Characterization of non-Saccharomyces wine yeasts during desiccation stress imposition

Identificador:  TDX:2856

Handle: https://hdl.handle.net/20.500.11797/TDX2856

Autores:  Roca Domènech, Gemma

Resumen:
The main target of this study has been the physiological characterization of non-Saccharomyces wine yeasts under desiccation stress imposition. Nowadays, active dry wine yeasts (ADWY) are the most widely used in winemaking due to its genetic stability at room temperature, reducing transport and storage costs. In addition, non-Saccharomyces wine yeasts are being increasingly investigated with regards to their grape winemaking potential either in combination with the typical production yeast, Saccharomyces cerevisiae, or in monoseptic fermentations. We developed ADWY protocols for Starmerella bacillaris and Schizosaccharomyces pombe strains, resulting in a significant enhancement of viability when cells are dried in the presence of trehalose, followed by rehydration with raffinose/galactose or magnesium, respectively. Since magnesium rehydration increases the Schiz. pombe viability after a desiccation stress, we performed a metabolomics characterization in Schiz. pombe, observing that 5’-methylthioadenosine metabolite accumulation by magnesium rehydration participates in the enhancement of Schiz. pombe desiccation stress tolerance and prevents the toxicity produced by polyamines synthase in cells restarting growth. However, the dehydration stress tolerance driven by the ion magnesium in Schiz. pombe is not a phenotype resulting from an individual metabolic pathway. We also investigated the effect of magnesium supplementation in traditional and in fed-batch fermentations. Although our results did not show that magnesium have any effect of the Schiz. pombe fermentation performance, the application of the fed-batch techniques allows a drastically reduction of the residual acetic acid levels maintaining relatively high levels of glycerol.