Response to Sulfur Dioxide Addition by Two Commercial Saccharomyces cerevisiae Strains

Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the potential SO2 resistance mechanisms of commercial yeasts as well as their production of aroma-active volatile compounds in response to SO2. To study this, fermentations of two commercial yeast strains were conducted in the presence (50 mg/L) and absence (0 mg/L) of SO2. Strain QA23 was more sensitive to SO2 than Strain BRL97, resulting in delayed cell growth and slower fermentation. BRL97 exhibited a more rapid decrease in free SO2, a higher initial production of hydrogen sulfide, and a higher production of acetaldehyde, suggesting that each strain may utilize different mechanisms of sulfite resistance. SO2 addition did not affect the production of aroma-active volatile compounds in QA23, but significantly altered the volatile profiles of the wines fermented by BRL97.

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Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

Food Science and Technology International ◽

10.1177/1082013203009002005 ◽

2003 ◽

Vol 9 (2) ◽

pp. 95-99 ◽

Cited By ~ 5

Author(s):

J. M. Barcenilla ◽

P. J. Martín-Álvarez ◽

A. Vian ◽

R. Gonzalez

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Indirect Selection ◽

Sparkling Wine ◽

Single Group ◽

Limited Effect ◽

Yeast Strains ◽

Autolytic Activity ◽

Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

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The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers

10.1101/2020.07.17.209171 ◽

2020 ◽

Author(s):

Diego Bonatto

Keyword(s):

Saccharomyces Cerevisiae ◽

Lager Yeast ◽

Brewing Yeast ◽

Beer Fermentation ◽

Yeast Strains ◽

Saccharomyces Pastorianus ◽

Commercial Yeast ◽

Main Component ◽

The Impact ◽

Attenuation Profile

AbstractYeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprint its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. In this work, the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing were evaluated by applying quantitative concepts of ecology analysis in a sample of 121,528 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its influence in the fermentation temperature, attenuation profile, and number of recipes for a beer category were analyzed. The results indicated that many beer categories are preferentially fermented with dry yeast strains formulations instead of liquid yeasts, despite considering the high number of available liquid yeast formulations. Moreover, ale dry strains are preferentially used for lager brewing. The preferential use of specific yeast formulations drives the diversity, richness, and evenness of a beer category, showing that many yeast strains are potentially and industrially underexplored.

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Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Foods ◽

10.3390/foods10020453 ◽

2021 ◽

Vol 10 (2) ◽

pp. 453

Author(s):

Ana M. Roldán ◽

Fini Sánchez-García ◽

Luis Pérez-Rodríguez ◽

Víctor M. Palacios

Keyword(s):

Volatile Compounds ◽

Octanoic Acid ◽

White Wine ◽

Sensory Profile ◽

Floral Character ◽

Sensorial Analysis ◽

Yeast Strains ◽

Commercial Yeast ◽

Sensory Profiles

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

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Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations

European Food Research and Technology ◽

10.1007/s00217-006-0503-x ◽

2007 ◽

Vol 226 (1-2) ◽

pp. 19-24 ◽

Cited By ~ 15

Author(s):

Manuela Rollini ◽

Ernestina Casiraghi ◽

Maria Ambrogina Pagani ◽

Matilde Manzoni

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Strains ◽

Commercial Yeast

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Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

TAP CHI SINH HOC ◽

10.15625/0866-7160/v39n4.10864 ◽

2018 ◽

Vol 39 (4) ◽

pp. 474-482

Author(s):

Hoang Thi Le Thuong ◽

Nguyen Quang Hao ◽

Tran Thi Thuy

Keyword(s):

Saccharomyces Cerevisiae ◽

Low Ph ◽

Yeast Strains ◽

Biological Studies ◽

Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8 belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽

10.3390/molecules26020344 ◽

2021 ◽

Vol 26 (2) ◽

pp. 344

Author(s):

Gilson Celso Albuquerque Chagas Junior ◽

Nelson Rosa Ferreira ◽

Eloisa Helena de Aguiar Andrade ◽

Lidiane Diniz do Nascimento ◽

Francilia Campos de Siqueira ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Multivariate Analyses ◽

High Capacity ◽

Starter Cultures ◽

Cocoa Beans ◽

Pichia Kudriavzevii ◽

Fermentative Capacity ◽

Product Identity ◽

On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

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Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

Proceedings ◽

10.3390/foods_2020-07629 ◽

2020 ◽

Vol 70 (1) ◽

pp. 75

Author(s):

Alexandra Nanou ◽

Athanasios Mallouchos ◽

Efstathios Z. Panagou

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Acid Ethyl Ester ◽

Volatile Components ◽

Propanoic Acid ◽

Qualitative Composition ◽

Organoleptic Characteristics ◽

Increasing Trend ◽

Volatile Profiles ◽

Over Time

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage.

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Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽

10.3390/beverages7020027 ◽

2021 ◽

Vol 7 (2) ◽

pp. 27

Author(s):

Dimitrios Kontogiannatos ◽

Vicky Troianou ◽

Maria Dimopoulou ◽

Polydefkis Hatzopoulos ◽

Yorgos Kotseridis

Keyword(s):

Saccharomyces Cerevisiae ◽

Alcoholic Fermentation ◽

Ethanol Tolerance ◽

Random Amplified Polymorphic Dna ◽

Yeast Strains ◽

Rapd Pcr ◽

Autochthonous Yeast ◽

Polymerase Chain ◽

Grape Varieties ◽

H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

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Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine

Journal of Molecular Microbiology and Biotechnology ◽

10.1159/000455169 ◽

2017 ◽

Vol 27 (2) ◽

pp. 81-90 ◽

Cited By ~ 12

Author(s):

Jolanta Mierzejewska ◽

Aleksandra Tymoszewska ◽

Karolina Chreptowicz ◽

Kamil Krol

Keyword(s):

Saccharomyces Cerevisiae ◽

Batch Culture ◽

Fold Increase ◽

Biotechnological Production ◽

Aromatic Alcohol ◽

Enhanced Production ◽

Yeast Strains ◽

First Time

2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory Saccharomyces cerevisiae strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, S. cerevisiae AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid S. cerevisiae AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.

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