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)
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)
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
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.
Review
Food Science & Technology
Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti
Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
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
Food Science & Technology
Wilson J. F. Lemos, Renato L. Binati, Nicolo Bersani, Sandra Torriani
Summary: The study evaluated the ability of different non-Saccharomyces yeasts to produce glutathione, with Metschnikowia spp. showing the highest concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Daria Avdanina, Alexander Zghun
Summary: The manufacturing of sherry wines involves the use of specialized yeast strains for biological aging, resulting in unique chemical composition and sensory properties. Modern genetic and biotechnological methods contribute to breeding high-quality yeast strains.
FERMENTATION-BASEL
(2022)
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
Biotechnology & Applied Microbiology
Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Summary: The study focuses on using indigenous Saccharomyces cerevisiae strains for wine fermentation, with a pilot-plant established in a winery to produce fresh yeast biomass efficiently. The wines produced with the indigenous strain exhibited unique flavors and characteristics compared to those made with commercial starters, demonstrating the effectiveness of the pilot-plant in enhancing enological performance.
FERMENTATION-BASEL
(2021)
Article
Microbiology
Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu
Summary: This study investigated the yeast species and dynamics during spontaneous fermentations in Yuma vineyard in Ningxia, China. The results showed that the distribution and abundance of yeast species were influenced by grape varieties, fermentation stage, and SO2 treatment. Grape varieties played a more significant role than fermentation stage and SO2 treatment in shaping the genetic divergence of S. cerevisiae in the vineyard. Some indigenous S. cerevisiae strains produced more desirable aroma compounds compared to commercial strains, indicating their potential as starters for wine fermentation.
Article
Food Science & Technology
Andrea Caridi, Rosa Romeo, Alessandra De Bruno, Cristian Masaneo, Marco Poiana
Summary: Analysis of 87 red wines produced from the Calabria region of Italy showed that different starter yeast strains have varying effects on the color and antioxidant power retention of red wine. Selecting the right yeast strain is crucial for producing red wine that can withstand long-term aging, up to 10 years.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
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
Microbiology
Fanny Bordet, Chloe Roullier-Gall, Jordi Ballester, Stefania Vichi, Beatriz Quintanilla-Casas, Regis D. Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin, Herve Alexandre
Summary: This study found significant chemical composition and sensory differences in wines produced by different yeast strains, which are mainly influenced by nitrogen metabolism. The combination of metabolomics, volatile compounds analysis, and sensory evaluation can provide detailed insights into these differences.
Article
Food Science & Technology
On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana
Summary: This study isolated autochthonous yeasts associated with pineapple fermentation and investigated their fermentation behaviors. The results showed that co-cultured autochthonous yeasts can be successfully used in pineapple winemaking and exhibit synergistic effects during fermentation in the early and middle to final stages.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
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
Food Science & Technology
Gabriella Siesto, Rocchina Pietrafesa, Vittoria Infantino, Channmuny Thanh, Ilaria Pappalardo, Patrizia Romano, Angela Capece
Summary: This study aimed to evaluate the probiotic and health-beneficial potential of indigenous Saccharomyces cerevisiae strains, and several strains with potential probiotic ability were identified. These strains could be used as dietary supplements, starters for functional food production, or therapeutically.
Review
Food Science & Technology
Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti
Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
Article
Food Science & Technology
Angela Capece, Angela Pietrafesa, Rocchina Pietrafesa, Victor Garrigos, Francesco Tedesco, Patrizia Romano, Emilia Matallana, Gabriella Siesto, Agustin Aranda
Summary: This study found that non-Saccharomyces yeasts can modulate the sensory aspects of grape juice fermentation. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii exhibited different behaviors compared to Saccharomyces cerevisiae during mixed fermentation. S. bacillaris showed decreased viability at the end of fermentation, while Z. bailii remained viable. The presence of these non-Saccharomyces yeasts also affected the transcriptome of S. cerevisiae, with S. bacillaris inducing more significant changes. These findings contribute to a better understanding of the role of non-Saccharomyces yeasts in grape juice fermentation.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Francesco Tedesco, Gabriella Siesto, Rocchina Pietrafesa, Patrizia Romano, Rosanna Salvia, Carmen Scieuzo, Patrizia Falabella, Angela Capece
Summary: This review discusses the use of chemical methods for microbiological stabilization of wine, including the effects of alternative compounds to sulfur dioxide and the potential for replacing it in winemaking.
