The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

Prior, Kelly J.; Bauer, Florian F.; Divol, Benoit

doi:10.1016/j.fm.2018.12.002

Cited by 60 publications

(55 citation statements)

References 43 publications

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“…In SM-Mix, T. delbrueckii and L. thermotolerans, which also had good fermentation performance, exhibited a similar nitrogen consumption pattern to that of S. cerevisiae. These results were consistent with those of previous studies [12,32,33,51], where strong fermenter species, such as T. delbrueckii, L. thermotolerans, K. marxianus, or S. paradoxus, assimilated nitrogen in a similar manner as S. cerevisiae, while poorly fermenting species, such as M. pulcherrima, P. kluyveri, P. burtonii, or Zygoascus meyerae, displayed a low nitrogen uptake.…”

Section: Discussionsupporting

confidence: 93%

“…On the other hand, the absence of ammonium in the medium resulted in a delay in the amino acids' consumption for T. delbrueckii, L. thermotolerans, and S. cerevisiae, with higher differences among them, especially in L. thermotolerans, which could not finish the fermentation under this condition. These results do not agree with Prior et al [33], who reported no difference in amino acids' uptake in L. thermotolerans or T. delbrueckii, with and without ammonium. Under this condition, the latest amino acid consumed by T. delbrueckii and L. thermotolerans was glycine, which has been previously described as a poor nitrogen source for several yeast species [12,32,35,56,57].…”

Section: Discussioncontrasting

confidence: 91%

“…For this reason, knowledge of the utilization of nitrogen by NS species is critical for proper fermentation development in mixed or sequential cultures. Nevertheless, only a few and recent studies have evaluated the differential utilization of nitrogen by some NS yeasts [2,19,[32][33][34], suggesting that nitrogen consumption and nitrogen preferences are dependent on the strain and fermentation conditions. Thus, in this study, we analyzed the nitrogen preferences of five NS strains belonging to yeast species of oenological interest (M. pulcherrima, T. delbrueckii, L. thermotolerans, H. uvarum, and S. bacillaris) in different nitrogen compositions of the media.…”

Section: Discussionmentioning

confidence: 99%

“…While nitrogen consumption and preferences are well researched in S. cerevisiae [17,[23][24][25][26][27][28][29][30][31], nutrient uptake by non-Saccharomyces yeasts has not been extensively studied. Available studies have analyzed the preferential nitrogen sources of some non-Saccharomyces yeasts, focusing on their capacity to assimilate different nitrogen compounds, their rate of consumption, or their influence in aroma production [2,19,[32][33][34][35][36][37][38]. The firsts studies reported that the nitrogen sources directly affect the fermentation performance and yeast growth in a species-specific manner [32,39].…”

Section: Introductionmentioning

confidence: 99%

“…With this knowledge, winemakers can improve non-Saccharomyces implementation and avoid problems during alcoholic fermentation. Some of these non-Saccharomyces species, such as Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima, are already on the market as active dry yeast [33], but other species with great potential in the enological industry are still being evaluated.…”

Section: Introductionmentioning

confidence: 99%

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Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

et al. 2020

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.

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Section: Discussionsupporting

confidence: 93%

Section: Discussioncontrasting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

et al. 2020

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Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition

Li,

Xu,

Sam

et al. 2024

J Sci Food Agric

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BACKGROUNDHigher alcohol acetates (HAAs) are potent aroma‐active esters, that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast‐yeast interaction on targeted improvement of aromatic HAAs, we evaluated fermentation activity, cell viability, amino acid consumption, and HAA production when P. kluyveri and S. cerevisiae were inoculated concurrently or sequentially.RESULTSThe results showed that P. kluyveri PK‐21 possessed the ability to survive and increased HAA level up to 5.2‐fold in mixed fermentation. Such increment may benefit from the efficient conversion of higher alcohol precursors into HAAs (>27‐fold higher than S. cerevisiae). During mixed fermentation, the two yeasts exhibited crucial interactions regarding cell growth and amino acid competition. S. cerevisiae dominated over the co‐inoculated P. kluyveri by efficient uptake of amino acids and biomass production. However, this dominance decreased in sequential fermentation, where P. kluyveri growth increased due to the consumption of preferred amino acids prior to S. cerevisiae. Pearson correlation analysis indicated that phenylalanine and aspartic acid may act as positive amino acids in boosting P. kluyveri growth and HAA production. Laboratory‐scale winemaking validated the fermentation performance of P. kluyveri in sequential inoculum, resulting in a balanced aroma profile with enhanced floral and tropical fruity characteristics in the final wines.CONCLUSIONThe findings of this study may propose a microbial, non‐genetically engineered approach for targeted increase of HAA production in winemaking and provide new insights into yeast‐yeast interactions.This article is protected by copyright. All rights reserved.

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Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation

Luyt

Beaufort

Divol

et al. 2021

World J Microbiol Biotechnol

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine

Cited by 60 publications

References 43 publications

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Improving aromatic higher alcohol acetates in wines by co‐fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition

Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation

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