Autor según el artículo: Roca-mesa H; Sendra S; Mas A; Beltran G; Torija M

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Roca Mesa, Elena / Torija Martínez, María Jesús

Palabras clave: Wine fermentation Torulaspora delbrueckii Starmerella bacillaris Metschnikowia pulcherrima Lachancea thermotolerans Hanseniaspora uvarum Ammonium Amino acids torulaspora delbrueckii starmerella bacillaris metschnikowia pulcherrima lachancea thermotolerans hanseniaspora uvarum ammonium amino acids

Resumen: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non- Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.

Áreas temáticas: Virology Microbiology (medical) Microbiology

ISSN: 20762607

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

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

Fecha de alta del registro: 2023-03-06

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

Enlace a la fuente original: https://www.mdpi.com/2076-2607/8/2/157

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

Referencia al articulo segun fuente origial: Microorganisms. 8 (2):

Referencia de l'ítem segons les normes APA: Roca-mesa H; Sendra S; Mas A; Beltran G; Torija M (2020). Nitrogen preferences during alcoholic fermentation of different non-saccharomyces yeasts of oenological interest. Microorganisms, 8(2), -. DOI: 10.3390/microorganisms8020157

DOI del artículo: 10.3390/microorganisms8020157

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2020

Tipo de publicación: Journal Publications