Autor segons l'article: Balmaseda A; Rozès N; Bordons A; Reguant C
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Paraules clau: Yeast lees Oenococcus oeni Non-saccharomyces Nitrogen compounds Mannoproteins Malolactic fermentation Lactic-acid bacteria yeast lees system strains saccharomyces-cerevisiae non-saccharomyces nitrogen compounds metabolism mannoproteins malolactic fermentation growth genes extracellular protein expression
Resum: The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the composition of the resulting yeast lees is different and may thus impact malolactic fermentation (MLF). Yeasts of Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima were inactivated and added to a synthetic wine. Three different strains of Oenococcus oeni were inoculated and MLF was monitored. Non-Saccharomyces lees, especially from some strains of T. delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. The supplementation of lees increased nitrogen compounds available by O. oeni. A lower mannoprotein consumption was related with longer MLF. Amino acid assimilation by O. oeni was strain specific. There may be many other compounds regulating these yeast lees-O. oeni interactions apart from the well-known mannoproteins and amino acids. This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees to report a strain-specific interaction between them.
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/
Adreça de correu electrònic de l'autor: aitor.balmaseda@urv.cat aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Identificador de l'autor: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
Data d'alta del registre: 2024-07-27
Volum de revista: 99
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0740002021001040?via%3Dihub
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Microbiology. 99
Referència de l'ítem segons les normes APA: Balmaseda A; Rozès N; Bordons A; Reguant C (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology, 99(), -. DOI: 10.1016/j.fm.2021.103839
DOI de l'article: 10.1016/j.fm.2021.103839
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2021
Tipus de publicació: Journal Publications
Repositori URV