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Journal of Fungi (Basel, Switzerland) Aug 2021has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine,... (Review)
Review
has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of are described, comparing them with other species, particularly with the biotechnologically well-established yeast, . We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of , to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for improvement are discussed, focusing on adaptive laboratorial evolution and its potential.
PubMed: 34575750
DOI: 10.3390/jof7090712 -
Applied Microbiology and Biotechnology Apr 2018Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However,... (Review)
Review
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity. This review explores the influence of the most used and commercialized non-Saccharomyces yeast, Torulaspora delbrueckii, on fermentation quality parameters, such as ethanol, glycerol, volatile acidity, volatile profile, succinic acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
Topics: Fermentation; Food Microbiology; Saccharomyces cerevisiae; Torulaspora; Wine
PubMed: 29492641
DOI: 10.1007/s00253-018-8849-0 -
Microbial Biotechnology Jan 2024The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of... (Review)
Review
The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines.
Topics: Fermentation; Torulaspora; Wine; Saccharomyces cerevisiae; Phenols
PubMed: 37387409
DOI: 10.1111/1751-7915.14302 -
Journal of Fungi (Basel, Switzerland) May 2022Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its...
Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non- yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explored for their beneficial input to wine character. Among this group, is gaining relevance within the wine industry, owing to its low volatile acidity production, increased release of aromatic compounds and enhanced color intensity. In addition, this yeast was also attracting interest in other biotechnological areas, such as bread and beer fermentation. In this work, a set of 40 strains, of varied geographical and technological origins, was gathered in order to characterize the phenotypic behavior of this species, focusing on different parameters of biotechnological interest. The fermentative performance of the strains was also evaluated through individual fermentations in synthetic grape must with the isolates' metabolic profile being assessed by HPLC. Data analysis revealed that growth is significantly affected by high temperature (37 °C) and ethanol concentrations (up to 18%), alongside 1.5 mM SO, showing variable fermentative power and yields. Our computation models suggest that the technological origin of the strains seems to prevail over the geographical origin as regards the influence on yeast properties. The inter-strain variability and profile of the products through the fermentative processes reinforce the potential of from a biotechnological point of view.
PubMed: 35736052
DOI: 10.3390/jof8060569 -
FEMS Yeast Research Jan 2023In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical,...
In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma composition, and sensory profiles of beer were examined. The ethyl alcohol content of produced beers ranged from 5.46% (v/v) to 5.93% (v/v), while the highest alcohol amount was obtained using a pure culture of S. cerevisiae. The major volatiles among beer aroma compounds was acetaldehyde, n-propanol, 3-methyl-butanol, 2-methyl-butanol, ethyl acetate, isoamyl acetate, 2,3-butanedione, and 2,3-pentanedione. It was ascertained that the total amount of higher alcohols was higher in the S. cerevisiae control beer compared to all mixed fermentations. Total ester levels were higher in all the mixed culture beers than the control beer. Sensory evaluation showed that all the mixed cultures of S. cerevisiae and T. delbrueckii positively influenced the sensory profile of the beers. Strain Y1031 was the most preferred and was characterized as rich in hop aroma and full bodied. It is therefore a suitable strategy to use T. delbrueckii in mixed fermentations with S. cerevisiae to produce beer with a distinctive flavor. The results demonstrate that, T. delbrueckii strains isolated or commercialized for winemaking can be equally employed as well in brewing.
Topics: Saccharomyces cerevisiae; Fermentation; Torulaspora; Beer; Wine; Ethanol; Butanols
PubMed: 36669755
DOI: 10.1093/femsyr/foad006 -
Frontiers in Microbiology 2022Non- yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non- yeast species,...
Non- yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non- yeast species, is often studied and used in winemaking in recent years, but its application in icewine has not been reported yet. In this study, indigenous strains (TD1 and TD2) and strains (commercial yeast SC1 and indigenous icewine yeast SC2) were sequentially inoculated for icewine fermentations; meanwhile, pure (SC1 and SC2) fermentations were used as the control; TD1, TD2, and SC2 strains used were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to investigate the effect of on the aroma complexity of icewine, which is of great significance to the application of in icewine production. The results showed that was completely replaced by at the middle and later fermentative stages in mixed culture fermentations. Compared with the icewine fermented with pure , mixed culture fermented icewines contained lower acetic acid and ethanol, and higher glycerol. The inoculation of greatly impacted the levels of several important volatile compounds, and more 2-phenylethyl alcohol, isoamyl acetate, linalool, D-limonene, p-cymene and cineole were produced, and the fruity, flowery, and sweet characteristic was intensified. Moreover, the relevance of strain-specificity within to aroma compound differences was shown. To our knowledge, this study is the first to investigate the application of in Vidal blanc icewine fermentation, and volatile aroma compounds in the icewine fermented by and .
