Autor segons l'article: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
Paraules clau: Winemaking Vitamins Oligoelements Nutrients Mixed culture fermentation Cell-to-cell contact yeast populations wine fermentation vitamins stress s. cerevisiae oligoelements nutrients impact growth cell-to-cell contact cell-cell contact aroma alcoholic fermentation
Resum: The current use of non-Saccharomyces yeasts in mixed fermentations increases the relevance of the interactions between yeast species. In this work, the interactions between Saccharomyces cerevisiae and Torulaspora delbrueckii were analyzed. For this purpose, fermentations with and without contact between strains of those yeast species were performed in synthetic must. Fermentation kinetics, yeast growth and dynamics were measured over time. Additionally, the effects of nitrogen and other nutrient supplementations on the mixed fermentations were determined. Our results showed that S. cerevisiae did not always dominate the sequential fermentations, and experiments without yeast contact (in which T. delbrueckii cells were removed from the medium before inoculating S. cerevisiae at 48 h) resulted in stuck fermentations except when the inoculum size was increased (from 2 × 106 to 108 cells/mL) or there was a supplementation of thiamine, zinc and amino acids at the same concentration as initially found in the synthetic must. Our findings highlight the importance of inoculum size and ensuring the availability of enough micronutrients for all yeast species, especially in sequential fermentations.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
Identificador de l'autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
Data d'alta del registre: 2024-07-27
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0168160522003877
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: International Journal Of Food Microbiology. 381 109915-
Referència de l'ítem segons les normes APA: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G (2022). Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae. International Journal Of Food Microbiology, 381(), 109915-. DOI: 10.1016/j.ijfoodmicro.2022.109915
DOI de l'article: 10.1016/j.ijfoodmicro.2022.109915
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications