scholarly journals Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine

2020 ◽  
Vol 8 (4) ◽  
pp. 516 ◽  
Author(s):  
Silvia Jane Lombardi ◽  
Gianfranco Pannella ◽  
Massimo Iorizzo ◽  
Bruno Testa ◽  
Mariantonietta Succi ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Alcoholic Fermentation ◽  
Biological Process ◽  
Abiotic Factors ◽  
Optimal Growth ◽  
Malolactic Fermentation ◽  
Growth Conditions ◽  
Biological Stability

Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.

scholarly journals Development of organic acids and volatile compounds in cider during malolactic fermentation

2014 ◽  
Vol 32 (No. 1) ◽  
pp. 69-76 ◽  
Author(s):  
H. Zhao ◽  
F. Zhou ◽  
P. Dziugan ◽  
Y. Yao ◽  
J. Zhang ◽  
...  
Keyword(s):  
Organic Acids ◽  
Volatile Compounds ◽  
Carbonyl Compounds ◽  
Alcoholic Fermentation ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
High Concentration ◽  
Volatile Acidity ◽  
Organoleptic Characteristics

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.  

scholarly journals Abiotic Factors Affecting Canola Establishment and Insect Pest Dynamics

2012 ◽  
Vol 2012 ◽  
pp. 1-9
Author(s):  
Christian Nansen ◽  
Calvin Trostle ◽  
Sangu Angadi ◽  
Patrick Porter ◽  
Xavier Martini
Keyword(s):  
Seed Treatment ◽  
Abiotic Factors ◽  
Insect Pest ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Maximum Temperature ◽  
High Plains ◽  
Plant Weight ◽  
Factors Affecting ◽  
Minimum Relative Humidity

Canola is grown mainly as an oil-seed crop, but recently the interest in canola has increased due to its potential as a biodiesel crop. The main objectives of this paper were to evaluate effects of abiotic factors and seed treatment on canola plant establishment and pest pressure in the Southern High Plains of Texas. Data was collected at two field locations during the first seven months of two field seasons. Based on multi-regression analysis, we demonstrated that precipitation was positively associated with ranked plant weight, daily minimum relative humidity and maximum temperature were negatively associated with plant weight, and that there may be specific optimal growth conditions regarding cumulative solar radiation and wind speed. The outlined multi-regression approach may be considered appropriate for ecological studies of canola establishment and pest communities elsewhere and therefore enable identification of suitable regions for successful canola production. We also demonstrated that aphids were about 35% more abundant on non-treated seeds than on treated seeds, but the sensitivity to seed treatment was only within four months after plant emergence. On the other hand, seed treatment had negligible effect on presence of thrips.

scholarly journals Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions

Processes ◽  
2020 ◽  
Vol 8 (9) ◽  
pp. 1195
Author(s):  
William T. Scott ◽  
Eddy J. Smid ◽  
Richard A. Notebaart ◽  
David E. Block
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Sulfur Metabolism ◽  
Metabolic Model ◽  
Growth Conditions ◽  
Ehrlich Pathway ◽  
Flux Variability Analysis ◽  
Ester Formation ◽  
Genome Scale ◽  
New Strategies

One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in yeast. Moreover, current models for Saccharomyces cerevisiae generally focus on carbon-limited and/or aerobic systems, which is not pertinent to enological conditions. Here, we curate a GSMM (iWS902) to expand on the existing Ehrlich pathway and ester formation pathways central to aroma formation in industrial winemaking, in addition to the existing sulfur metabolism and medium-chain fatty acid (MCFA) pathways that also contribute to production of sensory impact molecules. After validating the model using experimental data, we predict key differences in metabolism for a strain (EC 1118) in two distinct growth conditions, including differences for aroma impact molecules such as acetic acid, tryptophol, and hydrogen sulfide. Additionally, we propose novel targets for metabolic engineering for aroma profile modifications employing flux variability analysis with the expanded GSMM. The model provides mechanistic insights into the key metabolic pathways underlying aroma formation during alcoholic fermentation and provides a potential framework to contribute to new strategies to optimize the aroma of wines.

scholarly journals Transcriptional regulation of SSA3, an HSP70 gene from Saccharomyces cerevisiae.

