Improved fermentation kinetics by wine yeast strains evolved under ethanol stress

Novo, Maïté; González, Ramón; Bertrán, Eva Comín; Martínez, Mireia; Yuste, María Concepción Ayuso; Morales, Pilar

doi:10.1016/j.lwt.2014.03.004

Cited by 35 publications

(25 citation statements)

References 17 publications

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“…The impact of various environmental stresses on the yeast fermentation performance has been well studied and reviewed before [27][28][29][30][31][32]42,43], but the study of the yeast cell wall composition during the fermentation process is insufficient, with only a few published works referring to the impact of fermentation growth conditions and mode of cultivation on the yeast cell wall structure [20,21,44], the mode of fermentation on yeast cell wall β-glucan content [18], and the role of additives in the culture medium in β-glucan production [22,45]. The impact of glucose and NaCl stress on yeast cell wall remodelling via the study of the fluctuation of β-glucan concentration during the fermentation process has not been studied until now.…”

Section: Discussionmentioning

confidence: 99%

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

et al. 2017

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Yeast β-glucan polysaccharide is a proven immunostimulant molecule for human and animal health. In recent years, interest in β-glucan industrial production has been increasing. The yeast cell wall is modified during the fermentation process for biomass production. The impact of environmental conditions on cell wall remodelling has not been extensively investigated. The aim of this research work was to study the impact of glucose and NaCl stress on β-glucan formation in the yeast cell wall during alcoholic fermentation and the assessment of the optimum fermentation phase at which the highest β-glucan yield is obtained. VIN 13 Saccharomyces cerevisiae (S. cerevisiae) strain was pre-cultured for 24 h with 0% and 6% NaCl and inoculated in a medium consisting of 200, 300, or 400 g/L glucose. During fermentation, 50 mL of fermented medium were taken periodically for the determination of Optical Density (OD), cell count, cell viability, cell dry weight, β-glucan concentration and β-glucan yield. Next, dry yeast cell biomass was treated with lytic enzyme and sonication. At the early stationary phase, the highest β-glucan concentration and yield was observed for non-NaCl pre-cultured cells grown in a medium containing 200 g/L glucose; these cells, when treated with enzyme and sonication, appeared to be the most resistant. Stationary is the optimum phase for cell harvesting for β-glucan isolation. NaCl and glucose stress impact negatively on β-glucan formation during alcoholic fermentation. The results of this work could comprise a model study for yeast β-glucan production on an industrial scale and offer new perspectives on yeast physiology for the development of antifungal drugs.

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Section: Discussionmentioning

confidence: 99%

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

et al. 2017

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“…In the past, the main objective for the selection of microorganisms was that they achieve fermentation in a relatively short time, with high conversions from substrates to the metabolites of interest and without the generation of compounds detrimental to the quality of the fermented food [29]. Nowadays, the characteristics sought for in fermentation processes have increased to satisfy the needs of more customers and producers which aim to increase flavor and aroma rather than ethanol concentration [30].…”

Section: Strategies To Improve Desirable Characteristicsmentioning

confidence: 99%

Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

Aldrete-Tapia¹,

Miranda-Castilleja²,

Arvizu-Medrano³

et al. 2019

Frontiers and New Trends in the Science of Fermented Food and Beverages

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Fermented beverages are widely diverse around the world and their quality is largely based on the organoleptic characteristics developed by the metabolism of the microorganisms present during fermentation. In order to achieve controllable processes in fermented beverages along with organoleptic complexity, two divergent approaches have been followed in terms of inoculum development: (1) the inoculation of multiple microorganisms, intending to promote synergism and favor organoleptic complexity derived from the metabolic diversity, and (2) the genetic modification of a single strain with the intention that it performs multiple functions. In this chapter, we discuss these divergent approaches, their achievements and perspectives.

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“…Taking into account the important role of microorganisms in the biotechnology sector , it becomes evident that a better understanding of phenotypic diversity and the underlying control mechanisms is not only important from the perspective of evolutionary research. Prominent examples in the case of the yeast Saccharomyces cerevisiae ( S. cerevisiae ) are the wine making , brewing and baking industry that use strains with phenotypes perfectly adapted to the specific conditions of the production process. Besides industrial applications, yeast is of particular interest for cellular noise studies as it is an ideal model organism for more complex eukaryotic systems .…”

Section: Introductionmentioning

confidence: 99%

Cultivation and quantitative single‐cell analysis of Saccharomyces cerevisiae on a multifunctional microfluidic device

et al. 2017

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Here, we present a multifunctional microfluidic device whose integrative design enables to combine cell culture studies and quantitative single cell biomolecule analysis. The platform consists of 32 analysis units providing two key features; first, a micrometer-sized trap for hydrodynamic capture of a single Saccharomyces cerevisiae (S. cerevisiae) yeast cell; second, a convenient double-valve configuration surrounding the trap. Actuating of the outer valve with integrated opening results in a partial isolation in a volume of 11.8 nL, i.e. the cell surrounding fluid can be exchanged diffusion-based without causing shear stress or cell loss. Actuation of the inner ring-shaped valve isolates the trapped cell completely in a small analysis volume of 230 pL. The device was used to determine the growth rate of yeast cells (S. cerevisiae) under under optimum and oxidative stress conditions. In addition, we successfully quantified the cofactor beta-nicotinamide adenine dinucleotide phosphate (NAD(P)H) in single and few cells exposed to the different microenvironments. In conclusion, the microdevice enables to analyze the influence of an external stress factor on the cellular fitness in a fast and more comprehensive way as cell growth and intracellular biomolecule levels can be investigated.

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Improved fermentation kinetics by wine yeast strains evolved under ethanol stress

Cited by 35 publications

References 17 publications

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process

Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium

Cultivation and quantitative single‐cell analysis of Saccharomyces cerevisiae on a multifunctional microfluidic device

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