Articles producció científica> Bioquímica i Biotecnologia

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

  • Dades identificatives

    Identificador: imarina:5132051
    Autors:
    Balmaseda, AitorBordons, AlbertReguant, CristinaBautista-Gallego, Joaquin
    Resum:
    This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-Saccharomyces. Clearly ethanol is the main inhibitory compound of LAB produced by S. cerevisiae, but non-Saccharomyces can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non-Saccharomyces present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by S. cerevisiae inhibiting O. oeni have been described, but they have not been studied in non-Saccharomyces. According to the stimulatory effects, the use of non-Saccharomyces can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non-Saccharomyces in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.
  • Altres:

    Autor segons l'article: Balmaseda, Aitor; Bordons, Albert; Reguant, Cristina; Bautista-Gallego, Joaquin;
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina
    Paraules clau: Wine Oenococcus Non-saccharomyces Microbial interactions Malolactic fermentation oenococcus non-saccharomyces microbial interactions malolactic fermentation
    Resum: This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-Saccharomyces. Clearly ethanol is the main inhibitory compound of LAB produced by S. cerevisiae, but non-Saccharomyces can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non-Saccharomyces present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by S. cerevisiae inhibiting O. oeni have been described, but they have not been studied in non-Saccharomyces. According to the stimulatory effects, the use of non-Saccharomyces can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non-Saccharomyces in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Microbiology (medical) Microbiology Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía Geociências Farmacia Ensino Engenharias iii Engenharias ii Engenharias i Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: aitor.balmaseda@urv.cat aitor.balmaseda@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Identificador de l'autor: 0000-0002-5320-8740 0000-0002-5036-1408
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.frontiersin.org/articles/10.3389/fmicb.2018.00534/full
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Frontiers In Microbiology. 9 (MAR): 534-534
    Referència de l'ítem segons les normes APA: Balmaseda, Aitor; Bordons, Albert; Reguant, Cristina; Bautista-Gallego, Joaquin; (2018). Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation. Frontiers In Microbiology, 9(MAR), 534-534. DOI: 10.3389/fmicb.2018.00534
    DOI de l'article: 10.3389/fmicb.2018.00534
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2018
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Microbiology,Microbiology (Medical)
    Wine
    Oenococcus
    Non-saccharomyces
    Microbial interactions
    Malolactic fermentation
    oenococcus
    non-saccharomyces
    microbial interactions
    malolactic fermentation
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Microbiology (medical)
    Microbiology
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geografía
    Geociências
    Farmacia
    Ensino
    Engenharias iii
    Engenharias ii
    Engenharias i
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Biotecnología
    Biodiversidade
    Astronomia / física
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