Autor según el artículo: Torrellas M; Rozès N; Aranda A; Matallana E
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Rozès, Nicolas Andre Louis
Palabras clave: Zygosaccharomyces-bailii Torulaspora-delbrueckii Tolerance Oxidative stress Non-saccharomyces Metschnikowia-pulcherrima Lipid-composition Glutathione metabolism Fermentation Fatty-acid desaturase Fatty acids Cerevisiae Biomass propagation Antioxidant defenses Active dry yeasts glutathione metabolism fatty acids antioxidant defenses active dry yeasts
Resumen: © 2020 Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.
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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 0740-0020
Direcció de correo del autor: nicolasrozes@urv.cat
Identificador del autor: 0000-0001-9718-3429
Fecha de alta del registro: 2023-02-23
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0740002020301787?via%3Dihub
Referencia al articulo segun fuente origial: Food Microbiology. 92 (103589): 103589-
Referencia de l'ítem segons les normes APA: Torrellas M; Rozès N; Aranda A; Matallana E (2020). Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts. Food Microbiology, 92(103589), 103589-. DOI: 10.1016/j.fm.2020.103589
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.fm.2020.103589
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV