Article
Food Science & Technology
Juan Antonio Porras-Aguera, Jaime Moreno-Garcia, Teresa Garcia-Martinez, Juan Moreno, Juan Carlos Mauricio
Summary: The prise de mousse stage during the elaboration of sparkling wine through the traditional method involves a second fermentation in a sealed bottle, which significantly contributes to the unique organoleptic properties of these wines. This study characterizes the mitochondrial response of Saccharomyces cerevisiae strains used in sparkling wine production and found that CO2 overpressure negatively affects mitochondrion-related proteins. However, proteins involved in wine aromas and respiratory chain are found to be over-represented in sealed bottles, with differences in concentrations observed depending on time and CO2 overpressure parameters. Ethanol content during fermentation may be a key factor in these proteomic changes, highlighting the importance of further research in this area.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt
Summary: Interactions between non-Saccharomyces yeast species and Saccharomyces cerevisiae can impact fermentation performance, with strain selection playing a key role in optimizing fermentation outcomes when using non-Saccharomyces species.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Javier Garcia-Pardo, Aleksandra E. Badaczewska-Dawid, Carlos Pintado-Grima, Valentin Iglesias, Aleksander Kuriata, Sebastian Kmiecik, Salvador Ventura
Summary: This study presents the A3D yeast database (A3DyDB), which provides an extensive catalog of aggregation propensity predictions for the S. cerevisiae proteome, allowing for the evaluation of the influence of mutations on protein stability and solubility.
MICROBIAL CELL FACTORIES
(2023)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Article
Food Science & Technology
Irene De Guidi, Jean-Luc Legras, Virginie Galeote, Delphine Sicard
Summary: Starting from the concept of domestication itself, this paper presents examples of advanced research on the domestication of yeasts in fermented foods and beverages, focusing on both the well-known model species, Saccharomyces cerevisiae, and other species encountered in fermented products. Different fermented food or beverage environments are discussed, highlighting how humans have shaped yeast evolution, from fermentation practices to targeted strain improvement. The paper also emphasizes the negative effects of domestication and the need to consider yeast diversity and evolution for sustainable food chains.
CURRENT OPINION IN FOOD SCIENCE
(2023)
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
Xiaoxin Ge, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo, Jianfeng Sun
Summary: By analyzing samples from different regions in China, six potential starter cultures were identified, which showed good tolerance to ethanol, glucose, SO2, and pH, as well as enzymatic activity and fermentation ability. This study provides important reference for diversifying the sensory quality of wines from the region.
Article
Food Science & Technology
Dianhui Wu, Ye Wu, Zixuan Gu, Xingguang Chen, Hua Liu, Jian Lu, Guangfa Xie
Summary: In this study, a S. cerevisiae strain NM-8 isolated from lemon was used for lemon wine fermentation. The results showed that NM-8 strain displayed good acidity tolerance and produced lemon wine with higher beneficial compounds and sensory score.
Article
Food Science & Technology
Pieter W. J. Labuschagne, Steohanie Rollero, Benoit Divol
Summary: The study found that B-complex vitamins significantly impact the fermentation performance of Kluyveromyces marxianus IWBT Y885, especially thiamine, which is crucial for ensuring optimal fermentation rate and sugar utilization. Higher concentrations of thiamine may lead to delayed uptake in K. marxianus Y885, and the different metabolites produced in wine fermentations between this yeast and others suggest that thiamine concentration affects the carbon metabolic flux differently in these yeasts, potentially influencing final wine properties.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Andrea Caridi, Antonella Nicolo, Antonino Modafferi, Alessandra De Bruno
Summary: This study investigated the use of pomegranate as a protective agent in winemaking and found that it can improve the quality of wine under high sugar and high acidity conditions. The addition of pomegranate reduced acetic acid content and increased color intensity, total phenolic content, and antioxidant activity.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Carmen Berbegal, Sergi Ferrer, Lucia Polo, Isabel Pardo, Maria Jose Garcia-Esparza, Lorena Andres, Inmaculada Alvarez, Victoria Lizama
Summary: The aim of this study was to isolate and characterize indigenous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and investigate their impact on the final characteristics of the wines produced. The study was conducted at a Pago winery in Requena, Spain. Twenty-two yeasts were isolated from the grape must, and after molecular identification and typing, 11 different strains were identified. Laboratory-scale fermentations were performed to determine growth-related parameters and metabolic characteristics, while larger-scale fermentations were used to analyze the chemical and sensory attributes of the wines produced. Differences between strains in terms of growth and metabolism were observed. The goal was to identify the strains that would produce the highest concentrations of polyphenols and aromatics in the red Cabernet wines of the winery for future use.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Lorena Lopez-Enriquez, Josefina Vila-Crespo, Jose Manuel Rodriguez-Nogales, Encarnacion Fernandez-Fernandez, Violeta Ruiperez
Summary: This study investigated the diversity of Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes using molecular methods. The results showed differences in yeast communities among vineyards and vintages, as well as variations in diversity during different stages of fermentation. The study also identified enzymatic activities in the yeast isolates, which may be important for future research.
