Autor según el artículo: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Beltran Casellas, Gemma / Mas Baron, Alberto / Torija Martínez, María Jesús
Palabras clave: Winemaking Vitamins Oligoelements Nutrients Mixed culture fermentation Cell-to-cell contact yeast populations wine fermentation vitamins stress s. cerevisiae oligoelements nutrients impact growth cell-to-cell contact cell-cell contact aroma alcoholic fermentation
Resumen: The current use of non-Saccharomyces yeasts in mixed fermentations increases the relevance of the interactions between yeast species. In this work, the interactions between Saccharomyces cerevisiae and Torulaspora delbrueckii were analyzed. For this purpose, fermentations with and without contact between strains of those yeast species were performed in synthetic must. Fermentation kinetics, yeast growth and dynamics were measured over time. Additionally, the effects of nitrogen and other nutrient supplementations on the mixed fermentations were determined. Our results showed that S. cerevisiae did not always dominate the sequential fermentations, and experiments without yeast contact (in which T. delbrueckii cells were removed from the medium before inoculating S. cerevisiae at 48 h) resulted in stuck fermentations except when the inoculum size was increased (from 2 × 106 to 108 cells/mL) or there was a supplementation of thiamine, zinc and amino acids at the same concentration as initially found in the synthetic must. Our findings highlight the importance of inoculum size and ensuring the availability of enough micronutrients for all yeast species, especially in sequential fermentations.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: gemma.beltran@urv.cat mjesus.torija@urv.cat albert.mas@urv.cat
Identificador del autor: 0000-0002-7071-205X 0000-0001-6419-0745 0000-0002-0763-1679
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0168160522003877
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 381 109915-
Referencia de l'ítem segons les normes APA: Roca-Mesa H; Delgado-Yuste E; Mas A; Torija MJ; Beltran G (2022). Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae. International Journal Of Food Microbiology, 381(), 109915-. DOI: 10.1016/j.ijfoodmicro.2022.109915
DOI del artículo: 10.1016/j.ijfoodmicro.2022.109915
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications