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1.
Aim: To examine the growth and survival of Williopsis saturnus strains along with wine yeast Saccharomyces cerevisiae in grape must. Methods and Results: For this study, fermentations were performed in sterilized grape must at 18°C. Inoculum level was 5 × 106 cells per ml for each yeast. The results showed that W. saturnus yeasts exhibited slight growth and survival depending on the strain, but they died off by day 5. Saccharomyces cerevisiae, however, dominated the fermentation, reaching the population of about 8 log CFU ml?1. It was observed that ethanol formation was not affected. The concentrations of acetic acid, ethyl acetate and isoamyl acetate were found higher in mixed culture experiments compared to control fermentation. The results also revealed that higher alcohols production was unaffected in general. Conclusion: Fermentations did not form undesirable concentrations of flavour compounds, but production of higher levels of acetic acid in mixed culture fermentations may unfavour the usage of W. saturnus in wine making. Significance and Impact of the Study: This study provides information on the behaviour of W. saturnus together with S. cerevisiae during the alcoholic fermentation. 相似文献
2.
Ana Mendes-Ferreira Catarina Barbosa Virgílio Falco Cecília Leão Arlete Mendes-Faia 《Journal of industrial microbiology & biotechnology》2009,36(4):571-583
The aim of this study was to evaluate the combined effect of initial nitrogen content on the production of hydrogen sulphide
and other volatile compounds during alcoholic fermentation. For that propose, three commercial wine strains of Saccharomyces cerevisiae were used to ferment synthetic grape juice media under different nitrogen concentrations. H2S was measured throughout fermentations and other aroma compounds were analyzed at the end of the experiments. The trigger
levels at which an inverse relationship between the initial nitrogen present in media and total H2S production varied among the three strains tested. For UCD522 and PYCC4072, the highest H2S levels were produced in media with 267 mg N l−1 of initial nitrogen, whereas the lowest levels were detected with nitrogen limitation/starvation conditions (66 mg N l−1). Moreover, 21 other aroma compounds belonging to different chemical classes were identified and quantified by solid phase
micro-extraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS). The initial nitrogen concentration more than
yeast strain had a decisive effect on the final aroma composition, suggesting that modulation of nutrients emerges as a useful
tool for producing desired flavour and odour compounds. 相似文献
3.
Francisco B. Pereira Pedro M. R. Guimarães José A. Teixeira Lucília Domingues 《Biotechnology letters》2010,32(11):1655-1661
An optimized very high gravity (VHG) glucose medium supplemented with low cost nutrient sources was used to evaluate bio-ethanol
production by 11 Saccharomyces cerevisiae strains. The industrial strains PE-2 and CA1185 exhibited the best overall fermentation performance, producing an ethanol
titre of 19.2% (v/v) corresponding to a batch productivity of 2.5 g l−1 h−1, while the best laboratory strain (CEN.PK 113-7D) produced 17.5% (v/v) ethanol with a productivity of 1.7 g l−1 h−1. The results presented here emphasize the biodiversity found within S. cerevisiae species and that naturally adapted strains, such as PE-2 and CA1185, are likely to play a key role in facilitating the transition
from laboratory technological breakthroughs to industrial-scale bio-ethanol fermentations. 相似文献
4.
Pamela Vernocchi Maurice Ndagijimana Diana I. Serrazanetti Clemencia Chaves López Alessandra Fabiani Fausto Gardini M. Elisabetta Guerzoni Rosalba Lanciotti 《World journal of microbiology & biotechnology》2011,27(6):1423-1433
The aim of this work was to evaluate the suitability of four strains of Saccharomyces cerevisiae endowed with in vitro β-glucosidase activity to improve the Sangiovese wine aroma profiles. In particular the effects of
the strains on fermentation kinetics, wine sugar and acid concentrations, volatile molecule profiles and colour parameters
were evaluated. Moreover their effects on anthocyanins, anthocyanidins and poliphenols were evaluated. These four strains
of S. cerevisiae were tested in comparison with one commercial strain and with a spontaneous fermentation in the presence and in the absence
of paraffin oil. The results showed that the four wild strains had high fermentation rates and an efficient conversion of
grape sugars to alcohol. However, each strain imparted specific features to the wine. AS11 and AS15 gave rise to wine having
low volatile acidity values associated to high levels of linalool and nerolidol. They provoked decrease of anthocyanins accompanied
by the increase of some anthocyanidins. S. cerevisiae BV12 and BV14 showed the best performances producing wines with the lowest residual sugar contents and volatile acidity values,
high levels of nerolidol and citronellol without detrimental effects on wine colour. 相似文献
5.
