Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

Kinzurik, Matias I.; Deed, Rebecca C.; Herbst-Johnstone, Mandy; Slaghenaufi, Davide; Guzzon, Raffaele; Gardner, Richard C.; Larcher, R.; Fedrizzi, Bruno

doi:10.1016/j.fm.2020.103435

Cited by 17 publications

(19 citation statements)

References 40 publications

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“…In addition to a chemical formation from H 2 S (Kinzurik et al . 2020 ), different potential metabolic pathways have been proposed to explain the formation of MeSH during wine fermentation, including demethiolation of methionine or its metabolic precursor α-keto-4-methylthiobutanoic acid (Arfi, Landaud and Bonnarme 2006 ; Jia et al . 2016 ; Deed et al .…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, chemical interconversions have been established between these highly reactive sulfur-containing molecules (Kinzurik et al . 2020 ). The formation of both SMTA and ETA were increased in response to excess cysteine, confirming the role of H 2 S as precursor of the formation of these thioesters as cysteine catabolism mainly results in H 2 S liberation.…”

Section: Discussionmentioning

confidence: 99%

“… 2018 ; Kinzurik et al . 2020 ). As an example, dimerization of ethanethiol by creation of a disulfur bond results in the formation of diethyl disulfide (DEDS).…”

Section: Introductionmentioning

confidence: 99%

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How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Jiménez-Lorenzo

Bloem

Farines

et al. 2021

FEMS Yeast Research

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Beyond the production of positive aromas during alcoholic fermentation, S. cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine quality, including a wide range of volatile sulfur compounds (VSCs). The formation of these VSCs during wine fermentation is strongly variable and depends on biological and environmental factors. First, the comparison of the VSCs profile of 22 S. cerevisiae strains provided a comprehensive overview of the intra-species diversity in VSCs production: according to their genetic background, strains synthetized from 1 to 6 different sulfur molecules, in a 1 to 30-fold concentration range. The impact of fermentation parameters on VSCs production was then investigated. We identified yeast assimilable nitrogen, cysteine, methionine and pantothenic acid contents –but not SO2 content- as the main factors modulating VSCs production. In particular, ethylthioacetate and all the VSCs deriving from methionine catabolism displayed a maximal production at yeast assimilable nitrogen concentrations around 250 mg/L; pantothenic acid had a positive impact on compounds deriving from methionine catabolism through the Ehrlich pathway but a negative one on the production of thioesters. Overall, these results highlight those factors to be taken into account to modulate the formation of negative VSCs and limit their content in wines.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Jiménez-Lorenzo

Bloem

Farines

et al. 2021

FEMS Yeast Research

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“…In contrast to fruity aroma components, thiols and sulfurous components were found in a detectable range in all combinations as well as in the basis medium, which is displayed in Figures 3E,F. Thereby, the most abundant component was methanethiol, which acts as a precursor for further sulfurous components such as dimethyl disulfide and dimethyl trisulfide (Kinzurik et al, 2020), and was formed by the microbial combination consisting of Dek + Liq as well as Dek + Leu mostly. Other sulfurous components were produced by the usage of Liq in combination with the yeast Han as well as Sac in the highest amount, e.g., ethanethiol as well as dimethyl disulfide.…”

Section: Different Lactic Acid Bacteria-yeast Combinations For Producing Water Kefir Beveragesmentioning

confidence: 94%

“…The unfermented medium already contained small amounts of methanethiol, ethanethiol, diethyl sulfide, and dimethyl disulfide most probably originating from the figs. In the fermented products, however, high amounts of methanethiol as well as ethanethiol and dimethyl disulfide, ethyl thioacetate, and dimethyl trisulfide occurred, which share the thiol precursor methanethiol (Landaud et al, 2008;Kinzurik et al, 2020). Landaud et al (2008) described the formation of these thiols due to the degradation of sulfur/carbon bonds of methionine or cysteine derivates during their investigation of the formation of volatile sulfur components and metabolism of methionine and other sulfur components in fermented food.…”

Section: Water Kefir Production With Complex Grains and Defined Starter Culturesmentioning

confidence: 99%

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

et al. 2021

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A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.

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Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium

Huang

Deed²,

Parish-Virtue³

et al. 2023

Food Microbiology

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Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

Cited by 17 publications

References 40 publications

How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

How to modulate the formation of negative volatile sulfur compounds during wine fermentation?

Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception

Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium

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