Autor según el artículo: Balmaseda A; Rozès N; Bordons A; Reguant C

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis

Palabras clave: Yeast lees Oenococcus oeni Non-saccharomyces Nitrogen compounds Mannoproteins Malolactic fermentation Lactic-acid bacteria yeast lees system strains saccharomyces-cerevisiae non-saccharomyces nitrogen compounds metabolism mannoproteins malolactic fermentation growth genes extracellular protein expression

Resumen: The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the composition of the resulting yeast lees is different and may thus impact malolactic fermentation (MLF). Yeasts of Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima were inactivated and added to a synthetic wine. Three different strains of Oenococcus oeni were inoculated and MLF was monitored. Non-Saccharomyces lees, especially from some strains of T. delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. The supplementation of lees increased nitrogen compounds available by O. oeni. A lower mannoprotein consumption was related with longer MLF. Amino acid assimilation by O. oeni was strain specific. There may be many other compounds regulating these yeast lees-O. oeni interactions apart from the well-known mannoproteins and amino acids. This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees to report a strain-specific interaction between them.

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/

Direcció de correo del autor: aitor.balmaseda@urv.cat cristina.reguant@urv.cat albert.bordons@urv.cat nicolasrozes@urv.cat aitor.balmaseda@urv.cat

Identificador del autor: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-9718-3429

Fecha de alta del registro: 2023-03-06

Volumen de revista: 99

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

Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0740002021001040?via%3Dihub

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

Referencia al articulo segun fuente origial: Food Microbiology. 99

Referencia de l'ítem segons les normes APA: Balmaseda A; Rozès N; Bordons A; Reguant C (2021). Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiology, 99(), -. DOI: 10.1016/j.fm.2021.103839

DOI del artículo: 10.1016/j.fm.2021.103839

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2021

Tipo de publicación: Journal Publications