Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Paraggio, Margherita; Fiore, C.

doi:10.1007/s11274-004-4516-y

Cited by 19 publications

(16 citation statements)

References 9 publications

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“…Meanwhile, we observed slight fluctuations. According to Paraggio and Fiore [46], acetic acid is the main volatile acid in fermented beverages, and it is recognized as one of the by-products that have the most negative effects on the analytical profile of alcoholic beverages. Thus some authors mentioned that it must be absent in beers [23,47].…”

Section: Discussionmentioning

confidence: 99%

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

et al. 2017

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Abstract:In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 • C) for four days and at 4 • C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 • C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 • C. Evaluating the beer's appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 • C and after three days when stored at 4 • C.

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Section: Discussionmentioning

confidence: 99%

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

et al. 2017

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“…Acetic acid is also produced as a by-product during wine fermentations, presumably due to the activity of fermenting yeasts and/ or contaminating bacteria. The final concentration of acetic acid attained at the end of the fermentation has a strong effect in the sensorial properties of the wine produced, and it may reduce fermentation yields by deleteriously affecting the metabolic activity of fermenting yeast cells, particularly in the later stages of the fermentation when other toxic metabolites, such as ethanol, also accumulate in the acidic growth medium (Gibson et al 2007;Paraggio and Fiore 2004;Romano et al 2003).…”

Section: By-product In Microbial Processesmentioning

confidence: 99%

Adaptation and tolerance of bacteria against acetic acid

Trček

Mira

Jarboe

2015

Appl Microbiol Biotechnol

195

100

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Acetic acid is a weak organic acid exerting a toxic effect to most microorganisms at concentrations as low as 0.5 wt%. This toxic effect results mostly from acetic acid dissociation inside microbial cells, causing a decrease of intracellular pH and metabolic disturbance by the anion, among other deleterious effects. These microbial inhibition mechanisms enable acetic acid to be used as a preservative, although its usefulness is limited by the emergence of highly tolerant spoilage strains. Several biotechnological processes are also inhibited by the accumulation of acetic acid in the growth medium including production of bioethanol from lignocellulosics, wine making, and microbe-based production of acetic acid itself. To design better preservation strategies based on acetic acid and to improve the robustness of industrial biotechnological processes limited by this acid's toxicity, it is essential to deepen the understanding of the underlying toxicity mechanisms. In this sense, adaptive responses that improve tolerance to acetic acid have been well studied in Escherichia coli and Saccharomyces cerevisiae. Strains highly tolerant to acetic acid, either isolated from natural environments or specifically engineered for this effect, represent a unique reservoir of information that could increase our understanding of acetic acid tolerance and contribute to the design of additional tolerance mechanisms. In this article, the mechanisms underlying the acetic acid tolerance exhibited by several bacterial strains are reviewed, with emphasis on the knowledge gathered in acetic acid bacteria and E. coli. A comparison of how these bacterial adaptive responses to acetic acid stress fit to those described in the yeast Saccharomyces cerevisiae is also performed. A systematic comparison of the similarities and dissimilarities of the ways by which different microbial systems surpass the deleterious effects of acetic acid toxicity has not been performed so far, although such exchange of knowledge can open the door to the design of novel approaches aiming the development of acetic acid-tolerant strains with increased industrial robustness in a synthetic biology perspective.

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“…Acetic acid is recognized as one of the most important by-products of wine production that negatively affects aromatic profile of wine when its concentration reaches more than 500-600 mg/L (Paraggio and Fiore, 2004). Results of the acetic acid production test were found to be negative for all of the indigenous S. cerevisiae isolates and also for control cultures (data not shown).…”

Section: Isolate Nºmentioning

confidence: 96%

“…In another study, 80 S. cerevisiae strains were characterized for acetic acid production. It was showed that a significant variability in production levels was determined among the strains (Paraggio and Fiore, 2004).…”

