scholarly journals Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 49 ◽  
Author(s):  
Niel van Wyk ◽  
Isak S. Pretorius ◽  
Christian von Wallbrunn
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Mixed Culture ◽  
Debaryomyces Hansenii ◽  
Fermentation Performance ◽  
Acetate Esters ◽  
Grape Must ◽  
Saccharomyces Yeast ◽  
Grape Must Fermentation

Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine.

Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation

1993 ◽  
Vol 41 (11) ◽  
pp. 2086-2091 ◽  
Author(s):  
Juan C. Mauricio ◽  
Juan J. Moreno ◽  
Eva M. Valero ◽  
Luis. Zea ◽  
Manuel. Medina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
Alcohol Acetyltransferase ◽  
Ester Formation ◽  
Specific Activities ◽  
Grape Must Fermentation

scholarly journals Blocking mitophagy does not improve fuel ethanol production in Saccharomyces cerevisiae

2021 ◽  
Author(s):  
Kevy Pontes Eliodório ◽  
Gabriel Caetano de Gois e Cunha ◽  
Brianna A White ◽  
Demisha HM Patel ◽  
Fangyi Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Viability ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Synthetic Medium ◽  
Fuel Ethanol ◽  
Specific Gene ◽  
Fermentation Performance ◽  
Cell Recycling

Ethanol fermentation is frequently performed under conditions of low nitrogen. In Saccharomyces cerevisiae, nitrogen limitation induces macroautophagy, including the selective removal of mitochondria, also called mitophagy. Shiroma and co-workers (2014) showed that blocking mitophagy by deletion of the mitophagy specific gene ATG32 increased the fermentation performance during the brewing of Ginjo sake. In this study, we tested if a similar strategy could enhance alcoholic fermentation in the context of fuel ethanol production from sugarcane in Brazilian biorefineries. Conditions that mimic the industrial fermentation process indeed induce Atg32-dependent mitophagy in cells of S. cerevisiae PE-2, a strain frequently used in the industry. However, after blocking mitophagy, no differences in CO2production, final ethanol titres or cell viability were observed after five rounds of ethanol fermentation, cell recycling and acid treatment, as commonly performed in sugarcane biorefineries. To test if S. cerevisiae's strain background influences this outcome, cultivations were carried out in a synthetic medium with strains PE-2, Ethanol Red (industrial) and BY (laboratory), with and without a functional ATG32 gene, under oxic and oxygen restricted conditions. Despite the clear differences in sugar consumption, cell viability and ethanol titres, among the three strains, we could not observe any improvement in fermentation performance related to the blocking of mitophagy. We conclude with caution that results obtained with Ginjo sake yeast is an exception and cannot be extrapolated to other yeast strains and that more research is needed to ascertain the role of autophagic processes during fermentation.

scholarly journals Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 147 ◽  
Author(s):  
Ebru Arslan ◽  
Zeynep Çelik ◽  
Turgut Cabaroğlu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Mixed Culture ◽  
Volatile Acid ◽  
Wine Aroma ◽  
Mixed Culture Fermentation ◽  
Black Sea Region ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures

The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S. cerevisiae-1088 and a mixture of T. delbrueckii-214 and S. cerevisiae-1088 (1:1). The presence of the non-Saccharomyces T. delbrueckii-214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of T. delbrueckii-214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure S. cerevisiae-1088. This study confirms the role of T. delbrueckii in wine aroma and the potential of non-Saccharomyces use in winemaking.

