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Microorganisms Sep 2020Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and...
Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra- and extracellular metabolomic changes of three aromatic amino acids (tryptophan, tyrosine, and phenylalanine) during alcoholic fermentation of two grape musts by two strains and the sequential inoculation of with . An UPLC-MS/MS method was used to monitor 33 metabolites, and 26 of them were detected in the extracellular samples and 8 were detected in the intracellular ones. The results indicate that the most intensive metabolomic changes occurred during the logarithm cellular growth phase and that pure fermentations produced higher amounts of N-acetyl derivatives of tryptophan and tyrosine and the off-odour molecule 2-aminoacetophenone. The sequentially inoculated fermentations showed a slower evolution and a higher production of metabolites linked to the well-known plant hormone indole acetic acid (auxin). Finally, the production of sulfonated tryptophol during must fermentation was confirmed, which also may explain the bitter taste of wines produced by co-fermentations, while sulfonated indole carboxylic acid was detected for the first time in such an experimental design.
PubMed: 32899614
DOI: 10.3390/microorganisms8091349 -
Yeast (Chichester, England) Mar 2017Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape... (Review)
Review
Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.
Topics: Brettanomyces; Farms; Fermentation; Hanseniaspora; Metschnikowia; Pichia; Rhodotorula; Torulaspora; Vitis; Wine; Yeasts; Zygosaccharomyces
PubMed: 27813152
DOI: 10.1002/yea.3219 -
Eukaryotic Cell Mar 2006Recently, the academic interest in the yeast Torulaspora delbrueckii has increased notably due to its high resistance to several types of stress, including salt and... (Comparative Study)
Comparative Study
Recently, the academic interest in the yeast Torulaspora delbrueckii has increased notably due to its high resistance to several types of stress, including salt and osmotic imbalance. However, the molecular mechanisms underlying these unusual properties are poorly understood. In Saccharomyces cerevisiae, the high-salt response is mediated by calcineurin, a conserved Ca(2+)/calmodulin-modulated protein phosphatase that regulates the transcriptional factor Crz1p. Here, we cloned the T. delbrueckii TdCRZ1 gene, which encodes a putative zinc finger transcription factor homologue to Crz1p. Consistent with this, overexpression of TdCRZ1 enhanced the salt tolerance of S. cerevisiae wild-type cells and suppressed the sensitivity phenotype of cnb1Delta and crz1Delta mutants to monovalent and divalent cations. However, T. delbrueckii cells lacking TdCrz1p showed phenotypes distinct from those previously observed in S. cerevisiae crz1Delta mutants. Quite remarkably, Tdcrz1-null cells were insensitive to high Na(+) and were more Li(+) tolerant than wild-type cells. Clearly, TdCrz1p was not required for the salt-induced transcriptional activation of the TdENA1 gene, encoding a putative P-type ATPase homologue to the main S. cerevisiae Na(+) pump ENA1. Furthermore, T. delbrueckii cells were insensitive to the immunosuppressive agents FK506 and cyclosporine A, both in the presence and in the absence of NaCl. Signaling through the calcineurin/Crz1 pathway appeared to be essential only on high-Ca(2+)/Mn(2+) media. Hence, T. delbrueckii and S. cerevisiae differ in the regulatory circuits and mechanisms that drive the adaptive response to salt stress.
Topics: Adenosine Triphosphatases; Amino Acid Motifs; Amino Acid Sequence; Base Sequence; Calcineurin; Conserved Sequence; DNA, Fungal; Gene Expression Regulation, Fungal; Genes, Fungal; Molecular Sequence Data; Mutation; Protein Structure, Tertiary; Saccharomycetales; Sequence Analysis, DNA; Sequence Homology, Amino Acid; Sodium; Sodium Chloride; Trans-Activators; Transcription Factors; Transcriptional Activation; Zinc Fingers; beta-Galactosidase
PubMed: 16524902
DOI: 10.1128/EC.5.3.469-479.2006 -
Effects of Pure and Mixed Autochthonous and on Fermentation and Volatile Compounds of Narince Wines.Foods (Basel, Switzerland) Sep 2018The cultivar of Narince is a native white grape variety of , grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed...
