Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

2009 ◽  
Vol 55 (3) ◽  
pp. 326-332 ◽  
Author(s):  
Andrea Pulvirenti ◽  
Sandra Rainieri ◽  
Silvio Boveri ◽  
Paolo Giudici
Keyword(s):  
Selection Process ◽  
Starter Culture ◽  
Pilot Scale ◽  
Starter Cultures ◽  
Internal Transcribed Spacer Region ◽  
Time Saving ◽  
Yeast Strains ◽  
Spontaneous Fermentations ◽  
Wine Strain ◽  
Selection Of

We propose an efficient and time-saving strategy for starter culture selection. Our approach is based on the accomplishment of 3 phases: (i) the selection of yeast strains dominating spontaneous fermentations, (ii) the selection among the dominant strains of those showing the best technological characteristics, and (iii) the final selection among good technological strains of those showing the desired qualitative traits. We applied this approach to wine fermentations, even though the same strategy has the potential to be employed for the selection of any type of starter culture. We isolated and identified yeast strains at the mid- and final stages of 6 spontaneous fermentations carried out in 3 different Spanish wineries. We identified all strains as Saccharomyces cerevisiae by restriction fragment length polymorphism of the ribosomal DNA internal transcribed spacer region, and subsequently distinguished each strain by analyzing the polymorphism of the inter-δ regions. Strains that were detected both at the mid- and final stages of the fermentation were considered dominant. Four dominant strains were finally selected and tested in pilot-scale fermentation, and their performance was compared with that of a commercial wine strain. All dominant strains showed good fitness and resulted suitable to be employed as starter cultures. One of the dominant strains isolated in this study is currently commercialized.

scholarly journals Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

2015 ◽  
Vol 81 (18) ◽  
pp. 6166-6176 ◽  
Author(s):  
Esther Meersman ◽  
Jan Steensels ◽  
Tinneke Paulus ◽  
Nore Struyf ◽  
Veerle Saels ◽  
...  
Keyword(s):  
Starter Culture ◽  
Field Trials ◽  
Pilot Scale ◽  
Temperature Tolerance ◽  
Breeding Strategy ◽  
Starter Cultures ◽  
Content Type ◽  
Fermentation Capacity ◽  
Spontaneous Fermentations

ABSTRACTCocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selectedSaccharomyces cerevisiaestrains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production.

scholarly journals The Effects of Using a Hypertext Tool for Selecting Design Guidelines

1992 ◽  
Vol 36 (4) ◽  
pp. 428-432 ◽  
Author(s):  
Jeffrey A. Fox
Keyword(s):  
User Interface ◽  
Interface Design ◽  
Selection Process ◽  
User Interface Design ◽  
Design Guidelines ◽  
Complex Task ◽  
Additional Time ◽  
Time Saving ◽  
Selection Of

Designing a User-System Interface (USI) is a complex task that has been approached in many ways. One approach has been to use USI design guidelines to help improve the quality and consistency of USIs. To be effective, a general set of guidelines must be tailored to a specific application. This study investigated the effects of using a hypertext design aid (DRUID, Dynamic Rules for User Interface Design) for the selection of USI guidelines by both experienced and novice guideline users. Results indicate that, in general, the participants performed their tasks as well with DRUID as with the book. However, the participants accessed the material differently for each medium and they selected more guidelines that were relevant when using the paper book. Subjectively, the software was preferred because it provided assistance in the selection process and provided additional time-saving design aids not available in the book.

