Qualitative Proteomic Profiling of Saccharomyces cerevisiae E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation DOI Creative Commons
Roger Consuegra-Rivera, Juan J. Román‐Camacho, Inés M. Santos‐Dueñas

и другие.

Foods, Год журнала: 2025, Номер 14(11), С. 1856 - 1856

Опубликована: Май 23, 2025

Yellow passion fruit provides a substrate suitable for alcoholic fermentation and holds valuable sensory nutritional properties that support its use producing wine. Among the different interesting aspects to consider in winemaking process, we highlight analysis of proteins yeast or yeasts responsible process; addition providing fundamental knowledge about biotransformations take place, they can contribute understanding basic affect wine obtained. This study aimed analyze proteomic profile Saccharomyces cerevisiae strain E1 (ATCC: MYC-425) during fermentation. The process was conducted 5 L Sartorius bioreactor with diluted puree sucrose, making medium 10% v/v alcohol potential; after 4 days, ethanol reached 8.5% as sugars decreased. Subsequent LC/MS-MS allowed identifying total 938 valid proteins: 454 from 484 attributed yeast. Of latter, 243 were present throughout fermentation, GO term highlighting “binding” (78%) “catalytic activity” (66%) molecular function, well “cellular” (98%) “metabolic (90%) processes” biological domains. These findings may be significant step forward dynamics S. tropical fermentations. By revealing key their roles unique conditions must, this offers insights optimizing elaboration procedures improving organoleptic quality.

Язык: Английский

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine DOI Creative Commons
Sergi Maicas, José Juan Mateo

Microorganisms, Год журнала: 2023, Номер 11(5), С. 1178 - 1178

Опубликована: Апрель 30, 2023

Drinking wine is a processed beverage that offers high nutritional and health benefits. It produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create product highly appreciated consumers worldwide. However, if only one type of yeast, specifically

Язык: Английский

Процитировано

35
The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking DOI
Meng-Bo Tian,

Rui-Qi Hu,

Zhao-Long Liu

и другие.

Food Chemistry, Год журнала: 2023, Номер 436, С. 137730 - 137730

Опубликована: Окт. 12, 2023

Язык: Английский

Процитировано

26
High-performance amperometric biosensor for flow injection analysis consisting of a replaceable lactate oxidase-based mini-reactor and a silver amalgam screen-printed electrode DOI
Sofiia Tvorynska, Jiřı́ Barek, Bohdan Josypčuk

и другие.

Electrochimica Acta, Год журнала: 2023, Номер 445, С. 142033 - 142033

Опубликована: Фев. 11, 2023

Язык: Английский

Процитировано

24
Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines? DOI Creative Commons
Sílvia Afonso, António Inês, Alice Vilela

и другие.

Fermentation, Год журнала: 2024, Номер 10(1), С. 36 - 36

Опубликована: Янв. 1, 2024

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor early grape ripening. This, turn, led to wines with imbalanced acidity and, more importantly, higher alcohol content pH values. Today, consumers demand high-quality healthy products, this trend extended wine consumption. Consumers prefer reduced due the health risks associated To meet demand, researchers developed modified yeast strains that reduce during fermentation. These ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites can affect characteristics. Additionally, are still divided on using genetically organisms (GMOs) food beverages. This review examines impact of quality consumer perception, taking into account new technologies used produce low-alcohol-content wines, low-cost techniques like bio-dealcoholization performed by non-GMO yeast, Saccharomyces, non-Saccharomyces.

Язык: Английский

Процитировано

12
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review DOI Creative Commons
Lamia Ayed,

Sana M’hir,

Domenico Nuzzolese

и другие.

Foods, Год журнала: 2024, Номер 13(10), С. 1538 - 1538

Опубликована: Май 15, 2024

This review examines the techno-functional properties of lactic acid bacteria (LABs) in food industry, focusing on their potential health benefits. We discuss current findings related to techno-functionality LAB, which includes acidification, proteolytic and lipolytic features, a variety other biochemical activities. These activities include production antimicrobial compounds synthesis exopolysaccharides that improve safety consumer sensory experience. LABs are also known for antioxidant abilities, help reduce oxidative reactions foods functional properties. In addition, LABs’ role as probiotics is promising effects gut health, immune system modulation, cholesterol control, general wellbeing. Despite these advantages, several challenges hinder effective use probiotic LABs, such maintaining strain viability during storage transport well ensuring efficacy gastrointestinal tract. Our identifies critical barriers suggests avenues future research.

Язык: Английский

Процитировано

12
A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions DOI Creative Commons
Javier Vicente,

Luka Vladic,

Eva Navascués

и другие.

