Article
Food Science & Technology
Yen-Tso Lai, Chang-Wei Hsieh, Yi-Chen Lo, Bo-Kang Liou, Hui-Wen Lin, Chih-Yao Hou, Kuan-Chen Cheng
Summary: The study explored the enological characteristics of non-Saccharomyces yeast strains and their influence on aroma compound complexity during fermentation process, finding that they can provide more diverse flavors in wines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Michele Matraxia, Antonio Alfonzo, Rosario Prestianni, Nicola Francesca, Raimondo Gaglio, Aldo Todaro, Vincenzo Alfeo, Giuseppe Perretti, Pietro Columba, Luca Settanni, Giancarlo Moschetti
Summary: Novel beer productions are increasingly interested in utilizing non-Saccharomyces yeasts for their potential in creating unique sensory profiles. Yeasts isolated from fermented honey by-products, including Hanseniaspora uvarum strains, showed promising brewing capabilities and were able to grow rapidly in the presence of ethanol and hops. These strains, particularly YGA34, demonstrated significant technological properties and impact on glycerol and acetic acid concentrations during fermentation, making them promising co-starters for craft beer production.
Article
Microbiology
Jennifer Badura, Marko Medic, Niel van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn
Summary: Non-Saccharomyces yeasts play a significant role in the fermentation of grape must and the production of wine. However, their amino acid metabolism and its impact on aroma compound formation remains largely unexplored. In this study, we investigated the amino acid utilization of four non-Saccharomyces yeasts and found that H. uvarum showed the most rapid uptake of most amino acids. Furthermore, we found that the synthesis of aroma compounds in these yeasts was dependent on the specific amino acid supplementation.
Article
Microbiology
Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, Juergen Wendland
Summary: Kveik isolates were found to be suitable for co-fermentations with certain non-conventional yeasts (NCY) to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
Article
Food Science & Technology
Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan-Chen Cheng
Summary: This study investigated nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation and conducted instrumental analysis and sensory evaluation. The results showed that mixed culture could promote the formation of esters and glycerol and reduce the content of ethanol in wine. Sensory analysis suggested that the sequential inoculation treatment of three yeast strains was associated with floral, red fruity, and tropical fruity aroma attributes.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Rosanna Tofalo, Giorgia Perpetuini, Alessio Pio Rossetti, Sara Gaggiotti, Andrea Piva, Lino Olivastri, Angelo Cichelli, Dario Compagnone, Giuseppe Arfelli
Summary: This study investigated the impact of co-inoculum of S. cerevisiae with Torulaspora delbrueckii or Starmerella bacillaris on the oenological and aroma characteristics of sparkling wines produced with the Champenoise method. It was found that different co-inoculation combinations led to variations in the biochemical and sensory profiles of sparkling wines. Tailored strains with different autolytic potential present an interesting strategy for improving the quality and differentiation of sparkling wines.
Article
Biotechnology & Applied Microbiology
Luiza de Paula Dias Moreira, Chiara Nadai, Vinicius da Silva Duarte, Edward John Brearley-Smith, Matteo Marangon, Simone Vincenzi, Alessio Giacomini, Viviana Corich
Summary: This study evaluated the effects of 13 Starmerella bacillaris strains on wine protein stability. The results showed that wines produced with S. bacillaris strains were more heat-stable due to their higher concentrations of polysaccharides and mannoprotein fractions. This finding suggests that S. bacillaris can be used as a new tool for managing wine protein stability in a more sustainable way.
FERMENTATION-BASEL
(2022)
Review
Biotechnology & Applied Microbiology
Wilson Jose Fernandes Lemos Junior, Vanessa Sales de Oliveira, Andre Fioravante Guerra, Alessio Giacomini, Viviana Corich
Summary: Starmerella bacillaris strains are known for their osmotolerance, glycerol production, and potential as a biocontrol agent. They release important molecules during fermentation and have promising applications in low-alcohol beverages.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Maria Laura Raymond Eder, Alberto Luis Rosa
Summary: Starmerella bacillaris, a non-Saccharomyces yeast species commonly found in enological ecosystems, has been studied for its genetics, metabolism, and potential industrial applications of isolated indigenous strains. This review summarizes relevant observations from studies on standard laboratory and indigenous isolated S. bacillaris strains.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Remi Schneider, Maria Antonia Banuelos, Carmen Gonzalez, Jose Antonio Suarez-Lepe, Antonio Morata
Summary: Hanseniaspora vineae has a strong impact on the sensory profile of wines by releasing a large number of cell wall polysaccharides during fermentation, affecting the palatability and structure of the wine, particularly enhancing the fruity and floral notes in non-aromatic white varieties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Xuefei Wang, Daniel C. Schlatter, Dean A. Glawe, Charles G. Edwards, David M. Weller, Timothy C. Paulitz, John T. Abatzoglou, Patricia A. Okubara
Summary: The mycobiome of grape berries in Washington State vineyards was studied using next-generation sequencing, revealing a diverse community of native yeast and fungal species. The composition of these species varied based on vineyard location, year, and berry developmental stage, with certain species unique to Washington State vineyards and showing potential impacts on vineyard health and wine quality.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Nuno Bourbon-Melo, Margarida Palma, Miguel Pinto Rocha, Antonio Ferreira, Maria Rosario Bronze, Hugo Elias, Isabel Sa-Correia
Summary: The study isolated 17 strains of non-Saccharomyces yeasts, with Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 showing the highest acceptability in terms of aroma profiles, which can improve the organoleptic properties of beer. Their presence in mixed-culture fermentations with S. cerevisiae US-05 influenced the volatile composition of beer.
