Articles producció científica> Bioquímica i Biotecnologia

Succinic acid production by wine yeasts and the influence of GABA and glutamic acid

  • Identification data

    Identifier: imarina:9326016
    Authors:
    Torres-Guardado, RafaelRozes, NicolasEsteve-Zarzoso, BraulioReguant, CristinaBordons, Albert
    Abstract:
    As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine. However, others, such as succinic acid, act as inhibitors, mainly of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of AF, and the presence of some amino acids such as γ-aminobutyric acid (GABA) and glutamic acid can increase the concentration of succinic acid. However, the influence of these amino acids on succinic acid production has been studied very little to date. In this work, we studied the production of succinic acid by different strains of non-Saccharomyces and Saccharomyces yeasts during AF in synthetic must, and the influence of the addition of GABA or glutamic acid or a combination of both. The results showed that succinic acid can be produced by non-Saccharomyces yeasts with values in the range of 0.2-0.4 g/L. Moreover, the addition of GABA or glutamic acid can increase the concentration of succinic acid produced by some strains to almost 100 mg/L more than the control, while other strains produce less. Consequently, higher succinic acid production by non-Saccharomyces yeast in coinoculated fermentations with S. cerevisiae strains could represent a risk of inhibiting Oenococcus oeni and therefore the MLF.© 2023. The Author(s).
  • Others:

    Author, as appears in the article.: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Bordons de Porrata- Doria, Albert / Esteve Zarzoso, Braulio / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Keywords: Yeasts Yeast Wine Succinic acid Saccharomyces cerevisiae Oenococcus Non-saccharomyces yeasts Non-saccharomyces Glutamic acid Gamma-aminobutyric acid Gaba Fermentation Amino acids yeast wine succinic acid oenococcus-oeni non-saccharomyces malolactic fermentation growth glutamic acid cerevisiae
    Abstract: As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine. However, others, such as succinic acid, act as inhibitors, mainly of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of AF, and the presence of some amino acids such as γ-aminobutyric acid (GABA) and glutamic acid can increase the concentration of succinic acid. However, the influence of these amino acids on succinic acid production has been studied very little to date. In this work, we studied the production of succinic acid by different strains of non-Saccharomyces and Saccharomyces yeasts during AF in synthetic must, and the influence of the addition of GABA or glutamic acid or a combination of both. The results showed that succinic acid can be produced by non-Saccharomyces yeasts with values in the range of 0.2-0.4 g/L. Moreover, the addition of GABA or glutamic acid can increase the concentration of succinic acid produced by some strains to almost 100 mg/L more than the control, while other strains produce less. Consequently, higher succinic acid production by non-Saccharomyces yeast in coinoculated fermentations with S. cerevisiae strains could represent a risk of inhibiting Oenococcus oeni and therefore the MLF.© 2023. The Author(s).
    Thematic Areas: Revistas de ciencias de la naturaleza Microbiology (medical) Microbiology Medicina ii Interdisciplinar General medicine Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: nicolasrozes@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Author identifier: 0000-0001-9718-3429 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-5320-8740 0000-0002-5036-1408
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://link.springer.com/article/10.1007/s10123-023-00410-9
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: International Microbiology. 27 (2): 505-512
    APA: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert (2024). Succinic acid production by wine yeasts and the influence of GABA and glutamic acid. International Microbiology, 27(2), 505-512. DOI: 10.1007/s10123-023-00410-9
    Article's DOI: 10.1007/s10123-023-00410-9
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2024
    Publication Type: Journal Publications
  • Keywords:

    Biotechnology & Applied Microbiology,Microbiology,Microbiology (Medical)
    Yeasts
    Yeast
    Wine
    Succinic acid
    Saccharomyces cerevisiae
    Oenococcus
    Non-saccharomyces yeasts
    Non-saccharomyces
    Glutamic acid
    Gamma-aminobutyric acid
    Gaba
    Fermentation
    Amino acids
    yeast
    wine
    succinic acid
    oenococcus-oeni
    non-saccharomyces
    malolactic fermentation
    growth
    glutamic acid
    cerevisiae
    Revistas de ciencias de la naturaleza
    Microbiology (medical)
    Microbiology
    Medicina ii
    Interdisciplinar
    General medicine
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Biotecnología
    Biotechnology & applied microbiology
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