scholarly journals Utjecaj kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na kemijski sastav vina sorte ´Frankovka´

2021 ◽  
Vol 44 (5) ◽  
pp. 48-57
Author(s):  
Iva Babić ◽  
Ana Jeromel ◽  
Ana Marija Jagatić Korenika
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lachancea Thermotolerans

Cilj ovog istraživanja bio je utvrditi učinke primjene različitih sojeva kvasaca Saccharomyces cerevisiae i Lachancea thermotolerans na osnovni kemijski sastav, koncentracije pojedinačnih organskih kiselina, fenolnih spojeva i glicerola u vinu. U istraživanju provedenom 2018. godine, grožđe sorte ´Frankovka´ korišteno je za fermentacije s komercijalnim sojevima kvasca Saccharomyces cerevisiae (Uvaferm BDX™ i Ionys WF™) i sekvencijalnu inokulaciju s Lachancea thermotolerans (Laktia™) u ulozi startera, te Uvaferm BDX™ kvasca, čija je uloga bila provesti fermentaciju do kraja. Rezultati potvrđuju utjecaj kvasca Uvaferm BDX™ na pojačanu ekstrakciju antocijana i tanina, te utjecaj kvasca Ionys™ na povećanu sintezu glicerola u vinu. Iako je došlo do zastoja u fermentaciji, potvrđen je učinak sekvencijalne inokulacije na povećanje ukupne kiselosti te boju i strukturu vina temeljem više koncentracije ukupnih fenola što potencijalno može opravdati njenu primjenu u ekstremno toplim godinama ili toplim klimatima.

scholarly journals Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

2020 ◽  
Vol 8 (5) ◽  
pp. 655 ◽  
Author(s):  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Schizosaccharomyces Pombe ◽  
Oenococcus Oeni ◽  
Quality Parameters ◽  
Ethyl Carbamate ◽  
Wine Quality ◽  
The Past ◽  
Combined Use ◽  
First Time ◽  
Lachancea Thermotolerans

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations

2017 ◽  
Vol 68 (2) ◽  
pp. 93-102 ◽  
Author(s):  
Kirti Shekhawat ◽  
Tristan Jade Porter ◽  
Florian F. Bauer ◽  
Mathabatha E. Setati
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lachancea Thermotolerans

scholarly journals A simple coloring method to distinguish colonies of the yeasts Lachancea thermotolerans and Saccharomyces cerevisiae on agar media

2021 ◽  
Author(s):  
Chrats Melkonian ◽  
Auke Haver ◽  
Marijke Wagner ◽  
Zakaria Kalmoua ◽  
Anna-Sophia Hellmuth ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quality Control ◽  
Lactic Acid ◽  
Quantitative Assessment ◽  
Bromocresol Purple ◽  
Alcohol Content ◽  
Lower Alcohol ◽  
Agar Media ◽  
Lachancea Thermotolerans ◽  
Wine Fermentations

AbstractThe yeast Lachancea thermotolerans converts consumed sugar partly to lactic acid instead of ethanol and is therefore used together with Saccharomyces cerevisiae to produce wines with a lower alcohol content. Being able to distinguish these yeasts is important for quality control and quantitative assessment of the contributions of both yeasts to wine fermentations. Commonly used methods to routinely distinguish these organisms are indirect or rely on commercial products of undisclosed composition. Here we describe that adding bromocresol purple to agar media induces Lachancea colonies to develop a brown color, whereas Saccharomyces colonies remain white.

scholarly journals Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans

2019 ◽  
Vol 95 (9) ◽  
Author(s):  
Chuantao Peng ◽  
Birgit Andersen ◽  
Samina Arshid ◽  
Martin R Larsen ◽  
Helena Albergaria ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Stress Responses ◽  
Early Death ◽  
Mixed Culture Fermentation ◽  
Dominant Position ◽  
Tandem Mass Tag ◽  
Death Phase ◽  
Enzymatic Machinery ◽  
Lachancea Thermotolerans

ABSTRACT The response of Saccharomyces cerevisiae to cocultivation with Lachancea thermotolerans during alcoholic fermentations has been investigated using tandem mass tag (TMT)-based proteomics. At two key time-points, S. cerevisiae was sorted from single S. cerevisiae fermentations and from mixed fermentations using flow cytometry sorting. Results showed that the purity of sorted S. cerevisiae was above 96% throughout the whole mixed-culture fermentation, thereby validating our sorting methodology. By comparing protein expression of S. cerevisiae with and without L. thermotolerans, 26 proteins were identified as significantly regulated proteins at the early death phase (T1), and 32 significantly regulated proteins were identified at the late death phase (T2) of L. thermotolerans in mixed cultures. At T1, proteins involved in endocytosis, increasing nutrient availability, cell rescue and resistance to stresses were upregulated, and proteins involved in proline synthesis and apoptosis were downregulated. At T2, proteins involved in protein synthesis and stress responses were up- and downregulated, respectively. These data indicate that S. cerevisiae was stressed by the presence of L. thermotolerans at T1, using both defensive and fighting strategies to keep itself in a dominant position, and that it at T2 was relieved from stress, perhaps increasing its enzymatic machinery to ensure better survival.

