Origin and Production of Acetoin during Wine Yeast Fermentation

Romano, P.; Suzzi, Giovanna

doi:10.1128/aem.62.2.309-315.1996

Cited by 174 publications

(72 citation statements)

References 49 publications

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“…Variations in the production level of secondary metabolites (acetate, acetoin, 2,3 butane-diol and succinate) should thus be regarded as a detoxication mechanism with regard to acetaldehyde (for acetoin and 2,3 butane-diol) or as a way in which the cells generate some NADH (for acetate and succinate). The main side-effect observed was a considerable increase in the formation of acetoin, a by-product of carbohydrate metabolism in yeast formed from acetaldehyde-TPP complex (recently reviewed by Romano and Suzzi, 1996). The concentration of 2,3 butane-diol produced by reduction of acetoin was shown to be increased in V5/GPD1.…”

Section: Discussionmentioning

confidence: 98%

Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation inSaccharomyces cerevisiae Strains Overexpressed or Disrupted forGPD1 Encoding Glycerol 3-Phosphate Dehydrogenase

Michnick¹,

Roustan²,

Remize³

et al. 1997

Yeast

217

156

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The possibility of the diversion of carbon flux from ethanol towards glycerol in Saccharomyces cerevisiae during alcoholic fermentation was investigated. Variations in the glycerol 3‐phosphate dehydrogenase (GPDH) level and similar trends for alcohol dehydrogenase (ADH), pyruvate decarboxylase and glycerol‐3‐phosphatase were found when low and high glycerol‐forming wine yeast strains were compared. GPDH is thus a limiting enzyme for glycerol production. Wine yeast strains with modulated GPD1 (encoding one of the two GPDH isoenzymes) expression were constructed and characterized during fermentation on glucose‐rich medium. Engineered strains fermented glucose with a strongly modified [glycerol] : [ethanol] ratio. gpd1Δ mutants exhibited a 50% decrease in glycerol production and increased ethanol yield. Overexpression of GPD1 on synthetic must (200 g/l glucose) resulted in a substantial increase in glycerol production (×4) at the expense of ethanol. Acetaldehyde accumulated through the competitive regeneration of NADH via GPDH. Accumulation of by‐products such as pyruvate, acetate, acetoin, 2,3 butane‐diol and succinate was observed, with a marked increase in acetoin production. © 1997 John Wiley & Sons, Ltd.

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Section: Discussionmentioning

confidence: 98%

Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation inSaccharomyces cerevisiae Strains Overexpressed or Disrupted forGPD1 Encoding Glycerol 3-Phosphate Dehydrogenase

Michnick¹,

Roustan²,

Remize³

et al. 1997

Yeast

217

156

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“…Another important interaction was the production and consumption of acetoin by the two yeasts. This compound, closely related to 2,3-butanediol and diacetyl, has a very high threshold taste level (150 mg l −1 ) but can contribute to off-flavour (for review see Romano and Suzzi 1996). Saccharomyces cerevisiae, the yeast which completes the fermentation process, was capable of utilizing the acetoin produced by C. stellata to form 2,3-butanediol (Antoniani and Gugnoni 1941) or to increase ethanol production or other secondary products (Herraiz et al 1990;Zironi et al 1993).…”

Section: Discussionmentioning

confidence: 99%

Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

1998

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Grape must fermentation by the combination of immobilized Candida stellata cells and Saccharomyces cerevisiae was carried out in order to enhance the analytical profiles of wine. Batch and continuous pre-treatment of must with immobilized C. stellata cells, followed by an inoculum of S. Cerevisiae, enhanced the analytical profiles of fermentates. The metabolic interactions between the two yeast species showed a positive influence on reducing sugars, acetaldehyde and acetoin metabolism. Sequential fermentation was the best combination for improving the analytical profiles of wine but caused a loss of viability and metabolic activity of beads by limiting their successive use. Continuous pre-treatment of must on the beads of C. stellata could be a more interesting modality to improve the quality of wines. This biotechnological process could be profitably used to produce specific and special wines.

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“…Production of 2,3-butanediol was only found in breads fermented with the beer yeasts S. cerevisiae s-23, T-58, us-05, and wb-06. The responsible pathway for the production of 2,3-butanediol by yeast is the oxidative decarboxylation of 2-acetolactate to 2,3-butanedione, which is further enzymatically reduced to 2,3-butanediol (Wainwright 1973;Romano and Suzzi 1996;see Fig. 1).…”

Section: Resultsmentioning

confidence: 99%

Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry

2017

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Cereal Chem. 94(4):746-751Aroma is an important quality parameter for wheat bread, and most of the aroma compounds in yeast-fermented bread are caused by the fermentative action of yeast. In this study, the impact of various strains of Saccharomyces cerevisiae, originating from the beverage industry, were investigated on the aroma profile of wheat bread. Seven volatiles were analyzed by gas chromatography-mass spectrometry after thermal desorption (GC-MS TD) from the bread crumb. The results showed yeast strain-dependent production of aroma compounds. Descriptive sensory analysis resulted in an overall taste acceptance by the panelists for breads baked with S. cerevisiae baker's yeast, T-58, and Blanc. The panel acceptance can be explained by the production of sensory-active compounds such as 3-methyl-1-butanol and 2,3-butandiol. Furthermore, the panelists preferred bread samples with a less bitter (r = -0.934, P < 0.01) and less cheesy taste (r = -0.865, P < 0.03). Also the visual aspects play an important role, shown by correlation between the specific volume and the overall appearance (r = 0.928, P < 0.01). Aroma profile analysis offers a tool for the selection of new yeast strains, increasing the bread variety on the market. Consequently, aroma production as a yeast quality characteristic should be taken into account for the selection of new strains involved in breadmaking.

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Origin and Production of Acetoin during Wine Yeast Fermentation

Cited by 174 publications

References 49 publications

Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation inSaccharomyces cerevisiae Strains Overexpressed or Disrupted forGPD1 Encoding Glycerol 3-Phosphate Dehydrogenase

Modulation of Glycerol and Ethanol Yields During Alcoholic Fermentation inSaccharomyces cerevisiae Strains Overexpressed or Disrupted forGPD1 Encoding Glycerol 3-Phosphate Dehydrogenase

Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines

Correlation of Flavor Profile to Sensory Analysis of Bread Produced with Different Saccharomyces cerevisiae Originating from the Baking and Beverage Industry

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