Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: The use of Torulaspora delbrueckii in wines from grapes with different degrees of maturity showed higher total polyphenolic index (TPI) values and improved aromatic characteristics compared to wines inoculated only with Saccharomyces cerevisiae. Additionally, there was a reduction in some inhibitor compounds for Oenococcus oeni as a result of fermentation with this non-Saccharomyces, leading to better malolactic fermentation performances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Alberto Martinez, Emiliano Zamora, Maria L. Alvarez, Joaquin Bautista-Gallego, Manuel Ramirez
Summary: This study investigates the possibility of improving the fermentative capacity of Torulaspora delbrueckii (Td) by mixing it with Saccharomyces cerevisiae (Sc). The new yeast mixture clones (Sc-mixed Td) show intermediate phenotypes and improved capability for base wine fermentation. Additionally, some mixture clones enhance the organoleptic quality of sparkling wine.
FRONTIERS IN MICROBIOLOGY
(2022)
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
Chemistry, Applied
Yu Wang, Xiao-Yan Qi, Yu Fu, Qi Zhang, Xiao-Han Wang, Meng-Yao Cui, Ying-Ying Ma, Xue- Ling Gao
Summary: This study investigated the effects of mixed fermentation with T. delbrueckii on aroma profiles of blueberry fermented beverage. Five fermentations were conducted to compare different fermentation methods. The results showed that mixed fermentation resulted in a decrease in ethanol level and an increase in total anthocyanins. Marker aroma compounds were identified, and volatile acid content was significantly decreased by T. delbrueckii. Sequential fermentation also led to an increase in certain aroma compounds associated with fruity and sweet notes.
Article
Food Science & Technology
Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou
Summary: Non-Saccharomyces (NS) yeasts are being used in winemaking to improve wine quality. This study evaluated the use of Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 in grape must fermentation to mitigate temperature rise effects. Different inoculation protocols were tested and sequential inoculation showed the longest persistence of TdS6. TdS6 coupled with Saccharomyces cerevisiae showed compatibility and potential for producing structured dry or sweet wines.
Article
Biochemistry & Molecular Biology
Katasha S. Mccullough, Yi Yang, Melodie A. Lindsay, Neill Culley, Rebecca C. Deed
Summary: Pinot noir grapes need careful management in the winery to maintain color density and ensure aging stability. Using flocculent yeast in winemaking has been found to increase color density, which is preferred by consumers. This study examined the effect of interspecies sequential inoculation and co-flocculation of commercial yeast on the color of Pinot noir wine.
Review
Microbiology
Ticiana Fernandes, Flavia Silva-Sousa, Fabio Pereira, Teresa Rito, Pedro Soares, Ricardo Franco-Duarte, Maria Joao Sousa
Summary: The study described the genomic, biochemical, and phenotypic features of Torulaspora delbrueckii and compared them with other species, particularly Saccharomyces cerevisiae. The research concludes that T. delbrueckii is a promising biotechnological model with potential applications in various industries, especially in wine and bakery. Additionally, a phylogenetic analysis using the core proteome of T. delbrueckii was conducted to understand its evolutionary placement, along with discussing available genetic tools for its improvement.
Article
Food Science & Technology
Boqin Zhang, Changqing Duan, Guoliang Yan
Summary: The nutrient status and composition in mediums play a significant role in affecting yeast metabolism and phenotypic characteristics during wine fermentation. The choice of medium can impact fermentation behavior, aroma compound production, and cell population of yeast, with different mediums yielding varying levels of esters, alcohols, and fatty acids. Additionally, the mixed fermentation of different yeast strains can result in unique aroma profiles, suggesting the importance of considering the fermentation medium in evaluating yeast performance in winemaking.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Microbiology
Linbo Li, Yuru Pan, Shishuang Zhang, Tianyou Yang, Zhigang Li, Baoshi Wang, Haiyan Sun, Mingxia Zhang, Xu Li
Summary: This review summarizes the research history and hotspots of quorum sensing (QS) in Saccharomyces cerevisiae, focusing on the regulatory mechanism of quorum sensing molecule (QSM) synthesis, factors influencing QSM production, and the response mechanism of QSMs. The review also highlights the applications of QS in stress adaptation, increasing fermentation products, and food preservation in S. cerevisiae.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Candela Ruiz-de-Villa, Montse Poblet, Ricardo Cordero-Otero, Albert Bordons, Cristina Reguant, Nicolas Rozes
Summary: The use of Torulaspora delbrueckii in grape must fermentation can improve the sensory quality of wines, and its synergy with Oenococcus oeni is a promising field of study. This research compared 60 strain combinations and identified combinations that enhance the performance of malolactic fermentation. The study highlights the importance of strain selection and yeast-LAB compatibility in wine fermentations.
Article
Chemistry, Applied
Wenjia He, Ye Tian, Shuxun Liu, Laura Vaateri, Xueying Ma, Tuuli Haikonen, Baoru Yang, Oskar Laaksonen
Summary: The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality in the production of alcoholic beverages from different pear cultivars were investigated. The fermentation process influenced the phenolic composition by increasing hydroxycinnamic acids and flavan-3-ols, while reducing hydroxybenzoic acids, pro-cyanidins, and flavonols. The choice of pear cultivar was the main factor, but the yeast strains used also played a significant role in determining the quality of the beverages. Fermentation with T. delbrueckii resulted in higher levels of certain compounds and a sweeter taste compared to S. cerevisiae. Higher concentrations of certain phenolic compounds were associated with astringency perception. The use of T. delbrueckii strains and the development of new pear cultivars are important for producing high-quality fermented beverages.
