A genetically improved wine yeast

Summary Most of 31 hybrids, obtained by fusion between the petite mutant of a nonsporous strain ofSaccharomyces cerevisiae SS-1090 and a Kar mutant K1 killer ofS. cerevisiae adenine and uracil auxotrophic, proved to be enologically as useful as the parent strain, and in some cases more so. In addition, all of them possessed killer factor, rendering them potentially more competitive against wild yeasts. Most of them also proved to be highly sporous.Research supported by National Research Council of Italy, Special Project RAISA, Sub-project N.4, Paper N.     

Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey

The purpose of this study was to evaluate the important technological and fermentative properties of wine yeast strains previously isolated from different wine producing regions of Turkey. The determination of the following important properties was made: growth at high temperatures; fermentative capability in the presence of high sugar concentration; fermentation rate; hydrogen sulfide production; killer activity; resistance to high ethanol and sulfur dioxide; foam production; and enzymatic profiles. Ten local wine yeast strains belonging to Saccharomyces, and one commercial active dry yeast as a reference strain were evaluated. Fermentation characteristics were evaluated in terms of kinetic parameters, including ethanol yield (Y_P/S), biomass yield (Y_X/S), theoretical ethanol yield (%), specific ethanol production rate (q_p; g/gh), specific glucose uptake rate (q_s; g/gh), and the substrate conversion (%). All tested strains were able to grow at 37 °C and to start fermentation at 30° Brix, and were resistant to high concentrations of sulfur dioxide. 60 % of the strains were weak H₂S producers, while the others produced high levels. Foam production was high, and no strains had killer activity. Six of the tested strains had the ability to grow and ferment at concentrations of 14 % ethanol. Except for one strain, all fermented most of the media sugars at a high rate, producing 11.0–12.4 % (v/v) ethanol. Although all but one strain had suitable characteristics for wine production, they possessed poor activities of glycosidase, esterase and proteinase enzymes of oenological interest. Nine of the ten local yeast strains were selected for their good oenological properties and their suitability as a wine starter culture.     

Bulk sparkling wine production by external encapsulated yeast bioreactor

Summary A new method for bulk sparkling wine production is proposed. The use of an external bioreactor with high immobilized yeast loading for second fermentation was studied. The new process is much faster than the traditional one and the sparkling wines obtained are perfectly clear without showing quality faults.     

Application of a statistical procedure for the control of yeast production

In many cases of fermentation processes, it is difficult to measure all of the state variables needed to indicate the culture state and to predict state changes. We propose the use of time-series data of measurable state variables instead of unmeasurable to describe the fermenatation process. We also employ a discrimination method of independent variables of regression analysis using statistical measures, PSS and AIC. These statistical procedure were applied to fed batch culture for yeast production under aerobic conditions, and the effectiveness was ascertained experimentally.     

A pH control strategy for increased β-carotene production during batch fermentation by recombinant industrial wine yeast

The effects of different pH values, ranging from 4.0 to 7.0, on cell growth and β-carotene production by recombinant industrial wine yeast Saccharomyces cerevisiae T73-63 in a synthetic grape juice medium was investigated. Based on the kinetic analysis of the batch fermentation process, a two-stage pH control strategy was developed in which the pH was maintained at 7.0 for the first 24 h and then shifted to 5.0 after 24 h. Using this strategy, the highest β-carotene production (50.39 mg/l) and the formation rate (1.40 mg/l/h) were increased by 19.1% and 18.6%, respectively, compared to the maximum values of constant pH fermentation. The oxidative stress during β-carotene production was also determined in terms of the catalase (CAT) and superoxide dismutase (SOD) activities. Oxidative stress appears to be induced by the lowering of pH as indicated by the increase in activities of CAT and SOD due to pH shift from pH 7.0 to pH 5.0. Pre-treating cells with ascorbic acid (an antioxidative agent) reversed the improvement of β-carotene production while addition of H₂O₂ enhanced it. Considering that induction of oxidative stress is associated with increased β-carotene production, it was concluded that the enhancement of β-carotene production by the low-pH strategy involved the induction of oxidative stress.     

A convenient microtitre tray procedure for yeast identification

Media for yeast identification tests were incorporated into the wells of a microtitre tray. The tests included fermentation and assimilation of carbohydrates, assimilation of nitrogen compounds, growth in vitamin-free medium, resistance to cycloheximide, and observations for cell morphology and sporulation. Results of tests conducted in the trays showed very good agreement with those obtained by conventional methods. Eighteen reference yeasts were correctly identified from tests conducted in the trays. The trays of media could be stored, and provided a convenient system for yeast identification.     

A convenient microtitre tray procedure for yeast identification

Media for yeast identification tests were incorporated into the wells of a microtitre tray. The tests included fermentation and assimilation of carbohydrates, assimilation of nitrogen compounds, growth in vitamin-free medium, resistance to cycloheximide, and observations for cell morphology and sporulation. Results of tests conducted in the trays showed very good agreement with those obtained by conventional methods. Eighteen reference yeasts were correctly identified from tests conducted in the trays. The trays of media could be stored, and provided a convenient system for yeast identification.     

