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1.
A. Capece R. Pietrafesa P. Romano 《World journal of microbiology & biotechnology》2011,27(12):2775-2783
The aim of this research was the study of indigenous yeasts isolated from spontaneous fermentation of Inzolia grapes, one
of the most widespread native white grapes in Sicily (Italy). The use of selective medium for the isolation and the screening
for sulphur dioxide tolerance were useful for the first selection among 640 isolates. The yeasts characterized by high SO2 tolerance were identified at species level by restriction analysis of ITS region; although the majority of isolates were
identified as S. cerevisiae, some non-Saccharomyces yeasts were found. Forty-seven selected yeasts, both S. cerevisiae and non-Saccharomyces yeasts, were characterized for genetic and technological diversity. The genetic polymorphism was evaluated by RAPD-PCR analysis,
whereas the technological diversity was analyzed by determining the main secondary compounds in the experimental wines obtained
by inoculating these yeasts. Both the molecular and metabolic profiles of selected yeasts were able to clearly discriminate
S. cerevisiae from non-Saccharomyces yeasts. This research was useful for the constitution of a collection of selected indigenous yeast strains, including S. cerevisiae and non-Saccharomyces species possessing interesting enological traits. This collection represents a source of wild yeasts, among of which it is
possible to select indigenous starters able to maintain the specific organoleptic characteristics of Inzolia wine. 相似文献
2.
L. Amaya-Delgado E. J. Herrera-López Javier Arrizon M. Arellano-Plaza A. Gschaedler 《World journal of microbiology & biotechnology》2013,29(5):875-881
Traditionally, industrial tequila production has used spontaneous fermentation or Saccharomyces cerevisiae yeast strains. Despite the potential of non-Saccharomyces strains for alcoholic fermentation, few studies have been performed at industrial level with these yeasts. Therefore, in this work, Agave tequilana juice was fermented at an industrial level using two non-Saccharomyces yeasts (Pichia kluyveri and Kluyveromyces marxianus) with fermentation efficiency higher than 85 %. Pichia kluyveri (GRO3) was more efficient for alcohol and ethyl lactate production than S. cerevisiae (AR5), while Kluyveromyces marxianus (GRO6) produced more isobutanol and ethyl-acetate than S. cerevisiae (AR5). The level of volatile compounds at the end of fermentation was compared with the tequila standard regulation. All volatile compounds were within the allowed range except for methanol, which was higher for S. cerevisiae (AR5) and K. marxianus (GRO6). The variations in methanol may have been caused by the Agave tequilana used for the tests, since this compound is not synthesized by these yeasts. 相似文献
3.
Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years 总被引:3,自引:0,他引:3
Yeast ecology, biogeography and biodiversity are important and interesting topics of research. The population dynamics of yeasts in several cellars of two Spanish wine-producing regions was analysed for three consecutive years (1996 to 1998). No yeast starter cultures had been used in these wineries which therefore provided an ideal winemaking environment to investigate the dynamics of grape-related indigenous yeast populations. Non-Saccharomyces yeast species were identified by RFLPs of their rDNA, while Saccharomyces species and strains were identified by RFLPs of their mtDNA. This study confirmed the findings of other reports that non-Saccharomyces species were limited to the early stages of fermentation whilst Saccharomyces dominated towards the end of the alcoholic fermentation. However, significant differences were found with previous studies, such as the survival of non-Saccharomyces species in stages with high alcohol content and a large variability of Saccharomyces strains (a total of 112, all of them identified as Saccharomyces cerevisiae) with no clear predominance of any strain throughout all the fermentation, probably related to the absence of killer phenotype and lack of previous inoculation with commercial strains. 相似文献
4.
Lopes CA Rodríguez ME Sangorrín M Querol A Caballero AC 《Journal of industrial microbiology & biotechnology》2007,34(8):539-546
The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this
study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed
according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology,
S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according
to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including
high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological
characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at
laboratory scale by using this selected indigenous strain. 相似文献
5.