Maria De Benedictis Gianluca Bleve Francesco Grieco Mariana Tristezza Maria Tufariello Francesco Grieco 《Antonie van Leeuwenhoek》2011,99(2):189-200
The apiculate yeasts are the species predominating the first stage of grape must alcoholic fermentation and are important
for the production of desired volatile compounds. The aim of the present investigation was to establish a protocol for the
enological selection of non-Saccharomyces strains directly isolated from a natural must fermentation during the tumultuous phase. At this scope, fifty Hanseniaspora uvarum isolates were characterized at strain level by employing a new combined PCR-based approach. One isolate representative of
each identified strain was used in fermentation assays to assess strain-specific enological properties. The chemical analysis
indicated that all the analyzed strains were low producers of acetic acid and hydrogen sulphide, whereas they showed fructophilic
character and high glycerol production. Analysis of volatile compounds indicated that one strain could positively affect,
during the alcoholic fermentation process, the taste and flavour of alcoholic beverages. The statistical evaluation of obtained
results indicated that the selected autochthonous H. uvarum strain possessed physiological and technological properties which satisfy the criteria indicated for non-Saccharomyces wine yeasts selection. Our data suggest that the described protocol could be advantageously applied for the selection of
non-Saccharomyces strains suitable for the formulation of mixed or sequential starters together with Saccharomyces cerevisiae. 相似文献
6.
7.
Gabriel Pérez Laura Fariña Marianne Barquet Eduardo Boido Carina Gaggero Eduardo Dellacassa Francisco Carrau 《World journal of microbiology & biotechnology》2011,27(1):47-55
One hundred and fifty-four yeast strains were isolated from grapes and musts of Uruguayan vineyards and wineries. Only thirty
strains showed β-glucosidase activity in Esculin Glycerol Agar (EGA) solid medium. Twenty-one were non-Saccharomyces and nine were Saccharomyces cerevisiae strains. The objective of this study was to evaluate the suitability of Esculin Glycerol Agar (EGA) solid medium for screening
β-glucosidase activity in native yeasts strains. Halo sizes measured in the EGA solid medium were correlated to the Glycosyl-Glucose
(GG) indexes measured after fermentation of grape musts with each strain. The two S. cerevisiae strains with the best performance were selected for further fermentations on a Muscat Miel grape must, rich in bound monoterpenes.
The levels of free linalool, hodiol I and geraniol increased significantly as compared to fermentation with a commercial wine
yeast strain. These results show the suitability of this simple and economic medium to identify S. cerevisiae glucosidase producers with a potential impact on real winemaking conditions. On the other hand, great variability was found
for the non-Saccharomyces strains, and this would demand further studies for each species. In conclusion, the use of EGA solid medium shows that the
screening method is suitable for exploring the glucosidase activity of native strains of S. cerevisiae and shows good correlation with its real impact on free aroma compounds in the final wine. 相似文献
8.
Ö. Şimşek N. Akkoç A. H. Çon F. Özçelik P. E. J. Saris Mustafa Akçelik 《Journal of industrial microbiology & biotechnology》2009,36(6):863-871
Nisin production in continuous cultures of bioengineered Lactococcus lactis strains that incorporate additional immunity and regulation genes was studied. Highest nisin activities were observed at
0.2 h–1 dilution rate and 12.5 g l–1 fructose concentration for all strains. Recombinant strains were able to produce greater amounts of nisin at dilution rates
below 0.3 h−1 compared to the control strain. However, this significant difference disappeared at dilution rates of 0.4 and 0.5 h–1. For the strains LL27, LAC338, LAC339, and LAC340, optimum conditions for nisin production were determined to be at 0.29,
0.26, 0.27, and 0.27 h–1 dilution rates and 11.95, 12.01, 11.63, and 12.50 g l–1 fructose concentrations, respectively. The highest nisin productivity, 496 IU ml–1 h–1, was achieved with LAC339. The results of this study suggest that low dilution rates stabilize the high specific nisin productivity
of the bioengineered strains in continuous fermentation. Moreover, response surface methodology analysis showed that regulation
genes yielded high nisin productivity at wide ranges of dilution rates and fructose concentrations. 相似文献
9.
