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)
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)
Article
Biotechnology & Applied Microbiology
Renam Luis Acorsi, Matheus Yuri Gritzenco De Giovanni, Jose Eduardo Olivo, Cid Marcos Goncalves Andrade
Summary: This study developed two models to simulate the fermentation process of ethanol production using the glycolytic Embden-Meyerhof-Parnas route in Saccharomyces cerevisiae. The addition of branches to the metabolic network improved the prediction of ethanol production, bringing it closer to experimental results.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Francesca Albonico, B. Erasmus, H. G. Patterton, B. Divol
Summary: The study fused two commercial Saccharomyces cerevisiae strains with K. marxianus to obtain hybrids with improved fermentation performance and potential for industrial production.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
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
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
Food Science & Technology
Marie Sarah Evers, Chloe Roullier-Gall, Christophe Morge, Celine Sparrow, Antoine Gobert, Stefania Vichi, Herve Alexandre
Summary: Vitamins play an important role as cofactors in key metabolic pathways for enological yeasts. Thiamine and biotin are considered essential for yeast fermentation and growth, respectively. This study demonstrated the essential nature of biotin for yeast growth and thiamine for fermentation through alcoholic fermentations. The influence of these vitamins on the production of volatile compounds in synthetic wine was also observed, with thiamine positively affecting higher alcohols and biotin influencing fatty acids.
Article
Environmental Sciences
Sara L. Baptista, Aloia Romani, Joana T. Cunha, Lucilia Domingues
Summary: This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Genetically modified yeast strains and optimized process configurations were used to produce xylitol from vine shoots and ethanol from grape must.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Biotechnology & Applied Microbiology
Rafael Jimenez-Lorenzo, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa, Audrey Bloem
Summary: Volatile sulfur compounds (VSCs) in wine, which cause unpleasant aromas and reduce quality, are formed and evolved during fermentation and aging through both yeast metabolism and chemical reactions.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Kai Hu, Hongyu Zhao, Xueting Kang, Xiaona Ge, Mengni Zheng, Zheyuan Hu, Yongsheng Tao
Summary: The study found that the co-inoculation of three species led to simultaneous alcoholic and malolactic fermentations, significantly reducing the overall fermentation time. P. fermentans increased the cell viability of L. brevis 26 when co-fermented with the predominant species S. cerevisiae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Rio Segade, Matteo Pollon, Giorgio Gambino, Luca Rolle, Ilario Ferrocino, Kalliopi Rantsiou
Summary: This study compared the effect of alternative and conventional chemical antifungal compounds on the fungal community of grapes. It found that the treatment had a significant impact on the quantity and diversity of yeast populations on grapes. However, these effects did not correlate with the chemical composition of the resulting wine.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Tengqi Gao, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, Yang Tao
Summary: This study investigated the effects of adding mulberry leaves during the alcoholic fermentation of mulberry juice. The results showed that the addition of mulberry leaves increased the content of DNJ and quercetin in mulberry alcoholic beverages, as well as improved their antioxidant capacity. However, the total sugar, total phenols, total anthocyanins, and GABA contents decreased during fermentation.
Article
Food Science & Technology
Chunfeng Liu, Mingxia Li, Tao Ren, Jinjing Wang, Chengtuo Niu, Feiyun Zheng, Qi Li
Summary: This study explored the impact of co-inoculation with non-Saccharomyces and Saccharomyces cerevisiae strains on yellow-fleshed peach wine characteristics. Different non-S. cerevisiae strains showed distinct effects on wine flavor metabolites, highlighting their potential in directing the change of wine flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
James D. Duncan, Mathabatha E. Setati, Benoit Divol
Summary: The alcoholic fermentation by Saccharomyces cerevisiae produces by-products from central carbon metabolism, with their production depending on redox homeostasis. This study investigated the dynamics of redox status and cofactor ratios during fermentation in different S. cerevisiae strains. Strain-dependent differences were found in the levels of redox cofactors, and changes in the NAD(+)/NADH ratio were observed, which were linked to the production of end-products.
FOOD RESEARCH INTERNATIONAL
(2023)
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)
Article
Food Science & Technology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2010)
Article
Biotechnology & Applied Microbiology
Almudena Clavijo, Isabel L. Calderon, Patricia Paneque
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2011)
Article
Biochemistry & Molecular Biology
I Velasco, M Arévalo-Rodríguez, P Marina, IL Calderón
Article
Microbiology
I Velasco, S Tenreiro, IL Calderon, B André
Article
Biochemistry & Molecular Biology
P Marina, OH Martínez-Costa, IL Calderón, JJ Aragón
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2004)
Article
Biotechnology & Applied Microbiology
MJ Farfán, IL Calderón
ENZYME AND MICROBIAL TECHNOLOGY
(2000)