耐热克鲁维酵母(Lachancea thermotolerans)是一种具有优良酿造学特性的非酿酒酵母(non-Saccharomyces cevevisiae),近年来由于其对葡萄酒的发酵进程及香气、滋味等感官特性均有着重要影响而受到越来越多的关注。耐热克鲁维酵母突出的特点表现为高产乳酸、甘油、2-苯乙醇及乙酯类香气成分,低产乙醇及挥发酸类物质,并且相关研究显示不同耐热克鲁维酵母发酵对葡萄酒的影响存在明显的菌株特异性。文章围绕耐热克鲁维酵母的菌株多样性、其对葡萄酒质量的影响及在混合发酵中的应用等方面进行综述,以期为本土耐热克鲁维酵母菌株性状的筛选、产酸及产香机制的解析提供参考依据,促进我国酿酒微生物种质资源的良性发展。 相似文献
6.
J. C. M. Gallardo C. S. Souza R. M. B. Cicarelli K. F. Oliveira M. R. Morais C. Laluce 《Journal of industrial microbiology & biotechnology》2011,38(3):405-414
A fermentation system was continuously fed with sugar-cane syrup and operated with recycling of Saccharomyces cerevisiae cells at temperatures varying from 30 to 47°C. The aim of the present work was to obtain and study the colonies of isolates
showing elongated cells of yeasts which were sporadically observed at the end of this continuous process. Based on a sequence
of assays involving methods of classical taxonomy and RAPD-PCR, two groups of isolates showing characteristics of non-Saccharomyces yeasts were identified in the yeast population where S.
cerevisiae was the dominant yeast. The largest group of non-Saccharomyces yeasts, resulting from a slow proliferation over the 2 months, reached a final level of 29.6% at the end of the process.
RAPD-PCR profiles obtained for the isolates of this dominant non-Saccharomyces yeast indicated that they were isolates of Issatchenkia
orientalis. Pichia membranifaciens was the only species of non-Saccharomyces yeast detected together with I. orientalis but at a very low frequency. The optimum temperature for ethanol formation shown by the isolate 195B of I. orientalis was 42°C. This strain also showed a faster ethanol formation and biomass accumulation than the thermotolerant strain of S. cerevisiae used as the starter of this fermentation process. Some isolates of I. orientalis were also able to grow better at 40°C than at 30°C on plates containing glycerol as carbon source. Yeasts able to grow and
produce ethanol at high temperatures can extend the fermentation process beyond the temperature limits tolerated by S. cerevisiae. 相似文献
7.
Maria Parapouli Efstathios Hatziloukas Constantin Drainas Angelos Perisynakis 《Journal of industrial microbiology & biotechnology》2010,37(1):85-93
The spontaneous alcoholic fermentation of grape must is a complex microbiological process involving a large number of various
yeast species, to which the flavour of every traditional wine is largely attributed. Whilst Saccharomyces cerevisiae is primarily responsible for the conversion of sugar to alcohol, the activities of various non-Saccharomyces species enhance wine flavour. In this study, indigenous yeast strains belonging to Metschnikowia
pulcherrima var. zitsae as well as Saccharomyces
cerevisiae were isolated and characterized from Debina must (Zitsa, Epirus, Greece). In addition, these strains were examined for their
effect on the outcome of the wine fermentation process when used sequentially as starter cultures. The resulting wine, as
analyzed over three consecutive years, was observed to possess a richer, more aromatic bouquet than wine from a commercial
starter culture. These results emphasize the potential of employing indigenous yeast strains for the production of traditional
wines with improved flavour. 相似文献
8.
Valle-Rodríguez JO Hernández-Cortés G Córdova J Estarrón-Espinosa M Díaz-Montaño DM 《Antonie van Leeuwenhoek》2012,101(2):195-204
This study aimed to improve the fermentation efficiency of Kloeckera africana K1, in tequila fermentations. We investigated organic and inorganic nitrogen source requirements in continuous K. africana fermentations fed with Agave tequilana juice. The addition of a mixture of 20 amino-acids greatly improved the fermentation efficiency of this yeast, increasing
the consumption of reducing sugars and production of ethanol, compared with fermentations supplemented with ammonium sulfate.
