saccharomyces cerevisiae and Metschnikowia pulcherrima

OENO One ◽  
2005 ◽  
Vol 39 (2) ◽  
pp. 67
Author(s):  
Dalal Jawich ◽  
Christo Hilan ◽  
Rachad Saliba ◽  
Roger Lteif ◽  
Pierre Strehaiano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Reaction Rates ◽  
Aerobic Growth ◽  
Initial Value ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima

<p style="text-align: justify;">The effect of different concentrations (0-20 LMR) of six pesticides on the aerobic growth of two yeast strains (<em>Saccharomyces cerevisiae, Metschnikowia pulcherrima</em>) was analysed. The penconazole was shown as the most efficient and its effect was then studied under fermentative conditions. <em>Saccharomyces cerevisiae</em> appeared very sensitive under aerobiosis while the fermentative cultures seemed poorly affected. On the opposite, <em>Metschnikowia pulcherrima</em> was poorly affected under aerobiosis but was severely affected under fermentative conditions. The yields as well as the reaction rates decreased when initial concentrations of penconazole were increased. At least, it was shown that both strains were able to adsorb a certain ratio of the pesticide; but the pesticide was not degraded. Also for an initial value greater than 2 LMR, the residual quantity of the pesticide was above the admitted level.</p>

scholarly journals Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

2020 ◽  
Vol 8 (6) ◽  
pp. 953 ◽  
Author(s):  
Wenxia Zhang ◽  
Xuanhan Zhuo ◽  
Lanlan Hu ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Volatile Compound ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Sugar Consumption ◽  
Pichia Kudriavzevii ◽  
Metschnikowia Pulcherrima ◽  
Negative Effect ◽  
Kinetics Of

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

scholarly journals Chemical and Sensory Profiles of Merlot Wines Produced by Sequential Inoculation of Metschnikowia pulcherrima or Meyerzyma guilliermondii

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 126
Author(s):  
Jesse J. Aplin ◽  
Victoria D. Paup ◽  
Carolyn F. Ross ◽  
Charles G. Edwards
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stainless Steel ◽  
Titratable Acidity ◽  
Commercial Application ◽  
Metschnikowia Pulcherrima ◽  
Sequential Inoculation ◽  
Steel Tanks ◽  
Sensory Profiles ◽  
Saccharomyces Yeasts ◽  
Grape Musts

Inoculation of selected non-Saccharomyces yeasts with Saccharomyces cerevisiae as means to produce Merlot wines with reduced ethanol contents was investigated. Fermentations of grape musts (25.4° Brix, pH 3.50, and 4.23 g/L titratable acidity) were conducted in stainless steel tanks inoculated with Metschnikowia pulcherrima strains P01A016 or NS-MP or Meyerozyma guilliermondii P40D002 with S. cerevisiae Syrah added after three days. After fermentation, wines with Mt. pulcherrima contained 13.8% (P01A016) or 13.9% (NS-MP) v/v ethanol, respectively, amounts which were lower than in wines with S. cerevisiae alone (14.9% v/v). Delayed inoculation of must with S. cerevisiae (day 3) or musts with My. guilliermondii contained elevated concentrations of ethyl acetate (145 and 148 mg/L, respectively), concentrations significantly higher than those with S. cerevisiae inoculated on day 0 or with either strain of Mt. pulcherrima. Descriptive sensory analysis revealed a significant effect due to panelist but not due to Mt. pulcherrima or My. guilliermondii. This research indicates the potential for commercial application of these yeasts towards the production of reduced alcohol wines but without imparting negative sensory attributes.

scholarly journals Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

2020 ◽  
Author(s):  
Daniel Einfalt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Profile ◽  
Body Perception ◽  
Fermentation Time ◽  
Torulaspora Delbrueckii ◽  
Craft Beer ◽  
Reduced Body ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
Beer Production

Abstract The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

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