Author, as appears in the article.: Vicente J; Ruiz J; Tomasi S; de Celis M; Ruiz-de-Villa C; Gombau J; Rozès N; Zamora F; Santos A; Marquina D; Belda I
Department: Bioquímica i Biotecnologia
URV's Author/s: Gombau Roigé, Jordi / Rozès, Nicolas Andre Louis / Zamora Marín, Fernando
Keywords: Wine yeasts Stuck fermentations Protein Non-saccharomyces Naganishia Kazachstania Cyberlindnera white stuck fermentations non-saccharomyces naganishia kazachstania haze cyberlindnera
Abstract: Saccharomyces cerevisiae is a highly fermentative species able to complete the wine fermentation. However, the interaction with other non-Saccharomyces yeasts can determine the fermentation performance of S. cerevisiae. We have characterised three rare non-Saccharomyces yeasts (Cyberlindnera fabianii, Kazachstania unispora and Naganishia globosa), studying their impact on S. cerevisiae fitness and wine fermentation performance. Using a wide meta-taxonomic dataset of wine samples, analysed through ITS amplicon sequencing, we show that about a 65.07% of wine samples contains Naganishia spp., a 27.21% contains Kazachstania spp., and only a 4.41% contains Cyberlindnera spp; in all cases with average relative abundances lower than 1% of total fungal populations. Although the studied N. globosa strain showed a limited growth capacity in wine, both K. unispora and C. fabianii showed a similar growth phenotype to that of S. cerevisiae in different fermentation conditions, highlighting the outstanding growth rate values of K. unispora. In mixed fermentations with S. cerevisiae, the three yeast species affected co-culture growth parameters and wine chemical profile (volatile compounds, polysaccharides and proteins). K. unispora DN201 strain presents an outstanding capacity to compete with S. cerevisiae strains during the first stage of wine fermentation, causing stuck fermentations in both synthetic and natural grape musts.
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/
Author's mail: jordi.gombau@urv.cat fernando.zamora@urv.cat nicolasrozes@urv.cat jordi.gombau@urv.cat
Author identifier: 0000-0002-4213-3528 0000-0001-9718-3429
Record's date: 2024-03-01
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002022002131
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Food Microbiology. 110 104189-
APA: Vicente J; Ruiz J; Tomasi S; de Celis M; Ruiz-de-Villa C; Gombau J; Rozès N; Zamora F; Santos A; Marquina D; Belda I (2023). Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa. Food Microbiology, 110(), 104189-. DOI: 10.1016/j.fm.2022.104189
Article's DOI: 10.1016/j.fm.2022.104189
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV