Autor según el artículo: Zhu, Xiaolin; Torija, Maria-Jesus; Mas, Albert; Beltran, Gemma; Navarro, Yurena;

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Navarro García, Yurena de los Ángeles / Torija Martínez, María Jesús / Zhu, Xiaolin

Palabras clave: Zygosaccharomyces bailii Wine Torulaspora delbrueckii Sequential fermentation Pma-qpcr Mixed fermentation Metschnikowia pulcherrima Coinoculation

Resumen: Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (10(7) cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.

Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

Direcció de correo del autor: yurenadelosangeles.navarro@urv.cat albert.mas@urv.cat mjesus.torija@urv.cat gemma.beltran@urv.cat xiaolin.zhu@estudiants.urv.cat

Identificador del autor: 0000-0002-0763-1679 0000-0001-6419-0745 0000-0002-7071-205X 0000-0003-4597-4813

Fecha de alta del registro: 2023-02-19

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

Enlace a la fuente original: https://www.mdpi.com/2304-8158/10/3/623

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

Referencia al articulo segun fuente origial: Foods. 10 (3):

Referencia de l'ítem segons les normes APA: Zhu, Xiaolin; Torija, Maria-Jesus; Mas, Albert; Beltran, Gemma; Navarro, Yurena; (2021). Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods, 10(3), -. DOI: 10.3390/foods10030623

DOI del artículo: 10.3390/foods10030623

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2021

Tipo de publicación: Journal Publications