Articles producció científica> Bioquímica i Biotecnologia

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

  • Dades identificatives

    Identificador: imarina:6684989
    Autors:
    Torrellas MRozès NAranda AMatallana E
    Resum:
    © 2020 Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.
  • Altres:

    Autor segons l'article: Torrellas M; Rozès N; Aranda A; Matallana E
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Rozès, Nicolas Andre Louis
    Paraules clau: Zygosaccharomyces-bailii Torulaspora-delbrueckii Tolerance Oxidative stress Non-saccharomyces Metschnikowia-pulcherrima Lipid-composition Glutathione metabolism Fermentation Fatty-acid desaturase Fatty acids Cerevisiae Biomass propagation Antioxidant defenses Active dry yeasts glutathione metabolism fatty acids antioxidant defenses active dry yeasts
    Resum: © 2020 Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Química Nutrição Microbiology Medicina veterinaria Medicina i Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biotechnology & applied microbiology Biodiversidade
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0740-0020
    Adreça de correu electrònic de l'autor: nicolasrozes@urv.cat
    Identificador de l'autor: 0000-0001-9718-3429
    Data d'alta del registre: 2023-02-23
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0740002020301787?via%3Dihub
    Referència a l'article segons font original: Food Microbiology. 92 (103589): 103589-
    Referència de l'ítem segons les normes APA: Torrellas M; Rozès N; Aranda A; Matallana E (2020). Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts. Food Microbiology, 92(103589), 103589-. DOI: 10.1016/j.fm.2020.103589
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1016/j.fm.2020.103589
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2020
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Zygosaccharomyces-bailii
    Torulaspora-delbrueckii
    Tolerance
    Oxidative stress
    Non-saccharomyces
    Metschnikowia-pulcherrima
    Lipid-composition
    Glutathione metabolism
    Fermentation
    Fatty-acid desaturase
    Fatty acids
    Cerevisiae
    Biomass propagation
    Antioxidant defenses
    Active dry yeasts
    glutathione metabolism
    fatty acids
    antioxidant defenses
    active dry yeasts
    Zootecnia / recursos pesqueiros
    Química
    Nutrição
    Microbiology
    Medicina veterinaria
    Medicina i
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biotechnology & applied microbiology
    Biodiversidade
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