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Growth of Hanseniaspora uvarum in basal medium. Narrows indicate time to which the supernatant was taken for bacteria sequential inoculation. (0 h: M1; 3 h: M2; 8 h: M3; 12 h: M4; 24 h: M5 and 34 h: M6).
Source publication
A comparative study of the influence of Hanseniaspora uvarum metabolism on the growth and physiology of two lactic acid bacteria involved in vinification: Lactobacillus hilgardii 5w and Oenococcus oeni X2L was carried out. At different yeast growth times in grape juice medium, fermented broth was inoculated with L. hilgardii or O. oeni and incubate...
Contexts in source publication
Context 1
... was carried out using bovine serum albumin (BSA) (Sigma Chemical Company). Figure 1 shows Hanseniaspora uvarum ca12, growing in basal medium. The end of exponential growth phase was achieved in 12 h incubation at 30°C. ...
Context 2
... determination: The proteins of the samples were determined by the reaction with Coomassie Brilliant Blue G-250 (Bradford, 1976). Calibration was carried out using bovine serum albumin (BSA) (Sigma Chemical Company). Figure 1 shows Hanseniaspora uvarum ca12, growing in basal medium. The end of exponential growth phase was achieved in 12 h incubation at 30°C. After 34 h growth, a decrease in the cell number was observed (from 3.1 x 10 7 cfu ml -1 in 24 h to 5.0 x 10 6 cfu ml -1 in 34 h incubation). Table 1 shows the growth kinetic parameters obtained when Lactobacillus hilgardii 5w and Oenococcus oeni growth in the filtered (0.2 µm porous size membrane) basal culture medium, after Hanseniaspora uvarum growth at 30°C. When Oenococcus oeni was grown in the culture supernatant after 0, 3 and 8 hours of yeast growth (M1, M2 and M3), the growth rate and final biomass were similar (approximately 0.035 h -1 and 3 x 10 8 cfu ml -1 , respectively). The growth rate of Lactobacillus hilgardii in the basal medium without yeast growth was 0.11 h -1 , while the growth rate after 8 h of yeast growth was 0.055 h -1 . As the time of yeast growth was increased from 0 to 8 h, there was a corresponding decrease in the bacterium growth from 2.5 x 10 7 to 1.25 x 10 7 cfu ml -1 . After 12, 24 and 34 h of yeast growth (M4, M5 and M6), an increase of the growth rate with diminution of the final cellular mass of both microorganisms was ...
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In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata...
Citations
... In contrast to earlier studies, which showed that non-Saccharomyces yeasts only dominated during the early stages of wine fermentation, with S. cerevisiae completing the fermentation (Amerine & Kunkee, 1969), more recent studies have shown that non-Saccharomyces yeasts survive at significant levels and for longer periods, thereby influencing the chemical and sensory profiles of the wine (Moreno et al., 1991;Ciani & Maccarelli, 1998;Granchi et al., 1998;Farías et al., 2003;Fleet, 2003;Combina et al., 2005;Jolly et al., 2014). It has further been shown that some non-Saccharomyces species greatly improve the quality and sensorial properties of wine (Loureiro & Malfeito-Ferreira, 2003;Hornsey, 2007;Jolly et al., 2003a;2003b;Benito et al., 2016;Padilla et al., 2016;Renault et al., 2016;Benito et al., 2017). ...
Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co-inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii "fingerprint" was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.
... These results are in accordance with Nehme et al. (2010), who determined that the biomass of O. oeni X decreased in medium fermented with S. cerevisiae. Farías et al. (2003) reported that O. oeni X 2 L cells decreased 0.84 log cycles after 72 hrs in medium prefermented with Hanseniaspora uvarum ca12. Table 2 shows that, in the "I" medium, proteolytic activity of O. oeni X 2 L increased to 0.049 mM and 0.083 mM after 24 and 48 hrs of incubation, respectively, while the protein concentration decreased after 24 hrs with a peptide release of 2.52 mg N/L and amino acid consumption of 0.78 mg N/L. ...
The increase in biologically active peptides after proteolytic activity of Oenococcus oeni X2L was studied in grape juice medium (GJM) and in GJM fermented with Saccharomyces cerevisiae mc2. Sequential inoculation of O. oeni X2L with proteolytic activity in GJM before (“I” medium) and after (“F” medium) yeast fermentation allowed peptide release. In the “I” medium, bacterial proteolytic activity (0.083 mM) released 3.88 mg nitrogen (N) of peptides per liter and produced an increase of 203.39 µmol/L in the ferric reducing antioxidant power (FRAP) and 16.49% in the angiotensin I-converting enzyme inhibitory (ACE-I) activity after 48 hrs of incubation. In the “F” medium, a higher proteolytic activity was evidenced after 48 hrs of incubation (0.179 mM), releasing 0.87 mg N of peptides/L. The released peptides in the “F” medium produced an increase in ACE-I activity (22.15%). Calculation of the specific activity (activity expressed per mg N of peptide released) of FRAP, 1, 1-diphenyl-2-picrylhydrazyl scavenging, and ACE-I after 48 hrs of incubation revealed a higher activity in the “F” than in the “I” medium. This finding indicates a higher efficiency of the proteolytic system of O. oeni X2L on grape juice proteins in the release of bioactive peptides after yeast growth. © 2018 by the American Society for Enology and Viticulture. All rights reserved.