PubMed: 35747371
DOI: 10.3389/fmicb.2022.860128 -
Foods (Basel, Switzerland) Jul 2023has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential...
has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of (DiSVA 130) and low-sulfite native strain of (DiSVA 709) were carried out to establish their contribution in biocontrol and the aroma profile. A first set of trials were conducted to evaluate the effect of the sulfur dioxide addition on pure and / sequential fermentations. A second set of sequential fermentations without SO addition were conducted to evaluate the biocontrol and aromatic effectiveness of . Native showed a biocontrol action in the first two days of fermentation (wild yeasts reduced by c.a. 1 log at the second day). Finally, trials with the combination of both native and commercial / led to distinctive aromatic profiles of wines, with a significant enhancement in isoamyl acetate, phenyl ethyl acetate, supported by positive appreciations from the tasters, for ripe and tropical fruits, citrus, and balance. The whole results indicate that native could be a potential biocontrol tool against wild yeasts in the first phase of fermentation, contributing to improving the final wine aroma.
PubMed: 37569169
DOI: 10.3390/foods12152899 -
International Journal of Food... Oct 2017In recent years, there has been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma...
In recent years, there has been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer bioflavor. In the present work we investigated mixed fermentations using three commercial Saccharomyces cerevisiae strains, without and with addition of a selected Torulaspora delbrueckii strain evaluating their interactions, as well as the aroma profiles. At the S. cerevisiae/T. delbrueckii co-inoculation ratio of 1:20, viable cell counts indicated that T. delbrueckii dominated all of the three combinations. In the mixed fermentations, T. delbrueckii provided higher levels of higher alcohols (excepting of β-phenyl ethanol), in contrast to data obtained in winemaking, where higher alcohols had lower levels. Moreover, mixed fermentations showed significantly higher ethyl acetate (from 5 to 16mg/L) and isoamyl acetate (from 0.019 to 0.128mg/L), and were generally lower in ethyl hexanoate and ethyl octanoate. Therefore, irrespective of S. cerevisiae strain, T. delbrueckii influenced on all mixed fermentations. On the other hand, the mixed fermentations were also affected by each of the three S. cerevisiae strains, which resulted in beers with distinctive flavors.
Topics: Acetates; Alcohols; Beer; Fermentation; Flavoring Agents; Odorants; Saccharomyces cerevisiae; Torulaspora; Wine; Yeast, Dried
PubMed: 28778010
DOI: 10.1016/j.ijfoodmicro.2017.07.017 -
Foods (Basel, Switzerland) Jan 2023Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now...
Non-Saccharomyces (NS) yeasts are gaining popularity in modern winemaking for improving wine quality. Climate change is one of the biggest challenges winegrowing now faces in warm regions. Here, Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 combined with Saccharomyces cerevisiae ScS13 isolated from Assyrtiko grapes from Santorini island were evaluated in grape must fermentation with the aim to mitigate major consequences of temperature rise. Different inoculation protocols were evaluated, including simultaneous and sequential mixed-strain inoculations, displaying significant variation in the chemical and kinetic characteristics. Both LtS1 and TdS6 could raise the titratable acidity (TA). TdS6 also reduced the volatile acidity (VA) and was thus chosen for further evaluation in microvinifications and pilot-scale fermentations. Consistent with lab-scale trials, sequential inoculation exhibited the longest persistence of TdS6 resulting in minimum VA levels. Diethyl succinate, ethyl propanoate, and ethyl isobutyrate were significantly increased in sequential inoculations, although a decline in the net total ester content was observed. On the other hand, significantly higher levels of TA, succinic acid, and 2-methylpropanoic were associated with sequential inoculation. The overall performance of TdS6 coupled with a high compatibility with S. cerevisiae suggests its use in the fermentation of Santorini-Assyrtiko or other high sugar musts for the production of structured dry or sweet wines.
PubMed: 36613407
DOI: 10.3390/foods12010191 -
Food Research International (Ottawa,... May 2018In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical...
In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non-Saccharomyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one non-Saccharomyces yeast, Torulaspora delbrueckii, inoculated at the beginning of the white winemaking process in two Burgundian wineries as an alternative to sulphiting. The implantation of the T. delbrueckii strain was successful in both wineries and had no impact on fermentation kinetics. Adding T. delbrueckii reduced biodiversity during the pre-fermentation stages compared to sulphited controls and it also effectively limited the development of spoilage microorganisms in the same way as the addition of sulphites. T. delbrueckii could protect must and wine from oxidation as demonstrated by the analysis of colour and phenolic compounds. This is the first evidence that early addition of T. delbrueckii during winemaking can be a microbiogical and chemical alternative to sulphites. However, its contribution seems to be matrix dependent.
Topics: Antioxidants; Fermentation; Food Microbiology; Torulaspora; Vitis; Wine
PubMed: 29580506
DOI: 10.1016/j.foodres.2018.02.034