scholarly journals Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 98
Author(s):  
Camille Duc ◽  
Faïza Maçna ◽  
Isabelle Sanchez ◽  
Virginie Galeote ◽  
Stéphane Delpech ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Scale ◽  
Alcoholic Fermentation ◽  
Environmental Parameters ◽  
Nitrogen Addition ◽  
Fermentation Kinetics ◽  
Aroma Production ◽  
The Impact ◽  
Assimilable Nitrogen ◽  
Large Scale Screening

In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many studies have been performed on the effect of mineral nitrogen addition. However, it has increasingly been observed that the nature of the nitrogen added leads to different results. Our work focused on the effects of peptide addition on both fermentation kinetics and aroma production. Peptides are one of the less well understood sources of assimilable nitrogen, as their incorporation by yeast remains unclear. In this study, we compared the effect of the addition of a “classic” assimilable nitrogen source (ammonium + amino acids) with that of peptide addition in both white and red must fermentation by screening 18 Saccharomyces cerevisiae strains in total. Our data show that peptide addition enhances fermentation kinetics and leads to specific changes in the production of fermentative aromas. The impact of peptides on thiol synthesis is rather limited.

scholarly journals Comparative genomics supports that Brazilian bioethanol Saccharomyces cerevisiae comprise a unified group of domesticated strains related to cachaça spirit yeasts

2020 ◽  
Author(s):  
Ana Paula Jacobus ◽  
Timothy G. Stephens ◽  
Pierre Youssef ◽  
Raul González-Pech ◽  
Yibi Chen ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Large Scale ◽  
Iron Homeostasis ◽  
Alcoholic Fermentation ◽  
Vitamin B1 ◽  
Industrial Process ◽  
Gene Clusters ◽  
Fuel Ethanol ◽  
Genome Phylogeny

AbstractEthanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288c and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of SAM-dependent methyl transferases, a gene family rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

scholarly journals The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1423
Author(s):  
Stefano Scansani ◽  
Doris Rauhut ◽  
Silvia Brezina ◽  
Heike Semmler ◽  
Santiago Benito
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Chemical Composition ◽  
Schizosaccharomyces Pombe ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Grape Juice ◽  
Ethyl Esters ◽  
High Concentration ◽  
Wine Quality ◽  
The Impact

This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a selected Saccharomyces cerevisiae strain as a control. The study examines several parameters relating to wine quality, including volatile and non-volatile compounds. The principal aim of the study is to test the influence of chitosan on the final chemical composition of the wine during alcoholic fermentation, and to compare the two studied fermentative yeasts between them. The results show that chitosan influences the final concentration of acetic acid, ethanol, glycerol, acetaldehyde, pyruvic acid, α-ketoglutarate, higher alcohols, acetate esters, ethyl esters, and fatty acids, depending on the yeast species.

scholarly journals The CGI121 gene from Saccharomyces cerevisiae demonstrates genetic linkage to increased lag time under enological conditions

2020 ◽  
Author(s):  
Runze Li ◽  
Rebecca C. Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Genetic Linkage ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Phase Duration ◽  
Fermentation Kinetics ◽  
Lag Times ◽  
The Impact

Abstract Background In winemaking, it is standard practice to ferment white wines at low temperatures (10–18 ºC). However, low temperatures increase the fermentation duration and risk of problem ferments, which can lead to significant costs. The length of the lag period at fermentation initiation is one parameter that is heavily impacted by low temperatures. Therefore, the identification of Saccharomyces cerevisiae genes with an impact on fermentation kinetics, such as lag time, is of interest for winemaking. Results We selected a set of 28 S. cerevisiae BY4743 single deletants based on a prior list of candidate open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII influencing the duration of fermentative lag time by bulk segregant analysis. Five out of 28 BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag phase duration compared to BY4743 in synthetic grape medium (SGM) at 15 ºC, over 72 h. Fermentation at 12.5 ºC for 528 h, to show a greater resolution of the lag times, identified the inability of BY4743 Δapt1 to initiate fermentation and confirmed the significantly longer lag times of the BY4743 Δcgi121, Δrps17a, and Δvma21 deletants. The three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 ºC in SGM. Lag time measurements confirmed genetic linkage of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, to fermentative lag phase. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide suggesting that codon bias or positional effects might be responsible for the impact of this gene on lag phase duration. Conclusion This research demonstrates a new role of CGI121 in fermentative lag time in S. cerevisiae during fermentation and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast, such as fermentation kinetics.

scholarly journals Comparative Genomics Supports That Brazilian Bioethanol Saccharomyces cerevisiae Comprise a Unified Group of Domesticated Strains Related to Cachaça Spirit Yeasts