Article
Food Science & Technology
Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua, Patrizia Romano
Summary: This research aimed to investigate the potential of two different commercial yeast strains in generating wine-specific volatile molecule fingerprints on different grape musts, with results indicating that the grape variety has a significant impact on the volatile fingerprint of wine.
Article
Green & Sustainable Science & Technology
Antonio Caporusso, Isabella De Bari, Federico Liuzzi, Roberto Albergo, Vito Valerio, Egidio Viola, Rocchina Pietrafesa, Gabriella Siesto, Angela Capece
Summary: This paper focuses on the optimized conversion of undetoxified wheat straw hydrolysates into microbial lipids by two oleaginous yeasts, Yarrowia lipolytica and Lipomyces tetrasporus. The fermentation process was optimized in terms of the inoculum age and density, medium composition, and bioreactor feeding strategy. The results showed that both yeasts were able to detoxify the hydrolysates and grow on them. After process optimization, Lipomyces tetrasporus produced Single Cell Oils (SCOs) in a medium-scale bioreactor with lipid yield and cell content of 21% and 62% respectively, that were converted into biodiesel meeting international standards.
Article
Food Science & Technology
Gabriella Siesto, Maria Rosaria Corbo, Rocchina Pietrafesa, Milena Sinigaglia, Patrizia Romano, Antonio Bevilacqua
Summary: This study aimed to conduct a preliminary screening of Saccharomyces and non-Saccharomyces indigenous strains from different Italian grape varieties to evaluate their decarboxylase activity on important amino acids in grape must. The results showed significant variability among the microbial species tested for this parameter.
Article
Chemistry, Multidisciplinary
Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Angela Di Capua
Summary: For oenological products, the quality is determined by specific aromatic profiles, which are influenced by grape variety, geographical characteristics, and winemaking practices. A comprehensive analysis of flavour compounds using HS-SPME and GC-MS is necessary to evaluate the quality of wine. In this study, a method combining HS-SPME and GC-MS was developed to investigate the volatile compounds in wine samples. The experimental conditions of HS-SPME were optimized using a composite experimental design. The optimized method confirmed the effectiveness of combining selected yeast strains with grape inoculation to enhance the wine bouquet.
APPLIED SCIENCES-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano
Summary: This study aimed to validate the fermentative behavior of seven wild S. cerevisiae strains and evaluate their impact on the aromatic profiles of resulting wines. Through pilot-scale fermentation trials, the strains were evaluated for their microbiological, chemical, and volatile aroma performance. The results showed significant differences among the strains in terms of aroma production, with high-producing and low-producing strains found in each class of compounds. These findings provide insight into selecting strains that can impart desired sensory features to the wines.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Antonio Caporusso, Isabella De Bari, Aristide Giuliano, Federico Liuzzi, Roberto Albergo, Rocchina Pietrafesa, Gabriella Siesto, Assunta Romanelli, Giacobbe Braccio, Angela Capece
Summary: Microbial lipids derived from wheat straw were produced by Lipomyces tetrasporus DSM 70314 through steam explosion and enzymatic hydrolysis. The enzymatic hydrolysis conditions were optimized using response surface methodology, and the nitrogen source and carbon-to-nitrogen ratio of the fermentation medium were found to be soy flour and 160, respectively. Under optimized conditions, a lipid concentration of 14.8 g/L, a lipid yield of 23.1%, and a lipid cell content of 67.4% were achieved.
FERMENTATION-BASEL
(2023)