Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

Cadière, Axelle; Aguera, Evelyne; Caillé, Soline; Ortiz‐Julien, Anne; Dequin, Sylvie

doi:10.1016/j.fm.2012.07.010

Cited by 39 publications

(29 citation statements)

References 15 publications

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“…This was especially true of fermentation conditions in which ester synthesis was high. The Affinity™ ECA5 strain was obtained by adaptive evolution of Lalvin EC1118® (Cadière et al 2011) and is characterized by an overproduction of higher alcohols and acetate esters (Cadière et al 2012). Our study reveals substantial differences in the regulatory networks of these two strains, which could be ascribed to natural existing variation (Lalvin ICV K1M®) or to mutations selected during experimental evolution (Affinity™ ECA5).…”

Section: Discussionmentioning

confidence: 83%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

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159

162

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Volatile compounds produced by yeast during fermentation greatly influence the organoleptic qualities of wine. We developed a model to predict the combined effects of initial nitrogen and phytosterol content and fermentation temperature on the production of volatile compounds. We used a Box-Behnken design and response surface modeling to study the response of Lalvin EC1118® to these environmental conditions. Initial nitrogen content had the greatest influence on most compounds; however, there were differences in the value of fermentation parameters required for the maximal production of the various compounds. Fermentation parameters affected differently the production of isobutanol and isoamyl alcohol, although their synthesis involve the same enzymes and intermediate. We found differences in regulation of the synthesis of acetates of higher alcohols and ethyl esters, suggesting that fatty acid availability is the main factor influencing the synthesis of ethyl esters whereas the production of acetates depends on the activity of alcohol acetyltransferases. We also evaluated the effect of temperature on the total production of three esters by determining gas-liquid balances. Evaporation largely accounted for the effect of temperature on the accumulation of esters in liquid. Nonetheless, the metabolism of isoamyl acetate and ethyl octanoate was significantly affected by this parameter. We extended this study to other strains. Environmental parameters had a similar effect on aroma production in most strains. Nevertheless, the regulation of the synthesis of fermentative aromas was atypical in two strains: Lalvin K1M® and Affinity™ ECA5, which produces a high amount of aromatic compounds and was obtained by experimental evolution.

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Section: Discussionmentioning

confidence: 83%

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Rollero

Bloem

Camarasa

et al. 2014

Appl Microbiol Biotechnol

Self Cite

159

162

View full text Add to dashboard Cite

show abstract

“…Evolved strains showed higher fermentation rates and increased aroma production compared to the parental strain in laboratory-scale fermentations. Interestingly, similar phenotypic improvements were observed when this evolved strain was used in pilot-scale fermentation trials (Cadière et al ., 2012). Most evolutionary engineering studies have been performed using the model organism S. cerevisiae , but other yeast species have been subjected to evolutionary engineering as well.…”

Section: Natural and Artificial Diversitymentioning

confidence: 99%

Improving industrial yeast strains: exploiting natural and artificial diversity

Steensels¹,

Snoek²,

Meersman³

et al. 2014

FEMS Microbiol Rev

404

288

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Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as ‘global transcription machinery engineering’ (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.

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“…Instead, a 5-fold increase in flux through the PP pathway would have been necessary to reduce the ethanol level of wine by approximately 1% (vol/vol). Unexpectedly, the evolved strains had various other commercially relevant properties, including reduced acetic acid production and remarkably increased ester production (Cadière et al, 2011(Cadière et al, , 2012.…”

Section: Redirecting Carbon Toward the Pp Pathwaymentioning

confidence: 99%

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Tilloy¹,

Cadière²,

Ehsani³

et al. 2015

International Journal of Food Microbiology

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Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

Cited by 39 publications

References 15 publications

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Improving industrial yeast strains: exploiting natural and artificial diversity

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

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