scholarly journals Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

2021 ◽  
Author(s):  
Angela Capece ◽  
Angela Pietrafesa ◽  
Gabriella Siesto ◽  
Rocchina Pietrafesa ◽  
Victor Garrigos ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Glucose Repression ◽  
Grape Juice ◽  
Defined Medium ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Zygosaccharomyces Bailii ◽  
Sequential Inoculation ◽  
Saccharomyces Yeasts

The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well understood. In this study, some of such non-conventional yeasts were screened as mixed starter cultures in a fermentation defined medium in both simultaneous and sequential inoculations. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii were chosen by their distinct phenotypic footprint and their ability to reduce ethanol levels at the end of fermentation, particularly during simultaneous vinification. S. bacillaris losses viability strongly at the end of mixed fermentation, while Z. bailii remains viable until the end of vinification. Interestingly, for most non-Saccharomyces yeasts, simultaneous inoculation helps for survival at the end of fermentation compared to sequential inoculation. S. cerevisiae viability was unchanged by the presence of the either yeast. Characterization of both strains indicates that S. bacillaris behavior is overall more different from S. cerevisiae than Z. bailii. S. bacillaris has a less strict glucose repression mechanism and molecular markers like catabolite repression kinase Snf1 is quite different in size. Besides, S. cerevisiae transcriptome changes to a bigger degree in the presence of S. bacillaris than when inoculated with Z. bailii. S. bacillaris induces the translation machinery and repress vesicular transport. Both non-Saccharomyces yeast induce S. cerevisiae glycolytic genes, and that may be related to ethanol lowering, but there are specific aspects of carbon-related mechanisms between strains: Z. bailii presence increases the stress-related polysaccharides trehalose and glycogen while S. bacillaris induces gluconeogenesis genes.

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

scholarly journals Specific Phenotypic Traits ofStarmerella bacillarisRelated to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation

2018 ◽  
Vol 84 (16) ◽  
Author(s):  
Vasileios Englezos ◽  
Luca Cocolin ◽  
Kalliopi Rantsiou ◽  
Anne Ortiz-Julien ◽  
Audrey Bloem ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Fermentation Process ◽  
Nitrogen Sources ◽  
Starter Cultures ◽  
Wine Fermentation ◽  
Phenotypic Traits ◽  
Mixed Fermentation ◽  
Content Type ◽  
Central Carbon

ABSTRACTOver the last few years, the potential of non-Saccharomycesyeasts to improve the sensory quality of wine has been well recognized. In particular, the use ofStarmerella bacillarisin mixed fermentations withSaccharomyces cerevisiaewas reported as an appropriate way to enhance glycerol formation and reduce ethanol production. However, during sequential fermentation, many factors, such as the inoculation timing, strain combination, and physical and biochemical interactions, can affect yeast growth, the fermentation process, and/or metabolite synthesis. Among them, the availability of yeast-assimilable nitrogen (YAN), due to its role in the control of growth and fermentation, has been identified as a key parameter. Consequently, a comprehensive understanding of the metabolic specificities and the nitrogen requirements would be valuable to better exploit the potential ofStarm. bacillarisduring wine fermentation. In this study, marked differences in the consumption of the total and individual nitrogen sources were registered between the two species, while the twoStarm. bacillarisstrains generally behaved uniformly.Starm. bacillarisstrains are differentiated by their preferential uptake of ammonium compared with amino acids that are poorly assimilated or even produced (alanine). Otherwise, the non-Saccharomycesyeast exhibits low activity through the acetaldehyde pathway, which triggers an important redistribution of fluxes through the central carbon metabolic network. In particular, the formation of metabolites deriving from the two glycolytic intermediates glyceraldehyde-3-phosphate and pyruvate is substantially increased during fermentations byStarm. bacillaris. This knowledge will be useful to better control the fermentation process in mixed fermentation withStarm. bacillarisandS. cerevisiae.IMPORTANCEMixed fermentations using a controlled inoculation ofStarmerella bacillarisandSaccharomyces cerevisiaestarter cultures represent a feasible way to modulate wine composition that takes advantage of both the phenotypic specificities of the non-Saccharomycesstrain and the ability ofS. cerevisiaeto complete wine fermentation. However, according to the composition of grape juices, the consumption byStarm. bacillarisof nutrients, in particular of nitrogen sources, during the first stages of the process may result in depletions that further limit the growth ofS. cerevisiaeand lead to stuck or sluggish fermentations. Consequently, understanding the preferences of non-Saccharomycesyeasts for the nitrogen sources available in grape must together with their phenotypic specificities is essential for an efficient implementation of sequential wine fermentations withStarm. bacillarisandS. cerevisiaespecies. The results of our study demonstrate a clear preference for ammonium compared to amino acids for the non-Saccharomycesspecies. This finding underlines the importance of nitrogen sources, which modulate the functional characteristics of inoculated yeast strains to better control the fermentation process and product quality.

