Author, as appears in the article.: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G
Department: Bioquímica i Biotecnologia
URV's Author/s: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
Keywords: Winemaking Vitamins Oligoelements Nutrients Mixed culture fermentation Cell-to-cell contact yeast populations wine fermentation vitamins stress s. cerevisiae oligoelements nutrients impact growth cell-to-cell contact cell-cell contact aroma alcoholic fermentation
Abstract: The current use of non-Saccharomyces yeasts in mixed fermentations increases the relevance of the interactions between yeast species. In this work, the interactions between Saccharomyces cerevisiae and Torulaspora delbrueckii were analyzed. For this purpose, fermentations with and without contact between strains of those yeast species were performed in synthetic must. Fermentation kinetics, yeast growth and dynamics were measured over time. Additionally, the effects of nitrogen and other nutrient supplementations on the mixed fermentations were determined. Our results showed that S. cerevisiae did not always dominate the sequential fermentations, and experiments without yeast contact (in which T. delbrueckii cells were removed from the medium before inoculating S. cerevisiae at 48 h) resulted in stuck fermentations except when the inoculum size was increased (from 2 × 106 to 108 cells/mL) or there was a supplementation of thiamine, zinc and amino acids at the same concentration as initially found in the synthetic must. Our findings highlight the importance of inoculum size and ensuring the availability of enough micronutrients for all yeast species, especially in sequential fermentations.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat
Author identifier: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X
Record's date: 2023-02-19
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0168160522003877
Papper original source: International Journal Of Food Microbiology. 381 109915-
APA: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G (2022). Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae. International Journal Of Food Microbiology, 381(), 109915-. DOI: 10.1016/j.ijfoodmicro.2022.109915
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.1016/j.ijfoodmicro.2022.109915
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV