Article
Food Science & Technology
Ilaria Benucci, Marco Esti
Summary: The uptake of arginine and arginase activity in the alcoholic fermentation of white grape must were mainly observed in the early phase of fermentation, with maximum activity coinciding with the lowest YAN levels.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Renam Luis Acorsi, Matheus Yuri Gritzenco De Giovanni, Jose Eduardo Olivo, Cid Marcos Goncalves Andrade
Summary: This study developed two models to simulate the fermentation process of ethanol production using the glycolytic Embden-Meyerhof-Parnas route in Saccharomyces cerevisiae. The addition of branches to the metabolic network improved the prediction of ethanol production, bringing it closer to experimental results.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Francesca Albonico, B. Erasmus, H. G. Patterton, B. Divol
Summary: The study fused two commercial Saccharomyces cerevisiae strains with K. marxianus to obtain hybrids with improved fermentation performance and potential for industrial production.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Minami Ogawa, Florin Vararu, Jaime Moreno-Garcia, Juan Carlos Mauricio, Juan Moreno, Teresa Garcia-Martinez
Summary: Torulaspora delbrueckii is an emerging yeast species suitable for alcoholic fermentation and improving the organoleptic quality of various beverages. Compared to Saccharomyces cerevisiae, T. delbrueckii produces metabolites with higher odor activity complexes, making it more suitable for a wide array of beverage producers.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurelie Roland, Jean-Roch Mouret
Summary: Lipid nutrition plays a crucial role in yeast during alcoholic fermentation. This study focused on the impact of phytosterol content in grape must on fermentative kinetics, nitrogen assimilation, and fermentative aroma synthesis. The results showed that the addition of phytosterols significantly improved yeast growth and viability, shortened fermentation duration, and enhanced the production of acetate esters, ethyl esters, fusel alcohols, and medium-chain fatty acids. These findings highlight the important role of phytosterols in fermentation control and wine aroma profile.
Article
Biotechnology & Applied Microbiology
Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Anne Ortiz-Julien, Audrey Bloem, Pauline Seguinot, Carole Camarasa
Summary: This study explored the nitrogen preferences of two Starmerella bacillaris strains compared to Saccharomyces cerevisiae, highlighting differences in growth and fermentation efficiency. S. bacillaris strains displayed distinct preferences for nitrogen sources, influenced by genetic background, which can be optimized to prevent competition and nutrient depletion during fermentation. Understanding nitrogen resource management is crucial for fully exploiting the potential of mixed fermentations with non-Saccharomyces yeasts.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Rafael Jimenez-Lorenzo, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa, Audrey Bloem
Summary: Volatile sulfur compounds (VSCs) in wine, which cause unpleasant aromas and reduce quality, are formed and evolved during fermentation and aging through both yeast metabolism and chemical reactions.
FERMENTATION-BASEL
(2022)
Article
Mycology
Emilien Peltier, Charlotte Vion, Omar Abou Saada, Anne Friedrich, Joseph Schacherer, Philippe Marullo
Summary: Through genetic analysis, this study identified adaptive divergence between flor yeast and wine yeast in terms of central carbon metabolism. The research confirmed genetic differences at the gene level, providing insights into the metabolic variations between wine and flor yeasts.
FRONTIERS IN FUNGAL BIOLOGY
(2021)
Article
Food Science & Technology
X. Zhu, X. S. Yang, Y. L. Mao, D. D. Zhao, Y. C. Li
Summary: The autochthonous MQ3 strain showed significant differences in physicochemical parameters, terpene concentration, beta-D-glucosidase activity, and sensory attributes in comparison to three commercial S. cerevisiae strains. MQ3 strain led to enhanced accumulation of terpenes, increased concentration of oc-terpineol, geraniol, and (E,E)-farnesol during alcoholic fermentation. Additionally, wines produced with MQ3 strain exhibited a distinctive complex flavor with enhanced floral and fruity aromas.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Chemistry, Applied
M. Mounir, J. Hammoucha, O. Taleb, M. Afechtal, A. Hamouda, M. Ismaili Alaoui
Summary: The study developed a method for preparing natural table olives using locally selected microorganisms, showing improved fermentation results suitable for artisanal and industrial production in Morocco.
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani
Summary: The dynamics of native Saccharomyces cerevisiae population in an organic winery were investigated, and nine different biotypes were identified. Two biotypes exhibited similar oenological characteristics to commercial starter strains and produced specific aromas. These findings suggest the potential use of these resident yeast strains as starter cultures to produce wines with distinctive aromatic profiles.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Irene De Guidi, Vincent Farines, Jean-Luc Legras, Bruno Blondin
Summary: A new sensitive method was developed to evaluate total H2S production during alcoholic fermentation, and the combined impact of assimilable nitrogen, sulfur dioxide, and yeast strain on sulfide production was investigated through experimental design. The study found that all three factors significantly influenced H2S production, with variations depending on yeast strains, enabling a better understanding of sulfide production by yeasts during fermentation.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Summary: The study focuses on using indigenous Saccharomyces cerevisiae strains for wine fermentation, with a pilot-plant established in a winery to produce fresh yeast biomass efficiently. The wines produced with the indigenous strain exhibited unique flavors and characteristics compared to those made with commercial starters, demonstrating the effectiveness of the pilot-plant in enhancing enological performance.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, Herve Alexandre
Summary: Vitamins play an important role as cofactors in key metabolic pathways for enological yeasts. Thiamine and biotin are considered essential for yeast fermentation and growth, respectively. This study demonstrated the essential nature of biotin for yeast growth and thiamine for fermentation through alcoholic fermentations. The influence of these vitamins on the production of volatile compounds in synthetic wine was also observed, with thiamine positively affecting higher alcohols and biotin influencing fatty acids.
Article
Food Science & Technology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2010)
Article
Biotechnology & Applied Microbiology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2011)
Article
Biochemistry & Molecular Biology
I Velasco, M Arévalo-Rodríguez, P Marina, IL Calderón
Article
Microbiology
I Velasco, S Tenreiro, IL Calderon, B André
Article
Biochemistry & Molecular Biology
P Marina, OH Martínez-Costa, IL Calderón, JJ Aragón
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2004)
Article
Biotechnology & Applied Microbiology
MJ Farfán, IL Calderón
ENZYME AND MICROBIAL TECHNOLOGY
(2000)