Discovering the Influence of Microorganisms on Wine Color

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

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The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1130405 ◽

2021 ◽

pp. 105-114

Author(s):

Oluwatosin Charles Ayodeji ◽

Afolabi Folake Titilayo ◽

Abdulkadir Musliu ◽

Fasiku Oluwafemi

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Starter Cultures ◽

Polyphenol Content ◽

Sorghum Malt ◽

Combined Cultures ◽

Sorghum Grain ◽

Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains.

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Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

Journal of Food Science and Technology ◽

10.1007/s13197-019-03864-w ◽

2019 ◽

Vol 56 (9) ◽

pp. 3969-3979

Author(s):

Fernanda Corrêa Leal Penido ◽

Carmen de Oliveira Goulart ◽

Yara Cristina Fidelis Galvão ◽

Carolina Vasconcelos Teixeira ◽

Roseane Batitucci Passos de Oliveira ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cassava Starch ◽

Starter Cultures ◽

Starch Production

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Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies

Fermentation ◽

10.3390/fermentation5030064 ◽

2019 ◽

Vol 5 (3) ◽

pp. 64 ◽

Cited By ~ 10

Author(s):

Heinrich Du Plessis ◽

Maret Du Toit ◽

Hélène Nieuwoudt ◽

Marieta Van der Rijst ◽

Justin Hoff ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

The Body ◽

Wine Production ◽

Hanseniaspora Uvarum ◽

Yeast Strains ◽

Wine Flavor

Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. uvarum, two Saccharomyces cerevisiae yeast strains, two LAB species (Lactobacillus plantarum and Oenococcus oeni) in combination with two malolactic fermentation (MLF) strategies was investigated in Shiraz wine production trials. The evolution of the different microorganisms was monitored, non-volatile and volatile compounds were measured, and the wines were subjected to sensory evaluation. Wines produced with H. uvarum in combination with S. cerevisiae completed MLF in a shorter period than wines produced with only S. cerevisiae. Sequential MLF wines scored higher for fresh vegetative and spicy aroma than wines where MLF was induced as a simultaneous inoculation. Wines produced with H. uvarum had more body than wines produced with only S. cerevisiae. The induction of MLF using L. plantarum also resulted in wines with higher scores for body. H. uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine.

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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

Fermentation ◽

10.3390/fermentation7010024 ◽

2021 ◽

Vol 7 (1) ◽

pp. 24

Author(s):

Vittorio Capozzi ◽

Maria Tufariello ◽

Nicola De Simone ◽

Mariagiovanna Fragasso ◽

Francesco Grieco

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Quality And Safety ◽

Wine Quality ◽

Biochemical Processes ◽

Microbial Resources ◽

Wine Sector ◽

Volatile Aromatic Compounds ◽

Strain Dependent

Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.

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Microbial changes during the fermentation of baobab (Adansoniadigitata) fruit pulp yoghurt

Bayero Journal of Pure and Applied Sciences ◽

10.4314/bajopas.v13i2.16 ◽

2021 ◽

Vol 13 (2) ◽

pp. 117-124

Author(s):

J. D. Zumunta ◽

A. F. Umar ◽

V. Agbo

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Bacillus Species ◽

Fruit Pulp ◽

Fermentation Time ◽

And Control

This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103 - 7.5 x 103 cfu/ml and 8.0 x 101 – 2.8 x 104 cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05. Lactic acid bacteria recorded the highest count of 6.2 x 104 and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.

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Microbiological Decontamination of Mycotoxins: Opportunities and Limitations

Toxins ◽

10.3390/toxins13110819 ◽

2021 ◽

Vol 13 (11) ◽

pp. 819

Author(s):

Małgorzata Piotrowska

Keyword(s):

Saccharomyces Cerevisiae ◽

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Production ◽

Mechanisms Of Action ◽

Economic Consequences ◽

Legal Regulations ◽

Physical Chemical ◽

Biological Methods

The contamination of food and feeds with mycotoxins poses a global health risk to humans and animals, with major economic consequences. Good agricultural and manufacturing practices can help control mycotoxin contamination. Since these actions are not always effective, several methods of decontamination have also been developed, including physical, chemical, and biological methods. Biological decontamination using microorganisms has revealed new opportunities. However, these biological methods require legal regulations and more research before they can be used in food production. Currently, only selected biological methods are acceptable for the decontamination of feed. This review discusses the literature on the use of microorganisms to remove mycotoxins and presents their possible mechanisms of action. Special attention is given to Saccharomyces cerevisiae yeast and lactic acid bacteria, and the use of yeast cell wall derivatives.

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Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

Eastern Mediterranean Health Journal ◽

10.26719/2003.9.1-2.141 ◽

2003 ◽

Vol 9 (1-2) ◽

pp. 141-147

Author(s):

A. Chaoui ◽

M. Faid ◽

R. Belhcen

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Hydrolysis ◽

Phytic Acid ◽

Leuconostoc Mesenteroides ◽

Physicochemical Characteristics ◽

Phytase Activity ◽

Starter Cultures ◽

Sourdough Bread

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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The effect of biological additives on the composition and nutritive value of silage

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s030822960001919x ◽

1990 ◽

Vol 1990 ◽

pp. 139-139

Author(s):

M Gonzalez Yanez ◽

R Mcginn ◽

D H Anderson ◽

A R Henderson ◽

P Phillips

Keyword(s):

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lolium Perenne ◽

Perennial Ryegrass ◽

Nutritive Value ◽

Enzyme System ◽

Lolium Perenne L ◽

Grass Silage ◽

Forage Harvester

It Is claimed that the use of the correct enzyme system as an additive on grass silage will satisfactorily control the fermentation and reduce the cell-wall fibre content, thus preserving the nutrients In the silage and aiding their utilisation by the animal (Henderson and McDonald, 1977; Huhtanen et al, 1985; Raurama et al, 1987; Chamberlain and Robertson, 1989; Gordon, 1989;).The aim of the present experiment was to assess the effect of biological additives, enzymes or a combination of enzymes with an Inoculum of lactic acid bacteria, on the composition of silage and on its nutritive value when offered to store lambs as the sole constituent of their diet.On 1st June 1988, first cut perennial ryegrass (Lolium perenne L) at pre-ear emergence was ensiled direct cut untreated (U), treated with a commercial enzyme (E) or with a commercial inoculum of lactic acid bacteria with enzymes (I) in 6t capacity bunker silos. The grass was cut with a mower and lifted with a New Holland precision chop forage harvester. The additives were pumped onto the grass using a dribble bar sited over the pick-up drum.

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Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽

10.3390/fermentation7020059 ◽

2021 ◽

Vol 7 (2) ◽

pp. 59

Author(s):

Timothy J. Tse ◽

Daniel J. Wiens ◽

Jianheng Shen ◽

Aaron D. Beattie ◽

Martin J. T. Reaney

Keyword(s):

Saccharomyces Cerevisiae ◽

Acetic Acid ◽

Lactic Acid ◽

Succinic Acid ◽

Alcoholic Fermentation ◽

Ethanol Yield ◽

Cereal Crops ◽

Fermentation Products ◽

Barley Cultivars ◽

Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

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