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 xiaolin.zhu@estudiants.urv.cat gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
Identificador del autor: 0000-0003-4597-4813 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
Fecha de alta del registro: 2024-10-12
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: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Foods. 10 (3): 623-
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), 623-. 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