Articles producció científica> Bioquímica i Biotecnologia

Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae

  • Dades identificatives

    Identificador: imarina:9281626
    Autors:
    Roca-Mesa HDelgado-Yuste EMas ATorija MJBeltran G
    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.
  • Altres:

    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
  • Paraules clau:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    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
    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
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