Articles producció científica> Bioquímica i Biotecnologia

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

  • Identification data

    Identifier: imarina:6684989
    Authors:
    Torrellas MRozès NAranda AMatallana E
    Abstract:
    © 2020 Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.
  • Others:

    Author, as appears in the article.: Torrellas M; Rozès N; Aranda A; Matallana E
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Rozès, Nicolas Andre Louis
    Keywords: Zygosaccharomyces-bailii Torulaspora-delbrueckii Tolerance Oxidative stress Non-saccharomyces Metschnikowia-pulcherrima Lipid-composition Glutathione metabolism Fermentation Fatty-acid desaturase Fatty acids Cerevisiae Biomass propagation Antioxidant defenses Active dry yeasts glutathione metabolism fatty acids antioxidant defenses active dry yeasts
    Abstract: © 2020 Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.
    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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0740-0020
    Author's mail: nicolasrozes@urv.cat
    Author identifier: 0000-0001-9718-3429
    Record's date: 2023-02-23
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0740002020301787?via%3Dihub
    Papper original source: Food Microbiology. 92 (103589): 103589-
    APA: Torrellas M; Rozès N; Aranda A; Matallana E (2020). Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts. Food Microbiology, 92(103589), 103589-. DOI: 10.1016/j.fm.2020.103589
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Article's DOI: 10.1016/j.fm.2020.103589
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Zygosaccharomyces-bailii
    Torulaspora-delbrueckii
    Tolerance
    Oxidative stress
    Non-saccharomyces
    Metschnikowia-pulcherrima
    Lipid-composition
    Glutathione metabolism
    Fermentation
    Fatty-acid desaturase
    Fatty acids
    Cerevisiae
    Biomass propagation
    Antioxidant defenses
    Active dry yeasts
    glutathione metabolism
    fatty acids
    antioxidant defenses
    active dry yeasts
    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