Berthels NJ Cordero Otero RR Bauer FF Pretorius IS Thevelein JM 《Applied microbiology and biotechnology》2008,77(5):1083-1091
Grape juice contains about equal amounts of glucose and fructose, but wine strains of Saccharomyces cerevisiae ferment glucose slightly faster than fructose, leading to fructose concentrations that exceed glucose concentrations in the
fermenting must. A high fructose/glucose ratio may contribute to sluggish and stuck fermentations, a major problem in the
global wine industry. We evaluated wine yeast strains with different glucose and fructose consumption rates to show that a
lower glucose preference correlates with a higher fructose/glucose phosphorylation ratio in cell extracts and a lower K
m for both sugars. Hxk1 has a threefold higher V
max with fructose than with glucose, whereas Hxk2 has only a slightly higher V
max with glucose than with fructose. Overexpression of HXK1 in a laboratory strain of S. cerevisiae (W303–1A) accelerated fructose consumption more than glucose consumption, but overexpression in a wine yeast strain (VIN13)
reduced fructose consumption less than glucose consumption. Results with laboratory strains expressing a single kinase showed
that total hexokinase activity is inversely correlated with the glucose/fructose (G/F) discrepancy. The latter has been defined as the difference between the rate of glucose and fructose fermentation. We conclude
that the G/F discrepancy in wine yeast strains correlates with the kinetic properties of hexokinase-mediated sugar phosphorylation. A
higher fructose/glucose phosphorylation ratio and a lower K
m might serve as markers in selection and breeding of wine yeast strains with a lower tendency for sluggish fructose fermentation. 相似文献
10.
Whasley Ferreira Duarte Disney Ribeiro Dias Gilberto Vinicius de Melo Pereira Ivani Maria Gervásio Rosane Freitas Schwan 《Journal of industrial microbiology & biotechnology》2009,36(4):557-569
The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze
the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage
produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml−1. During indigenous fermentation, yeast population increased from 3.7 log CFU ml−1 to 8.1 log CFU ml−1 after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis
showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency
of a similar S. cerevisiae profile. The yeast non-Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola. Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected
strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in
alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed
good potential for use in the production of fermented beverage. 相似文献
11.
Grabek-Lejko D Kurylenko OO Sibirny VA Ubiyvovk VM Penninckx M Sibirny AA 《Journal of industrial microbiology & biotechnology》2011,38(11):1853-1859
The ability of baker’s yeast Saccharomyces cerevisiae and of the thermotolerant methylotrophic yeast Hansenula polymorpha to produce ethanol during alcoholic fermentation of glucose was compared between wild-type strains and recombinant strains
possessing an elevated level of intracellular glutathione (GSH) due to overexpression of the first gene of GSH biosynthesis,
gamma-glutamylcysteine synthetase, or of the central regulatory gene of sulfur metabolism, MET4. The analyzed strains of H. polymorpha with an elevated pool of intracellular GSH were found to accumulate almost twice as much ethanol as the wild-type strain
during glucose fermentation, in contrast to GSH1-overexpressing S. cerevisiae strains, which also possessed an elevated pool of GSH. The ethanol tolerance of the GSH-overproducing strains was also determined.
For this, the wild-type strain and transformants with an elevated GSH pool were compared for their viability upon exposure
to exogenous ethanol. Unexpectedly, both S. cerevisiae and H. polymorpha transformants with a high GSH pool proved more sensitive to exogenous ethanol than the corresponding wild-type strains. 相似文献
12.
María Isabel Araque Albert Bordons Cristina Reguant 《World journal of microbiology & biotechnology》2009,25(1):15-18
Selected starter cultures of Oenococcus oeni are widely used to initiate malolactic fermentation (MLF) in wine. Nevertheless, the inoculated culture does not always develop
as expected and undesired strains can grow causing wine spoilage. Therefore, methods that can reliably differentiate O. oeni strains are essential to monitor the population dynamics of MLF. This work presents a new multiplex PCR method that allows
the simultaneous species identification and strain typification of O. oeni, based on the combined use of species-specific PCR primers and a Random Polymorphic DNA (RAPD)-PCR primer. This method represents
an useful tool for the control of wine MLF. 相似文献
13.
