scholarly journals Isolation of indigenous yeasts from unripened grapes not subjected to antifungal treatments

2020 ◽  
Author(s):  
Sergi Maicas ◽  
José Juan Mateo ◽  
Patricia Garcerà
Keyword(s):  
Indigenous Yeasts

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire

2018 ◽  
Vol 126 (2) ◽  
pp. 567-579 ◽  
Author(s):  
T.L.S. Amoikon ◽  
M.D.F. Aké ◽  
N.T. Djéni ◽  
C. Grondin ◽  
S. Casaregola ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Indigenous Yeasts

Indigenous yeasts: emerging trends and challenges in winemaking

2020 ◽  
Vol 32 ◽  
pp. 133-143
Author(s):  
Iliada K Lappa ◽  
Vasiliki Kachrimanidou ◽  
Chrysanthi Pateraki ◽  
Dionysios Koulougliotis ◽  
Effimia Eriotou ◽  
...  
Keyword(s):  
Emerging Trends ◽  
Indigenous Yeasts

scholarly journals Cholesterol Assimilation of Saccharomyces cerevisiae B-18 isolated from gastrointestinal tract of Javanese duck

2018 ◽  
Vol 43 (2) ◽  
pp. 149 ◽  
Author(s):  
L. Istiqomah ◽  
M. Anwar ◽  
A.S. Anggraeni ◽  
E. Damayanti
Keyword(s):  
Gastrointestinal Tract ◽  
Cholesterol Content ◽  
Bile Salt Hydrolase ◽  
Muscovy Duck ◽  
Phylogenetic Tree Analysis ◽  
Native Chicken ◽  
Precipitation Zone ◽  
Microplate Reader ◽  
Indigenous Yeasts

This study had a purpose of obtaining potential indigenous yeasts for assimilating cholesterol and assessed the in vitro activity of Bile Salt Hydrolase (BSH) using Chloramphenicol Yeast Glucose (CYG) media supplemented CaCl2 and Taurodeoxycholic Acid (TDCA). Yeasts were collected from the gastrointestinal tract of Indonesian native chicken (Gallus javanicus), Javanese duck (Anas javanicus), and Muscovy duck (Anas moschata). The BSH assay was performed to determine secretion of BSH from yeast strain to conjugate bile salts into cholic acid-free by measuring precipitation zone in a specific medium. The quantitative measurement to assimilate cholesterol in yeast using CYG broth contained soluble cholesterol (500 ppm) and incubated at 30°C for 72 hours. Microplate reader used to analyze cholesterol content in the supernatant. Data were analyzed using Analysis of Variance (ANOVA) with one way completely randomized. Precipitation zone found among isolates did not significantly different (P>0.05). Isolate B-18 from Javanese duck performed the highest percentage of assimilating cholesterol with the value of 51.83% and identified as S. cerevisiae. This isolate was closely related to S. cerevisiae mt 21s (accession number X00149.1)based on phylogenetic tree analysis. It could be concluded that S. cerevisiae B-18was potential for assimilating cholesterol in vitro.

Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking

2011 ◽  
Vol 33 (11) ◽  
pp. 2177-2183 ◽  
Author(s):  
Miguel Fernández de Ullivarri ◽  
Lucía M. Mendoza ◽  
Raúl R. Raya ◽  
Marta E. Farías
Keyword(s):  
Starter Cultures ◽  
Indigenous Yeasts

scholarly journals Modulation of chemical and sensory characteristics of red wine from Mencía by using indigenous Saccharomyces cerevisiae yeast strains

OENO One ◽  
2014 ◽  
Vol 48 (1) ◽  
pp. 63 ◽  
Author(s):  
Pilar Blanco ◽  
José Manuel Mirás-Avalos ◽  
E. Pereira ◽  
Daniel Fornos ◽  
Ignacio Orriols
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Fragment Length Polymorphism ◽  
Red Wines ◽  
Colour Intensity ◽  
Volatile Acidity ◽  
Yeast Strains ◽  
Dna Restriction ◽  
Points Of View ◽  
Indigenous Yeasts

