Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
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
Neil Jolly, Ngwekazi N. Mehlomakulu, Stephan Nortje, Louisa Beukes, Justin Hoff, Marde Booyse, Huseyin Erten
Summary: Non-Saccharomyces yeasts, specifically Starmerella bacillaris and Wickerhamomyces anomalus, show potential in wine production for lowering alcohol content. Fermentation with aeration results in shorter fermentation times, increased biomass formation, and higher sugar utilization for alcohol production, but lower wine quality. Under standard fermentation conditions, these yeasts also increase sugar use with neutral or positive effects on wine quality.
FEMS YEAST RESEARCH
(2022)
Article
Food Science & Technology
Vanesa Postigo, Paula Sanz, Margarita Garcia, Teresa Arroyo
Summary: The use of non-Saccharomyces yeasts in brewing can improve the sensory profile of beers and produce low-alcohol functional beers. This study evaluated the capacity of non-Saccharomyces strains isolated from Madrid agriculture in brewing. The results showed the potential of these strains in producing low-alcohol beers and enhancing flavors in sequential fermentation.
Article
Food Science & Technology
Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol
Summary: The external application of yeast-derived mannoproteins provides opportunities for enhancing wine properties. A study screened nine yeast strains for cell wall mannoprotein content and found that a combination of ultrasound and enzymatic extraction methods yielded the highest mannoprotein-rich yield from all species, with differences in carbohydrate/protein ratios between species.
Article
Food Science & Technology
Tongtong Fan, Jianing Qu, Lu Wang, Jiarui Zhang, Xiaobing Yang, Hongyan Zhang, Yi Qin, Yongsheng Tao, Guojie Jin
Summary: In this study, the genome sequencing of P. fermentans Z9Y-3 was performed and the results revealed its physiological and biochemical behavior. The genome size was about 13.5 Mb with 42.09% GC content and 4730 protein coding genes. This study enhances our understanding of P. fermentans Z9Y-3 and its potential in aroma enhancing winemaking.
Article
Biotechnology & Applied Microbiology
Chun Tang Feng, Xue Du, Josephine Wee
Summary: This study isolated non-Saccharomyces yeasts from Chambourcin must in Pennsylvania vineyards and characterized strains that can tolerate ethanol and sulfite, potentially enhancing flavor complexity and regional characteristics in hybrid wines. Lab-scale fermentations revealed correlations between specific yeast strains and compounds associated with fruity and floral or herbaceous aromas, suggesting an exciting approach to improve wine quality.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Xiaomin Xi, Aili Xin, Yilin You, Weidong Huang, Jicheng Zhan
Summary: The study analyzed the aroma discrepancies among six wine groups fermented with indigenous yeasts, showing that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results also indicated that indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.
FERMENTATION-BASEL
(2021)
Review
Agriculture, Multidisciplinary
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Summary: Although berries (nongrape) are rich in health-promoting compounds, a large portion of the annual yield goes unexploited. Berry wine production, utilizing non-Saccharomyces yeasts, offers a potential solution to increase berry utilization. Recent studies have shown the positive effects of non-Saccharomyces yeasts on wine properties, making them a promising alternative to Saccharomyces cerevisiae. This review provides an overview of the current use and applicative perspective of non-Saccharomyces yeasts in berry wine production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Ana Mencher, Pilar Morales, Jordi Tronchoni, Ramon Gonzalez
Summary: The development of non-Saccharomyces starter cultures in oenology has led to increasing interest in the interactions between microorganisms during the transformation of grape must into wine. Interspecific interactions between wine yeasts involve various levels of competition and metabolic exchange, with indications of specific recognition in some cases. This article discusses the communication mechanisms between wine yeasts during alcoholic fermentation.
Article
Microbiology
Tao Qin, Jing Liao, Yingyuan Zheng, Wenxia Zhang, Xiuyan Zhang
Summary: Non-Saccharomyces yeast with beta-glucosidase activity can positively contribute to the flavor and quality of wines. Compared to traditional Saccharomyces cerevisiae yeast, these non-Saccharomyces yeast strains exhibit better fermentation performance and produce wines with richer aroma compounds.
