Articles producció científica> Bioquímica i Biotecnologia

The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability

  • Identification data

    Identifier: imarina:5132079
    Authors:
    Gonzalez, BeatrizVazquez, JenniferAngeles Morcillo-Parra, MMas, AlbertJesus Torija, MariaBeltran, Gemma
    Abstract:
    Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.
  • Others:

    Author, as appears in the article.: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús
    Keywords: Tyrosol Tryptophol Phenylethanol Erhlich pathway Alcoholic fermentation tryptophol phenylethanol erhlich pathway alcoholic fermentation
    Abstract: Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.
    Thematic Areas: 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
    ISSN: 07400020
    Author's mail: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
    Author identifier: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
    Last page: 74
    Record's date: 2024-10-12
    Journal volume: 74
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002017310353
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Microbiology. 74 64-74
    APA: Gonzalez, Beatriz; Vazquez, Jennifer; Angeles Morcillo-Parra, M; Mas, Albert; Jesus Torija, Maria; Beltran, Gemma (2018). The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology, 74(), 64-74. DOI: 10.1016/j.fm.2018.03.003
    Article's DOI: 10.1016/j.fm.2018.03.003
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2018
    First page: 64
    Publication Type: Journal Publications
  • Keywords:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Tyrosol
    Tryptophol
    Phenylethanol
    Erhlich pathway
    Alcoholic fermentation
    tryptophol
    phenylethanol
    erhlich pathway
    alcoholic fermentation
    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
  • Documents:

  • Cerca a google

    Search to google scholar