International Journal of Food Microbiology,
Journal Year:
2023,
Volume and Issue:
401, P. 110282 - 110282
Published: June 8, 2023
The
yeast
Starmerella
(Candida)
lactis-condensi
is
considered
a
food
contaminant
microorganism.
aim
of
our
research
was
to
determine
why
St.
could
become
the
dominant
species
Essences,
top
sweet
wine
speciality
Tokaj
region
in
Hungary.
We
investigated
physiological
properties
these
yeasts
based
on
parameters
that
may
influence
their
ability
selectively
proliferate
and
persist
during
maturation
wines
with
very
high
sugar
content.
These
include
glucose
fructose,
alcohol,
sulphur
tolerance.
Our
studies
have
shown
fructophilic
able
adapt
quickly
concentrations
(up
500
g/L)
Essences.
concentration
inhibits
its
growth,
as
well
bacillaris
(Candida
zemplinina)
strains
tested.
type
amount
sugars
together
alcohol
content,
composition
biota.
Analysis
(GTG)5
microsatellite
nuclear
genome
mtDNA-RFLP
demonstrate
diverse
population
occurs
region,
This
characterised
by
both
genetic
biodiversity.
GC-MS
analysis
Essences
colonised
exclusively
showed
no
deterioration
quality.
Foods,
Journal Year:
2020,
Volume and Issue:
10(1), P. 13 - 13
Published: Dec. 23, 2020
Non-Saccharomyces
yeast
plays
an
important
role
in
the
initial
stages
of
a
wild
ferment,
as
they
are
found
higher
abundance
vineyard
than
Saccharomyces
cerevisiae.
As
such,
there
has
been
focus
recent
years
to
isolate
these
species
and
characterize
their
effect
on
wine
fermentation
subsequent
aroma.
This
aroma
is
often
strain
dependent,
enzymatic
profile
each
will
determine
which
compounds
formed
secondary
metabolites.
Semi-fermentative
yeast,
such
Hanseniaspora
spp.,
Candida
spp.
Metschnikowia
pulcherrima,
commonly
high
fresh
grape
must
have
diverse
profiles,
however
show
weak
tolerance
ethanol,
limiting
impact
fermentation.
Fully
fermentative
non-Saccharomyces
characterized
by
ethanol
tolerance,
at
low
must,
similar
Their
ability
influence
remains
high,
however,
due
presence
into
final
Some
yeasts
also
unique
oenological
properties,
Lanchancea
thermotolerans
Schizosaccharomyces
pombe,
highlighting
potential
inoculants
for
specific
styles.
Fermentation,
Journal Year:
2019,
Volume and Issue:
5(3), P. 54 - 54
Published: June 30, 2019
In
the
past,
some
microbiological
studies
have
considered
most
non-Saccharomyces
species
to
be
undesirable
spoilage
microorganisms.
For
several
decades,
that
belief
made
Saccharomyces
genus
only
option
by
winemakers
for
achieving
best
possible
wine
quality.
Nevertheless,
in
recent
strains
of
been
proven
improve
quality
wine.
Non-Saccharomyces
can
positively
influence
parameters
such
as
aroma,
acidity,
color,
and
food
safety.
These
improvements
allow
produce
innovative
differentiated
wines.
reason,
yeast
Torulaspora
delbrueckii,
Lachancea
thermotolerans,
Metschnikowia
pulcherrima,
Schizosaccharomyces
pombe,
Pichia
kluyveri
are
now
available
on
market.
Other
interesting
species,
Starmerella
bacillaris,
Meyerozyma
guilliermondii,
Hanseniospora
spp.,
others,
will
probably
near
future.
Biomolecules,
Journal Year:
2019,
Volume and Issue:
10(1), P. 34 - 34
Published: Dec. 25, 2019
Freshness,
although
it
is
a
concept
difficult
to
define
in
wines,
can
be
understood
as
combination
of
different
circumstances.
Organolepticwise,
bluish
red,
floral
and
fruity,
more
acidic
full-bodied
are
perceived
younger
fresher
by
consumers.
