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Food Chemistry Sep 2024Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor....
Simultaneous inoculation of non-Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E-nose combined with HS-SPME-GC-MS. The results showed a significant increase (p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% (p < 0.001), terpenes and others increased by 52.07% and 40.99% (p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.
Topics: Volatile Organic Compounds; Fermentation; Citrus sinensis; Gas Chromatography-Mass Spectrometry; Taste; Odorants; Torulaspora; Solid Phase Microextraction; Electronic Nose; Flavoring Agents; Wine; Fruit; Humans
PubMed: 38754349
DOI: 10.1016/j.foodchem.2024.139625 -
International Journal of Food... May 2013Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain (CBS 1146),...
Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain (CBS 1146), one reference T. delbrueckii strain (CBS 4663), two T. delbrueckii strains isolated from commercial yeast blends (Viniflora® Harmony.nsac and Viniflora® Melody.nsac), and a commercial Saccharomyces cerevisiae yeast (VIN 13) had their identities confirmed and were characterised using conventional and molecular microbiological techniques. These included a selection of growth media as well as CHEF electrophoretic karyotyping and PCR-RFLP analyses. Based on the biochemical and physiological results the strains were divided into 13 groups. The performances of the yeasts were also monitored by means of laboratory-scale fermentations in grape must at 15 °C and 22 °C. The fermentation kinetic data showed that at 22 °C, the yeasts were divided into two distinct groups, a faster and a slower fermenting group. The fermentation curves of the laboratory-scale study at 15 °C showed that, at this lower temperature, the yeasts also fermented at different speeds, but the fermentation curves showed greater separation. The biochemical and physiological grouping did not coincide with the fermentation abilities and good fermenters could be found in more than one group. Chemical analyses of the resultant wines (alcohol, volatile acidity, glycerol, total SO2, residual sugar) were used in Principle Component Analyses. The yeasts that grouped close to the S. cerevisiae reference strain (VIN 13) showed more acceptable wine chemical profiles, while those further away displayed less acceptable profiles. Three locally isolated strains and one commercial T. delbrueckii yeast strain, Viniflora® Harmony.nsac. produced wines with acceptable chemical profiles at both temperatures. These strains also had comparable fermentation kinetics to the S. cerevisiae reference. Therefore, depending on the fermentation temperature, different T. delbrueckii strains will be suitable for specific wine styles and some may even be considered for single inoculations without S. cerevisiae in industrial fermentations.
Topics: Fermentation; Food Microbiology; Genetic Techniques; Principal Component Analysis; Saccharomyces cerevisiae; Species Specificity; Temperature; Time; Torulaspora; Wine
PubMed: 23558190
DOI: 10.1016/j.ijfoodmicro.2013.02.011 -
Food Research International (Ottawa,... Nov 2019The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate...
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of Torulaspora delbrueckii B14 and Kluyveromyces lactis B10 as single and mixed inocula for cheese production. These two yeast strains were subjected to simulated gastrointestinal tracts and tested for self-aggregation, hydrophobicity, pathogen inhibition, antibiotic resistance, and β-galactosidase production. The yeast strains were also assessed for their ability to survive in different NaCl concentrations (2.5%, 5%, and 10% w/v), multiple temperatures (4 °C and 40 °C), and used as single and mixed starter cultures for cheese production. Yeasts population levels were monitored by YPD plating and MALDI-TOF and metabolites were analyzed by HPLC and GC-MS over the course of the 21 days cheese maturation process. T. delbrueckii B14 and K. lactis B10 both showed >80% viability after the passage through the simulated gastrointestinal tract, had self-aggregation rates >90%, and displayed β-galactosidase activities of 0.35 U/g and 0.53 U/g, respectively. Both yeasts survived at 2.5%, 5%, and 10% NaCl for 21 days and showed growth at 4 °C. In cheese, the single inoculum of K. lactis B10 and mixed inoculum showed the highest levels of lactose consumption. HS-SPME GC-MS analysis of cheese samples allowed the identification of 38 volatile compounds. The highest concentrations of most of these compounds were observed after 21 days of maturation for the cheese produced with mixed inoculum. The most abundant acids detected were hexanoic and decanoic acid; the most abundant alcohols were 2,3-butanediol, 2-phenylethanol and isoamyl alcohol, and the most prevalent ester compounds were isoamyl acetate and phenethyl acetate. Our results therefore show that T. delbrueckii B14 and K. lactis B10 are interesting yeasts for further studies in the context of probiotics and positively impact the composition of desirable volatile compounds in cheeses, particularly when used as mixed inoculum.
Topics: Antibiosis; Butylene Glycols; Cheese; Drug Resistance, Microbial; Food Microbiology; Gastrointestinal Microbiome; Gastrointestinal Tract; Hydrophobic and Hydrophilic Interactions; Kluyveromyces; Lactose; Phenylethyl Alcohol; Torulaspora; Volatile Organic Compounds; beta-Galactosidase
PubMed: 31554038
DOI: 10.1016/j.foodres.2019.108620 -
Applied Microbiology and Biotechnology Nov 2017This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation...
