Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest

Loira, Iris; Morata, Antonio; Antonia, Bañuelos María; Antonio, Suárez-Lepe José

doi:10.1016/b978-0-12-816678-9.00015-1

Cited by 13 publications

(10 citation statements)

References 131 publications

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“…The highest production of ethanol was reached by the Sc yeast with 12.70 ± 0.19% v/v at high temperature and without sulphites (Figure 1). The average ethanol production reached on day 12 by the Lt L3.1 strain (in the four trials) was 8.95 ± 0.64% v/v, in agreement with previously published values for this species [24][25][26]. It was statistically observed that the yeast with the lowest fermentation power was the F108 strain fermenting in the presence of low SO 2 and at low temperature (7.74 ± 0.04% v/v), and the one that showed the highest fermentation power was the CONCERTO yeast (10.69 ± 1.32% v/v) with low SO 2 and at high temperature.…”

Section: Fermentation Performancesupporting

confidence: 91%

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

et al. 2020

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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

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Section: Fermentation Performancesupporting

confidence: 91%

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

et al. 2020

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“…Fermentation conducted with both native strains resulted in the increase of ester formation compared to the control fermented with S. cerevisiae. This fact can be explained by the developed enzymatic system related to the production of esters in both M. pulcherrima and C. famata strains [15,18,20,21,49]. Sequential fermentation for both C. famata WB-1 and M. pulcherrima B-5 induced a decrease in the total ester concentration regardless of the application of the maceration process.…”

Section: Discussionmentioning

confidence: 99%

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

et al. 2022

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The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.

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“…The selection criteria are the quantitative and/or qualitative characteristics that reveal the activity or product of interest in a microbial community and serve as the basis for selecting a microorganism of biotechnological interest [40]. The selection criteria vary and depend on the biotechnological activity being sought.…”

Section: Selection Criteriamentioning

confidence: 99%

Fundaments and Concepts on Screening of Microorganisms for Biotechnological Applications. Mini Review

et al. 2022

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Microbial biotechnology uses microorganisms and their derivatives to generate industrial and/or environmental products that impact daily life. Modern biotechnology uses proteomics, metabolomics, quantum processors, and massive sequencing methods to yield promising results with microorganisms. However, the fundamental concepts of microbial biotechnology focus on the specific search for microorganisms from natural sources and their correct analysis to implement large-scale processes. This mini-review focuses on the methods used for the isolation and selection of microorganisms with biotechnological potential to empathize the importance of these concepts in microbial biotechnology. In this work, a review of the state of the art in recent years on the selection and characterization of microorganisms with a basic approach to understanding the importance of fundamental concepts in the field of biotechnology was carried out. The proper selection of isolation sources and the design of suitable selection criteria according to the desired activity have generated substantial changes in the development of biotechnology for more than three decades. Some examples include Taq polymerase in the PCR method and CRISPR technology. The objective of this mini review is to establish general ideas for the screening of microorganisms based on basic concepts of biotechnology that are left aside in several articles and maintain the importance of the basic concepts that this implies in the development of modern biotechnology.

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Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest

Cited by 13 publications

References 131 publications

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Fundaments and Concepts on Screening of Microorganisms for Biotechnological Applications. Mini Review

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