Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also “functional properties”, as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.

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The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

World Journal of Advanced Research and Reviews ◽

10.30574/wjarr.2021.9.3.0097 ◽

2021 ◽

Vol 9 (3) ◽

pp. 245-252

Author(s):

Monika Stojanova ◽

Dragutin Đukić

Keyword(s):

Ph Value ◽

Starter Culture ◽

Sensory Properties ◽

Starter Cultures ◽

Negative Effects ◽

Staphylococcus Carnosus ◽

Swiss Chard ◽

Safe Product ◽

Favorable Conditions ◽

Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

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Effect of Microbial Fermentation on Nutritional and Safety Value of Cassava-Based Food

10.21203/rs.3.rs-101758/v1 ◽

2020 ◽

Author(s):

Niguse Hotessa Halake

Keyword(s):

Saccharomyces Cerevisiae ◽

Protein Content ◽

Lactobacillus Plantarum ◽

Crude Protein ◽

Starter Cultures ◽

Microbial Fermentation ◽

Promising Candidate ◽

Inoculum Level ◽

Overall Acceptability ◽

Cyanide Content

Abstract Background: Cassava is a potential energy-rich food crops to make different food products in developing countries but limited by a shortage of protein content and the presence of toxic cyanogenic glycosides.Methods: Cassava-teff flour fermented with three pure starter cultures of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus coryneformis. Two different inoculum levels (0.5 and 1.5 ml) were used. 300 g of cassava-teff flour were fermented with each of single starter cultures at 24 and 48 h. Results: The analysis of pH, crude protein and cyanide content indicates fermentation samples with Lactobacillus plantarum and Lactobacillus coryneformis for 48 h with 1.5 ml inoculums resulted in highest pH reduction. Similarly, highest reduction cyanide was recorded with 1.5 ml inoculums of Lactobacillus coryneformis and Lactobacillus plantarum, while the least cyanide reduction was recorded in fermentation samples of Saccharomyces cerevisiae at 24 h of 1 ml of inoculum level, but this value is higher when compared upon boiling (47.77 mg/kg). The highest levels of crude protein were observed fermentation samples with 1.5 ml inoculum of Saccharomyces cerevisiae for 48 h. Regarding palatability, the panelist preferred that fermentation sample with 1.5 ml inoculums of Lactobacillus plantarum and Lactobacillus coryneformis at 48 h having the best taste with the score of 4.90 ± 0.17 and 4.87 ± 0.23 respectively over the control, while sample fermented with Saccharomyces cerevisiae was preferred in terms of flavor, texture and overall acceptability with score of 4.87 ± 0.23, 4.73 ± 0.11 and 4.67 ± 0.12 respectively over the control. Conclusions: Therefore, microbial fermentation is a promising candidate for improving nutritional and safety value of cassava- based food and suggested as a choice of the processing method, as this method significantly reduced cyanide content, increased protein content and improved sensory properties of injera.

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Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

Canadian Journal of Microbiology ◽

10.1139/w08-140 ◽

2009 ◽

Vol 55 (3) ◽

pp. 326-332 ◽

Cited By ~ 12

Author(s):

Andrea Pulvirenti ◽

Sandra Rainieri ◽

Silvio Boveri ◽

Paolo Giudici

Keyword(s):

Selection Process ◽

Starter Culture ◽

Pilot Scale ◽

Starter Cultures ◽

Internal Transcribed Spacer Region ◽

Time Saving ◽

Yeast Strains ◽

Spontaneous Fermentations ◽

Wine Strain ◽

Selection Of

We propose an efficient and time-saving strategy for starter culture selection. Our approach is based on the accomplishment of 3 phases: (i) the selection of yeast strains dominating spontaneous fermentations, (ii) the selection among the dominant strains of those showing the best technological characteristics, and (iii) the final selection among good technological strains of those showing the desired qualitative traits. We applied this approach to wine fermentations, even though the same strategy has the potential to be employed for the selection of any type of starter culture. We isolated and identified yeast strains at the mid- and final stages of 6 spontaneous fermentations carried out in 3 different Spanish wineries. We identified all strains as Saccharomyces cerevisiae by restriction fragment length polymorphism of the ribosomal DNA internal transcribed spacer region, and subsequently distinguished each strain by analyzing the polymorphism of the inter-δ regions. Strains that were detected both at the mid- and final stages of the fermentation were considered dominant. Four dominant strains were finally selected and tested in pilot-scale fermentation, and their performance was compared with that of a commercial wine strain. All dominant strains showed good fitness and resulted suitable to be employed as starter cultures. One of the dominant strains isolated in this study is currently commercialized.

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Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

Molecules ◽

10.3390/molecules24234349 ◽

2019 ◽

Vol 24 (23) ◽

pp. 4349 ◽

Cited By ~ 6

Author(s):

Xiaofan Jin ◽

Wenxue Chen ◽

Haiming Chen ◽

Weijun Chen ◽

Qiuping Zhong

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Radical Scavenging Activity ◽

Low Density Lipoprotein ◽

Starter Culture ◽

Radical Scavenging ◽

Density Lipoprotein ◽

Starter Cultures ◽

Ldl Oxidation ◽

Antioxidant Power

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

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Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

Applied and Environmental Microbiology ◽

10.1128/aem.00133-15 ◽

2015 ◽

Vol 81 (18) ◽

pp. 6166-6176 ◽

Cited By ~ 19

Author(s):

Esther Meersman ◽

Jan Steensels ◽

Tinneke Paulus ◽

Nore Struyf ◽

Veerle Saels ◽

...

Keyword(s):

Starter Culture ◽

Field Trials ◽

Pilot Scale ◽

Temperature Tolerance ◽

Breeding Strategy ◽

Starter Cultures ◽

Content Type ◽

Fermentation Capacity ◽

Spontaneous Fermentations

ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selectedSaccharomyces cerevisiaestrains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.

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Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

Microorganisms ◽

10.3390/microorganisms8050726 ◽

2020 ◽

Vol 8 (5) ◽

pp. 726 ◽

Cited By ~ 2

Author(s):

Maria Tufariello ◽

Vittorio Capozzi ◽

Giuseppe Spano ◽

Giovanni Cantele ◽

Pasquale Venerito ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactobacillus Plantarum ◽

Southern Italy ◽

Present Report ◽

Starter Culture ◽

Scale Up ◽

Starter Cultures ◽

Industrial Scale ◽

Wine Production ◽

Custom Made

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

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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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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

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:115-131 ◽

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.

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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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Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽

10.3390/fermentation7010031 ◽

2021 ◽

Vol 7 (1) ◽

pp. 31

Author(s):

Pilar Blanco ◽

María Vázquez-Alén ◽

Teresa Garde-Cerdán ◽

Mar Vilanova

Keyword(s):

Saccharomyces Cerevisiae ◽

Pilot Scale ◽

Sensory Level ◽

Wine Aroma ◽

Nw Spain ◽

Volatile Phenols ◽

Yeast Saccharomyces Cerevisiae ◽

Spontaneous Fermentation ◽

Autochthonous Yeast ◽

Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

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