Autor segons l'article: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Bordons de Porrata- Doria, Albert / Esteve Zarzoso, Braulio / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Paraules clau: Yeasts Yeast Wine Succinic acid Saccharomyces cerevisiae Oenococcus Non-saccharomyces yeasts Non-saccharomyces Glutamic acid Gamma-aminobutyric acid Gaba Fermentation Amino acids yeast wine succinic acid oenococcus-oeni non-saccharomyces malolactic fermentation growth glutamic acid cerevisiae
Resum: As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine. However, others, such as succinic acid, act as inhibitors, mainly of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of AF, and the presence of some amino acids such as γ-aminobutyric acid (GABA) and glutamic acid can increase the concentration of succinic acid. However, the influence of these amino acids on succinic acid production has been studied very little to date. In this work, we studied the production of succinic acid by different strains of non-Saccharomyces and Saccharomyces yeasts during AF in synthetic must, and the influence of the addition of GABA or glutamic acid or a combination of both. The results showed that succinic acid can be produced by non-Saccharomyces yeasts with values in the range of 0.2-0.4 g/L. Moreover, the addition of GABA or glutamic acid can increase the concentration of succinic acid produced by some strains to almost 100 mg/L more than the control, while other strains produce less. Consequently, higher succinic acid production by non-Saccharomyces yeast in coinoculated fermentations with S. cerevisiae strains could represent a risk of inhibiting Oenococcus oeni and therefore the MLF.© 2023. The Author(s).
Àrees temàtiques: Revistas de ciencias de la naturaleza Microbiology (medical) Microbiology Medicina ii Interdisciplinar General medicine Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: nicolasrozes@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Identificador de l'autor: 0000-0001-9718-3429 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-5320-8740 0000-0002-5036-1408
Data d'alta del registre: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://link.springer.com/article/10.1007/s10123-023-00410-9
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: International Microbiology. 27 (2): 505-512
Referència de l'ítem segons les normes APA: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert (2024). Succinic acid production by wine yeasts and the influence of GABA and glutamic acid. International Microbiology, 27(2), 505-512. DOI: 10.1007/s10123-023-00410-9
DOI de l'article: 10.1007/s10123-023-00410-9
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2024
Tipus de publicació: Journal Publications
Repositori URV