Biochemical and molecular effects of yeast extract applications on anthocyanin accumulation in cv. Sangiovese.

Abstract

The effect of biotic and abiotic elicitors on the secondary metabolism in grapevine is gaining a lot of interest, as it has been shown that they can increase the accumulation of phenolic compounds and anthocyanins in particular. The aim of this research was to verify the biochemical and molecular effects of the application of LalVigne™ MATURE (Lallemand, St. Simon, France), 100% inactivated natural yeast (Saccharomyces cerevisiae) on the anthocyanin accumulation in potted plants of Sangiovese. In both years, LVM plants did not differ from C in technological ripening at harvest. A significant increase in anthocyanin concentration and the expression of genes involved in their biosynthesis was found in 2016 in LVM grapes compared to C, while in 2017, a year with extremely warm temperatures, the anthocyanins of C and LVM were comparable, despite a slight increase in LVM after the second treatment.

Viability test of yeast encapsulation (Candida tropicalis) using sodium alginate polymer in bread production

“…The difference in the percentage of the amount of sodium alginate used aims to determine the differences in the viability of encapsulated yeast cells. The use of 10% sodium alginate solution in a mixed suspension of sodium alginate + yeast solution is in accordance with [5], using a 10% solution of a mixture of yeast Saccharomyces cerevisiae and sodium alginate solution. Yeast encapsulation results can be seen in Figure 1.…”

“…In addition, the use of active ingredients and enzymes is also considered too expensive, so it is necessary to update the encapsulation method used [15]. According to [5], sodium alginate is often used as the main polymer for making encapsulation because of its advantages that are cheaper and easy to apply. Sodium alginate when in contact with bivalent cations (eg Ca 2+) will form a network and usually take the form of a capsule or bead [6].…”