1990 ◽  
Vol 10 (6) ◽  
pp. 3262-3267 ◽  
Author(s):  
W R Boorstein ◽  
E A Craig
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Heat Shock ◽  
Double Mutant ◽  
Optimal Growth ◽  
Growth Conditions ◽  
Hsp70 Gene ◽  
Base Pairs ◽  
Double Mutant Strain ◽  
Low Levels ◽  
Necessary And Sufficient

The SSA3 gene of Saccharomyces cerevisiae, a member of the HSP70 multigene family, is expressed at low levels under optimal growth conditions and is dramatically induced in response to heat shock. Sequences coinciding with two overlapping heat shock elements, located 156 base pairs upstream of the transcribed region, were necessary and sufficient for regulation of heat induction. The SSA3 promoter was also activated in an ssa1ssa2 double-mutant strain. This increase in the expression of SSA3 was mediated via the same upstream activating sequences that activated transcription in response to heat shock.

scholarly journals Inoculation with acetic acid bacteria improves the quality of natural green table olives

2021 ◽  
Vol 72 (2) ◽  
pp. e407
Author(s):  
M. Mounir ◽  
J. Hammoucha ◽  
O. Taleb ◽  
M. Afechtal ◽  
A. Hamouda ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Anaerobic Fermentation ◽  
Optimal Growth ◽  
Acetic Acid Bacteria ◽  
Growth Conditions ◽  
Industrial Processes ◽  
Table Olives ◽  
Olive Variety

This study aims to develop a method for the preparation of natural table olives using locally selected microorganisms and without resorting to the usual techniques which employ lye treatment and acids. The effects of parameters, such as lye treatment, inoculation with yeasts, substitution of organic acids with vinegar and/or acetic acid bacteria, and finally alternating aeration have been assessed. Four different combinations were applied to the “Picholine marocaine” olive variety using indigenous strains, namely Lactobacillus plantarum S1, Saccharomyces cerevisiae LD01 and Acetobacter pasteurianus KU710511 (CV01) isolated respectively from olive brine, Bouslikhen dates and Cactus. Two control tests, referring to traditional and industrial processes, were used as references. Microbial and physicochemical tests showed that the L3V combination (inoculated with A. pasteurianus KU710511 and L. plantarum S1 under the optimal growth conditions of the Acetic Acid Bacteria (AAB) strain with 6% NaCl) was found to be favorable for the growth of the Lactic Acid Bacteria (LAB) strain which plays the key role in olive fermentation. This result was confirmed by sensory evaluation, placing L3V at the top of the evaluated samples, surpassing the industrial one where a chemical debittering treatment with lye was used. In addition, alternating aeration served to increase the microbial biomass of both AAB and LAB strains along with Saccharomyces cerevisiae LD01 strain, but also to use lower concentration of NaCl and to reduce the deterioration of olives compared to the anaerobic fermentation process. Finally, a mixed starter containing the three strains was prepared in a 10-L Lab-fermenter from the L3V sample in order to improve it in subsequent studies. The prepared starter mixture could be suitable for use as a parental strain to prepare table olives for artisan and industrial application in Morocco.

scholarly journals Impact of Saccharomyces cerevisiae Strain Selection on Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni

2020 ◽  
Vol 71 (2) ◽  
pp. 157-165 ◽  
Author(s):  
Vasileios Englezos ◽  
Fabrizio Torchio ◽  
Paola Vagnoli ◽  
Sibylle Krieger-Weber ◽  
Kalliopi Rantsiou ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Strain Selection

scholarly journals Rôle de la levure dans la transformation de certains constituants volatils du bois de chêne au cours de l'élaboration en barrique des vins blancs secs

OENO One ◽  
1988 ◽  
Vol 22 (1) ◽  
pp. 33
Author(s):  
F. Marsal ◽  
Ch. Sarre ◽  
Denis Dubourdieu ◽  
Jean-Noël Boidron
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Liquid Chromatography ◽  
Volatile Compounds ◽  
Furfuryl Alcohol ◽  
Alcoholic Fermentation ◽  
Analytical Data ◽  
Phase Gazeuse ◽  
Du Bois

<p style="text-align: justify;">Certains constituants volatils du bois de chêne sont dosés dans les vins par chromatographie en phase gazeuse: furfural, méthyl-5-furfural, alcool furfurylique, β-méthyl-γ-octolactone). La levure <em>Saccharomyces cerevisiae</em>, à partir du furfural, peut produire de l'alcool furfurylique. Cette réaction intervient naturellement au cours de la fermentation, la réduction du furfural par les «lies» est plus lente. Il est ainsi possible de différencier analytiquement, après 3 mois d'élevage, un vin fermenté en cuve puis élevé en barrique neuve de chêne, d'un vin ayant été logé en barriques neuves dès le début de la fermentation alcoolique.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Some volatile compounds from oak casks (furfural, methyl-5-furfural, furfuryl alcohol, β-methyl- γ-octolactone) are analysed in wines by gaz liquid chromatography. Yeast <em>Saccharomyces cerevisiae</em> is able to produce furfuryl alcohol from furfural. This reaction naturaly occurs during alcoholic fermentation of wines in new oak-casks. Alter fermentation, reduction of furfural by the « lees » becomes slower. So, after 3 months of aging, it is possible to differenciate on analytical data, a wine fermented in tank and aged in new oak casks from a wine fermented and aged in new oak casks.</p>

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