FRONTIERS IN MICROBIOLOGY
(2021)
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
Biotechnology & Applied Microbiology
Pilar Blanco, David Castrillo, Maria Jose Grana, Maria Jose Lorenzo, Elvira Soto
Summary: Non-Saccharomyces yeasts play an important role in winemaking by secreting hydrolytic enzymes and producing metabolites that improve wine quality; some strains also have the ability to reduce alcohol content and increase total acidity in wine. This study evaluated the oenological traits of autochthonous non-Saccharomyces yeast strains from Galicia, showing their potential for diversifying wine production in the region.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Maria J. Tavares, Ulrich Gueldener, Ana Mendes-Ferreira, Nuno P. Mira
Summary: Resequencing of S. ludwigii UTAD17 genome using PacBio resulted in 20 contigs totaling 13 Mb of assembled DNA, representing 95% of the DNA content. Annotation of the assembled genome predicted 4644 protein-encoding genes, including 213 proteins unique to this species.
Article
Food Science & Technology
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Summary: A fermentation of Fiano di Avellino grape must was conducted at 9 degrees C to select cryotolerant yeast strains and analyze their fermentative performances and volatile production. Molecular identification revealed the dominance of Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus during the fermentation. S. paradoxus, seldom isolated in vineyards, and S. kudriavzevii, detected for the first time in vine-wine environments, co-occurred with S. cerevisiae at low temperatures. The growth kinetics of these three species were significantly influenced by the fermentation temperature, resulting in Fiano wines with distinct chemical and volatile composition when fermented with S. kudriavzevii and S. paradoxus compared to S. cerevisiae.
Article
Biochemistry & Molecular Biology
Gail B. Gnoinski, Simon A. Schmidt, Dugald C. Close, Karsten Goemann, Terry L. Pinfold, Fiona L. Kerslake
Summary: The traditional method of making sparkling wine involves prolonged aging on lees to develop a distinct flavor profile attributed to proteolytic processes. This study used microwave, ultrasound, and enzymes to accelerate yeast cell disruption in the secondary fermentation process. The changes in yeast cell morphology and structure were observed using scanning electron microscopy and flow cytometry, revealing distinctive features in treated yeast cells compared to control.
Article
Food Science & Technology
C. Varela, C. Bartel, D. Espinase Nandorfy, E. Bilogrevic, T. Tran, A. Heinrich, T. Balzan, K. Bindon, A. Borneman
Summary: The use of Metschnikowia pulcherrima yeast preparations in winemaking can enhance desirable sensory attributes and reduce negative descriptors, providing winemakers with additional options to shape the sensory profile and style of wine.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Antonio G. Cordente, Damian Espinase Nandorfy, Mark Solomon, Alex Schulkin, Radka Kolouchova, Ian Leigh Francis, Simon A. Schmidt
Summary: The study investigated the impact of higher alcohols on the aroma and flavor of wine, showing that they not only increase the concentration of 2-phenylethanol but also modulate the formation of other higher alcohols, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. Additionally, the analysis of these compounds during wine storage and sensory properties revealed the differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavor over aging.
Article
Food Science & Technology
Gail B. Gnoinski, Dugald C. Close, Simon A. Schmidt, Fiona L. Kerslake
Summary: This study found that yeast treatments during the tirage stage of premium sparkling wine production can manipulate wine composition, with microwave and beta-glucanase enzyme treatments increasing amino acid concentration and ultrasound treatments leading to significant lipid accumulation.
Article
Microbiology
Cristobal A. Onetto, Peter J. Costello, Radka Kolouchova, Charlotte Jordans, Jane McCarthy, Simon A. Schmidt
Summary: To successfully complete malolactic fermentation, Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and the presence of SO2. This study focused on characterizing the transcriptional response of O. oeni to SO2 stress, revealing major transcriptional changes associated with this compound.
MICROBIOLOGY SPECTRUM
(2021)
Review
Biotechnology & Applied Microbiology
Cristian Varela, Anthony R. Borneman
Summary: Brettanomyces yeasts, particularly B. bruxellensis, play a significant role in industrial fermentation processes, either positively or negatively depending on the industry. Recent molecular biology tools can enhance our understanding of Brettanomyces physiology and improve its industrial potential.