This is a first study on using two non-Saccharomyces yeasts, Torulaspora delbrueckii Biodiva and Pichia kluyveri FrootZen to produce durian wine via co-inoculation (Co-I) and sequential inoculation (Seq-I). T. delbrueckii inhibited the growth of P. kluyveri and P. kluyveri also partly retarded the growth of T. delbrueckii in Co-I and Seq-I treatments. Co-I and Seq-I produced similar levels of ethanol to T. delbrueckii Biodiva monoculture. In addition, Seq-I increased malic acid degradation and higher succinic acid production. Compared with T. delbrueckii Biodiva, Co-I produced similar amounts of ethyl esters, higher alcohols and moderately increased levels of ethyl acetate. Seq-I 2th (T. delbrueckii inoculated after 2 days fermentation with P. kluyveri) and Seq-I 5th produced excessive amounts of ethyl acetate (≥ 80 mg/L) but relatively lower levels of higher alcohols. This study suggested that Co-I could complete alcoholic fermentation with more complex aromas and might be novel way for wine making.
Topics: Acetates; Bombacaceae; Ethanol; Malates; Microbial Interactions; Pichia; Succinic Acid; Torulaspora; Wine
PubMed: 28942463
DOI: 10.1007/s00253-017-8527-7 -
Journal of Applied Microbiology Mar 2017We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially...
Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.
AIMS
We have evaluated for the first time the impact of two commercial yeast strains (Torulaspora delbrueckii TD291 and Saccharomyces cerevisiae QA23) inoculated sequentially in musts of Chardonnay and Palomino Fino grape varieties grown under warm climate (South-west of Spain).
METHODS AND RESULTS
Semi-industrial scale alcoholic fermentations (AF) were performed during the 2011 and 2012 harvests. Implantation analyses demonstrated that T. delbrueckii is the predominant strain until the end of the AF phase. Wines with sequential inoculation (SI) resulted in the production of low levels of acetic acid (which gives wine an undesirable 'vinegary' character), low acetaldehyde in Chardonnay and high in Palomino wines. The most salient attributes that contribute to the quality of the Chardonnay and Palomino wines produced were aroma intensity, fresh and tropical fruit character.
CONCLUSIONS
This study demonstrated that SI of T. delbrueckii and S. cerevisiae contribute significantly to the improvement of Chardonnay wine aromas and the creation of new styles of wine for Palomino.
SIGNIFICANCE AND IMPACT OF THE STUDY
This study has generated new knowledge about the biotechnological potential of T. delbrueckii (TD219) and S. cerevisiae (QA23) for improving the organoleptic properties of Chardonnay and Palomino wines.
Topics: Acetaldehyde; Acetic Acid; Climate; Fermentation; Saccharomyces cerevisiae; Spain; Temperature; Torulaspora; Vitis; Wine
PubMed: 27981683
DOI: 10.1111/jam.13375 -
Food Microbiology Jun 2019In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high...
In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high efficiency of ADY. Nowadays, there is an increasing interest for new yeasts strains, such as Torulaspora delbrueckii (Td), Metschnikowia pulcherrima (Mp) and Lachancea thermotolerans (Lt). However, the yeasts transformation processes into the solidified form generate several stresses that reduce the cell viability. In this case, understanding the phenomena of yeast cell resistance before, during and after dehydration is of great importance. In this study we analyzed two compounds associated with resistance to stress and produced by cells, glutathione (total, oxidized and reduced) and trehalose, at different stages of the process. The impact of growing and dehydration conditions on cell viability was analyzed by flow cytometry and two-photon laser scanning microscopy. The results showed that cells naturally enriched in glutathione or trehalose acquired resistance to dehydration, preventing the oxidation of glutathione in a growth/dehydration condition dependent manner. This is the first time that simultaneous metabolic and dehydration responses were observed in three non-Saccharomyces strains. These findings represent an opportunity to better understand the yeast's dehydration resistance phenomena and thus to promote the efficient industrial production of new dried yeasts.
Topics: Adaptation, Physiological; Cell Membrane; Dehydration; Glutathione; Kinetics; Microbial Viability; Oxidation-Reduction; Saccharomycetales; Trehalose; Wine
PubMed: 30621869
DOI: 10.1016/j.fm.2018.12.008 -
Food Research International (Ottawa,... Sep 2020Soy (tofu) whey is a by-product commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage...
