Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.

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Enamel Demineralization by Snack Foods

Journal of Dental Research ◽

10.1177/00220345750540030801 ◽

1975 ◽

Vol 54 (3) ◽

pp. 461-470 ◽

Cited By ~ 34

Author(s):

B.G. Bibby ◽

S.A. Mundorff

Keyword(s):

Sugar Content ◽

Sugar Concentration ◽

Bacterial Fermentation ◽

Snack Foods ◽

High Sugar Concentration ◽

High Sugar ◽

Enamel Demineralization

The amount of enamel destroyed by salivary fermentation of snack foods and confections was not dependent on their sugar content; starch, flavoring agents, and other components also played a part. Most enamel destruction was produced by fruit-flavored candies in which the inherent acid or high sugar concentration or both inhibited bacterial fermentation.

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Fermentation characteristics of Campbell Early wine by indigenous Saccharomyces cerevisiae yeasts with resistance to potassium metabisulfite and a high sugar concentration

Korean Journal of Food Preservation ◽

10.11002/kjfp.2013.20.5.744 ◽

2013 ◽

Vol 20 (5) ◽

pp. 744-750 ◽

Cited By ~ 4

Author(s):

Mi-Sun Kim ◽

Soo-Hwan Yeo ◽

Heui-Dong Park

Keyword(s):

Saccharomyces Cerevisiae ◽

Sugar Concentration ◽

High Sugar Concentration ◽

High Sugar

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Influence of invertase activity and glycerol synthesis and retention on fermentation of media with a high sugar concentration by Saccharomyces cerevisiae.

Applied and Environmental Microbiology ◽

10.1128/aem.63.1.145-150.1997 ◽

1997 ◽

Vol 63 (1) ◽

pp. 145-150 ◽

Cited By ~ 41

Author(s):

D K Myers ◽

D T Lawlor ◽

P V Attfield

Keyword(s):

Saccharomyces Cerevisiae ◽

Invertase Activity ◽

Sugar Concentration ◽

High Sugar Concentration ◽

High Sugar ◽

Glycerol Synthesis

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Hyperosmotic stress response by strains of bakers' yeasts in high sugar concentration medium

Letters in Applied Microbiology ◽

10.1046/j.1472-765x.2000.00825.x ◽

2000 ◽

Vol 31 (4) ◽

pp. 323-327 ◽

Cited By ~ 34

Author(s):

P.V. Attfield ◽

S. Kletsas

Keyword(s):

Stress Response ◽

Hyperosmotic Stress ◽

Sugar Concentration ◽

High Sugar Concentration ◽

High Sugar

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Model-assisted analysis of the peach pedicel–fruit system suggests regulation of sugar uptake and a water-saving strategy

Journal of Experimental Botany ◽

10.1093/jxb/eraa103 ◽

2020 ◽

Vol 71 (12) ◽

pp. 3463-3474

Author(s):

Dario Constantinescu ◽

Gilles Vercambre ◽

Michel Génard

Keyword(s):

Sugar Transport ◽

Water Saving ◽

Lower Pressure ◽

Sugar Concentration ◽

Sugar Uptake ◽

Pressure Potential ◽

High Sugar Concentration ◽

High Sugar ◽

Diurnal Patterns ◽

Assisted Analysis

Abstract We develop a model based on the biophysical representation of water and sugar flows between the pedicel, fruit xylem and phloem, and the fruit apoplast and symplast in order to identify diurnal patterns of transport in the pedicel–fruit system of peach. The model predicts that during the night water is mainly imported to the fruit through the xylem, and that fruit phloem–xylem transfer of water allows sugar concentrations in the phloem to be higher in the fruit than in the pedicel. This results in relatively high sugar transport to the fruit apoplast, leading to relatively high sugar uptake by the fruit symplast despite low sugar concentrations in the pedicel. At midday, the model predicts a xylem backflow of water driven by a lower pressure potential in the xylem than in the fruit apoplast. In addition, fruit xylem-to-phloem transfer of water decreases the fruit phloem sugar concentration, resulting in moderate sugar uptake by the fruit symplast, despite the high sugar concentration in the pedicel. Globally, the predicted fruit xylem–phloem water transfers buffer the sugar concentrations in the fruit phloem and apoplast, leading to a diurnally regulated uptake of sugar. A possible fruit xylem-to-apoplast recirculation of water through the fruit phloem reduces water lost by xylem backflow at midday.

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Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

Microorganisms ◽

10.3390/microorganisms7110478 ◽

2019 ◽

Vol 7 (11) ◽

pp. 478 ◽

Cited By ~ 4

Author(s):

Esteves ◽

Barbosa ◽

Vasconcelos ◽

Tavares ◽

Mendes-Faia ◽

...

Keyword(s):

Starter Culture ◽

Grape Juice ◽

Wine Quality ◽

Mixed Culture Fermentation ◽

Saccharomycodes Ludwigii ◽

Saccharomyces Yeast ◽

Low Levels ◽

Wine Region ◽

Potential Use ◽

Saccharomyces Yeasts

Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.

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

Microorganisms ◽

10.3390/microorganisms8060953 ◽

2020 ◽

Vol 8 (6) ◽

pp. 953 ◽

Cited By ~ 2

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.

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