A modified procedure for isolation of yeast mitochondrial DNA

A modified, rapid and inexpensive method for preparation of mitochondrial DNA (mtDNA), suitable for molecular analysis is proposed. It comprises batch cultivation of Saccharomyces cerevisiae strain NBIMCC 583 on a simple nutrient medium at 28 degrees C; permeabialization of cells from late exponential growth phase with cetyltrimethylamonnium bromide, mechanical disintegration of the cell wall; preparation of a mitochondrial fraction and subsequent isolation and purification of mtDNA. The amount and the purity of the obtained mtDNA have been checked and its application for molecular analysis proven. The main advantages of the proposed procedure for isolation of mtDNA are introduction of simple nutrient medium, replacement of the enzymatic lysis of the cell wall by the cheaper mechanical one, avoidance of ultracentrifugation steps and use of harmful chemical substances.     

葡萄酒酿酒酵母嗜果糖特性的评价方法

[目的]酿酒酵母的嗜果糖性是葡萄酒酵母选育工作的一项重要内容.建立评价菌体发酵果糖能力的方法,是葡萄酒酿酒酵母嗜果糖性研究的基础.[方法]以3株不同果糖发酵能力的酵母菌为研究对象,考察菌体在模拟葡萄汁培养基条件下,发酵情况与单糖利用之间的关系;并通过数学方程拟合单糖动力发酵曲线,得到发酵持续时间、葡萄糖浓度拟为0时的果糖浓度、果糖与葡萄糖曲线面积的差值等参数.[结果]这些参数可以反应出菌体的发酵速率和嗜果糖性.其中后两个参数能显著将3个菌株的嗜果糖特性区分开.[结论]为高果糖利周优良葡萄酒酿酒酵母菌株的筛选和构建,提供了较为全面、客观和有效的评价方法.     

Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model

In agricultural sciences, breeding strategies have historically been used to select new, optimized plant varieties or animal breeds. Similar strategies are possible for genetic improvement of wine yeasts. We optimized 11 relevant enological traits in a single clone using successive hybridization and segregation steps. A hybrid obtained by crossing two parent strains derived from commercial wine yeasts showed that some of the traits were readily optimized. Dominance/recessivity, heterosis and transgression were observed among 51 segregating progeny. On the basis of this information, all the optimal characters from both parents were combined in a single strain following two targeted sexual crosses. This article presents a powerful methodology for obtaining a single wine strain with numerous fermentative qualities that does not produce off-flavors.     

A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production

Applied Microbiology and Biotechnology - The genetic improvement of winemaking yeasts is a virtually infinite process, as the design of new strains must always cope with varied and ever-evolving...     

A homozygous diploid subset of commercial wine yeast strains

Genetic analysis was performed on 45 commercial yeasts which are used in winemaking because of their superior fermentation properties. Genome sizes were estimated by propidium iodide fluorescence and flow cytometry. Forty strains had genome sizes consistent with their being diploid, while five had a range of aneuploid genome sizes that ranged from 1.2 to 1.8 times larger. The diploid strains are all Saccharomyces cerevisiae, based on genetic analysis of microsatellite and minisatellite markers and on DNA sequence analysis of the internal transcribed spacer (ITS) region of nuclear ribosomal DNA of four strains. Four of the five aneuploid strains appeared to be interspecific hybrids between Saccharomyces kudriavzevii and Saccharomyces cerevisiae, with the fifth a hybrid between two S. cerevisiae strains. An identification fingerprint was constructed for the commercial yeast strains using 17 molecular markers. These included six published trinucleotide microsatellites, seven new dinucleotide microsatellites, and four published minisatellite markers. The markers provided unambiguous identification of the majority of strains; however, several had identical or similar patterns, and likely represent the same strain or mutants derived from it. The combined use of all 17 polymorphic loci allowed us to identify a set of eleven commercial wine yeast strains that appear to be genetically homozygous. These strains are presumed to have undergone inbreeding to maintain their homozygosity, a process referred to previously as ‘genome renewal’.     

Selection of autochthonous yeast strains able to degrade biphenyl

In order to assess the role of yeasts in the natural detoxification process of sediments polluted with biaryl compounds, indigenous yeast species able to degrade biphenyl (BP) were isolated and identified. The degradation ability of 24 strains of the genera Candida spp., Cryptococcus spp., Pichia spp., Rhodotorula spp., Trichosporon spp. and Yarrowia spp. was evaluated by the identification of the BP-metabolites, by HPLC analysis. 4-Hydroxybiphenyl was the main derivative in the Candida krusei, C. tenuis, C. tropicalis, Pichia haplophila, Rhodotorula glutinis, Trichosporon pullulans and Yarrowia lipolytica cultures. 3-Hydroxybiphenyl was detected in minor amounts in the culture supernatant of C. tropicalis, C. krusei strains and R. glutinis. Further hydroxylation led to 3,4-dihydroxy and 2,3-dihydroxybiphenyl; the former in C. tropicalis, C. krusei and R. glutinis cultures, and the latter only in the R. glutinis assays. The cleavage product 4-phenyl-2-pyrone-6-carboxylic acid, was observed in R. glutinis and Y. lipolytica cultures. The degradation ability of the R. glutinis isolates was noteworthy; as four hydrolxylated intermediates and a ring-cleavage product were obtained in both strain cultures. The species studied in this report were dominant in polluted sediments; furthermore, R. glutinis had been mentioned as able to degrade other aromatic hydrocarbons and had high relevance in bioremediation experiments.     

A low-cost thermistor device for measurements of metabolic heat in yeast cells in suspension

Illustrated directions for the construction and use of a low-cost thermistor device are given. Attached to a servo-type millivolt chart recorder the device will record temperature changes as small as 0.001 °C and will simulate data obtained from an oxygen polarograph. Results of several experiments utilizing baker's yeast are included.