The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture

Barkhuizen, Jan-Harm Labuschagne; Coetzee, Gerhardt; Rensburg, Eugéne van; Görgens, Johann F.

doi:10.1007/s00449-021-02634-3

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…The traditional way to produce S. cerevisiae involves growth in molasses, from sugar beet or cane, in conditions of high oxygenation and low sugar to prevent the Crabtree effect and impose respiration (Pérez-Torrado et al 2015 ). Metschnikowia is a Crabtree-negative genus (Barkhuizen et al 2021 ), so this problem does not exist. However, sucrose is the worst carbohydrate to support growth among the ones tested (Fig.…”

Section: Discussionmentioning

confidence: 99%

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

Tatay-Núñez,

Albi-Puig,

Garrigós

et al. 2024

World J Microbiol Biotechnol

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The bioprospection of indigenous microorganism strains with biotechnological potential represents a prominent trend. Metschnikowia yeasts exhibit diverse capabilities, such as ethanol reduction in winemaking, biocontrol potential, and lipid production. In this work, local Metschnikowia strains were isolated from different fruits by their ability to produce pulcherrimic acid, a molecule that has been linked to biocontrol activity and that binds iron giving colored colonies. Five strains were selected, each from one of five distinct sources. All of them were identified as M. pulcherrima. All five were able inhibit other yeasts and one M. pulcherrima, called M7, inhibited the growth of Aspergillus nidulans. The selected strains accumulated lipid bodies in stationary phase. Certain non-conventional yeasts like Hanseniaspora vineae are very sensitive to biomass drying, but cell extracts from M. pulcherrima added to the growth media as a source of antioxidant lipids increased their tolerance to drying. All strains isolated showed good stress tolerance (particularly to heat) and have nutrient requirements similar to a commercial M. pulcherrima strain. In addition, the M7 strain had a good growth in sugarcane and beet molasses and behaved like Saccharomyces cerevisiae in a growth medium derived from agricultural waste, a persimmon hydrolysate. Therefore, the isolation of local strains of Metschnikowia able to grow in a variety of substrates is a good source of biocontrol agents.

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Section: Discussionmentioning

confidence: 99%

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

Tatay-Núñez,

Albi-Puig,

Garrigós

et al. 2024

World J Microbiol Biotechnol

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Isolation and identification of native yeasts from the spontaneous fermentation of grape musts

et al. 2023

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Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020, and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identi ed based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identi ed as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parasilopsis, Pichia occidentalis, Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolated from all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.

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Isolation and identification of native yeasts from the spontaneous fermentation of grape musts.

Gerard

Corrado

Davies

et al. 2023

Preprint

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Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020, and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identified based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identified as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parasilopsis, Pichia occidentalis, Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolated from all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.

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The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture

Cited by 3 publications

References 37 publications

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

Isolation and identification of native yeasts from the spontaneous fermentation of grape musts

Isolation and identification of native yeasts from the spontaneous fermentation of grape musts.

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