Autor segons l'article: Vicente J; Ruiz J; Tomasi S; de Celis M; Ruiz-de-Villa C; Gombau J; Rozès N; Zamora F; Santos A; Marquina D; Belda I
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Gombau Roigé, Jordi / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Paraules clau: Wine yeasts Stuck fermentations Protein Non-saccharomyces Naganishia Kazachstania Cyberlindnera white stuck fermentations non-saccharomyces naganishia kazachstania haze cyberlindnera
Resum: Saccharomyces cerevisiae is a highly fermentative species able to complete the wine fermentation. However, the interaction with other non-Saccharomyces yeasts can determine the fermentation performance of S. cerevisiae. We have characterised three rare non-Saccharomyces yeasts (Cyberlindnera fabianii, Kazachstania unispora and Naganishia globosa), studying their impact on S. cerevisiae fitness and wine fermentation performance. Using a wide meta-taxonomic dataset of wine samples, analysed through ITS amplicon sequencing, we show that about a 65.07% of wine samples contains Naganishia spp., a 27.21% contains Kazachstania spp., and only a 4.41% contains Cyberlindnera spp; in all cases with average relative abundances lower than 1% of total fungal populations. Although the studied N. globosa strain showed a limited growth capacity in wine, both K. unispora and C. fabianii showed a similar growth phenotype to that of S. cerevisiae in different fermentation conditions, highlighting the outstanding growth rate values of K. unispora. In mixed fermentations with S. cerevisiae, the three yeast species affected co-culture growth parameters and wine chemical profile (volatile compounds, polysaccharides and proteins). K. unispora DN201 strain presents an outstanding capacity to compete with S. cerevisiae strains during the first stage of wine fermentation, causing stuck fermentations in both synthetic and natural grape musts.
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: jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat nicolasrozes@urv.cat fernando.zamora@urv.cat
Identificador de l'autor: 0000-0001-9718-3429 0000-0002-4213-3528
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0740002022002131
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Microbiology. 110 104189-
Referència de l'ítem segons les normes APA: Vicente J; Ruiz J; Tomasi S; de Celis M; Ruiz-de-Villa C; Gombau J; Rozès N; Zamora F; Santos A; Marquina D; Belda I (2023). Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa. Food Microbiology, 110(), 104189-. DOI: 10.1016/j.fm.2022.104189
DOI de l'article: 10.1016/j.fm.2022.104189
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications