Author, as appears in the article.: Zhu, Xiaolin; Torija, Maria-Jesus; Mas, Albert; Beltran, Gemma; Navarro, Yurena
Department: Bioquímica i Biotecnologia
URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / Navarro García, Yurena de los Ángeles / Torija Martínez, María Jesús / Zhu, Xiaolin
Keywords: Zygosaccharomyces bailii Wine Torulaspora delbrueckii Sequential fermentation Pma-qpcr Mixed fermentation Metschnikowia pulcherrima Coinoculation
Abstract: Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (10(7) cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.
Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: yurenadelosangeles.navarro@urv.cat xiaolin.zhu@estudiants.urv.cat gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
Author identifier: 0000-0003-4597-4813 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/2304-8158/10/3/623
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Foods. 10 (3): 623-
APA: Zhu, Xiaolin; Torija, Maria-Jesus; Mas, Albert; Beltran, Gemma; Navarro, Yurena (2021). Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods, 10(3), 623-. DOI: 10.3390/foods10030623
Article's DOI: 10.3390/foods10030623
Entity: Universitat Rovira i Virgili
Journal publication year: 2021
Publication Type: Journal Publications