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

2013 ◽  
Vol 33 (2) ◽  
pp. 271-281 ◽  
Author(s):  
Mirko Gobbi ◽  
Francesca Comitini ◽  
Paola Domizio ◽  
Cristina Romani ◽  
Livio Lencioni ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lachancea Thermotolerans

scholarly journals Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

2020 ◽  
Vol 8 (3) ◽  
pp. 315 ◽  
Author(s):  
Xiaohui Jiang ◽  
Yuyun Lu ◽  
Shao Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Isoamyl Acetate ◽  
Lower Amount ◽  
Total Phenolic ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Fruit Wine ◽  
Dragon Fruit ◽  
New Type ◽  
Lachancea Thermotolerans

A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: Saccharomyces cerevisiae EC-1118, Torulaspora delbrueckii Biodiva and Lachancea thermotolerans Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8–9%, v/v) was achieved by three yeast strains. T. delbrueckii produced a significantly lower amount of glycerol and acetic acid, while L. thermotolerans produced more lactic and succinic acids. In addition, the two non-Saccharomyces strains were more efficient in proline utilisation. For volatile compounds, S. cerevisiae produced the highest amounts of esters, while T. delbrueckii produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in L. thermotolerans and T. delbrueckii fermented wines than that of S. cerevisiae. This study suggested that it is feasible to use pure non-Saccharomyces yeast to produce red dragon fruit wine for commercialization.

scholarly journals Levaduras aisladas de mieles como antagonistas de mohos patógenos de cultivos

2020 ◽  
Vol 119 (2) ◽  
pp. 054
Author(s):  
Alfonso Emanuel Carrizo Villoldo ◽  
Carla Belén Carrizo ◽  
Marcelo Rafael Benítez Ahrendts ◽  
Leonor Carrillo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Candida Parapsilosis ◽  
Aspergillus Parasiticus ◽  
Penicillium Italicum ◽  
Torulaspora Delbrueckii ◽  
Zygosaccharomyces Rouxii ◽  
Fusarium Sacchari ◽  
Lachancea Thermotolerans

Se buscó el aislamiento de levaduras de muestras de miel de la Provincia de Jujuy, Argentina, con el objetivo de utilizarlas in vitro como antagonistas de mohos patógenos pre- y poscosecha, de diferentes cultivos de interés, como, cítricos, maíz, maní y caña de azúcar. Se utilizó miel, ya que la misma puede actuar como medio selectivo de cepas inocuas y tolerantes a distintos estrés abióticos, como bajo pH, elevada presión osmótica, presencia de fitoquímicos, entre otros. Se logró aislar un total de 15 levaduras de 25 muestras de mieles. Las levaduras fueron identificadas como: Candida parapsilosis, Zygosaccharomyces baili, Zygosaccharomyces mellis, Zygosaccharomyces rouxii, Tausonia pullulans, Lachancea thermotolerans, Lachancea fermentati, Torulaspora delbrueckii y Saccharomyces cerevisiae. Todos los géneros se encontraron descriptos como presentes en la miel, provenientes, ya sea, de fuentes primarias de contaminación o del ambiente circundante. De los aislamientos obtenidos se probó el antagonismo in vitro, por disminución del crecimiento micelial de los mohos: Penicillium italicum, P. ulaiense, Aspergillus parasiticus y Fusarium sacchari. Lachancea thermotolerans, fue el único aislamiento que presentó antagonismo hacia todos los mohos ensayados. Candida parapsilosis manifestó antagonismo hacia P. italicum; Lachancea fermentati hacia P. ulaiense; Z. mellis frente P. ulaiense y uno de los aislamientos de T. delbrueckii frente a P. italicum y P. ulaiense. Se podrían utilizar las levaduras antagonistas en futuros ensayos in vivo, en vistas al diseño de un biofungicida activo contra mohos patógenos de cultivos, en la etapa de producción a campo o durante el almacenamiento.

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