Section: Isolate Nºmentioning

confidence: 99%

“…It is assumed that for every yeast strain, there is a maximum alcohol concentration above which the yeast ceases to function (Gray, 1941). In the literature, it can be seen that the capability to grow and start fermentation at ethanol concentrations between 10-12% (v/v) were accepted as one of the most important selection criteria for wine yeasts (Parish and Caroll, 1987;Iranzo et al, 1998;Perez-Coello et al, 1999;Paraggio and Fiore, 2004;Nikolaou et al, 2006). In another study, ethanol tolerance of wine yeasts was investigated and 106 of 632 yeast strains were found to grow at 10% (v/v) ethanol concentration (Benítez et al, 1983).…”

Section: Ethanol and So 2 Tolerancementioning

confidence: 99%

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Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

Senses-Ergul¹,

Özbaş

2016

Ciência Téc. Vitiv.

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SUMMARYIn this research, 20 Saccharomyces cerevisiae isolates obtained during spontaneous fermentation of 'Kalecik Karasi' and 'Emir' grapes were evaluated for their technological characteristics. All of the S. cerevisiae isolates could grow at the tested temperatures, pH values and sugar concentration. Most of the tested isolates (80%) produced the same level of H 2 S than the control culture. All indigenous S. cerevisiae isolates showed similar carbon assimilation and fermentation profiles, with a few exceptions. Only one isolate (E/S6) was found to have proteolytic activity. The killer phenotype was detected in KK/FS11 isolate. KK/FS3, E/FS12, E/S7 and E/S8 isolates were neutral as to killer phenotype. While only three isolates could tolerate high concentration of ethanol (14%; v/v), 11 isolates could grow in the media containing 200 mg SO2/L. In addition, some of the isolates were distinguished among the others because of their ability to secrete enzyme(s) which may provide advantages for producing wines with specific aromatic characteristics. When some of the tested technological characteristics and enzymatic profiles were evaluated together, four isolates (KK/S17, E/S6, E/S9 and E/FS12) distinguished from others with respect to their superior characteristics, which have potential for further investigation in order to produce wines with specific aroma for Capadoccia region. RESUMOEste trabalho incidiu na avaliação das características tecnológicas de 20 isolados de Saccharomyces cerevisiae obtidos durante a fermentação espontânea de uvas das castas 'Kalecik Karasi' e 'Emir'. Foi observado crescimento de todos os isolados de S. cerevisiae às temperaturas testadas, pH e concentração de açúcar. A maioria dos isolados testados (80%) produziu o mesmo nível de H2S que a cultura controlo. A assimilação de carbono e os perfis de fermentação foram idênticos para a maioria dos isolados de S. cerevisiae. Apenas um isolado (E/S6) apresentou atividade proteolítica. O fenótipo killer foi detetado no isolado KK/FS11, enquanto os isolados KK/FS3, E/FS12, E/S7 e E/S8 se revelaram neutros. Apesar de só três isolados terem evidenciado tolerância a uma elevada concentração de etanol (14%; v/v), 11 isolados puderam crescer nos meios contendo 200 mg de SO2/L. Para além disso, alguns dos isolados distinguiram-se dos restantes devido à sua capacidade de segregar enzima(s) que podem proporcionar vantagens na produção de vinhos com características aromáticas específicas. A avaliação conjunta das características tecnológicas e dos perfis enzimáticos permitiu distinguir quatro isolados (KK/S17, E/S6, E/S9 e E/FS12) pela sua superioridade. Em virtude deste potencial, considera-se que poderão ser alvo de uma investigação mais aprofundada a fim de produzir vinhos com aroma específico para a região da Capadoccia.

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Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Cited by 19 publications

References 9 publications

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Adaptation and tolerance of bacteria against acetic acid

Characterization of some indigenousSaccharomyces cerevisiaeisolates obtained during vinification of ‘Kalecik Karasi’ and ‘EMIR’ grapes grown in Central Anatolia

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