In
traditional
winemaking
processes,
these
attributes
hard
boost
if
no
other
technology
or
biotechnology
involved.
this
regard,
the
right
selection
yeast
strains
plays
an
important
role
meeting
parameters
obtaining
wines
with
profiles.
Another
approach
getting
fresh
through
use
novel
non-thermal
technologies
during
winemaking.
Herein,
contributions
non-Saccharomyces
yeasts
emerging
reviewed
discussed.
Fermentation,
Journal Year:
2019,
Volume and Issue:
5(3), P. 79 - 79
Published: Sept. 1, 2019
In
recent
years,
studies
have
reported
the
positive
influence
of
non-Saccharomyces
yeast
on
wine
quality.
Many
grape
varieties
under
mixed
or
sequential
inoculation
show
an
overall
effect
aroma
enhancement.
A
potential
impact
by
volatile
and
non-volatile
compounds
should
benefit
flavor
Riesling
wines.
Following
this
trend,
four
separate
fermentations
(using
yeasts
Torulaspora
delbrueckii,
Metschnikowia
pulcherrima,
Pichia
kluyveri,
Lachancea
thermotolerans
with
Saccharomyces
cerevisiae)
were
carried
out
must
compared
to
a
pure
culture
S.
cerevisiae.
Sequential
influenced
final
aroma.
Significant
differences
found
in
esters,
acetates,
higher
alcohols,
fatty
acids,
low
sulfur
between
different
trials.
Other
parameters,
including
production
compounds,
showed
significant
differences.
This
fermentation
process
not
only
allows
modulation
but
also
chemical
parameters
such
as
glycerol,
ethanol,
alcohol,
acidity,
by-products.
These
benefits
diversity
be
beneficial
industry.
International Journal of Food Microbiology,
Journal Year:
2022,
Volume and Issue:
375, P. 109726 - 109726
Published: May 19, 2022
Climate
change
is
generating
several
problems
in
wine
technology.
One
of
the
main
ones
lack
acidity
and
difficulties
performing
malolactic
fermentation
to
stabilize
wines
before
bottling.
Among
different
available
management
technologies,
such
as
direct
acid
addition,
ion
exchange
resins,
electro-membrane
treatments,
or
vineyard
management,
microbiological
option
reliable
deeply
studied.
The
approach
increase
malic
content
because
metabolism
specific
Saccharomyces
strains
lactic
Lachancea
genus.
Other
non-Saccharomyces
yeasts,
Starmerella
bacillaris
Candida
stellata
can
also
acidify
significantly
production
pyruvic
succinic
acid.
Wine
industry
needs
removal
most
red
bottling
achieve
stability.
Oenococus
oeni
performs
on
conditions
metabolization
into
However,
modern
oenology
challenges
high
ethanol
concentrations,
pH
low
levels
have
made
researchers
look
for
other
options
reduce
potential
risks
deviation.
wine-related
microorganisms
able
de-acidify
appeared
interesting
alternatives
difficult
scenarios.
Lactiplantibacillus
plantarum
Schizosaccharomyces
genus
make
up
nowadays
studied
alternatives.
Fermentation,
Journal Year:
2019,
Volume and Issue:
5(1), P. 27 - 27
Published: March 18, 2019
In
recent
years,
in
line
with
consumer
preferences
and
due
to
the
effects
of
global
climate
change,
new
trends
have
emerged
wine
fermentation
technology.
Consumers
are
looking
for
wines
less
ethanol
fruitier
aromas,
but
also
a
good
balance
terms
acidity
mouthfeel.
Nonconventional
yeasts
contain
wide
range
different
genera
non-Saccharomyces.
If
past
they
were
considered
spoilage
yeasts,
now
used
enhance
aroma
profile
or
modulate
composition.
Recent
publications
highlight
role
non-Saccharomyces
as
selected
strains
controlling
fermentations
mostly
cofermentation
Saccharomyces.
this
article,
I
reviewed
ability
some
bacteria
acidity.