2021 ◽  
Vol 12 ◽  
Author(s):  
Ana Paula Jacobus ◽  
Timothy G. Stephens ◽  
Pierre Youssef ◽  
Raul González-Pech ◽  
Michael M. Ciccotosto-Camp ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Large Scale ◽  
Iron Homeostasis ◽  
Alcoholic Fermentation ◽  
Vitamin B1 ◽  
Industrial Process ◽  
Gene Clusters ◽  
Fuel Ethanol ◽  
Genome Phylogeny

Ethanol production from sugarcane is a key renewable fuel industry in Brazil. Major drivers of this alcoholic fermentation are Saccharomyces cerevisiae strains that originally were contaminants to the system and yet prevail in the industrial process. Here we present newly sequenced genomes (using Illumina short-read and PacBio long-read data) of two monosporic isolates (H3 and H4) of the S. cerevisiae PE-2, a predominant bioethanol strain in Brazil. The assembled genomes of H3 and H4, together with 42 draft genomes of sugarcane-fermenting (fuel ethanol plus cachaça) strains, were compared against those of the reference S288C and diverse S. cerevisiae. All genomes of bioethanol yeasts have amplified SNO2(3)/SNZ2(3) gene clusters for vitamin B1/B6 biosynthesis, and display ubiquitous presence of a particular family of SAM-dependent methyl transferases, rare in S. cerevisiae. Widespread amplifications of quinone oxidoreductases YCR102C/YLR460C/YNL134C, and the structural or punctual variations among aquaporins and components of the iron homeostasis system, likely represent adaptations to industrial fermentation. Interesting is the pervasive presence among the bioethanol/cachaça strains of a five-gene cluster (Region B) that is a known phylogenetic signature of European wine yeasts. Combining genomes of H3, H4, and 195 yeast strains, we comprehensively assessed whole-genome phylogeny of these taxa using an alignment-free approach. The 197-genome phylogeny substantiates that bioethanol yeasts are monophyletic and closely related to the cachaça and wine strains. Our results support the hypothesis that biofuel-producing yeasts in Brazil may have been co-opted from a pool of yeasts that were pre-adapted to alcoholic fermentation of sugarcane for the distillation of cachaça spirit, which historically is a much older industry than the large-scale fuel ethanol production.

scholarly journals Occurrence of yeast cell death associated with micronutrient starvation during wine fermentation varies with nitrogen sources

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Camille Duc ◽  
Jessica Noble ◽  
Catherine Tesnière ◽  
Bruno Blondin
Keyword(s):  
Amino Acids ◽  
Cell Death ◽  
Oleic Acid ◽  
Yeast Cell ◽  
Alcoholic Fermentation ◽  
Nitrogen Sources ◽  
Nitrogen Addition ◽  
Wine Fermentation ◽  
The Impact ◽  
Trigger Cell Death

Aim: Nitrogen availability is an essential parameter for wine alcoholic fermentation. Moreover, recent results have shown that it plays a key role in yeast cell death in interaction with micronutrients limitations such as lipids or vitamins. We found that yeast cell death was triggered by starvation for a set of micronutrients, including oleic acid, ergosterol, pantothenic acid and nicotinic acid whenever the level of nitrogen was high, but not in low nitrogen conditions. We examined here the impact of the nature of the nitrogen source supplementation in the light of these previous results.Methods and results: 19 amino acids or NH4+ were added, in amounts corresponding to 354 mg/L assimilable nitrogen, to an oenological medium that was low in nitrogen and oleic acid. Yeast viability in function of the fermentation progress was assessed and showed differences in cell death during the alcoholic fermentation in function of the amino acid added. The addition of NH4+ was also tested at two different times during wine fermentation. The results obtained show that various nitrogen sources (amino acids, ammonium) can trigger cell death but with different intensities.Conclusion: It appears that some amino acids are preferable to others in alcoholic fermentation because they do not trigger cell death. We also provide evidence that the timing of nitrogen addition has a strong impact on cell death in musts with micronutrient limitations: an early nitrogen addition is more likely to trigger cell death than a late addition.Significance and impact of the study: Our results provide a novel frame for managing nitrogen supplementation of grape musts and to avoid stuck fermentation.

scholarly journals The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

2017 ◽  
Vol 8 ◽  
Author(s):  
Samantha Fairbairn ◽  
Alexander McKinnon ◽  
Hannibal T. Musarurwa ◽  
António C. Ferreira ◽  
Florian F. Bauer
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Aroma Production ◽  
Volatile Aroma ◽  
The Impact
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