Food Chemistry X, Год журнала: 2024, Номер 21, С. 101214 - 101214

Опубликована: Фев. 9, 2024

The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role species without external influences like other microorganisms or natural must variability. Commercial and selected vineyard isolates, untested together previously, are assessed. research evaluates volatile non-volatile chemical compounds final wine, revealing significant strain-based variations. L. notably produces lactic acid consumes malic acid, exhibiting moderate ethanol levels. profile displays strain-specific impacts, affecting higher alcohol ester concentrations compared S. cerevisiae. These effects vary based on specific compounds. Using a uniform enables direct strain comparisons, eliminating grape-related, environmental, timing variables experiment, facilitating clearer insights into behavior fermentation. compares for first time all available commercial thermotolerans.

Язык: Английский

Процитировано

8
Pichia kudriavzevii and Saccharomyces cerevisiae Inoculation Strategies for Cider Elaboration from Acidic Apples DOI Creative Commons
María Belén Mazzucco,

Milena Jovanovich,

María Eugenia Rodríguez

и другие.

Fermentation, Год журнала: 2025, Номер 11(2), С. 79 - 79

Опубликована: Фев. 6, 2025

Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic musts. Methods: Fermentations were performed Pichia kudriavzevii NPCC1651 (isolated cider) Saccharomyces cerevisiae ÑIF8 wine) pure, simultaneous, sequential inoculations. Viable cell counts, glucose fructose consumption kinetics, depletion measured during fermentation, while physicochemical aromatic profiles also analyzed final products. Results: P. was capable coexisting S. until stages independently strategy employed. simultaneous at a 1:1 ratio initiated showed best performance. Both produced high fermentative efficiency elevated levels lactic succinic acids, isoamyl alcohol, 2-phenylethanol, acetate, 2-phenylethyl acetate reducing acetic ethyl levels. These fermentations achieved higher compared pure cultures. Conclusions: proposed for further pilot-scale testing natural musts due its operational practicality potential improved sensory quality.

Язык: Английский

Процитировано

1
Acetic Acid Bacteria in Sour Beer Production: Friend or Foe? DOI Creative Commons
Arne Bouchez, Luc De Vuyst

Frontiers in Microbiology, Год журнала: 2022, Номер 13

Опубликована: Авг. 4, 2022

Beer is the result of a multistep brewing process, including fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or itself) considered as bad, since bacteria cause spoilage, produce off-flavors, and/or turbidity. Although most problems past related to lack hygiene cleaning, do still nowadays. Despite this negative imago, certain play an irreplaceable role maturation more unique, funky, and especially refreshing sour beers. The term beers or sours not restricted definition but covers wide variety produced via different techniques. This review proposes uncluttered classification scheme, which includes all techniques pays special attention functional acetic acid bacteria. Whereas their oxidation ethanol lactate into acetoin usually spoils beer, beers, organoleptically, controlled growth leads desirable acidic flavor such lambic-style, lambic-based, red-brown ales.

Язык: Английский

Процитировано

24
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans DOI Creative Commons
Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier

и другие.

Microorganisms, Год журнала: 2024, Номер 12(4), С. 786 - 786

Опубликована: Апрель 12, 2024

Assyrtiko is a rare ancient grape variety of Greece, which known to produce Protected Designation Origin (PDO) Santorini white wines. Besides the famous character volcanic terroir, also marked by low pH value and sharp acidity. The aim present study was apply new inoculation procedure that modulates fermentation process maintaining unique sensorial characteristics wines based on For this purpose, Lachancea thermotolerans species, for formation lactic acid, tested in sequential with three different Saccharomyces cerevisiae strains. At end process, implantation control S. strains (interdelta sequence profile analysis) performed, oenological parameters were determined according OIV protocols, volatile compounds produced measured gas chromatography–mass spectrometry (GC/MS). Finally, all evaluated quantitative descriptive analysis two groups experts; Greek team oenologists from Island specialized wines, French wine Bordeaux. As expected, inoculated strain one dominated but nine indigenous identified 1 g/L modulated independently used. origin panelists played an important role bringing up traits, such as Our results led interesting application L. production adapted climate change claims.

Язык: Английский

Процитировано

6
Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae DOI Creative Commons
Ying Su,

Qinan Dong,

Yu Chen

и другие.

LWT, Год журнала: 2024, Номер 204, С. 116438 - 116438

Опубликована: Июль 1, 2024

Lack of acidity in wine is one the main challenges warm wine-producing regions. The non-Saccharomyces yeast, Lachancea thermotolerans (LT), well known for its great potential acidification through production lactic acid. In this study, an indigenous LT strain was sequentially inoculated with S. cerevisiae (SC). influence timing SC inoculation on quality extensively studied. Inoculating 72 h after delayed peak fermentation rate, but had no significant duration fermentation. late (72 h) effectively increased acid, which consequently total and decreased pH. Higher levels esters were also achieved by inoculation. Pilot-scale fermentations carried out both Chardonnay Cabernet Sauvignon to verify effect Lactic acid produced sequential 2.73 g/L 5.35 wine, ethyl enhanced. Overall, results demonstrated that improved increasing producing more balanced aromatic wines.

Язык: Английский

Процитировано

5