Article
Food Science & Technology
Igor Deak, Kristina Habschied, Josip Mesic, Jurislav Babic, Dragan Kovacevic, Viktor Nedovic, Kresimir Mastanjevic
Summary: Recent research has shown a breakthrough in investigating the effect of non-Saccharomyces yeast on wine quality and sensory properties. The study compared the influence of conventional yeast with non-Saccharomyces yeast on the sensory profile of white wine, and found that a combination of the two resulted in slightly higher ethanol content in the finished wine. However, sensory evaluation did not show significant differences between the wines, with Sample One having slightly higher scores in bouquet quality and intensity compared to Sample Two.
Article
Food Science & Technology
Ruojin Liu, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu, Hehe Li
Summary: This study investigated the volatile composition and aromatic features of passion fruit wines and identified the key compounds that contribute to their aroma. The findings provide useful insights for quality control of passion fruit wine.
Article
Microbiology
Rosana Chiva, Lorena Celador-Lera, Jose Antonio Una, Ana Jimenez-Lopez, Maria Espinosa-Alcantud, Enrique Mateos-Horganero, Soledad Vega, Maria Angeles Santos, Encarna Velazquez, Mercedes Tamame
Summary: Bakers rely on pure microorganisms or traditional sourdoughs as leavening agents, which significantly impact dough rheology and bread features. Modern sourdoughs with selected lactic acid bacteria and yeasts are safer and easier to use, but there is a need for new yeast strains to create distinctive bread traits. Yeasts isolated from various fermented doughs, cereal flours, and grains in Spain showed a diverse range of species, with different yeast populations in mother doughs and commercial starters. Metataxonomic analysis revealed greater yeast species richness in wheat and tritordeum mother doughs, linked to dough consistency, flour type, and fermentation time.
Article
Biotechnology & Applied Microbiology
D. Daniela Maza, Silvana C. Vinarta, Estefani Garcia-Rios, Jose M. Guillamon, Manuel J. Aybar
Summary: Single cell oils are a promising source of oils for various industrial applications, offering advantages such as circumventing the food vs. fuel controversy, independence from climate and seasonal variations, and having potential for suitable growth parameters. In this study, a red yeast strain showed high lipid production potential and fuel properties in good agreement with international biodiesel standards.
JOURNAL OF BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Ying Su, Laura G. Macias, Jose Maria Heras, Amparo Querol, Jose Manuel Guillamon
Summary: The nitrogen requirements of S. cerevisiae during wine fermentation are strain-dependent. Different wine yeast strains exhibit varying growth and fermentation behavior at different nitrogen concentrations. Low nitrogen-demanding strains produce more biomass under nitrogen-limiting conditions, while high nitrogen-demanding strains achieve a larger biomass yield at YAN concentrations above 100 mg/L. Nitrogen recycling system genes show significant amino acid divergences between low and high-nitrogen demanding strains. The involvement of GCN1 in yeast strain nitrogen needs was validated using CRISPR/Cas9 genome modification, but swapping the GCN1 gene from low to high nitrogen-demanding strains did not significantly affect the fermentation rate.
Article
Agriculture, Multidisciplinary
Ying Su, Jose Maria Heras, Amparo Gamero, Amparo Querol, Jose Manuel Guillamon
Summary: Supplementation of nitrogen sources is important in modern oenology to prevent sluggish or stuck fermentation. The timing and type of nitrogen addition have different effects on fermentation kinetics and aroma production for yeast strains with low and high nitrogen requirements. Nitrogen addition at different stages of fermentation can significantly impact fermentation activity, nitrogen assimilation, and production of important metabolites.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Ricardo Bisquert, Andres Planells-Carcel, Elena Valera-Garcia, Jose Manuel Guillamon, Sara Muniz-Calvo
Summary: In this study, the heterologous hydroxylase complex HpaBC from Escherichia coli was integrated into the Saccharomyces cerevisiae genome to increase the production of Hydroxytyrosol (HT). By redirecting the metabolic flux and optimizing culture conditions, the engineered strain was able to achieve a high concentration of approximately 375 mg l(-1) of HT, the highest reported from an engineered S. cerevisiae strain.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Romain Minebois, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: This study investigated the fermentation characteristics and aroma compounds produced by Saccharomyces yeasts from different origins and species in a wine containing Albarin-like compounds. The results showed significant differences in volatile and nonvolatile fermentation products among different yeast strains. Some strains produced unique aroma compounds, which were related to their metabolic flux in specific pathways.
