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The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and characterization of yeast species have been based on morphological and physiological characteristics. However, the application of molecular biology techniques represents an alternative to the traditi...
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... are classified on the basis of their morphological, physiological, and biochemical properties [4,36]. To improve conventional methods, various kits have been developed (Table 1). However, commercial kits were designed to meet the needs of clinical yeast diagnosis, and the databases are restricted to 40 to 60 yeast species of clinical importance. ...
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Introduction:
Although epidemiologic evidence points to cardioprotective activity of red wine, the mechanistic basis for antithrombotic activity has not been established. Quercetin and related flavonoids are present in high concentrations in red but not white wine. Quercetin-glycosides were recently shown to prevent thrombosis in animal models thr...
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Citations
... Pursuing microbiological complexity in wines through spontaneous fermentations has yielded positive outcomes in terms of fostering diversity of species and strains associated with the terroir (Börlin et al., 2020;Mas and Portillo, 2022). This microbial diversity may result in added complexity to the wine's sensorial perception (Alexandre 2020;Esteve-Zarzoso et al., 1998;Gamero et al., 2016;Romano et al., 2003). However, the effectiveness of this fermentation method has been undermined by issues of contamination and fermentation interruption, unpredictable results, or formation of biogenic amine during fermentation (Capece et al., 2012;Tristezza et al., 2013;Vázquez et al., 2023). ...
... Already more than twenty years ago some authors [5,6] anticipated the potential use of NSYs during the first step of fermentation applied to improve the final flavor of wines. Today, knowledge has exponentially increased and the aromatic enhancement of wines due to the use of NSYs is only one of the many other features identified for their potential application. ...
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.
... Already more than twenty years ago some authors [5,6] anticipated the potential use of NSYs during the first step of fermentation applied to improve the final flavor of wines. Today, knowledge has exponentially increased and the aromatic enhancement of wines due to the use of NSYs is only one of the many other features identified for their potential application. ...
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee safety, quality and diversify of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, following the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been re-viewed the bio-protectant and biocontrol activity with a particular focus on their antimicrobial power, probiotic features and promoting functional aspects. In this review, the authors would underline the contribution of NSYs in all food production chain and its role in the technological and fermentative features for their practical and useful use as biocontrol agent in food preparations.
... Acids are not a major product of anaerobic fermentation in yeast (Esteve-Zarzoso et al., 1998;Roudil et al., 2019). This characteristic corroborates with the observation that the four tested wine yeast strains did not significantly reduce the pH of the fermentation matrix. ...
... and Saccharomyces spp. are typically classified as low or negligible contributors of proteolytic activity (Esteve-Zarzoso et al., 1998). On the contrary, the Saccharomyces spp.-fermented samples recorded the highest (S. ...
Aims:
The objective of this study was to explore the potential of fermentation as a biovalorization strategy for spent tea leaves (STL), a major agrifood waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) has shown promising results in previous studies across various substrates.
Methods and results:
Konacha (green tea) STL slurries were inoculated with single strains of wine yeasts or LAB respectively. After a 48-h fermentation, changes in selected nonvolatile and volatile compositions were evaluated. Fermentation by LAB increased organic acid content by 5- to 7-fold (except Lactobacillus fermentum) and modulated the composition of major tea catechins, whereas wine yeast fermentation resulted in a 30% increase in amino acid content. Strain-specific production of specific volatile compounds was also observed such as butanoic acid (L. fermentum), isoamyl acetate (Pichia kluyveri) and 4-ethylphenol (L. plantarum).
Conclusions:
Both volatile and nonvolatile compound compositions of Konacha STL were successfully modified via wine yeast and LAB fermentation.
Significance and impact of study:
Our findings indicate that Konacha STL is a suitable medium for biovalorization by wine yeasts or LAB via the generation of commercially useful volatile and nonvolatile compounds. Future optimizations could further render fermentation an economically viable strategy for the upcycling of STL.