Article
Food Science & Technology
Tong Zhang, Hui-Ying Sha, Zhi-Jian Li
Summary: There is a wide variety of indigenous microorganisms in flour that significantly increase during long-term dough fermentation, which in turn affects the fermentation and quality of the dough. This study utilized Illumina MiSeq sequencing to uncover the diversity of indigenous bacteria in dough inoculated with different yeast strains. The results showed that despite having similar community structures, the abundance of bacteria varied among doughs inoculated with different yeast strains. Furthermore, the presence of specific yeast strains influenced the relative abundance of certain bacteria, thus impacting the overall microbial diversity during dough fermentation.
Article
Microbiology
Carolina Santiago, Teresa Rito, Daniel Vieira, Ticiana Fernandes, Celia Pais, Maria Joao Sousa, Pedro Soares, Ricardo Franco-Duarte
Summary: This study explored and improved the genomes and annotation of T. delbrueckii, revealing 32 additional annotated proteins. Functional annotation showed that this yeast species is mainly involved in information storage and processing, cellular processing and signaling, and metabolism. Comparative analysis with other fungal species demonstrated a high number of homologous genes.
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
Food Science & Technology
Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini, Maurizio Ciani
Summary: Torulaspora delbrueckii has been studied for its biotechnological potential to enhance the flavor and aroma complexity of wine. Sequential fermentations with a native strain of T. delbrueckii and low-sulfite strain of Saccharomyces cerevisiae were conducted to evaluate their biocontrol and aromatic effectiveness. The results showed that native T. delbrueckii exhibited biocontrol action against wild yeasts in the early stage of fermentation, and the combination of native and commercial T. delbrueckii/S. cerevisiae led to distinctive wines with enhanced aroma profiles, particularly in isoamyl acetate and phenyl ethyl acetate, which received positive evaluations for ripe and tropical fruits, citrus, and balance.
Article
Biotechnology & Applied Microbiology
Alice Cibrario, Cecile Miot-Sertier, Margot Paulin, Bastien Bullier, Laurent Riquier, Marie-Claire Perello, Gilles de Revel, Warren Albertin, Isabelle Masneuf-Pomarede, Patricia Ballestra, Marguerite Dols-Lafargue
Article
Food Science & Technology
Manon Lebleux, Hany Abdo, Christian Coelho, Louise Basmaciyan, Warren Albertin, Julie Maupeu, Julie Laurent, Chloe Roullier-Gall, Herve Alexandre, Michele Guilloux-Benatier, Stephanie Weidmann, Sandrine Rousseaux
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2020)
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
Multidisciplinary Sciences
Marine Borlin, Olivier Claisse, Warren Albertin, Franck Salin, Jean-Luc Legras, Isabelle Masneuf-Pomarede
SCIENTIFIC REPORTS
(2020)
Article
Chemistry, Applied
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: Wines from warm climates often have high ethanol content and low acidity. This study compared the performance of different yeast strains in Merlot fermentations and found that certain L. thermotolerans strains can produce 'fresher' wines with lower ethanol content and improved flavor balance.
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
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Chemistry, Applied
Delphine Winstel, Delphine Bahammou, Warren Albertin, Pierre Waffo-Teguo, Axel Marchal
Summary: Taste plays a crucial role in the acceptability of food and beverages, especially natural products with complex tastes. A comprehensive methodology applied to spirits led to the discovery of new taste-active compounds, showcasing the relevance and effectiveness of the approach.
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
Biochemistry & Molecular Biology
Chris Eberlein, Omar Abou Saada, Anne Friedrich, Warren Albertin, Joseph Schacherer
Summary: This study sequenced the polyploid genomes of Brettanomyces bruxellensis yeast strains using long-read sequencing strategy, revealing unique polyploidization history and trajectories in different subpopulations. The genomes contain both genetically close and diverged copies, indicating auto- and allopolyploidization events. Loss of heterozygosity events has influenced the structure of these polyploid genomes.
Article
Biochemistry & Molecular Biology
Jules Harrouard, Chris Eberlein, Patricia Ballestra, Marguerite Dols-Lafargue, Isabelle Masneuf-Pomarede, Cecile Miot-Sertier, Joseph Schacherer, Warren Albertin
Summary: Human-associated microorganisms are ideal models for studying the effects of environmental changes on species evolution and adaptation. The yeast Brettanomyces bruxellensis is a fascinating organism that has faced anthropogenic-driven selective pressures. In this review, the authors highlight the genetic and phenotypic diversity of this species, which is only beginning to be understood. They discuss the coexistence of different ploidy levels and their association with specific fermented processes, suggesting independent adaptation events to human-modified environments. The authors also emphasize the phenotypic traits of B. bruxellensis and their potential relevance to human activities.
Article
Food Science & Technology
Cecile Miot-Sertier, Margot Paulin, Lucie Dutilh, Patricia Ballestra, Warren Albertin, Isabelle Masneuf-Pomarede, Joana Coulon, Virginie Moine, Amelie Vallet-Courbin, Julie Maupeu, Marguerite Dols-Lafargue
Summary: Chitosan is an active polysaccharide that has been developed for eliminating spoilage yeast in winemaking. The antimicrobial efficiency of chitosan on various wine microorganisms has been investigated, showing that most species are affected to some extent. The study also highlights that the efficiency of chitosan varies depending on wine parameters and stages of winemaking. Chitosan treatment is not suitable for limiting microbial pressure in musts and has limited impact on certain microorganisms such as Saccharomyces cerevisiae and acetic acid bacteria. Different types of chitosan have different antimicrobial properties, with lower molecular weight chitosan being more effective.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
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.
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