Article
Food Science & Technology
Florencia Sainz, Judit Pardo, Antonio Ruiz, Daniel Exposito, Raquel Armero, Amparo Querol, Jose M. Guillamon
Summary: This study successfully increased the concentration of organic acids and total acidity in Cava base wine using different strains. LA strain produced high concentrations of succinic acid, while VE strain produced high concentrations of lactic acid. Co-inoculation of LA and VE significantly increased the total wine acidity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Dolores Perez, Marie Denat, Laura Perez-Traves, Jose Maria Heras, Jose Manuel Guillamon, Vicente Ferreira, Amparo Querol
Summary: Non-wine yeasts, through hybridization, can enhance the aroma and sensory characteristics of wines, while reducing ethanol levels and increasing organic acid production.
MICROBIAL BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Estefani Garcia-Rios, Javier Alonso-Del-Real, Ka Ying Florence Lip, Tania Pinheiro, Jose Teixeira, Walter van Gulik, Lucilia Domingues, Amparo Querol, Jose Manuel Guillamon
Summary: Understanding the mechanisms of thermal adaptation in yeast is crucial for developing strains better adapted to industrial processes. This study analyzed the transcriptomic responses of three different Saccharomyces cerevisiae strains grown at non-optimal temperatures. The results showed that cold conditions induced a stronger transcriptional response compared to heat conditions, and identified common genes that were up- or down-regulated in all three strains. The study also found a good correlation between gene activity and protein abundance, particularly at low temperatures, providing insight into the specific mechanisms involved in temperature adaptation.
Review
Food Science & Technology
David Roldan-Lopez, Sara Muniz-Calvo, Noemi Daroqui, Masa Knez, Jose Manuel Guillamon, Roberto Perez-Torrado
Summary: The consumption of healthier products has become a major trend in the food industry, including the beer sector. Studies have shown the importance of reducing ethanol content in alcoholic drinks, which is particularly relevant for beer consumption. This review summarizes the key health issues associated with beer consumption and discusses the latest advances in using yeast to mitigate these health problems. Furthermore, it highlights the positive impact of yeast on overall health, such as its ability to transform polyphenolic compounds into healthy compounds and act as a probiotic driver.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Paula Jouhten, Dimitrios Konstantinidis, Filipa Pereira, Sergej Andrejev, Kristina Grkovska, Sandra Castillo, Payam Ghiachi, Gemma Beltran, Eivind Almaas, Albert Mas, Jonas Warringer, Ramon Gonzalez, Pilar Morales, Kiran R. Patil
Summary: Using genome-scale metabolic models, researchers have designed nutrient environments to select lineages with enhanced metabolite secretion, overcoming the trade-off between cell growth and secretion.
MOLECULAR SYSTEMS BIOLOGY
(2022)
Review
Microbiology
Estefani Garcia-Rios, Jose Manuel Guillamon
Summary: This review summarizes recent research on the evolutionary trajectories of wine yeasts, with a focus on the domestication hallmarks identified in this group of yeast.
Article
Nutrition & Dietetics
Annel M. Hernandez-Alcantara, Rosana Chiva, Maria Luz Mohedano, Pasquale Russo, Jose Angel Ruiz-Maso, Gloria Del Solar, Giuseppe Spano, Mercedes Tamame, Paloma Lopez
Summary: This work describes a method for obtaining riboflavin overproducing strains of Weissella cibaria through exposure to increasing concentrations of roseoflavin. Mutations in the rib operons of the mutant strains were identified as the molecular basis for riboflavin overproduction. The production of dextran, another product of W. cibaria, was not affected by these mutations. The mutant strains were capable of producing biofortified breads with both riboflavin and dextran during experimental bread making.
FRONTIERS IN NUTRITION
(2022)
Article
Microbiology
Ricardo Bisquert, Andres Planells-Carcel, Javier Alonso-del-Real, Sara Muniz-Calvo, Jose Manuel Guillamon
Summary: Recently, the presence of melatonin in fermented beverages has been correlated with yeast metabolism during alcoholic fermentation. Melatonin, originally considered a unique product of the pineal gland of vertebrates, has been also identified in a wide range of invertebrates, plants, bacteria, and fungi in the last two decades. Understanding the function and synthesis of melatonin in yeasts is important for improving the selection and production of this molecule in fermented beverages.
Article
Microbiology
Isabel E. Sanchez-Adria, Gemma Sanmartin, Jose A. Prieto, Francisco Estruch, Estefania Fortis, Francisca Randez-Gil
Summary: Acetic acid tolerance of Saccharomyces cerevisiae is an important trait in sourdough fermentation processes. Adaptive laboratory evolution experiments were conducted on two sourdough isolates of S. cerevisiae to enhance acetic acid tolerance. Surprisingly, the evolved clones showed increased lactic susceptibility. Genome sequencing and ploidy level analysis revealed aneuploidies, copy number variations, and single nucleotide polymorphisms that are associated with acetic and lactic tolerance. Several genes were identified as involved in these traits, as well as new determinants. These findings provide insights into the adaptive evolution of yeast in sourdough fermentation.
MICROBIOLOGICAL RESEARCH
(2023)