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Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium - imarina:9217411

Autor/s de la URV:Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Autor segons l'article:Balmaseda A; Rozès N; Bordons A; Reguant C
Adreça de correu electrònic de l'autor:aitor.balmaseda@urv.cat
aitor.balmaseda@urv.cat
nicolasrozes@urv.cat
albert.bordons@urv.cat
cristina.reguant@urv.cat
Identificador de l'autor:0000-0001-9718-3429
0000-0002-5320-8740
0000-0002-5036-1408
Any de publicació de la revista:2021
Tipus de publicació:Journal Publications
Referència 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
Referència a l'article segons font original:Food Microbiology. 99
Resum: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.
DOI de l'article:10.1016/j.fm.2021.103839
Enllaç font original:https://www.sciencedirect.com/science/article/pii/S0740002021001040?via%3Dihub
Versió de l'article dipositat:info:eu-repo/semantics/publishedVersion
Accès a la llicència d'ús:https://creativecommons.org/licenses/by/3.0/es/
Departament:Bioquímica i Biotecnologia
URL Document de llicència:https://repositori.urv.cat/ca/proteccio-de-dades/
Àrees temàtiques: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
Paraules clau: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
Entitat:Universitat Rovira i Virgili
Data d'alta del registre:2024-07-27
Volum de revista:99
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