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
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
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)
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.
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
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
Suwen Wang, Yao Lu, Xiaofang Fu, Meiqi Wang, Wenxiu Wang, Jie Wang, Huanxiang Wang, Yaqiong Liu
Summary: The study found that sequential fermentation using T. delbrueckii and DELTA yeast can improve the aroma concentration and complexity of Longyan dry white wine, possibly related to amino acid metabolism.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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
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.
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
Microbiology
Alice Agarbati, Laura Canonico, Tania Pecci, Gianfranco Romanazzi, Maurizio Ciani, Francesca Comitini
Summary: This study selected 19 yeast strains as antimicrobial agents against the potato pathogen B. cinerea. Two potential biological control agents were identified through multiple experimental methods, and they showed good inhibitory effects on B. cinerea in field trials.
Article
Microbiology
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileos Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Summary: This paper reports on an experiment conducted by the Italian Group of Microbiology of Vine and Wine to validate a protocol for characterizing wine strains of Saccharomyces cerevisiae. The experiment involved inter-laboratory-scale comparative fermentations using synthetic medium and grape musts. The results showed that comparable outcomes could be obtained using the same strains in different laboratories.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Microbiology
Rania Hammami, Maroua Oueslati, Marwa Smiri, Souhaila Nefzi, Mustapha Ruissi, Francesca Comitini, Gianfranco Romanazzi, Santa Olga Cacciola, Najla Sadfi Zouaoui
Summary: In this study, yeast and bacterial isolates with antagonistic activity against Penicillium digitatum and P. italicum on citrus fruits were screened and identified. These isolates significantly reduced the incidence of green and blue mold caused by these pathogens on citrus fruits, and effectively prevented fungal infection during low-temperature storage. Moreover, they did not have any negative effect on fruit quality and shelf life. These selected isolates have multiple modes of action and show promise as biocontrol agents for postharvest green and blue molds of citrus fruits.
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani, Francesca Comitini
Summary: This study proposed the use of non-conventional yeasts to produce craft beer fortified with hydrolyzed red lentils, showing that the addition of HRL improved fermentation kinetics and amino acid concentration without negatively affecting the main analytical characters. Different yeasts had varying effects on amino acid profiles and volatile compounds in beers, with sensory analysis indicating an increased fruity aroma perception with the presence of HRL.
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani
Summary: This study investigates the use of non-Saccharomyces yeasts in sequential fermentation to enhance the oenological characteristics and complexity of wines. The results show that different fermentation methods lead to specific analytical and aromatic features in the final wine. Lachancea thermotolerans trials increase total acidity, higher alcohols, and monoterpenes, while Starmerella bombicola trials show significantly high concentrations of phenylethyl acetate and hexyl acetate, giving a soft sensation.
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini, Maurizio Ciani
Summary: One of the objectives of sustainable winemaking is to reduce the use of sulfur dioxide. In this study, non-Saccharomyces wine yeasts were used as biocontrol agents in different steps of wine production, showing an effective reduction of wild yeasts when Metschnikowia pulcherrima was inoculated during the cold clarification stage and subsequent fermentation. The combination of M. pulcherrima and native Saccharomyces cerevisiae strains resulted in wines with enhanced aromatic profiles and the presence of volatile thiols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Editorial Material
Microbiology
Maurizio Ciani
Summary: There is a growing interest in using natural antimicrobial compounds to replace chemical antimicrobials. These compounds can be derived from plants or microorganisms and have potential applications in the agri-food industry. Research in this field is rapidly developing, with a focus on exploring their industrial utilization and controlling spoilage microorganisms.
Review
Microbiology
Francesca Comitini, Laura Canonico, Alice Agarbati, Maurizio Ciani
Summary: This paper reviews the recent re-evaluation of non-Saccharomyces yeasts (NSYs) in terms of their bio-protectant and biocontrol activity, with a focus on their antimicrobial power and various application modalities in food preparation.
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Laura Canonico, Maurizio Ciani, Francesca Comitini
Summary: The study found that M. pulcherrima yeast has biocontrol action and can reduce the use of sulfur dioxide and improve the aromatic profile of wine during cold clarification.
FERMENTATION-BASEL
(2023)
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
Food Science & Technology
Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani
Summary: The non-alcoholic beer sector is growing steadily and non-conventional yeasts offer a chance to produce specialty beer. In this study, 14 yeast strains from 7 different species were tested for producing low-alcohol or alcohol-free beers using recycled low-sugar wort. Results showed that Lachancea thermotolerans and Torulaspora delbrueckii strains had fermentation profiles similar to commercial Saccharomyces cerevisiae strain with reduced ethanol content. L. thermotolerans strains produced lactic acid and esters, with DiSVA 322 strain exhibiting the best aromatic and sensorial performance. T. delbrueckii DiSVA 253 had unique sensory and analytical characteristics. Pichia kluyveri strains did not show significant fermentation evolution, but DiSVA 1078 and DiSVA 1079 strains had positive sensory and analytical traits that distinguished the beers for fruity/esters and sweet notes. Recycled wort from brewers spent grains was found to be a favorable substrate for producing non-alcoholic or low alcoholic beers with selected non-conventional yeasts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Maurizio Ciani, Laura Canonico, Edoardo Galli, Francesca Comitini
Summary: This study evaluated the fermentation performance of five yeast strains with probiotic aptitudes in co-culture with a commercial strain of Lactobacillus casei for kefir production using different milks. The results showed that the yeast consortium exhibited suitable fermentation performance and conferred peculiar and distinctive properties to the kefirs, resulting in a pleasant taste. Cow's and sheep's kefir were preferred by the panel test, which was supported by distinctive fermentation by-products' content positively influencing the final aroma.
FERMENTATION-BASEL
(2022)
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)
