Articles producció científica> Bioquímica i Biotecnologia

Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation

  • Datos identificativos

    Identificador: imarina:9287835
    Autores:
    Ruiz-de-Villa, CPoblet, MCordero-Otero, RBordons, AReguant, CRozès, N
    Resumen:
    The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast species with the lactic acid bacterium Oenococcus oeni is an interesting field of study. In this work, 60 strain combinations were compared: 3 strains of Saccharomyces cerevisiae (Sc) and 4 strains of Torulaspora delbrueckii (Td) in sequential AF, and four strains of O. oeni (Oo) in malolactic fermentation (MLF). The objective was to describe the positive or negative relationships of these strains with the aim of finding the combination that ensures better MLF performance. In addition, a new synthetic grape must has been developed that allows the success of AF and subsequent MLF. Under these conditions, the Sc-K1 strain would be unsuitable for carrying out MLF unless there is prior inoculation with Td-Prelude, Td-Viniferm or Td-Zymaflore always with the Oo-VP41 combination. However, from all the trials performed, it appears that the combinations of sequential AF with Td-Prelude and Sc-QA23 or Sc-CLOS, followed by MLF with Oo-VP41, reflected a positive effect of T. delbrueckii compared to inoculation of Sc alone, such as a reduction in L-malic consumption time. In conclusion, the obtained results highlight the relevance of strain selection and yeast-LAB strain compatibility in wine fermentations. The study also reveals the positive effect on MLF of some T. delbrueckii strains.
  • Otros:

    Autor según el artículo: Ruiz-de-Villa, C; Poblet, M; Cordero-Otero, R; Bordons, A; Reguant, C; Rozès, N
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bordons de Porrata- Doria, Albert / Cordero Otero, Ricardo Román / Poblet Icart, Maria Montserrat / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Ruiz De villa sardón, Candela
    Palabras clave: Wine Torulaspora delbrueckii Synthetic grape must Oenococcus oeni Non-saccharomyces Malolactic fermentation Alcoholic fermentation yeast winemaking torulaspora delbrueckii synthetic grape must strategy starters selection oenococcus oeni malolactic fermentation knowledge inhibition alcoholic fermentation acid
    Resumen: The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast species with the lactic acid bacterium Oenococcus oeni is an interesting field of study. In this work, 60 strain combinations were compared: 3 strains of Saccharomyces cerevisiae (Sc) and 4 strains of Torulaspora delbrueckii (Td) in sequential AF, and four strains of O. oeni (Oo) in malolactic fermentation (MLF). The objective was to describe the positive or negative relationships of these strains with the aim of finding the combination that ensures better MLF performance. In addition, a new synthetic grape must has been developed that allows the success of AF and subsequent MLF. Under these conditions, the Sc-K1 strain would be unsuitable for carrying out MLF unless there is prior inoculation with Td-Prelude, Td-Viniferm or Td-Zymaflore always with the Oo-VP41 combination. However, from all the trials performed, it appears that the combinations of sequential AF with Td-Prelude and Sc-QA23 or Sc-CLOS, followed by MLF with Oo-VP41, reflected a positive effect of T. delbrueckii compared to inoculation of Sc alone, such as a reduction in L-malic consumption time. In conclusion, the obtained results highlight the relevance of strain selection and yeast-LAB strain compatibility in wine fermentations. The study also reveals the positive effect on MLF of some T. delbrueckii strains.
    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: candela.ruiz@urv.cat candela.ruiz@urv.cat nicolasrozes@urv.cat ricardo.cordero@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat montserrat.poblet@urv.cat
    Identificador del autor: 0000-0001-9718-3429 0000-0001-5402-1278 0000-0002-5320-8740 0000-0002-5036-1408
    Fecha de alta del registro: 2024-08-03
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0740002022002374
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Food Microbiology. 112 104212-
    Referencia de l'ítem segons les normes APA: Ruiz-de-Villa, C; Poblet, M; Cordero-Otero, R; Bordons, A; Reguant, C; Rozès, N (2023). Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation. Food Microbiology, 112(), 104212-. DOI: 10.1016/j.fm.2022.104212
    DOI del artículo: 10.1016/j.fm.2022.104212
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biotechnology & Applied Microbiology,Food Science,Food Science & Technology,Microbiology
    Wine
    Torulaspora delbrueckii
    Synthetic grape must
    Oenococcus oeni
    Non-saccharomyces
    Malolactic fermentation
    Alcoholic fermentation
    yeast
    winemaking
    torulaspora delbrueckii
    synthetic grape must
    strategy
    starters
    selection
    oenococcus oeni
    malolactic fermentation
    knowledge
    inhibition
    alcoholic fermentation
    acid
    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
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