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
Stojan Mancic, Sandra Stamenkovic Stojanovic, Bojana Danilovic, Natalija Djordjevic, Marko Malicanin, Miodrag Lazic, Ivana Karabegovic
Summary: The utilization of native yeast strains for winemaking is a new trend, which can produce unique wines with regional character. This study successfully isolated and characterized native strains of H. uvarum yeast, which showed good fermentation capability under various conditions. The selected S-2 isolate exhibited good oenological characteristics and had the potential to give a distinctive note to Prokupac-grape wines.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Magdalena Januszek, Pawel Satora
Summary: This study assessed the impact of different fermentation types on the properties of plum jerkums, highlighting the superior results of spontaneous fermentation with H. uvarum H2. The application of indigenous yeast strains showed great potential for producing high-quality plum jerkums, with the highest concentration of aroma-contributing compounds found in juices fermented with specific strains.
APPLIED SCIENCES-BASEL
(2021)
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
Multidisciplinary Sciences
C. Roullier-Gall, V. David, D. Hemmler, P. Schmitt-Kopplin, H. Alexandre
SCIENTIFIC REPORTS
(2020)
Article
Multidisciplinary Sciences
Hany Abdo, Claudia Rita Catacchio, Mario Ventura, Pietro D'Addabbo, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux
SCIENTIFIC REPORTS
(2020)
Article
Microbiology
Herve Alexandre
Review
Microbiology
Fanny Bordet, Alexis Joran, Geraldine Klein, Chloe Roullier-Gall, Herve Alexandre
Review
Food Science & Technology
Thierry Tran, Cosette Grandvalet, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2020)
Article
Agricultural Engineering
Emilie Francois, Christine Dumas, Regis D. Gougeon, Herve Alexandre, Stephane Vuilleumier, Barbara Ernst
Summary: The study found that endogenous microflora in grape must residues can degrade sugars in the biomass to produce hydrogen without any nutrient addition, with similar efficiency to external microbial inoculum. Clostridium spp. were identified as the major hydrogen-producing bacteria, offering new possibilities for utilizing winery by-products.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Herve Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Summary: The study demonstrated that the mixed fermentation of Starmerella bacillaris and Saccharomyces cerevisiae can enhance the chromatic profile and stability of red wines, thereby improving their organoleptic quality.
Review
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Herve Alexandre
Summary: Vitamins play a crucial role in yeast metabolism and the fermentation process in winemaking, impacting the sensory characteristics of wine. Studies have focused on their influence on grape must fermentation and wine production, but precise control of the role of vitamins in winemaking processes is essential for product characteristics.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Editorial Material
Microbiology
Herve Alexandre
Article
Microbiology
Thierry Tran, Cosette Grandvalet, Pascale Winckler, Francois Verdier, Antoine Martin, Herve Alexandre, Raphaelle Tourdot-Marechal
Summary: Kombucha pellicles, produced by acetic acid bacteria and yeasts, show a layered structure where yeast cells act as scaffolding for bacterial cellulose accumulation. The sublayer rich in biomass is crucial for cellulose production and optimizing yeast-AAB metabolic interactions. Yeasts significantly impact the structure and properties of kombucha pellicles compared to those grown from pure AAB cultures.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Sebastien Dupont, Paul Fleurat-Lessard, Richtier Goncalves Cruz, Celine Lafarge, Cedric Grangeteau, Fairouz Yahou, Patricia Gerbeau-Pissot, Odonirio Abrahao Junior, Patrick Gervais, Francoise Simon-Plas, Philippe Cayot, Laurent Beney
Summary: Although the functions and structural roles of sterols have been extensively studied, the reasons for the variety of sterols in different eukaryotic kingdoms remain unclear. This study demonstrates the antioxidant properties of ergosterol and suggests explanations for its specific accumulation in late branching fungi. Ergosterol, as a natural antioxidant, may also contribute to the health benefits associated with some mushrooms.
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Biotechnology & Applied Microbiology
Emilie Lang, Thibaut Thery, Caroline Peltier, Florent Colliau, Jeremy Adamuz, Cedric Grangeteau, Sebastien Dupont, Laurent Beney
Summary: A novel LED device emitting ultra-high irradiance blue light was designed in this study to achieve rapid microbial inactivation on food surfaces. Short treatments were effective in inhibiting yeast growth, with success in disinfecting various food contact surfaces.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Hany Abdo, Claudia R. Catacchio, Mario Ventura, Pietro D'Addabbo, Francesco Maria Calabrese, Julie Laurent, Vanessa David-Vaizant, Herve Alexandre, Michele Guilloux-Benatier, Sandrine Rousseaux