The preference of K. africana for each of the 20 amino-acids was further determined in batch fermentations and we found that asparagine supplementation
increased K. africana biomass production, reducing sugar consumption and ethanol production (by 30, 36.7 and 45%, respectively) over fermentations
supplemented with ammonium sulfate. Therefore, asparagine appears to overcome K. africana nutritional limitation in Agave juice. Surprisingly, K. africana produced a high concentration of ethanol. This contrasts to poor ethanol productivities reported for other non-Saccharomyces yeasts indicating a relatively high ethanol tolerance for the K. africana K1 strain. Kloeckera spp. strains are known to synthesize a wide variety of volatile compounds and we have shown that amino-acid supplements influenced
the synthesis by K. africana of important metabolites involved in the bouquet of tequila. The findings of this study have revealed important nutritional
limitations of non-Saccharomyces yeasts fermenting Agave tequilana juice, and have highlighted the potential of K. africana in tequila production processes. 相似文献
9.
Barquet M Martín V Medina K Pérez G Carrau F Gaggero C 《Applied microbiology and biotechnology》2012,93(2):807-814
There is a worldwide trend to understand the impact of non-Saccharomyces yeast species on the process of winemaking. Although the predominant species at the end of the fermentation is Saccharomyces cerevisiae, several non-Saccharomyces species present during the first days of the process can produce and/or release aromas that improve the bouquet and complexity
of the final wine. Since no genomic sequences are available for the predominant non-Saccharomyces species selected from grapes or musts (Hanseniaspora uvarum, Hanseniaspora vineae, Hanseniaspora opuntiae, Metschnikowia pulcherrima, Candida zemplinina), a reproducible PCR method was devised to discriminate strains at the subspecies level. The method combines different oligonucleotides
based on tandem repeats with a second oligonucleotide based on a conserved tRNA region, specific for ascomycetes. Tandem repeats
are randomly dispersed in all eukaryotic genomes and tRNA genes are conserved and present in several copies in different chromosomes.
As an example, the method was applied to discriminate native M. pulcherrima strains but it could be extended to differentiate strains from other non-Saccharomyces species. The biodiversity of species and strains found in the grape ecosystem is a potential source of new enzymes, fungicides
and/or novel sustainable methods for biological control of phytopathogens. 相似文献
10.
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
11.
Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery 总被引:1,自引:0,他引:1
Carolina Bezerra-Bussoli Milla Alves Baffi Eleni Gomes Roberto Da-Silva 《Current microbiology》2013,67(3):356-361
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR–RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. 相似文献
12.
Romain Minebois Roberto Pérez-Torrado Amparo Querol 《Environmental microbiology》2020,22(9):3700-3721
The monitoring of fermentation at low temperatures (12–15°C) is a current practice in the winery for retention and enhancement of the flavour volatile content of wines. Among Saccharomyces species, Saccharomyces uvarum and Saccharomyces kudriavzevii have revealed interesting industrial properties, including better adaptation at low temperatures. To gather deeper knowledge of the fermentative metabolism at a low temperature of these species together with S. cerevisiae, we performed a comparative metabolomic analysis using four representative strains. We used batch cultures to obtain an exhaustive and dynamic image of the metabolome of strains passing through the sequential stresses related to the winemaking environment. A great variety of intra- and extracellular metabolites (>500 compounds) were quantified across fermentation using distinct chromatographic methods. Besides a global decrease in the lipid composition of the four strains when they entered into the stationary phase, we reported some strain-specific high magnitude changes. Examples of these differences included divergent patterns of production of short-chain fatty acids and erythritol in the S. uvarum strain. Strains also differed in expression for aromatic amino acid biosynthesis and sulphur metabolism, including the glutathione pathway. These data will allow us to refine and obtain the most value of fermentations with this alternative Saccharomyces species. 相似文献
13.
The kinetics and metabolic behavior of Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2 in composite culture was investigated. K. apiculata showed a higher viability through the fermentation; however the maximum cell density of both yeasts decreased. This behavior
was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between
both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, an increase of these compounds was not observed in mixed culture. These results contribute to a better understanding of
the behavior of non-Saccharomyces yeasts and their potential application in the wine industry. 相似文献
14.