... Non-Saccharomyces yeasts are usually linked with wine spoilage [1] but are receiving mounting interest from the wine industry due to the unique organoleptic properties that these can impart to wine [2,3]. Additional benefits of using these yeasts include: (i) produce wine with lower final alcohol concentrations [4,5], (ii) improved total wine acidity [4], and (iii) improved downstream filtration through protein degradation from proteolytic enzyme production [6]. Whereas sulphur dioxide is conventionally used to control wine spoilage [7], some non-Saccharomyces yeasts produce natural killer toxins that inhibit the prevalence of undesirable organisms [8,9], resulting in a natural product with less added sulphur and thus a diminished sulphurous odour and favourable bouquet. ...
Non-Saccharomyces wine yeasts are of increasing importance due to their influence on the organoleptic properties of wine and thus the factors influencing the biomass production of these yeasts, as starter cultures, are of commercial value. Therefore, the effects of growth rates on the biomass yield (Yx/s) and fermentation performance of non-Saccharomyces yeasts at bench and pilot scale were examined. The fermentative performance and (Yx/s) were optimised, in aerobic fed-batch cultivations, to produce commercial wine seed cultures of Lachancea thermotolerans Y1240, Issatchenkia orientalis Y1161 and Metschnikowia pulcherrima Y1337. Saccharomyces cerevisiae (Lalvin EC1118) was used as a benchmark. A Crabtree positive response was shown by L. thermotolerans in a molasses-based industrial medium, at growth rates exceeding 0.21 h−1 (µcrit), resulting in a Yx/s of 0.76 g/g at 0.21 h−1 (46% of µmax) in the aerobic bioreactor-grown fed-batch culture at bench scale. At pilot scale and 0.133 h−1 (36% of µmax), this yeast exhibited ethanol concentrations reaching 10.61 g/l, as a possible result of substrate gradients. Crabtree negative responses were observed for I. orientalis and M. pulcherrima resulting in Yx/s of 0.83 g/g and 0.68 g/g, respectively, below 32% of µmax. The Yx/s of M. pulcherrima, I. orientalis and L. thermotolerans was maximised at growth rates between 0.10 and 0.12 h−1 and the fermentative capacity of these yeasts was maximised at these lower growth rates.
... In the last years, non-Saccharomyces species are considered capable of helping to improve specific characteristics of wine quality [75][76][77], depending on certain yeasts species and strains used. Generally, one disadvantage of non-Saccharomyces species is their low fermentative activity and their low resistance to additives as sulfur dioxide [8]. ...
The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.
... As for volatile compounds, each yeast contributes its metabolites, which are significant in improving wine complexity [36][37][38]. On the one hand, the higher alcohols on both days 8 and 20 of fermentation were in all cases, except Sp PEF, above the perception threshold, which can cause fusel aromas and even irritants [39]. ...
New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).
... In recent years, many investigations have shown a particular interest in non-Saccharomyces yeasts due to their interesting biotechnological characteristics (Ciani et al., 2010;Contreras et al., 2014), with a focus on their organoleptic impact (Esteve-Zarzoso et al., 1998;Jolly et al., 2003). Due to their low ethanol tolerance, pure cultures of non--Saccharomyces yeast are not considered and are only applied as a mixed fermentation alongside Saccharomyces cerevisiae, either in co-inoculation, i.e., added at the same time as Saccharomyces cerevisiae, or in sequential inoculation. ...
Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a “booster” of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new application has emerged, bioprotection, which consists in colonizing the environment in the context of sulfite reduction in wines. The chemical and sensory impact of non-Saccharomyces yeast according to different modes of application in a context of fermentation without addition of SO2 was evaluated through trial with Merlot N. (Vitis vinifera L.). An effective niche occupation by non-Saccharomyces yeasts was highlighted during the prefermentary stages by Quantitative-PCR and MALDI-TOF MS identification. Chemical analysis (GC-MS and GC MS/MS) of finish wine showed the significant impact of the dose applications, with bioprotection characterized by linear esters and sequential application by acetates of higher alcohol contents. Moreover, a separation according to the species used in bioprotection was revealed. Finally, using a panel trained, the sensory analysis confirmed that the use of non-Saccharomyces yeast was a fruity booster in sequential inoculation and, to a less extent, when used as bioprotection. This study shows for the first time that the use of non-Saccharomyces yeast as a bioprotection has a significant impact on the aromatic profile of wines.
