Autor según el artículo: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Bordons de Porrata- Doria, Albert / Esteve Zarzoso, Braulio / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Palabras clave: Yeasts Yeast Wine Succinic acid Saccharomyces cerevisiae Oenococcus Non-saccharomyces yeasts Non-saccharomyces Glutamic acid Gamma-aminobutyric acid Gaba Fermentation Amino acids yeast wine succinic acid oenococcus-oeni non-saccharomyces malolactic fermentation growth glutamic acid cerevisiae
Resumen: As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine. However, others, such as succinic acid, act as inhibitors, mainly of malolactic fermentation. Succinic acid is produced by non-Saccharomyces and Saccharomyces yeasts during the initial stages of AF, and the presence of some amino acids such as γ-aminobutyric acid (GABA) and glutamic acid can increase the concentration of succinic acid. However, the influence of these amino acids on succinic acid production has been studied very little to date. In this work, we studied the production of succinic acid by different strains of non-Saccharomyces and Saccharomyces yeasts during AF in synthetic must, and the influence of the addition of GABA or glutamic acid or a combination of both. The results showed that succinic acid can be produced by non-Saccharomyces yeasts with values in the range of 0.2-0.4 g/L. Moreover, the addition of GABA or glutamic acid can increase the concentration of succinic acid produced by some strains to almost 100 mg/L more than the control, while other strains produce less. Consequently, higher succinic acid production by non-Saccharomyces yeast in coinoculated fermentations with S. cerevisiae strains could represent a risk of inhibiting Oenococcus oeni and therefore the MLF.© 2023. The Author(s).
Áreas temáticas: Revistas de ciencias de la naturaleza Microbiology (medical) Microbiology Medicina ii Interdisciplinar General medicine Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Biotecnología Biotechnology & applied microbiology
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: nicolasrozes@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Identificador del autor: 0000-0001-9718-3429 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-5320-8740 0000-0002-5036-1408
Fecha de alta del registro: 2024-10-12
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://link.springer.com/article/10.1007/s10123-023-00410-9
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: International Microbiology. 27 (2): 505-512
Referencia de l'ítem segons les normes APA: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert (2024). Succinic acid production by wine yeasts and the influence of GABA and glutamic acid. International Microbiology, 27(2), 505-512. DOI: 10.1007/s10123-023-00410-9
DOI del artículo: 10.1007/s10123-023-00410-9
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications
Repositori URV