scholarly journals Characterization of a positive regulatory gene, LAC9, that controls induction of the lactose-galactose regulon of Kluyveromyces lactis: structural and functional relationships to GAL4 of Saccharomyces cerevisiae.

1987 ◽  
Vol 7 (3) ◽  
pp. 1111-1121 ◽  
Author(s):  
L V Wray ◽  
M M Witte ◽  
R C Dickson ◽  
M I Riley
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Metal Binding ◽  
Glucose Repression ◽  
Kluyveromyces Lactis ◽  
Regulatory Gene ◽  
Regulatory Protein ◽  
Constitutive Expression ◽  
Functional Relationships ◽  
Functional Implications

Lactose or galactose induces the expression of the lactose-galactose regulon in Kluyveromyces lactis. We show here that the regulon is not induced in strains defective in LAC9. We demonstrate that this gene codes for a regulatory protein that acts in a positive manner to induce transcription. The LAC9 gene was isolated by complementation of a lac9 defective strain. DNA sequence analysis of the gene gave a deduced protein of 865 amino acids. Comparison of this sequence with that of the GAL4 protein of Saccharomyces cerevisiae revealed three regions of homology. One region of about 90 amino acid occurs at the amino terminus, which is known to mediate binding of GAL4 protein to upstream activator sequences. We speculate that a portion of this region, adjacent to the "metal-binding finger," specifies DNA binding. We discuss possible functions of the two other regions of homology. The functional implications of these structural similarities were examined. When LAC9 was introduced into a gal4 defective strain of S. cerevisiae it complemented the mutation and activated the galactose-melibiose regulon. However, LAC9 did not simply mimic GAL4. Unlike normal S. cerevisiae carrying GAL4, the strain carrying LAC9 gave constitutive expression of GAL1 and MEL1, two genes in the regulon. The strain did show glucose repression of the regulon, but repression was less severe with LAC9 than with GAL4. We discuss the implications of these results and how they may facilitate our understanding of the LAC9 and GAL4 regulatory proteins.

scholarly journals Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Chih-Yao Hou ◽  
Pei-Hsiu Huang ◽  
Yen-Tso Lai ◽  
Shin-Ping Lin ◽  
Bo-Kang Liou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Fermentation Process ◽  
Culture Medium ◽  
Alcoholic Beverages ◽  
Fermentation Conditions ◽  
Sequential Inoculation ◽  
Screening And Identification ◽  
Saccharomyces Yeasts ◽  
Selective Culture Medium

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.

scholarly journals Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 79
Author(s):  
Eleonora Barone ◽  
Giovanna Ponticello ◽  
Pieramaria Giaramida ◽  
Margherita Squadrito ◽  
Teresa Fasciana ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kluyveromyces Marxianus ◽  
Chromatographic Analysis ◽  
Mixed Fermentation ◽  
White Wines ◽  
Volatile Organic ◽  
Aliphatic Esters ◽  
Sensory Profiles ◽  
Saccharomyces Yeasts

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.

scholarly journals Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

2021 ◽  
Vol 11 (2) ◽  
pp. 801
Author(s):  
Angela Capece ◽  
Deborah De Fusco ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
Patrizia Romano
Keyword(s):  
Alcoholic Beverages ◽  
Utilization Rate ◽  
Market Demand ◽  
Mixed Fermentation ◽  
Zygosaccharomyces Bailii ◽  
Ethanol Content ◽  
Organoleptic Characteristics ◽  
Low Alcohol ◽  
Saccharomyces Yeasts

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.

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