Halophilic archaeal strains R26T and R22 were isolated from the brown alga Laminaria produced at Dalian, Liaoning Province, China. Cells from the two strains were pleomorphic rods and Gram negative, and colonies
were red pigmented. Strains R26T and R22 were able to grow at 20–50°C (optimum 37°C) in 1.4–5.1 M NaCl (optimum 3.1–4.3 M) at pH 5.5–9.5 (optimum pH 8.0–8.5)
and neither strain required Mg2+ for growth. Cells lyse in distilled water and the minimum NaCl concentration required to prevent cell lysis was 8% (w/v)
for strain R26T and 12% (w/v) for strain R22. The major polar lipids of the two strains were phosphatidylglycerol, phosphatidylglycerol phosphate
methyl ester and minor phosphatidylglycerol sulfate; glycolipids were not detected. Phylogenetic analyses based on 16S rRNA
genes and rpoB′ genes revealed that strains R26T and R22 formed a distinct clade with the closest relative, Natronoarchaeum mannanilyticum. The DNA G+C content of strains R26T and R22 was 65.8 and 66.4 mol%, respectively. The DNA–DNA hybridization value between strains R26T and R22 was 89%. The phenotypic, chemotaxonomic and phylogenetic properties suggest that the strains R26T and R22 represent a novel species in a new genus within the family Halobacteriaceae, for which the name Salinarchaeum laminariae gen. nov., sp. nov. is proposed. The type strain is R26T (type strain R26T = CGMCC 1.10590T = JCM 17267T, reference strain R22 = CGMCC 1.10589). 相似文献
14.
Patrizia Romano Angela Capece Vincenza Serafino Rossana Romaniello Cinzia Poeta 《World journal of microbiology & biotechnology》2008,24(9):1797-1802
The principal agent in winemaking is the yeast Saccharomyces cerevisiae, which is characterized by a significant strain biodiversity. Here we report the characterization of 80 wild S. cerevisiae strains, isolated from grapes of different varieties in southern Italy, for genetic and technological variability. By PCR
amplification with M13 primer a significant polymorphism was recorded and 12 different biotypes were identified among the
strains. The specific strain-pattern could be used to follow the dynamics of different biotypes during the fermentation process.
The analysis of experimental wines obtained by inoculated fermentations with the 80 strains showed significant differences
among the wines. The level of each compound was a function of the strain performing the fermentative process. The main variables
for the strain differentiation were the production of acetaldehyde and acetic acid, which ranged from 53 to 282 mg/l and from
0.20 to 1.88 g/l, respectively. Selected strains were tested in fermentation with two different grape musts, yielding experimental
wines differing in the levels of secondary compounds and polyphenol content, in function of the interaction “grape must composition/yeast
strain”. This finding has an applicative value for the potentiality of utilizing the resource of strain variability as a tool
to individuate suitable starter cultures, which are able to complement and optimize grape quality. 相似文献
15.
Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are known to play a crucial role
in production and utilization of acetaldehyde during fermentations but comparative quantitative data are scarce. This research
evaluated the acetaldehyde metabolism of 26 yeast strains, including commercial Saccharomyces and non-Saccharomyces, in a reproducible resting cell model system. Acetaldehyde kinetics and peak values were highly genus, species, and strain
dependent. Peak acetaldehyde values varied from 2.2 to 189.4 mg l−1 and correlated well (r
2 = 0.92) with the acetaldehyde production yield coefficients that ranged from 0.4 to 42 mg acetaldehyde per g of glucose in
absence of SO2. S. pombe showed the highest acetaldehyde production yield coefficients and peak values. All other non-Saccharomyces species produced significantly less acetaldehyde than the S. cerevisiae strains and were less affected by SO2 additions. All yeast strains could degrade acetaldehyde as sole substrate, but the acetaldehyde degradation rates did not
correlate with acetaldehyde peak values or acetaldehyde production yield coefficients in incubations with glucose as sole
substrate. 相似文献
16.
Nurgel C Erten H Canbaş A Cabaroğlu T Selli S 《Journal of industrial microbiology & biotechnology》2002,29(1):28-33
The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively.
The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts,
but differences were noted in individual volatile compounds. Cluster and factor analyses of flavor compounds also showed that
wines produced were different depending on the wine strain used. Wines were completely fermented to less than 1.4 g/l residual
sugar. Yeasts other than S. cerevisiae survived longer than previously reported. Inoculation with selected strains increased the ethanol level. Journal of Industrial Microbiology & Biotechnology (2002) 29, 28–33 doi:10.1038/sj.jim.7000258
Received 11 July 2001/ Accepted in revised form 27 March 2002 相似文献
17.
Fermentation of high concentrations of lactose to ethanol by engineered flocculent Saccharomyces cerevisiae 总被引:1,自引:0,他引:1
The development of microorganims that efficiently ferment lactose has a high biotechnological interest, particularly for cheese
whey bioremediation processes with simultaneous bio-ethanol production. The lactose fermentation performance of a recombinant
Saccharomyces cerevisiae flocculent strain was evaluated. The yeast consumed rapidly and completely lactose concentrations up to 150 g l−1 in either well- or micro-aerated batch fermentations. The maximum ethanol titre was 8% (v/v) and the highest ethanol productivity
was 1.5–2 g l−1 h−1, in micro-aerated fermentations. The results presented here emphasise that this strain is an interesting alternative for
the production of ethanol from lactose-based feedstocks. 相似文献
18.