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

2016 ◽  
Vol 197 ◽  
pp. 373-381 ◽  
Author(s):  
Florin Vararu ◽  
Jaime Moreno-García ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Juan Moreno
Keyword(s):  
Aroma Compounds ◽  
Starter Cultures ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Selection Of

scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

scholarly journals Biogenic Amine Production by Lactic Acid Bacteria: A Review

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 17 ◽  
Author(s):  
Federica Barbieri ◽  
Chiara Montanari ◽  
Fausto Gardini ◽  
Giulia Tabanelli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Microbial Activities ◽  
Individual Sensitivity ◽  
Naturally Occurring ◽  
Spontaneous Fermentations ◽  
Selection Of

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

scholarly journals Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

2020 ◽  
Vol 8 (5) ◽  
pp. 738 ◽  
Author(s):  
Angela Capece ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
Patrizia Romano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Starter Culture ◽  
Pilot Scale ◽  
Starter Cultures ◽  
Consumer Health ◽  
Negative Effects ◽  
Inoculum Level ◽  
Biotechnological Approach ◽  
Current Concern

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also “functional properties”, as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.

Selection of Autochthonous Saccharomyces cerevisiae Strains as Wine Starters Using a Polyphasic Approach and Ochratoxin A Removal

2014 ◽  
Vol 77 (7) ◽  
pp. 1168-1177 ◽  
Author(s):  
LEONARDO PETRUZZI ◽  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
CARMELA GAROFALO ◽  
ANTONIETTA BAIANO ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ochratoxin A ◽  
Starter Cultures ◽  
Polyphasic Approach ◽  
Enzyme Linked Immunosorbent Assay ◽  
Phenotypic Traits ◽  
Polymorphism Analysis ◽  
Internal Transcribed Spacer Region ◽  
Volatile Acidity ◽  
Selection Of

Over the last few years, the selection of autochthonous strains of Saccharomyces cerevisiae as wine starters has been studied; however, researchers have not focused on the ability to remove ochratoxin A (OTA) as a possible trait to use in oenological characterization. In this article, a polyphasic approach, including yeast genotyping, evaluation of phenotypic traits, and fermentative performance in a model system (temperature, 25 and 30°C; sugar level, 200 and 250 g liter−1), was proposed as a suitable approach to select wine starters of S. cerevisiae from 30 autochthonous isolates from Uva di Troia cv., a red wine grape variety grown in the Apulian region (Southern Italy). The ability to remove OTA, a desirable trait to improve the safety of wine, was also assessed using enzyme-linked immunosorbent assay. The isolates, identified by PCR–restriction fragment length polymorphism analysis of the internal transcribed spacer region and DNA sequencing, were differentiated at strain level through the amplification of the interdelta region; 11 biotypes (I to XI) were identified and further studied. Four biotypes (II, III, V, VIII) were able to reduce OTA, with the rate of toxin removal from the medium (0.6 to 42.8%, wt/vol) dependent upon the strain and the temperature, and biotypes II and VIII were promising in terms of ethanol, glycerol, and volatile acidity production, as well as for their enzymatic and stress resistance characteristics. For the first time, the ability of S. cerevisiae to remove OTA during alcoholic fermentation was used as an additional trait in the yeast-selection program; the results could have application for evaluating the potential of autochthonous S. cerevisiae strains as starter cultures for the production of typical wines with improved quality and safety.

scholarly journals The Use of Starter Cultures in Traditional Meat Products

2017 ◽  
Vol 2017 ◽  
pp. 1-18 ◽  
Author(s):  
Marta Laranjo ◽  
Miguel Elias ◽  
Maria João Fraqueza
Keyword(s):  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Rapid Screening ◽  
Process Conditions ◽  
Safety Improvement ◽  
Cured Meat ◽  
Wild Strains ◽  
Bacteria And Fungi ◽  
Selection Of

Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

scholarly journals Time saving selection of optimum yeast strains.

1979 ◽  
Vol 25 (1) ◽  
pp. 17-19
Author(s):  
A. KOCKOVÁ-KRATOCHVÍLOVÁ ◽  
E. SLÁVIKOVÁ
Keyword(s):  
Time Saving ◽  
Yeast Strains ◽  
Selection Of

scholarly journals Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process

2018 ◽  
Vol 49 (4) ◽  
pp. 823-831 ◽  
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Fernanda Barbosa Piló ◽  
Sávio Henrique de Cicco Sandes ◽  
Álvaro Cantini Nunes ◽  
Gecernir Colen ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Pilot Scale ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Selection Of
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