The cultivar of Narince is a native white grape variety of , grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous -214 and -1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid⁻liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of -214 and -1088 and a mixture of -214 and -1088 (1:1). The presence of the non--214 yeast slowed down the fermentation and produced a lower level of ethanol and a higher levels of glycerol and volatile acid. Only the pure culture of -214 was unable to finish fermentation. On the other hand, mixed culture fermentation improved the aroma intensity and complexity of wine due to increased levels of higher alcohols and esters. According to sensory analysis, wine fermented with mixed culture was the most preferred wine followed by wine inoculated with pure -1088. This study confirms the role of in wine aroma and the potential of non- use in winemaking.
PubMed: 30189601
DOI: 10.3390/foods7090147 -
PloS One 2014The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its...
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological applications, T. delbrueckii is frequently isolated in natural environments (plant, soil, insect). T. delbrueckii is thus a remarkable ubiquitous yeast species with both wild and anthropic habitats, and appears to be a perfect yeast model to search for evidence of human domestication. For that purpose, we developed eight microsatellite markers that were used for the genotyping of 110 strains from various substrates and geographical origins. Microsatellite analysis showed four genetic clusters: two groups contained most nature strains from Old World and Americas respectively, and two clusters were associated with winemaking and other bioprocesses. Analysis of molecular variance (AMOVA) confirmed that human activities significantly shaped the genetic variability of T. delbrueckii species. Natural isolates are differentiated on the basis of geographical localisation, as expected for wild population. The domestication of T. delbrueckii probably dates back to the Roman Empire for winemaking (∼ 1900 years ago), and to the Neolithic era for bioprocesses (∼ 4000 years ago). Microsatellite analysis also provided valuable data regarding the life-cycle of the species, suggesting a mostly diploid homothallic life. In addition to population genetics and ecological studies, the microsatellite tool will be particularly useful for further biotechnological development of T. delbrueckii strains for winemaking and other bioprocesses.
Topics: Africa; Americas; Asia; DNA, Fungal; Europe; Food Microbiology; Genetic Variation; Genotyping Techniques; History, Ancient; Humans; Inbreeding; Industrial Microbiology; Microsatellite Repeats; Ploidies; Polymorphism, Restriction Fragment Length; Reverse Transcriptase Polymerase Chain Reaction; Roman World; Species Specificity; Torulaspora; Vitis; Wine
PubMed: 24718638
DOI: 10.1371/journal.pone.0094246 -
Microorganisms Feb 2020A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: EC-1118, Biodiva and Concerto....
A new type of fruit wine made from red dragon fruit juice was produced through alcoholic fermentation (AF) with different yeasts: EC-1118, Biodiva and Concerto. Complete AF with similar fermentation rates in terms of sugar utilisation and ethanol production (8-9%, ) was achieved by three yeast strains. produced a significantly lower amount of glycerol and acetic acid, while produced more lactic and succinic acids. In addition, the two non- strains were more efficient in proline utilisation. For volatile compounds, produced the highest amounts of esters, while produced more higher alcohols, isoamyl acetate and terpenes. On the other hand, AF caused significant degradation of betacyanin pigments and total phenolic compounds. Nevertheless, better retention of antioxidant activity and colour stability was found in and fermented wines than that of . This study suggested that it is feasible to use pure non- yeast to produce red dragon fruit wine for commercialization.
PubMed: 32106517
DOI: 10.3390/microorganisms8030315 -
Antonie Van Leeuwenhoek 2003The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and... (Comparative Study)
Comparative Study
Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.
The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.
Topics: Bread; Carbohydrate Metabolism; Carbon Dioxide; Food Microbiology; Food Technology; Freezing; Glycerol; Osmotic Pressure; Saccharomyces cerevisiae; Saccharomycetales; Sodium Chloride; Trehalose; alpha-Glucosidases; beta-Fructofuranosidase
PubMed: 14533716
DOI: 10.1023/a:1025413520192 -
Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.International Journal of Food... Mar 2008Conventional wine yeasts produce high concentrations of volatile acidity, mainly acetic acid, during high-sugar fermentation. This alcoholic fermentation by-product is...