... Basically all commercial enzyme preparations are obtained from microorganisms cultivated on substrates under conditions that optimize their production and facilitate their purification. The enzymes are usually produced by bacteria or by filamentous fungi but in many cases less defined enzymes are used (Esteve-Zarzoso et al., 1998). ...
The aroma of a wine is depends on several factors including grape varieties, viticulture procedures, Location, harvest period, climate, wine processing techniques, ageing, etc... The major factors that contribute the wine aroma are fusel alcohol, esters, acids, terpenes produced during fermentation as actions of yeast and grape enzymes. The volatile aroma precursors are presented in both free and bound with glycosidically with sugars. The bound form can be released by actions of enzymes either from the yeast or from grape. To enhance this cleavage either enzymes can be added or recombinant yeast can be used. The use of glucosidase derived from Aspergillus niger shows that monoterpenes which linked with the α-L-rhamnose or α-L-arabinofuranose or β-apiose released more and hence enhanced the
aroma profile of the wine. The use of endoglucanase enzyme shows that increase of 1Octanol, ethyl-3-hydroxybutanoate, ethyl-3-hydroxybutanoate, linalool, hexanoic acid and octanoic acid, but while using endoglucanase recombinant yeast the similar result but not for
isobutyl alcohol and 1-butanol.The addition of xylanase or the inoculation endoxylanase transgenic yeast significantly increases the total phenols. Addition of both xylanase and endoglucanase shows the phenols level remain unchanged. The use of β –glucosidase from D. pseudopolymorphus also shows that releasing the release of terpenes from the bound form. Xylanase from Recombinant Aspergillus nidulans increases the fruity aroma without changing physiochemical changes. There are many commercial enzymes available in market from the manufacturers like DSM, Lallemand, Novozymes.
... While fusel alcohols at high concentrations impart off-flavours, low concentrations of these compounds and their esters impart the basic flavours and aromas to wine (Belda et al. 2017). Initial fermentation is carried out by a large number of non-Saccharomyces yeast genera (Candida, Debaryomyces, Hanseniaspora, Hansenula, Kloeckera, Metschnikowia, Pichia, Lachancea, Brettanomyces, Kluyveromyces, Schizosaccharomyces, Torulaspora, Zygosaccharomyces and Saccharomycodes) that contribute significantly to the overall aroma profile of the wine by producing flavour-active compounds (Esteve-Zarzoso et al. 1998;Romano et al. 2003). Pyruvate, the metabolic intermediate of glycolysis, is the precursor for the de novo synthesis of higher alcohols. ...
Flavour and aroma are the important attributes which determine the sensory perception of food, pharmaceutical and cosmetic products. Traditionally, flavour and aroma compounds are extracted from plant and animal sources. In order to meet the huge demand and expenses for various products, the artificial chemicals are now being added. Due to the chemo-phobia and health hazards, artificial flavours and fragrances are not acceptable by the consumers. Biotechnological methods provide better and eco-friendly substitutes for artificial flavour and fragrances. The bio-routes for their synthesis are based on enzymes methods, de novo microbial processes, and bioconversion/biotransformation using microorganisms. Solid-state fermentation carried out by microorganisms can produce a variety of potentially valuable aromatic compounds. Different agro-industrial wastes such as plant residues, bran, straw, flowers, fruit pods can be used as the raw materials which reduces the manufacturing costs of these bio-products and also solves the problem of environmental pollution. Advances in genetic and metabolic engineering are newer approaches of biotechnology which has opened a fenestella in the production of flavour and fragrances.