FEMS YEAST RESEARCH
(2022)
Article
Engineering, Chemical
Antonio G. Cordente, Christopher D. Curtin, Mark Solomon, Allie C. Kulcsar, Flynn Watson, Lisa Pisaniello, Simon A. Schmidt, Damian Espinase Nandorfy
Summary: This study explores the ability of yeast strains to regulate the release of aroma compounds during red wine fermentation. The results show that in Pinot Noir fermentation, yeast beta-lyase activity strongly correlates with the formation of 3-MH. In the production of Grenache wine at a larger scale, a commercial yeast strain used for expressing 'fruity' thiols in Sauvignon Blanc was found to produce wines with more intense red fruit aromas. Therefore, winemakers have the opportunity to shape the aroma and flavor of red wines by using yeasts typically used for white wine production.
Article
Microbiology
Pablo Villarreal, Carlos Villarroel, Samuel O'Donnell, Nicolas Agier, Julian Quintero-Galvis, Tomas Pena, Roberto Nespolo, Gilles Fischer, Cristian Varela, Francisco Cubillos
Summary: Most organisms in the Saccharomycotina subphylum have high genetic diversity and diverse metabolisms and lifestyles. Lachancea cidri is an ideal yeast model for studying the interplay between genetics, ecological function, and evolution. This study used phylogenomics to explore the genetic variation of L. cidri isolates from Australia and South America and found two main lineages based on their geographic distribution. The divergence time estimation suggests that these lineages diverged during the last glacial maximum event in the Pleistocene. The study also revealed a close relationship between the French reference strain and Australian strains, likely due to human movements. Different lineages were identified within the South American population, with Patagonia showing similar genetic diversity to other S. cerevisiae lineages.
ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Marlize Z. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, Dimitra L. Capone, David W. Jeffery, Simon A. Schmidt
Summary: This study investigates the impact of nitrogen concentration on glutathione metabolism by yeast during fermentation. The results show that increasing nitrogen concentration can reduce glutathione consumption, but cannot entirely prevent the loss of glutathione.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Cristian Varela, Lucien Alperstein, Joanna Sundstrom, Mark Solomon, Maggie Brady, Anthony Borneman, Vladimir Jiranek
Summary: This study characterized yeast isolates from the fermentation of way-a-linah and tuba, traditional fermented beverages of Australian Indigenous people. The isolates demonstrated the potential to produce fermented beverages with unique aroma and flavor profiles, highlighting the microbial diversity associated with beverages produced by Australia's Indigenous peoples.
Article
Genetics & Heredity
Cristobal C. Onetto, Dariusz Kutyna, Radka C. Kolouchova, Jane McCarthy, Anthony C. Borneman, Simon Schmidt
Summary: This study reveals the mechanism by which over-expression of the sulfur metabolism gene SSU1 in wine yeast leads to copper sensitivity. It demonstrates that copper tolerance and SO2 tolerance are mutually exclusive conditional phenotypic traits.
Article
Biotechnology & Applied Microbiology
Cristian Varela, Kathleen Cuijvers, Anthony Borneman
Summary: This study utilized amplicon-based phylotyping to map microbial communities in an Australian winery before, during, and after the 2020 vintage. The research found that resident bacterial and yeast populations changed over time, with varying relative abundance and location within the winery according to sampling date. The results provide insights into the microbial ecology during wine fermentation.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Cristian Varela, Kathleen Cuijvers, Steven van den Heuvel, Mark Rullo, Mark Solomon, Anthony Borneman, Simon Schmidt
Summary: This study investigated the impact of aeration on yeast microbiota and volatile profile in uninoculated wines, finding that different timings and intensities of aeration can lead to differences in yeast population dynamics and chemical profile of the finished wines. Excessive aeration resulted in elevated concentrations of ethyl acetate and acetic acid, potentially harming wine quality. This work highlights the importance of careful air addition in shaping yeast population dynamics and avoiding negative sensory impact on wine flavor and aroma.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Caroline Bartel, Michael Roach, Cristobal Onetto, Chris Curtin, Cristian Varela, Anthony Borneman
Summary: Studies have shown that the use of sulfur dioxide may lead to increased tolerance of Brettanomyces bruxellensis to sulfites, and exposure to sublethal sulfites can induce adaptive evolution in this yeast. This evolutionary process may involve the gene SSU1, which is associated with sulfite tolerance.
FEMS YEAST RESEARCH
(2021)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
