Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

Loira, Iris; Morata, Antonio; Palomero, Felipe; González, Carmen; Suárez-Lepe, José Antonio

doi:10.3390/fermentation4030070

Cited by 50 publications

(43 citation statements)

References 63 publications

(81 reference statements)

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“…This higher efficiency is due to the presence of the specific malate permease transporter in S. pombe (mae1p) facilitating the entrance of malate into the cytosolic media, and also because the ME is located in the cytosol conversely to S. cerevisiae in which this pathway is produced in the mitochondrion [61]. MAF of S. pombe increases the release of extracellular pyruvate facilitating the formation of stable vitisin A-type derivatives [62] by chemical condensation with grape anthocyanins [17] (Figure 4). The higher the extracellular release of pyruvate, the higher the formation of stable pyranoanthocyanins.…”

Section: Non-saccharomyces-mediated Formation Of Stable Pyranoanthocymentioning

confidence: 99%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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Section: Non-saccharomyces-mediated Formation Of Stable Pyranoanthocymentioning

confidence: 99%

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

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“…The most promising species among non-Saccharomyces is Lachancea thermotolerans [9,70] due to a considerable aptitude to produce lactic acid [59,64]. Moreover, the use of L. thermotolerans has been proposed in combination with Schizosaccharomyces pombe [71,72], a yeast capable of converting malic acid in ethanol to mimic classic malolactic fermentation (the decarboxylation of malic acid to lactic acid) [64]. Also, the yeasts Candida stellata [73] and Candida zemplinina (synonym Starmerella bacillaris) [74] have been explored for their possible application in biological acidification in oenological matrices [63,66].…”

Section: Microorganisms Involved Microbial-based Mitigating Strategiementioning

confidence: 99%

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

et al. 2019

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Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely Saccharomyces spp. (e.g., Saccharomyces cerevisiae), non-Saccharomyces yeasts (e.g., Metschnikowia pulcherrima, Torulaspora delbrueckii, Lachancea thermotolerans, and Starmerella bacillaris), and malolactic bacteria (e.g., Oenococcus oeni, Lactobacillus plantarum).

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“…The use of non-Saccharomyces yeasts is another powerful bio-tool to promote the formation of pyranoanthocyanins. Schizosaccharomyces pombe, a non-conventional fission yeast [48], shows a peculiar metabolic pathway in which malic acid is degraded to ethanol and other secondary metabolites. This process is called maloalcoholic fermentation (MAF) and can be used as an alternative biological deacidification to malolactic fermentation in wines, using this yeast directly or reticulated in gel beads [49].…”

Section: Vitisinsmentioning

confidence: 99%

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

et al. 2019

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Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s. Yeast can increase grape anthocyanin’s color by acidification by hyperchromic effect (increase of flavylium molecules). Recent studies with non-Saccharomyces species, as Lachancea thermotolerans, described the intense effect of some strains on anthocyanin’s color, and subsequent, stability, by strongly reducing wine’s pH during fermentation. Moreover, selected yeast strains of Saccharomyces have been shown to release metabolites such as pyruvic acid or acetaldehyde that promote the formation of vitisin A and B pyranoanthocyanins during must fermentation. Schizosaccharomyces pombe, because of its specific metabolism, can produce higher concentrations of pyruvate, which enhances the formation of vitisin A-type derivatives. The hydroxycinnamate decarboxylase activity that some Saccharomyces strains express during fermentation also promotes the formation of vinylphenolic derivatives. Some non-Saccharomyces species, such as S. pombe or P. guilliermondii can also improve the production of these derivatives compared to selected strains of Saccharomyces cerevisiae. Lastly, some yeasts are also able to modulate the formations of polymeric pigments between grape anthocyanins and flavonoids, such as catechins and procyanidins.

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Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

Cited by 50 publications

References 63 publications

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

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