<p style="text-align: justify;"><strong>Aim</strong>: To evaluate the influence of native <em>Saccharomyces cerevisiae </em>strains in red wines from <em>Vitis vinifera</em> cv. Mencía: fermentative ability, inoculation success, and sensory and chemical characteristics of wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Indigenous yeast strains (Sc5, Sc11, Sc21 and Sc24) were inoculated in grape musts and their inoculation success was followed by mtDNA-RFLP (mitochondrial DNA-restriction fragment length polymorphism) at different stages of fermentation. The results showed that the added yeast strains fermented in co-dominance with a resident strain, which also controlled the spontaneous processes. Chemical analysis of basic wine parameters using official methodologies showed significant differences among wines for alcohol degree and volatile acidity. Fermentative aroma compounds were determined by gas chromatography. Wines made with different yeast strains varied in higher alcohols, ethyl ester, 2-phenylethanol, ethyl lactate and acetoin content. Sensory analysis indicated that wine from strain Sc24 had the best overall score, whereas that from strain Sc11 achieved the highest scores for colour intensity, structure and fruity character.</p><p style="text-align: justify;"><strong>Conclusions</strong>: The application of selected <em>S. cerevisiae</em> strains allowed us to obtain differentiated wines from both the chemical and sensory points of view.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The results confirmed that indigenous yeasts can be used to elaborate singular wines and may constitute a useful tool to diversify Mencía wines.</p>

scholarly journals Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity

2019 ◽  
Author(s):  
Elsa Beyene Gebreslassie ◽  
Anteneh T. Tefera ◽  
Diriba Muleta ◽  
Solomon K. Fantaye ◽  
Gary M. Wessel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrogen Sulfide ◽  
Cell Mass ◽  
Baker’S Yeast ◽  
Fermented Foods ◽  
Baker's Yeast ◽  
Leavening Ability ◽  
Maximum Cell ◽  
Commercial Yeast ◽  
Indigenous Yeasts

AbstractEthiopia has a high demand for baker’s yeast in the bread and beverage industries. Unfortunately, Ethiopia has no producing plant for baker’s yeast and instead relies on costly imports. The objective of this work was to identify the most productive and useful indigenous baker’s yeasts isolated from local fermented foods and drinks, honey and Molasses using leavening ability as the major metric. Six of the test isolates produced a maximum cell mass at 30°C, pH of 5.5 and 48 hours of incubation. Isolate AAUTf1 did not produce hydrogen sulfide, while isolates AAUTf5, AAUTj15 and AAUSh17 produced low levels of this chemical, and isolates AAUMl20 and AAUWt21 produced high levels of hydrogen sulfide, neglecting their utility in baking. The leavening performance of isolates AAUTf1 (Candida humilis) and AAUTf5 (Kazachstania bulderi) had the highest dough volume of 131 cm3and 128 cm3respectively in 120 min. Isolates AAUSh17 (Saccharomyces cerevisiae) and AAUTj15 (Saccharomyces cerevisiae) raised the dough volume of 127 cm3and 125 cm3respectively, at 60 min compared to commercial yeast (117 cm3in 90 min). The study also revealed that mixed cultures of indigenous yeasts had better leavening capacity than single cultures. The co-inoculated cultures of AAUTf1 + AAUTf5 + AAUTj15, AAUTf5 + AAUTj15, and AAUTf1 + AAUTj15 + AAUSh17 reached 143 cm3at 90 min, 141 cm3and 140 cm3both at 60 min, respectively. Thus, the indigenous isolates are candidates for optimizing utilization of yeast for fast promotion and utilization in the bakery industries.

scholarly journals Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 33
Author(s):  
Daniela Fracassetti ◽  
Stefano Massaglia ◽  
Andrea Viberti ◽  
Giulia Motta ◽  
Roberto Foschino ◽  
...  
Keyword(s):  
Product Differentiation ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Environmentally Sustainable ◽  
Sustainable Products ◽  
Italian Wine ◽  
Indigenous Yeasts ◽  
Different Levels ◽  
Potential Tool

Yeast inoculation is a widespread practice in winemaking in order to control the must fermentation. However, the use of indigenous wine yeasts can enrich wine quality and differentiate wine styles. Yeast cream preparation (CRY), recently accepted by the International Organization of Vine and Wine, could allow an easier usage of autochthonous yeasts. This work aimed at investigating the actual Italian wine industry’s attitude towards the available formulations of commercial wine yeasts with attention to CRY. Moreover, this study evaluated the perception of wineries toward indigenous yeasts in both winemaking and marketing viewpoints. Data show different levels of knowledge and use about the available yeast formulations. In general, there is not a predominantly positive or negative participants’ opinion regarding the use of indigenous yeasts. Wineries using CRY (4% of the sample) mainly adopt them as a part of the production in order to compare the wines with the ones traditionally obtained with commercial yeasts. CRY is perceived by some interviewees as a potential tool to increase communication and product differentiation. This survey could have anticipated future trends in the use of yeast formulations, determined by the market demands for diversified, unique, and environmentally sustainable products, that can allow an accessible application of precision enology.

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