Fermentation,
Journal Year:
2019,
Volume and Issue:
5(4), P. 85 - 85
Published: Sept. 23, 2019
Climate
change
threatens
food
systems,
with
huge
repercussions
on
security
and
the
safety
quality
of
final
products.
We
reviewed
potential
microbiology
as
a
source
biotechnological
solutions
to
design
climate-smart
using
wine
model
productive
sector.
entails
considerable
problems
for
sustainability
oenology
in
several
geographical
regions,
also
placing
at
risk
typicity.
The
main
weaknesses
identified
are:
(i)
increased
undesired
microbial
proliferation;
(ii)
improved
sugars
and,
consequently,
ethanol
content;
(iii)
reduced
acidity
pH;
(iv)
imbalanced
perceived
sensory
properties
(e.g.,
colour,
flavour);
(v)
intensified
issues
mycotoxins,
biogenic
amines).
In
this
paper,
we
offer
an
overview
microbial-based
strategies
suitable
cope
five
challenges
listed
above.
terms
diversity,
our
principal
focus
was
microorganisms
isolated
from
grapes/musts/wines
microbes
belonging
categories
recognized
positive
role
oenological
processes,
namely
Saccharomyces
spp.
cerevisiae),
non-Saccharomyces
yeasts
Metschnikowia
pulcherrima,
Torulaspora
delbrueckii,
Lachancea
thermotolerans,
Starmerella
bacillaris),
malolactic
bacteria
Oenococcus
oeni,
Lactobacillus
plantarum).
Fermentation,
Journal Year:
2020,
Volume and Issue:
6(3), P. 77 - 77
Published: July 30, 2020
Non-Saccharomyces
and
Saccharomyces
non-cerevisiae
studies
have
increased
in
recent
years
due
to
an
interest
uninoculated
fermentations,
consumer
preferences,
wine
technology,
the
effect
of
climate
change
on
chemical
composition
grapes,
juice,
wine.
The
use
these
yeasts
reduce
alcohol
levels
wines
has
garnered
attention
researchers
winemakers
alike.
This
review
critically
analyses
concerning
impact
non-Saccharomyces
two
important
parameters
wine:
ethanol
glycerol.
influence
they
sequential,
co-fermentations,
solo
fermentations
glycerol
content
is
examined.
highlights
need
for
further
inoculum
rates,
aeration
techniques
(amount
flow
rate),
length
time
before
cerevisiae
sequential
inoculation
occurs.
Challenges
include
application
such
inoculations
commercial
wineries
during
harvest
time.
LWT,
Journal Year:
2024,
Volume and Issue:
198, P. 115918 - 115918
Published: Feb. 27, 2024
The
use
of
native
yeasts
is
becoming
an
effective
way
improving
wine
regional
character
aromas.
In
this
study,
three
Saccharomyces
cerevisiae
(FML,
FMS
and
JCT)
one
commercial
S.
F15
were
used
to
ferment
Cabernet
Sauvignon
wine,
the
differences
microorganisms,
volatile
compounds
physicochemical
indicators
evaluated.
result
showed
that
20
bacterial
genera
10
fungal
identified
as
dominant
(relative
abundance
>1%)
among
them.
A
total
74
detected,
most
which
originated
from
fermentation
process
(12
alcohols,
27
esters,
5
acids
4
ketones).
was
found
providing
higher
content
aromas
(13396.76
μg/L),
especially
ethyl
acetate
(1566.04
enhanced
pineapple
flavor
characteristics
wine.
addition,
Spearman's
correlation
orthogonal
partial
least
squares
(OPLS)
analysis
indicated
had
more
core
microorganisms
(21)
compared
FML
(13),
JCT
(11)
(16).
Some
in
closely
correlated
with
compounds,
such
Citrobacter,
Promicromonospora,
Turicibacter,
Saccharomyces,
contribute
formation
esters
alcohols.
Our
findings
provided
beneficial
reference
for
industrial
application
indigenous
yeast
development
distinctive
wines.