Deletion of JJJ1 improves acetic acid tolerance and bioethanol fermentation performance of Saccharomyces cerevisiae strains

2016 ◽  
Vol 38 (7) ◽  
pp. 1097-1106 ◽  
Author(s):  
Xuechang Wu ◽  
Lijie Zhang ◽  
Xinna Jin ◽  
Yahong Fang ◽  
Ke Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Tolerance ◽  
Acetic Acid Tolerance ◽  
Fermentation Performance

Improvement of acetic acid tolerance and fermentation performance of Saccharomyces cerevisiae by disruption of the FPS1 aquaglyceroporin gene

2010 ◽  
Vol 33 (2) ◽  
pp. 277-284 ◽  
Author(s):  
Jun-Guo Zhang ◽  
Xiu-Ying Liu ◽  
Xiu-Ping He ◽  
Xue-Na Guo ◽  
Ying Lu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Tolerance ◽  
Acetic Acid Tolerance ◽  
Fermentation Performance

scholarly journals Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 165
Author(s):  
Cristobal A. Onetto ◽  
Anthony R. Borneman ◽  
Simon A. Schmidt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Microbial Interactions ◽  
Fermentation Performance ◽  
Competitive Fitness ◽  
Sequential Fermentation ◽  
Saccharomyces Yeast ◽  
Negative Impacts ◽  
The Impact ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S. cerevisiae has on the growth and metabolic activity of these non-Saccharomyces species, microbial interactions work reciprocally. Antagonism or competition of non-Saccharomyces species against S. cerevisiae has been shown to impact subsequent fermentation performance. To date, it remains unclear whether these negative interactions are strain specific. Hence, characterisation of strain-specific responses to co-inoculation would enable the identification of specific S. cerevisiae strain/non-Saccharomyces combinations that minimise the negative impacts of sequential fermentation on fermentation performance. The competitive fitness response of 93 S. cerevisiae strains to several non-Saccharomyces species was simultaneously investigated using a barcoded library to address this knowledge gap. Strain-specific fitness differences were observed across non-Saccharomyces treatments. Results obtained from experiments using selected S. cerevisiae strains sequentially inoculated after Metschnikowia pulcherrima and Torulaspora delbrueckii were consistent with the competitive barcoded library observations. The results presented in this study indicate that strain selection will influence fermentation performance when using non-Saccharomyces species, therefore, appropriate strain/yeast combinations are required to optimise fermentation.

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

2014 ◽  
Vol 146 ◽  
pp. 234-241 ◽  
Author(s):  
R. Noguerol-Pato ◽  
A. Torrado-Agrasar ◽  
C. González-Barreiro ◽  
B. Cancho-Grande ◽  
J. Simal-Gándara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Must ◽  
New Generation ◽  
Grape Must Fermentation

scholarly journals Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 87 ◽  
Author(s):  
Capece ◽  
Pietrafesa ◽  
Siesto ◽  
Romaniello ◽  
Condelli ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Characteristics ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Must ◽  
High Dominance ◽  
Very High ◽  
Grape Must Fermentation

Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous wines. The use of indigenous selected starters represents a useful tool to control alcoholic grape must fermentation, safeguarding the typical sensory characteristics of wine produced from specific regions. In this study, we selected three indigenous S. cerevisiae strains among 16 indigenous strains previously isolated from the spontaneous fermentation of Primitivo grapes, which were collected from the vineyards of three different cellars. The three selected starters (one for each cellar) were tested during fermentations at pilot scale by performing in each cellar two trials: one with an indigenous starter (specific for the winery), and one with the commercial starter AWRI796 (common to all the cellars). Starter dominance ability and influence on aromatic quality of the wine were used as criteria to test the suitability of these indigenous starters to be used at the cellar scale. The results obtained in this study showed that the indigenous strains were characterized by very high dominance ability, and the aromatic quality of wine was strongly influenced both by the inoculated strain and the interaction strain/grape must.

scholarly journals Controlling grape must fermentation in early winemaking phases: the role of electrochemical treatment

2003 ◽  
Vol 95 (5) ◽  
pp. 1087-1095 ◽  
Author(s):  
G. Lustrato ◽  
G. Alfano ◽  
C. Belli ◽  
L. Grazia ◽  
M. Iorizzo ◽  
...  
Keyword(s):  
Electrochemical Treatment ◽  
Grape Must ◽  
Grape Must Fermentation
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