Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

Prestianni, Rosario; Matraxia, Michele; Naselli, Vincenzo; Pirrone, Antonino; Badalamenti, Natale; Ingrassia, Marzia; Gaglio, Raimondo; Settanni, Luca; Columba, Pietro; Maggio, Antonella; Bruno, Maurizio; Francesca, Nicola; Moschetti, Giancarlo; Alfonzo, Antonio

doi:10.1016/j.fm.2022.104064

Cited by 10 publications

(2 citation statements)

References 38 publications

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“…Must and Wine Analysis 2.6.1. Chemical Properties Chemical properties such as sugars (glucose and fructose, g/L) and residual sugars (g/L), yeast-assimilable nitrogen (ammoniacal nitrogen and alpha-amino nitrogen, g/L), organic acids (malic acid, lactic acid and acetic acid, g/L), glycerol (g/L) and ethanol (% v/v) were quantified during and at the end of the AF using the methods described by Prestianni et al [29].…”

Section: Dominance Of S Cerevisiae and M Pulcherrima Isolatesmentioning

confidence: 99%

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

et al. 2023

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Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.

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Section: Dominance Of S Cerevisiae and M Pulcherrima Isolatesmentioning

confidence: 99%

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

et al. 2023

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“…In another study, Prestianni et al [38] studied Saccharomyces cerevisiae and Hanseniaspora uvarum isolated from honey by-products to evaluate the influence of taste and olfactory attributes in mead. Regarding sugar consumption, the authors reported that, in various fermentation treatments, a residual glucose percentage ranging from 0.72 to 31.86 g/L was obtained, while for fructose, it was from 1.05 to 40.76 g/L.…”

Section: Carbohydrate Utilizationmentioning

confidence: 99%

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Rodríguez Machado,

Caro,

Hurtado-Murillo

et al. 2024

Foods

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This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.

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Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production

Ferla,

de Albuquerque Vassalli,

Silva

et al. 2024

Eur Food Res Technol

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Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily

Cited by 10 publications

References 38 publications

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production

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