During experiments to determine the effects of exogenously added acetaldehyde on pure cultures of various yeast strains, we
discovered that an early acetaldehyde perfusion during the growth phase allowed several yeasts to partially overcome the phenotypic
effects of zinc depletion during alcoholic fermentation. We, therefore, performed genome-wide expression and proteomic analysis
on an industrial Saccharomyces cerevisiae yeast strain (VL1) growing in zinc-replete or zinc-depleted conditions in the presence of perfused acetaldehyde to identify
molecular markers of this effect. Zinc depletion severely affects ethanol production and therefore nicotinamide adenine dinucleotide
(NAD) regeneration, although we observed partial compensation by the upregulation of the poorly efficient Fe-dependent Adh4p
in our conditions. A coordinate metabolic response was indeed observed in response to the early acetaldehyde perfusion, and
particularly of the lower part of glycolysis, leading to the cellular replenishment of NAD cofactor. These various findings
suggest that acetaldehyde exchange between strains may inhibit the growth of some yeast strains while encouraging the growth
of others. This phenomenon could be particularly important for understanding the ecology of colonization of complex fermentation
media by S. cerevisiae after elimination of non-Saccharomyces yeasts. 相似文献
15.
The diversity of yeast flora was investigated in a spontaneously fermenting sweet white wine in a Tokaj winery. The non-Saccharomyces yeasts dominating the first phase of fermentation were soon replaced by a heterogeneous Saccharomycespopulation, which then became dominated by Saccharomyces bayanus. Three Saccharomyces sensu stricto strains isolated from various phases of fermentation were tested for genetic stability, optimum growth temperature, tolerance to sulphur dioxide, copper and ethanol as well as for the ability to produce hydrogen sulphide and various secondary metabolites known to affect the organoleptic properties of wines. The analysis of the single-spore cultures derived from spores of dissected asci revealed high stability of electrophoretic karyotypes and various degrees of heterozygosity for mating-types, the fermentation of galactose and the production of metabolic by-products. The production levels of the by-products did not segregate in a 2:2 fashion, suggesting that the synthesis of these compounds is under polygenic control. 相似文献
16.
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
17.
Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts 总被引:2,自引:0,他引:2
Daenen L Saison D Sterckx F Delvaux FR Verachtert H Derdelinckx G 《Journal of applied microbiology》2008,104(2):478-488
Aims: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. Methods and Results: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4‐β‐glucosidase activity, but a strain dependent β‐glucanase activity was observed. Some Brettanomyces species did show 1,4‐β‐glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. Conclusions: Pronounced exo‐β‐glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. Significance and Impact of the Study: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo‐β‐glucanase activity. Higher activities can be found in Brettanomyces species with β‐glucosidase activity. 相似文献
18.
Background
The use of a multistarter fermentation process with Saccharomyces cerevisiae and non-Saccharomyces wine yeasts has been proposed to simulate natural must fermentation and to confer greater complexity and specificity to wine. In this context, the combined use of S. cerevisiae and immobilized Starmerella bombicola cells (formerly Candida stellata) was assayed to enhance glycerol concentration, reduce ethanol content and to improve the analytical composition of wine. In order to investigate yeast metabolic interaction during controlled mixed fermentation and to evaluate the influence of S. bombicola on S. cerevisiae, the gene expression and enzymatic activity of two key enzymes of the alcoholic fermentation pathway such as pyruvate decarboxylase (Pdc1) and alcohol dehydrogenase (Adh1) were studied. 相似文献19.
Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions
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Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae. 相似文献
20.
The present study has been carried out in an organic winery established in 2003 in the Denomination of Origin “Sierras de
Málaga” (Southern Spain) region during the 2007 vintage. The aim of this work was to ascertain the yeast microflora present
in the winery and during the vinifications and to obtain a collection of autochthonous S. cerevisiae strains from this area. Yeast populations from three vats containing fermenting musts from different grape varieties were
analysed. Two of them were inoculated with a natural “pied de cuve” while the third one was sown with a rehydrated commercial
yeast strain. A total of 382 yeasts were isolated and identified, initially by restriction analysis of ribosomal DNA and further
by sequencing of this region. Non-Saccharomyces yeasts were found in all three musts but they practically disappeared as the fermentations progressed. Analysis of mitochondrial
DNA RFLP revealed 13 different restriction patterns of Saccharomyces cerevisiae strains, five of them similar to those of commercial strains used in the winery. Commercial strains were found even in vats
inoculated with a “pied de cuve” generated by spontaneous fermentation of a must sample. The analysis of samples recovered
from different winery surfaces and equipments demonstrated that non-Saccharomyces and both commercial and autochthonous Saccharomyces strains were part of the resident microflora in the winery. Biodiversity of autochthonous S. cerevisiae in fermentation vats was low but two of them were able to compete with the commercial ones and they were isolated even at
the end of the fermentation. 相似文献