Assimilation of grape phytosterols by Saccharomyces cerevisiae and their impact on enological fermentations

Luparia, V.; Soubeyrand, Virginie; Bergès, Thierry; Julien, Anne; Salmon, Jean-Michel

doi:10.1007/s00253-003-1549-3

Cited by 73 publications

(66 citation statements)

References 37 publications

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“…Nutrients and temperature are two important factors that influence wine fermentation (Luparia et al 2004;Blateyron and Sablayrolles 2001;Valero et al 1998;Sablayrolles and Barre 1993;Bely et al 1990). These parameters also affect many aspects of yeast metabolism, including the formation of volatile compounds that contribute significantly to the organoleptic qualities of wines (Swiegers et al 2005).…”

Section: Introductionmentioning

confidence: 96%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

159

162

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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Section: Introductionmentioning

confidence: 96%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

159

162

View full text Add to dashboard Cite

show abstract

“…Steryl ester formation thus provides a good indicator for assessing the retrograde transport of endogenous sterols from the plasma membrane to the endoplasmic reticulum (Jacquier and Schneiter 2012). However, stigmasterol is directly incorporated into the plasma membrane in its free form (Luparia et al 2004), and steryl esters are the main components of yeast lipid particles (Leber et al 1994).…”

Section: Effects Of Solids On Fermentationmentioning

confidence: 99%

“…Solids are an important source of nutrients for yeasts during fermentation, principally because of their nonsoluble grape phytosterol content (Luparia et al 2004). They compensate, at least partially, for deficiencies in both oxygen (Andreasen and Stier 1953) and long-chain fatty acids (Cabanis and Flanzy 1998).…”

Section: Effects Of Solids On Fermentationmentioning

confidence: 99%

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

et al. 2015

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During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by focusing on the origin, physical characteristics, and composition of these solids and on the changes in these factors that occur during fermentation. We then consider the impact of solids on fermentation, the role of sterols, the control of solids, and interactions between solids and other nutrients. Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solids content and nitrogen is a key factor in fermentation control. The study of grape solids is in its infancy and requires further development. Knowledge of the composition of these solids and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control.

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“…Lipids are essential components of yeast cell membranes and adequate lipid levels are required to maintain cell membrane integrity. Yeast cannot manufacture necessary lipids under strictly anaerobic conditions and require external lipid supplements for proper growth [12,20]. Supplementation of fermentation medium with ergosterol has been demonstrated to improve yeast cell viability in wine fermentations [6].…”

Section: Resultsmentioning

confidence: 99%

Improvement in fermentation characteristics of degermed ground corn by lipid supplementation

Murthy

Johnston

Rausch

et al. 2006

J IND MICROBIOL BIOTECHNOL

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With rapid growth of fuel ethanol industry, and concomitant increase in distillers dried grains with solubles (DDGS), new corn fractionation technologies that reduce DDGS volume and produce higher value coproducts in dry grind ethanol process have been developed. One of the technologies, a dry degerm, defiber (3D) process (similar to conventional corn dry milling) was used to separate germ and pericarp fiber prior to the endosperm fraction fermentation. Recovery of germ and pericarp fiber in the 3D process results in removal of lipids from the fermentation medium. Biosynthesis of lipids, which is important for cell growth and viability, cannot proceed in strictly anaerobic fermentations. The effects of ten different lipid supplements on improving fermentation rates and ethanol yields were studied and compared to the conventional dry grind process. Endosperm fraction (from the 3D process) was mixed with water and liquefied by enzymatic hydrolysis and was fermented using simultaneous saccharification and fermentation. The highest ethanol concentration (13.7% v/v) was achieved with conventional dry grind process. Control treatment (endosperm fraction from 3D process without lipid supplementation) produced the lowest ethanol concentration (11.2% v/v). Three lipid treatments (fatty acid ester, alkylphenol, and ethoxylated sorbitan ester 1836) were most effective in improving final ethanol concentrations. Fatty acid ester treatment produced the highest final ethanol concentration (12.3% v/v) among all lipid supplementation treatments. Mean final ethanol concentrations of alkylphenol and ethoxylated sorbitan ester 1836 supplemented samples were 12.3 and 12.0% v/v, respectively.

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Assimilation of grape phytosterols by Saccharomyces cerevisiae and their impact on enological fermentations

Cited by 73 publications

References 37 publications

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

Improvement in fermentation characteristics of degermed ground corn by lipid supplementation

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