Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking

Flores, Melisa González; Rodrı́guez, Marı́a Eugenia; Oteiza, Juan Martín; Barbagelata, Raúl J.; Lopes, Christian A.

doi:10.1016/j.ijfoodmicro.2017.02.018

Cited by 41 publications

(23 citation statements)

References 74 publications

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“…That result suggested that S. uvarum strains from chichas from Patagonia could be originated from Holartic strains, introduced in South America together with the domestication of apple trees by Mapuche communities. Besides their genetic differences, we demonstrated that the strains from natural or fermentative environments in South America also possess distinct physiological features of relevance for cider making (González Flores et al, ).…”

Section: Introductionmentioning

confidence: 97%

Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

Origone

Rodrı́guez

Oteiza

et al. 2018

Yeast

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Interspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are postzygotic. Depending on several factors, including the involved strains, the hybridization mechanism and stabilization conditions, hybrids that bear differential genomic constitutions, and hence phenotypic variability, can be obtained. In the present study, Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed using genetically and physiologically different S. uvarum parents at distinct temperatures (13 and 20°C). The effect of those variables on the main oenological features of the wines obtained with these hybrids was evaluated. Hybrids were successfully obtained in all cases. However, genetic stabilization based on successive fermentations in white wine at 13°C was significantly longer than that at 20°C. Our results demonstrated that, irrespective of the S. uvarum parent and temperature used for hybrid generation and stabilization, similar physicochemical and aromatic features were found in wines. The hybrids generated herein were characterized by low ethanol production, high glycerol synthesis and the capacity to grow at low temperature and to produce malic acid with particular aroma profiles. These features make these hybrids useful for the new winemaking industry within the climate change era frame.

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Section: Introductionmentioning

confidence: 97%

Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

Origone

Rodrı́guez

Oteiza

et al. 2018

Yeast

Self Cite

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“…; González Flores et al . ). The obtained qualitative data highlight the importance of using at least two types of substrate for the screening of β ‐glucosidase, in order to minimize the risk of obtaining false‐positive results.…”

Section: Resultsmentioning

confidence: 97%

Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

Bonciani

Vero

Giannuzzi

et al. 2018

Lett Appl Microbiol

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In yeasts, β-glucosidase activity has been extensively described, especially in non-Saccharomyces species, while there is only little evidence of this activity in strains belonging to the Saccharomyces species. In winemaking, β-glucosidase plays essential roles in the hydrolysis of glyco-conjugated precursors and the release of active aromatic compounds. This study provides new insights into the β-glucosidase activity in strains belonging to Saccharomyces cerevisiae and Saccharomyces uvarum species, which are the most important strains in wine industry. Our results point out a marked enzymatic activity for the tested S. uvarum strains. These strains could be exploited for their potential ability to enhance the aroma profiles of wine. In addition, they could be potential sources for the commercial production of enzymes to be applied in winemaking.

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“…The low‐temperature conditions of cider fermentations, similar to those of some wine and beer fermentations, favour the participation of hybrids between S. cerevisiae and the cryotolerant species S. uvarum , S. eubayanus and S. kudriavzevii (González Flores et al, ; Magalhães et al, ). These industrial hybrids and newly created synthetic hybrids can ferment apple juice at low temperatures (Groth et al, ; Magalhães et al, ; Masneuf et al, ; Naumova et al, ).…”

Section: Industrial Applications Of S Cerevisiae × S Kudriavzevii Hmentioning

confidence: 99%

On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Peris

Pérez‐Torrado

Hittinger

et al. 2017

Yeast

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Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use yeasts to make their products. Each industrial process utilizes different media conditions, which differ in sugar content, the presence of inhibitors and fermentation temperature. Saccharomyces cerevisiae has traditionally been the main yeast responsible for most fermentation processes. However, the market is changing due to consumer demand and external factors such as climate change. Some processes, such as biofuel production or winemaking, require new yeasts to solve specific challenges, especially those associated with sustainability, novel flavours and altered alcohol content. One of the proposed solutions is the application of yeast hybrids. The lager beer market has been dominated by S. cerevisiae × S. eubayanus hybrids. However, several less thoroughly studied hybrids have been isolated from other diverse industrial processes. Here we focus on S. cerevisiae × S. kudriavzevii hybrids, which have been isolated from diverse industrial conditions that include wine, ale beer, cider and dietary supplements. Emerging data suggest an extended and complex story of adaptation of these hybrids to traditional industrial conditions. S. cerevisiae × S. kudriavzevii hybrids are also being explored for new industrial applications, such as biofuels. This review describes the past, present and future of S. cerevisiae × S. kudriavzevii hybrids.

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Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking

Cited by 41 publications

References 74 publications

Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

Qualitative and quantitative screening of theβ-glucosidase activity inSaccharomyces cerevisiaeandSaccharomyces uvarumstrains isolated from refrigerated must

On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

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