Articles producció científica> Bioquímica i Biotecnologia

Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

  • Identification data

    Identifier: imarina:9286993
    Authors:
    Vicente JRuiz JTomasi Sde Celis MRuiz-de-Villa CGombau JRozès NZamora FSantos AMarquina DBelda I
    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.
  • Others:

    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 jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat jordi.gombau@urv.cat nicolasrozes@urv.cat fernando.zamora@urv.cat
    Author identifier: 0000-0001-9718-3429 0000-0002-4213-3528
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0740002022002131
    Licence document URL: https://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
  • Keywords:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Wine yeasts
    Stuck fermentations
    Protein
    Non-saccharomyces
    Naganishia
    Kazachstania
    Cyberlindnera
    white
    stuck fermentations
    non-saccharomyces
    naganishia
    kazachstania
    haze
    cyberlindnera
    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
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