Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
Article
Agriculture, Multidisciplinary
Sophia Jiyuan Zhang, Nicole Page-Zoerkler, Alienor Genevaz, Claudia Roubaty, Philippe Pollien, Melanie Bordeaux, Frederic Mestdagh, Cyril Moccand
Summary: Postharvest processing of coffee can be influenced by yeasts, which can modulate the sensory traits of the final cup of coffee. This study investigated the diversity of native coffee yeasts during dry and semidry postharvest processing of Arabica and Robusta beans in a Nicaraguan farm. Different strains of yeasts from various genera were found to generate varying volatile compounds, providing a potential platform for developing specific sensory attributes in the final cup of coffee.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Jiajing Wang, Bo Hu, Yuliang Jing, Xiping Hu, Yue Guo, Jiankun Chen, Yuxi Liu, Jianhui Hao, Wen-Xia Li, Hailong Ning
Summary: In this research, a high-density genetic linkage map was constructed to identify QTL related to plant height in soybean. A total of 33 QTL were identified, with 5 of them repeatedly detected in multiple environments. Furthermore, multi-locus association analysis detected 62 plant height QTN, with 26 of them repeatedly detected under multiple methods. Pathway analysis and qRT-PCR validation identified two candidate genes involved in plant height regulation. These findings contribute to molecular selection-assisted breeding in soybean.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Biotechnology & Applied Microbiology
Matthias Eder, Isabelle Sanchez, Carole Camarasa, Jean-Marc Daran, Jean-Luc Legras, Sylvie Dequin
Summary: Dimethyl sulfide (DMS) is an important precursor in determining the fruity aroma and aromatic notes in wine, and S-methylmethionine (SMM) is the main precursor of DMS. The metabolism of SMM in yeast is influenced by genes YLL058W and MMP1, and a variant coding for a truncated transporter has been identified to have superior SMM preserving attributes. These findings have practical implications in selecting and improving yeast strains for wine production.
Article
Food Science & Technology
Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu
Summary: The use of yeast fermentation and 13-glucosidase treatment can enhance the levels of certain aroma compounds in tea, showing a positive correlation. During fermentation, there is a strong positive correlation between yeast biomass (cell count) and yeast 13-glucosidase activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yanrong Bao, Ming Zhang, Wenxue Chen, Haiming Chen, Weijun Chen, Qiuping Zhong
Summary: In this study, 101 yeast strains were isolated from mango peels and soil, with Pichia kudriavzevii HDX1 showing the smallest pH change and strongest antioxidant properties in fermented mango juice. Compared to the control yeast, P. kudriavzevii HDX1 had a higher sugar utilization rate and improved aroma in the juice, as confirmed by gas chromatography mass spectrometry analysis and sensory evaluation. The overall findings suggest that P. kudriavzevii HDX1 enhances the aroma of fermented mango juice.
Article
Agriculture, Multidisciplinary
Jenifer Criollo Nunez, Cristina Ramirez-Toro, German Bolivar, A. Angelica Piedad Sandoval, Maria D. Lozano Tovar
Summary: This study aimed to determine the effective dose of microencapsulated yeast Pichia kudriavzevii to promote the biochemical dynamics and sensory expression of cocoa fermentation. The results showed that the addition of 2% microencapsulated yeast improved the biochemical and sensory characteristics of cocoa, particularly the fruity and floral aromas. Microencapsulation technology is suitable for cocoa starters.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Vanesa Postigo, Paula Sanz, Margarita Garcia, Teresa Arroyo
Summary: The use of non-Saccharomyces yeasts in brewing can improve the sensory profile of beers and produce low-alcohol functional beers. This study evaluated the capacity of non-Saccharomyces strains isolated from Madrid agriculture in brewing. The results showed the potential of these strains in producing low-alcohol beers and enhancing flavors in sequential fermentation.