Soy (tofu) whey is a by-product commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with a yeast Torulaspora delbrueckii Biodiva. The supplementation of an individual amino acid resulted in faster sugar utilization and lower levels of residual sugar than the unsupplemented whey but did not result in a significantly higher amount of ethanol (7-8% v/v) at the end of fermentation. Isoleucine supplementation resulted in a slightly slower initial yeast growth rate when compared to the control while the other three amino acids had identical yeast growth kinetics to the control. Isoleucine supplementation also resulted in slower sugar utilization during the first four days. Therefore, isoleucine is least preferred by the yeast. The supplementation of amino acids resulted in greater formation of higher alcohols and their corresponding alcohol-derived esters. Overall, the supplementation of a single amino acid enhanced sugar utilization and impacted flavor compounds of the resultant soy whey alcoholic beverage.
Topics: Alcoholic Beverages; Amino Acids; Fermentation; Kinetics; Soy Foods; Torulaspora; Whey
PubMed: 32527478
DOI: 10.1016/j.foodres.2020.109283 -
TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts.International Journal of Food... Jan 2016Microbiological spoilage is a major concern throughout the wine industry, and control tools are limited. This paper addresses the identification and partial...
Microbiological spoilage is a major concern throughout the wine industry, and control tools are limited. This paper addresses the identification and partial characterization of a new killer toxin from Torulaspora delbrueckii with potential biocontrol activity of Brettanomyces bruxellensis, Pichia guilliermondii, Pichia manshurica and Pichia membranifaciens wine spoilage. A panel of 18 different wine strains of T. delbrueckii killer yeasts was analysed, and the strain T. delbrueckii NPCC 1033 (TdKT producer) showed a significant inhibitory effect on the growth of all different spoilage yeasts evaluated. The TdKT toxin was then subjected to a partial biochemical characterization. Its estimated molecular weight was N30 kDa and it showed glucanase and chitinase enzymatic activities. The killer activity was stable between pH 4.2 and 4.8 and inactivated at temperature above 40 °C. Pustulan and chitin — but not other cell wall polysaccharides — prevented sensitive yeast cells from being killed by TdKT, suggesting that those may be the first toxin targets in the cell wall. TdKT provoked an increase in necrosis cell death after 3 h treatment and apoptotic cell death after 24 h showing time dependence in its mechanisms of action. Killer toxin extracts were active at oenological conditions, confirming their potential use as a biocontrol tool in winemaking.
Topics: Chitinases; Dextranase; Fungal Polysaccharides; Killer Factors, Yeast; Microbial Sensitivity Tests; Pichia; Temperature; Torulaspora; Wine
PubMed: 26513248
DOI: 10.1016/j.ijfoodmicro.2015.10.006 -
Genome Announcements Jul 2015Torulaspora delbrueckii presents metabolic features interesting for biotechnological applications (in the dairy and wine industries). Recently, the T. delbrueckii CBS...
Torulaspora delbrueckii presents metabolic features interesting for biotechnological applications (in the dairy and wine industries). Recently, the T. delbrueckii CBS 1146 genome, which has been maintained under laboratory conditions since 1970, was published. Thus, a genome of a new mezcal yeast was sequenced and characterized and showed genetic differences and a higher genome assembly quality, offering a better reference genome.
PubMed: 26205871
DOI: 10.1128/genomeA.00438-15 -
International Journal of Food... Nov 2020Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous...
Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous studies have demonstrated that soy whey can be biotransformed into a soy alcoholic beverage by using Saccharomyces and non-Saccharomyces yeasts even though soy whey is low in yeast assimilable nitrogen (YAN) content. In this study, the initial YAN of the soy whey was estimated to be 46.6 mg N/L and Torulaspora delbrueckii Biodiva was used to ferment soy whey supplemented with either isoleucine only or isoleucine paired with valine, leucine or phenylalanine (each amino acid supplemented at a dosage of 30 mg N/L). Amino acid supplementation was found to enhance sugar utilization by the yeast, which led to higher ethanol production (7.49% v/v in control versus 8.35-8.80% v/v in supplemented samples). Samples supplemented with isoleucine only experienced slower sugar utilization during the fermentation as compared to the paired amino acid samples, but the yeast was still able to utilize the sugar to low levels at the end of the fermentation. The presence of leucine supplementation counteracted the "inhibition" induced by the presence of isoleucine at the first day of the fermentation. Amino acid supplementation slowed down glutamic acid utilization and resulted in higher levels of residual glutamic acid and alanine. Amino acid supplementation increased the corresponding fusel alcohol production and the presence of other amino acids reduced the active amyl alcohol production. Therefore, interactions between amino acids can impact the metabolism of the yeast as well as the flavor modulation during soy whey fermentation.
Topics: Alcoholic Beverages; Ethanol; Fermentation; Isoleucine; Pentanols; Soy Foods; Soy Milk; Taste; Torulaspora; Whey; Whey Proteins; Wine
PubMed: 32745827
DOI: 10.1016/j.ijfoodmicro.2020.108802