Conventional wine yeasts produce high concentrations of volatile acidity, mainly acetic acid, during high-sugar fermentation. This alcoholic fermentation by-product is highly detrimental to wine quality and, in some cases, levels may even exceed legal limits. In this study, a non-conventional species, Torulaspora delbrueckii, was used, in pure cultures and mixed with Saccharomyces cerevisiae yeast, to ferment botrytized musts. Fermentation rate, biomass growth, and the formation of volatile acidity, acetaldehyde, and glycerol were considered. This study demonstrated that T. delbrueckii, often described as a low acetic producer under standard conditions, retained this quality even in a high-sugar medium. Unlike S. cerevisiae, this species did not respond to the hyper-osmotic medium by increasing acetic production as soon as it is inoculated into the must. Nevertheless, this yeast produced low ethanol and biomass yields, and the fermentation was sluggish. As a result, T. delbrueckii fermentations do not reach the required ethanol content (14%vol.), although this species can survive at this concentration. A mixed culture of T. delbrueckii and S. cerevisiae was the best combination for improving the analytical profile of sweet wine, particularly volatile acidity and acetaldehyde production. A mixed T. delbrueckii/S. cerevisiae culture at a 20:1 ratio produced 53% less in volatile acidity and 60% less acetaldehyde than a pure culture of S. cerevisiae. Inoculating S. cerevisiae after 5 days' fermentation by T. delbrueckii had less effect on volatile acidity and acetaldehyde production and resulted in stuck fermentation. These results contribute to a better understanding of the behaviour of non-Saccharomyces and their potential application in wine industry.
Topics: Acetaldehyde; Biomass; Carbohydrate Metabolism; Carbon Dioxide; Coculture Techniques; Ethanol; Fermentation; Food Microbiology; Glycerol; Hydrogen-Ion Concentration; Osmolar Concentration; Saccharomyces cerevisiae; Saccharomycetales; Time Factors; Volatilization; Wine
PubMed: 18262301
DOI: 10.1016/j.ijfoodmicro.2007.12.023 -
Yeast (Chichester, England) Apr 2016This study describes a screening system for future brewing yeasts focusing on non-Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort...
This study describes a screening system for future brewing yeasts focusing on non-Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into a respectable beer. Ten Torulaspora delbrueckii strains were put through the screening system, which included sugar utilization tests, hop resistance tests, ethanol resistance tests, polymerase chain reaction fingerprinting, propagation tests, amino acid catabolism and anabolism, phenolic off-flavour tests and trial fermentations. Trial fermentations were analysed for extract reduction, pH drop, yeast concentration in bulk fluid and fermentation by-products. All investigated strains were able to partly ferment wort sugars and showed high tolerance to hop compounds and ethanol. One of the investigated yeast strains fermented all the wort sugars and produced a respectable fruity flavour and a beer of average ethanol content with a high volatile flavour compound concentration. Two other strains could possibly be used for pre-fermentation as a bio-flavouring agent for beers that have been post-fermented by Saccharomyces strains as a consequence of their low sugar utilization but good flavour-forming properties.
Topics: Amino Acids; Beer; Carbohydrate Metabolism; DNA Fingerprinting; DNA, Fungal; Fermentation; Hydrogen-Ion Concentration; Models, Biological; Odorants; Random Amplified Polymorphic DNA Technique; Real-Time Polymerase Chain Reaction; Taste; Temperature; Torulaspora
PubMed: 26647111
DOI: 10.1002/yea.3146 -
Food Research International (Ottawa,... Oct 2015One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of...
One of the main opportunities in the use of non-Saccharomyces yeasts is its great intraspecific variability in relation to the synthesis of secondary products of fermentation. Thus, mixed or sequential fermentation with non-Saccharomyces can increase the synthesis of certain metabolites that are important for colour stability, such as acetaldehyde and pyruvic acid (vitisin precursors) or vinylphenols (vinylphenolic pyranoanthocyanin precursors). Furthermore, the selection and use of non-Saccharomyces yeast strains with good yields in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate), with limited formation of higher alcohols, is a way to improve the aromatic profile of red wine. The main aim of this work was to evaluate the influence of sequential and mixed fermentations with Schizosaccharomyces pombe and Torulaspora delbrueckii strains on red wine's sensory quality. Anthocyanins and aromatic profiles, as well as glycerol and organic acid content, were analysed in the red wines obtained. Results show that, in general, mixed fermentations can promote an increment in polyols synthesis, while sequential fermentations can enhance the herbaceous aroma. Moreover, the use of T. delbrueckii in mixed fermentations allowed an increase to the fruity character of red wine. The use of S. pombe in sequential fermentations increased the stability of the colouring matter by favouring vitisins and vinylphenolic pyranoanthocyanin formation.
PubMed: 28455011
DOI: 10.1016/j.foodres.2015.06.030