Article
Nutrition & Dietetics
Bo Peng, Jingjing Li, Chunhui Shan, Wenchao Cai, Qin Zhang, Xinxin Zhao, Shi Li, Jing Wen, Lin Jiang, Xinquan Yang, Fengxian Tang
Summary: In this study, the changes in metabolites during yeast-assisted fermentation of sea buckthorn juice were analyzed. The fermentation process increased the content of total volatiles in the juice, especially esters with fruity, floral, and sweet aromas. The fermentation also led to significant increases in the abundance of key active ingredients, such as glycerophosphorylcholine, glutathione, L-glutamic acid, and vanillin. The findings provide insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation.
FRONTIERS IN NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Lan Yao, Chenyi Huang, Jingyi Ding, Tongtong Zhang, Jun Yu, Chunlei Yang, Xiong Chen
Summary: This study aimed to improve the quality and plant-derived aroma content of cigar filler leaves through solid-state fermentation using nine aroma-producing yeasts. The results showed that 120 volatile components were identified and quantified in the fermented leaves, including various aldehydes, alcohols, ketones, esters, hydrocarbons, acids, and other substances. The odor activity value analysis revealed that fruity and floral aroma components had higher activity values. Different yeasts resulted in distinct flavor profiles, with some yeasts enhancing the floral aroma and others increasing the fruity aroma in the leaves.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Alexis Joran, Geraldine Klein, Chloe Roullier-Gall, Herve Alexandre
Summary: The aim of current wine technology research is to understand and optimize the microbiological processes and characteristics of wine through studying mixed culture fermentations. The study found that temperature, oxygenation, and inoculum ratio play key roles in optimizing the presence of Lachancea thermotolerans during fermentation, while nitrogen content is involved in aroma compound production.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
M. N. Larroque, F. Carrau, L. Farina, E. Boido, E. Dellacassa, K. Medina
Summary: The increase in microbreweries has led to exponential growth in craft beer production. Interest in non-traditional yeasts for unique fermentation aromas is rising. Through analysis of fermentation profiles and sensory evaluations, local Saccharomyces and non-Saccharomyces yeasts from diverse food sources show potential for enhancing fermented and aromatic characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Kamila Szudera-Konczal, Kamila Myszka, Piotr Kubiak, Malgorzata Anna Majcher
Summary: This study analyzed the ability of Galac tomyces geotrichum mold to transform dairy industry by-products into complex flavor mixtures, using gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and stable isotope dilution assay (SIDA) to identify and quantify aroma compounds. Thirteen key aroma compounds were identified in both variants, with high odor activity values for phenylacetaldehyde and 2-phenylethanol. Other compounds detected included 3-methylbutanal, 2,3-butanedione, isovaleric acid, 3-(methylthio)-propanal, butanoic acid, (E)-2-nonenal, ethyl furaneol, dimethyl trisulfide, and acetic acid.
Article
Chemistry, Applied
Melissa Tan, Yanis Caro, Alain Shum-Cheong-Sing, Laurent Robert, Jean-Marie Francois, Thomas Petit
Summary: The study investigated the production of fruity beers using the wild yeast strain Saprochaete suaveolens, which resulted in high fruity aroma and low ethanol content. By adjusting the composition of the starter culture, production of fruity beers with varying ethanol content could be achieved.
