Articles producció científica> Bioquímica i Biotecnologia

Nitrogen preferences during alcoholic fermentation of different non-saccharomyces yeasts of oenological interest

  • Identification data

    Identifier: imarina:6071593
    Authors:
    Roca-Mesa, HelenaSendra, SoniaMas, AlbertBeltran, GemmaTorija, Maria-Jesus
    Abstract:
    © 2020 by the authors. Licensee MDPI, Basel, Switzerland. Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non- Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
  • Others:

    Author, as appears in the article.: Roca-Mesa, Helena; Sendra, Sonia; Mas, Albert; Beltran, Gemma; Torija, Maria-Jesus
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / Roca Mesa, Elena / Torija Martínez, María Jesús
    Keywords: Wine fermentation Torulaspora delbrueckii Starmerella bacillaris Metschnikowia pulcherrima Lachancea thermotolerans Hanseniaspora uvarum Ammonium Amino acids torulaspora delbrueckii starmerella bacillaris metschnikowia pulcherrima lachancea thermotolerans hanseniaspora uvarum ammonium amino acids
    Abstract: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non- Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.
    Thematic Areas: Virology Microbiology (medical) Microbiology
    ISSN: 20762607
    Author's mail: elena.roca@estudiants.urv.cat elena.roca@estudiants.urv.cat 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
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2076-2607/8/2/157
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Microorganisms. 8 (2): 157-
    APA: Roca-Mesa, Helena; Sendra, Sonia; Mas, Albert; Beltran, Gemma; Torija, Maria-Jesus (2020). Nitrogen preferences during alcoholic fermentation of different non-saccharomyces yeasts of oenological interest. Microorganisms, 8(2), 157-. DOI: 10.3390/microorganisms8020157
    Article's DOI: 10.3390/microorganisms8020157
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Microbiology,Microbiology (Medical),Virology
    Wine fermentation
    Torulaspora delbrueckii
    Starmerella bacillaris
    Metschnikowia pulcherrima
    Lachancea thermotolerans
    Hanseniaspora uvarum
    Ammonium
    Amino acids
    torulaspora delbrueckii
    starmerella bacillaris
    metschnikowia pulcherrima
    lachancea thermotolerans
    hanseniaspora uvarum
    ammonium
    amino acids
    Virology
    Microbiology (medical)
    Microbiology
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