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
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
Chemistry, Multidisciplinary
Diana Sardy Nyitrai, Zsuzsanna Varga, Annamaria Solyom-Lesko, Miklos Kallay, Szabina Steckl, Balazs Nagy, Dorottya Kocsis, Eszter Antal
Summary: The study investigated the production of sulphur dioxide by specific wine yeasts during fermentation and its effectiveness in preventing oxidation during wine storage. Results showed that using sulphur dioxide-producing yeasts did not provide clear benefits in improving wine quality.
APPLIED SCIENCES-BASEL
(2022)
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)
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.
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
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
Food Science & Technology
Meiqi Wang, Jiarong Wang, Jiawei Chen, Christian Philipp, Xiaoning Zhao, Jie Wang, Yaqiong Liu, Ran Suo
Summary: This study investigated the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters. The results showed no significant difference in fermentation parameters, but differences in microbial diversity among the starters. Some key microbial genera played important roles in the formation of aroma compounds, providing a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.
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
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
Multidisciplinary Sciences
Eskindir Getachew Fentie, Minsoo Jeong, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Min-Chul Kim, Kyeongmo Lim, Jae-Ho Shin
Summary: This study developed a direct fermentation system for Ethiopian honey wine, Tej, by using selected microbial strains. The results showed that using a mixture of Saccharomyces and Lactobacillus strains produced Tej with similar quality attributes and sensory attributes as the control sample.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Cintia Rompkovksi, Bruna Carla Agustini, Flavia Deffert, Maria Goreti Amboni Stadtlober, Debora Brand, Gildo Almeida da Silva, Tania Maria Bordin Bonfim
Summary: The use of non-Saccharomyces yeast strains in winemaking is gaining popularity as consumers demand new and healthier wine styles. However, scaling up these strains for industrial fermentation poses challenges. Current research focuses on expanding laboratory inoculations within winery environments to confirm viability and analyze resveratrol content in the final wines.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(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.
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
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Alberto Schiraldi, Roberto Foschino
Summary: The two-parameter Schiraldi's model fits growth curves of psychrotrophic pathogens more reliably than the Baranyi and Roberts' model. The increase of temperature has a milder effect on the growth rate than expected. Parameter beta defines the number of cell duplications and appears to be independent of temperature.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Paola Cremonesi, Cristiana Garofalo, Claudia Picozzi, Bianca Castiglioni, Nicola Mangieri, Vesna Milanovic, Andrea Osimani, Lucia Aquilanti
Summary: High sensitive qPCR and ddPCR assays were developed for quantifying total eumycetes and specifically determining contamination levels of spoilage yeasts in bread. The assays demonstrated strong performance in early detection and monitoring of bread quality through gene selection, specificity testing, sensitivity definition, and validation in artificially contaminated samples.
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
Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, Ileana Vigentini, Roberto Foschino, Ivano De Noni
Summary: This study aimed to utilize a mixture of bovine sweet whey and sunflower press cake through targeted fermentation. By co-cultivating lactic acid bacteria and yeasts, it was found that all tested microorganisms were able to grow and acidify the blend, with significant differences among different combinations.
Article
Microbiology
Gustavo Cordero-Bueso, Ileana Vigentini, Roberto Foschino, David Maghradze, Marina Ruiz-Munoz, Francisco Benitez-Trujillo, Jesus M. Cantoral
Summary: This study focuses on the occurrence and diversity of culturable yeast in wild grape berries, identifying 49 species including the wine yeast Saccharomyces cerevisiae. It highlights the biodiversity potential in natural environments and its significance in winemaking.
Article
Microbiology
Jordi Tronchoni, Mathabatha Evodia Setati, Daniela Fracassetti, Federica Valdetara, David Maghradze, Roberto Foschino, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez, Ileana Vigentini, Florian Franz Bauer
Summary: Microbial diversity in vineyards and grapes influences the health and character of wine. The drivers of microbial diversity in vineyards and grapes are influenced by soil, climate, and viticultural practices. This study provides evidence for a grape core microbial consortium and suggests the existence of country-specific and cultivar-specific microbial fingerprints.
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
Microbiology
Alessandra Di Canito, Alessio Altomare, Daniela Fracassetti, Natalia Messina, Antonio Tirelli, Roberto Foschino, Ileana Vigentini
Summary: Riboflavin is an essential compound for yeast growth and a precursor of flavin coenzymes. It is photosensitive and can cause off-flavors in wine when exposed to light in the presence of methionine. The yeast strain and the initial content of riboflavin in the medium have a significant impact on the production of flavin derivatives and methionine.
Article
Food Science & Technology
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini
Summary: In this study, we investigated the fermentation process of blends made with two food side streams. The results showed that the central points condition (25% of press cake powder and 30% of back-slopping rate) was the most suitable condition, with the highest lactic acid bacteria count and maximum drop in pH value.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Norbert Raak, Nicola Mangieri, Roberto Foschino, Milena Corredig
Summary: The current food system suffers from inefficient resource use, including the generation of low-value side streams that still contain nutritional components. This research demonstrates the potential of fermentation to stabilize side stream blends while minimally affecting their physical appearance.
Article
Food Science & Technology
Norbert Raak, Susanne Struck, Doris Jaros, Isabel Hernando, Ibrahim Gulseren, Anna Michalska-Ciechanowska, Roberto Foschino, Milena Corredig, Harald Rohm
Summary: Reducing production losses and increasing resource efficiency are necessary to improve the sustainability of the food supply chain. Blending and processing side streams can lead to more resource-efficient and circular food systems, especially when their value is enhanced through compositional, nutritional, or functional synergies. This perspective presents a case study on valorizing sunflower oil press cake and whey, demonstrating how combining these side streams and employing simple processing steps and novel fermentation approaches can improve circularity in the value chain and develop innovative ingredient platforms.