Article
Biochemistry & Molecular Biology
Warren Albertin, Maria Chernova, Pascal Durrens, Erwan Guichoux, David James Sherman, Isabelle Masneuf-Pomarede, Philippe Marullo
Article
Multidisciplinary Sciences
Emilien Peltier, Margaux Bernard, Marine Trujillo, Duyen Prodhomme, Jean-Christophe Barbe, Yves Gibon, Philippe Marullo
Article
Biotechnology & Applied Microbiology
Emilien Peltier, Vikas Sharma, Maria Marti Raga, Miguel Roncoroni, Margaux Bernard, Vladimir Jiranek, Yves Gibon, Philippe Marullo
Article
Microbiology
Philippe Marullo, Olivier Claisse, Maria Laura Raymond Eder, Marine Borlin, Nadine Feghali, Margaux Bernard, Jean-Luc Legras, Warren Albertin, Alberto Luis Rosa, Isabelle Masneuf-Pomarede
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Beatriz Vallejo, Emilien Peltier, Victor Garrigos, Emilia Matallana, Philippe Marullo, Agustin Aranda
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2020)
Article
Biochemistry & Molecular Biology
Philippe Marullo, Marine Trujillo, Remy Viannais, Lucas Hercman, Sabine Guillaumie, Benoit Colonna-Ceccaldi, Warren Albertin, Jean-Christophe Barbe
Summary: Esters, including higher alcohol acetates, fatty acid ethyl esters, and substituted ethyl esters, play a significant role in the organoleptic properties of beverages. Research on the enzymatic and genetic levels has enhanced our understanding of ester biosynthesis and revealed unsuspected regulatory roles of ester metabolism in genome expression.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Microbiology
Charlotte Vion, Emilien Peltier, Margaux Bernard, Maitena Muro, Philippe Marullo
Summary: Breeding programs taking advantage of the diversity in natural Saccharomyces cerevisiae yeast strains are used to select individuals with outlier properties for winemaking, improving malic acid consumption capacity. Selected individuals greatly reduce malic acid content, show robustness to the environment, and accelerate malolactic fermentations by Oenococcus oeni.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Genetics & Heredity
Emilien Peltier, Sabrina Bibi-Triki, Fabien Dutreux, Claudia Caradec, Anne Friedrich, Bertrand Llorente, Joseph Schacherer
Summary: This study investigated the genetic basis of complex traits in the non-model yeast species Lachancea waltii, identifying 86 quantitative trait loci impacting growth in various conditions. The findings revealed two major QTL hotspots and highlighted a trade-off between advantageous and disadvantageous alleles for different growth conditions. Comparison with a closely related species showed no shared QTL, indicating the diverse genetic architecture of quantitative traits across yeast species.
G3-GENES GENOMES GENETICS
(2021)
Article
Biotechnology & Applied Microbiology
Etienne Pilard, Jules Harrouard, Cecile Miot-Sertier, Philippe Marullo, Warren Albertin, Remy Ghidossi
Summary: The study focuses on the use of UV-C treatment for wine preservation and found that different yeast strains have varied responses to UV-C treatment at the interspecific level. Interestingly, cellar-resident Brettanomyces species were found to be more sensitive to UV-C compared to vineyard-resident species. Intra-specific variation in UV-C sensitivity was also observed, indicating the potential of UV-C utilization against wine yeast spoilage at the cellar scale.
Article
Agriculture, Multidisciplinary
Marine Trujillo, Marina Bely, Warren Albertin, Isabelle Masneuf-Pornarede, Benoit Colonna-Ceccaldi, Philippe Marullo, Jean-Christophe Barbe
Summary: The goal of this study was to evaluate the impact of maturity level on grape composition and its effect on wine ester composition and aromatic expression. The results showed that higher maturity level in Merlot grapes resulted in lower concentrations of fatty acid ethyl esters and higher concentrations of alcohol acetates and substituted ethyl esters. Sensory analysis confirmed these findings, with increased maturity leading to decreased fruity aromatic expression in Merlot wines. Esters play an important role in the overall fruity aromatic expression of Merlot wines, and their levels are influenced by factors other than sugar and amino acid content in the grapes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Jules Harrouard, Etienne Pilard, Cecile Miot-Sertier, Lena Pouget, Philippe Marullo, Giovanna Ferrari, Gianpiero Pataro, Warren Albertin
Summary: This study investigates the efficiency of pulsed light (PL) treatment for managing microorganisms in wine, particularly focusing on the sensitivity of Brettanomyces bruxellensis strains. The results show that PL treatment can effectively reduce the number of different B. bruxellensis strains in wine, highlighting its potential for wine microbial stabilization.