Alice Vilela-Moura Dorit Schuller Arlete Mendes-Faia Manuela Côrte-Real 《Applied microbiology and biotechnology》2010,87(4):1317-1326
Herein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal
of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l−1 acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 was associated with a decrease in ethanol
concentration of 0.7 and 1.2% (v/v), respectively. Strain S26 revealed better removal efficiency due to its higher tolerance to stress factors imposed by acidic
wines. Sulfur dioxide (SO2) in the concentration range 95–170 mg l−1 inhibits the ability of both strains to reduce the volatile acidity of the acidic wine used under our experimental conditions.
Therefore, deacidification should be carried out either in wines stabilized by filtration or in wines with SO2 concentrations up to 70 mg l−1. Deacidification of wines with the better performing strain S26 was associated with changes in the concentration of volatile
compounds. The most pronounced increase was observed for isoamyl acetate (banana) and ethyl hexanoate (apple, pineapple),
with an 18- and 25-fold increment, respectively, to values above the detection threshold. The acetaldehyde concentration of
the deacidified wine was 2.3 times higher, and may have a detrimental effect on the wine aroma. Moreover, deacidification
led to increased fatty acids concentration, but still within the range of values described for spontaneous fermentations,
and with apparently no negative impact on the organoleptical properties. 相似文献
19.
C.R. Campos C.F. Silva D.R. Dias L.C. Basso H.V. Amorim R.F. Schwan 《Journal of applied microbiology》2010,108(6):1871-1879
Aims: To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachaça and to analyse the microbial compounds produced in each fermentative process. Methods and Results: Three S. cerevisiae strains were evaluated during seven consecutive 24‐h fermentation batches using recycled inocula. The UFLA CA 116 strain had the largest population of viable organisms, and the maximum population was achieved in the fourth batch after 96 h of fermentation. The UFLA CA 1162 and UFLA CA 1183 strains grew more slowly, and the maximum population was reached in the seventh batch. Molecular characterization of isolated yeast cells using PFGE (pulse field gel electrophoresis) revealed that more than 86% of the isolates corresponded to the initially inoculated yeast strain. The concentration of aldehydes, esters, methanol, alcohol and volatile acids in the final‐aged beverages were within the legal limits. Conclusions: Cachaça produced by select yeast strains exhibits analytical differences. UFLA CA 1162 and UFLA CA 116 S. cerevisiae isolates can be considered the ideal strains for the artisanal production of cachaça in Brazil. Significance and Impact of the Study: The use of select yeast strains can improve the quality and productivity of cachaça production. Our findings are important for the appropriate monitoring of yeast during sugar cane fermentation. In addition, we demonstrate that UFLA CA 116 and UFLA CA 1162, the ideal yeast strains for cachaça production, are maintained at a high population density. The persistence of these yeast strains in the fermentation of sugar cane juice promotes environmental conditions that prevent or decrease bacterial contamination. Thus, the use of select yeast strains for the production of cachaça is a viable economic alternative to standardize the production of this beverage. 相似文献
20.
The codon modified neutral endo-β-1,4-glucanase gene celEn, originating from the anaerobic fungus Orpinomyces sp. strain PC-2, was inserted between the strong promoter Pcel7A and the terminator Tcel7A from Trichoderma reesei. The resulting expression cassette was ligated to the pCAMBIA1300 Agrobacterium binary vector to construct pCB-hE that also contains a hygromycin B resistance marker. pCB-hE was introduced into T. reesei ZU-02 through an Agrobacterium tumefaciens–mediated transformation procedure that has been modified with an improved transformation efficiency of 12,500 transformants
per 107 conidia. Stable integration of the celEn gene into the chromosomal DNA of T. reesei ZU-02 was confirmed by PCR. After 48 h fermentation in shaking flasks, the endo-β-1,4-glucanase activities increased to 55–70 IU ml−1 in transgenic strains, which were about 6–7 times higher than that of the original ZU-02 strain (9.5 IU ml−1). When the avicel was added in fermentation medium, the endo-β-1,4-glucanase activity in the transgenic strains could be
further increased to 193.6 IU ml−1 after 84 h fermentation. Transgenic T. reesei strains with high neutral endo-β-1,4-glucanase activity will be particularly suitable for certain applications in textile
industry. The improved procedures for overproduction and secretion of heterologous proteins in transgenic T. reesei can also be used to generate similar recombinant proteins for research or industrial purposes. 相似文献