Autor según el artículo: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G.

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús

Palabras clave: Tyrosol Tryptophol Phenylethanol Erhlich pathway Alcoholic fermentation tryptophol phenylethanol erhlich pathway alcoholic fermentation

Resumen: Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.

Áreas temáticas: 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

ISSN: 07400020

Direcció de correo del autor: albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat

Identificador del autor: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X

Página final: 74

Fecha de alta del registro: 2023-02-18

Volumen de revista: 74

Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion

Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0740002017310353

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Food Microbiology. 74 64-74

Referencia de l'ítem segons les normes APA: González B., Vázquez J., Morcillo-Parra M., Mas A., Torija M., Beltran G. (2018). The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology, 74(), 64-74. DOI: 10.1016/j.fm.2018.03.003

DOI del artículo: 10.1016/j.fm.2018.03.003

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2018

Página inicial: 64

Tipo de publicación: Journal Publications