scholarly journals Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

2020 ◽  
Vol 8 (6) ◽  
pp. 953 ◽  
Author(s):  
Wenxia Zhang ◽  
Xuanhan Zhuo ◽  
Lanlan Hu ◽  
Xiuyan Zhang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Volatile Compound ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Sugar Consumption ◽  
Pichia Kudriavzevii ◽  
Metschnikowia Pulcherrima ◽  
Negative Effect ◽  
Kinetics Of

To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

scholarly journals Influence of nutrients addition in the fermentation kinetics of Japanese Grape juice by Saccharomyces SP.

2012 ◽  
Vol 2 (1) ◽  
pp. 23
Author(s):  
Diego Todescato ◽  
Letícia S. Catarina ◽  
Loana D. Fortes ◽  
Toni Jefferson Lopes ◽  
Adriano Da Silva ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Secondary Metabolites ◽  
Microbial Growth ◽  
Grape Juice ◽  
Low Concentrations ◽  
Different Temperatures ◽  
Kinetics Of ◽  
Hovenia Dulcis ◽  
Fermentative Process ◽  
Potassium Addition

<p><span lang="EN-US">The production of a fermented distilled drink from Japanese grape is presented as a good option of income complement to small farmers. The fermentative tests were conducted under different juice dilutions of Japanese grape (30 and 50%), different temperatures (30 and 35 &deg;C), with and without the addition of micronutrients (sources of K+, Mn++). The analyses carried during the fermentative process are related to the concentration of substrate (sugar) and cells, with pH supervision and ethanol production. In accordance with the data obtained, it was verified a considerable microbial growth for the test with 2.5g of yeast, 30% of juice diluted in water at 30 &deg;C and with potassium addition as micronutrient, suggesting that the same is capable of metabolize the sugars that are present in the broth converting it into biomass and secondary metabolites, even in low concentrations. So the use of Japanese grape (<em>Hovenia dulcis</em>) can be suggested as carbon and nutrients source for fermentative processes using <em>Saccharomyces cerevisiae</em> commercial strains, under moderate conditions of operation, for the production of ethanol or other metabolites with possible commercial interest.</span></p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i1.40</p>

Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut (Cocos nucifera) Water Fermented by Saccharomyces cerevisiae D254

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Guanfei Zhang ◽  
Xiaole Li ◽  
Wenxue Chen ◽  
Pusen Chen ◽  
Xiaofan Jin ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antioxidant Capacity ◽  
Cocos Nucifera ◽  
Coconut Water ◽  
Total Phenolic ◽  
Sugar Consumption ◽  
Yeast Growth ◽  
Alcohol Production ◽  
Kinetics Of

Abstract In this study, the quality of matured coconut water was improved through fermentation with Saccharomyces cerevisiae D254. During fermentation, the kinetic models of yeast growth, alcohol production, and sugar consumption were established based on logistic and Leudeking–Piret equations. Fructose, glucose, sucrose, total phenolic content, and antioxidant capacity (FRAP and ABTS values) were measured consecutively during fermentation. Results showed that R2 for the three models of yeast growth, alcohol production, and sugar consumption were 0.9772, 0.9983, and 0.9887, respectively. Total phenolic and antioxidant assays showed a similar evolution during fermentation, with a rapid increase in exponential phase and an unchanged trend in stationary phase. Moreover, total phenolic and the two antioxidant capacity methods were highly positively correlated. Pyruvic, lactic, citric, and succinic acids were the main organic acids in coconut water after fermentation.

scholarly journals Molecular Analysis of Maltotriose Active Transport and Fermentation by Saccharomyces cerevisiae Reveals a Determinant Role for the AGT1 Permease

2008 ◽  
Vol 74 (5) ◽  
pp. 1494-1501 ◽  
Author(s):  
Sergio L. Alves ◽  
Ricardo A. Herberts ◽  
Claudia Hollatz ◽  
Debora Trichez ◽  
Luiz C. Miletti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Plasma Membranes ◽  
Yeast Cells ◽  
Sugar Uptake ◽  
Transport Activity ◽  
Brewing Industry ◽  
Sugar Consumption ◽  
Economic Problems ◽  
Yeast Strains ◽  
Kinetics Of

ABSTRACT Incomplete and/or sluggish maltotriose fermentation causes both quality and economic problems in the ale-brewing industry. Although it has been proposed previously that the sugar uptake must be responsible for these undesirable phenotypes, there have been conflicting reports on whether all the known α-glucoside transporters in Saccharomyces cerevisiae (MALx1, AGT1, and MPH2 and MPH3 transporters) allow efficient maltotriose utilization by yeast cells. We characterized the kinetics of yeast cell growth, sugar consumption, and ethanol production during maltose or maltotriose utilization by several S. cerevisiae yeast strains (both MAL constitutive and MAL inducible) and by their isogenic counterparts with specific deletions of the AGT1 gene. Our results clearly showed that yeast strains carrying functional permeases encoded by the MAL21, MAL31, and/or MAL41 gene in their plasma membranes were unable to utilize maltotriose. While both high- and low-affinity transport activities were responsible for maltose uptake from the medium, in the case of maltotriose, the only low-affinity (Km , 36 ± 2 mM) transport activity was mediated by the AGT1 permease. In conclusion, the AGT1 transporter is required for efficient maltotriose fermentation by S. cerevisiae yeasts, highlighting the importance of this permease for breeding and/or selection programs aimed at improving sluggish maltotriose fermentations.

scholarly journals Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

2020 ◽  
Vol 58 (1) ◽  
pp. 76-83
Author(s):  
Borbála Oláhné Horváth ◽  
Diána Nyitrainé Sárdy ◽  
Nikolett Kellner ◽  
Ildikó Magyar ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Starter Culture ◽  
Grape Juice ◽  
Sugar Concentration ◽  
Sugar Consumption ◽  
Adaptation Mechanism ◽  
High Sugar Concentration ◽  
High Sugar ◽  
Saccharomyces Yeast

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

KINETICS OF ESTERIFICATION OF OLEIC AND LINOLEIC FREE FATTY ACIDS

2020 ◽  
Vol 39 (1) ◽  
pp. 23-33
Author(s):  
Samah A. Hawash ◽  
Ebrahiem Esmail Ebrahiem ◽  
Hassan A. Farag
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Kinetics Of

scholarly journals Distribution of a Limited Sir2 Protein Pool Regulates the Strength of Yeast rDNA Silencing and Is Modulated by Sir4p

Genetics ◽  
1998 ◽  
Vol 149 (3) ◽  
pp. 1205-1219 ◽  
Author(s):  
Jeffrey S Smith ◽  
Carrie Baker Brachmann ◽  
Lorraine Pillus ◽  
Jef D Boeke
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Simple Model ◽  
Regulatory Mechanism ◽  
Transcriptional Silencing ◽  
Rdna Locus ◽  
Genetic Manipulations ◽  
Protein Levels ◽  
Endogenous Level ◽  
Protein Pool ◽  
Negative Effect

Abstract Transcriptional silencing in Saccharomyces cerevisiae occurs at the silent mating-type loci HML and HMR, at telomeres, and at the ribosomal DNA (rDNA) locus RDN1. Silencing in the rDNA occurs by a novel mechanism that depends on a single Silent Information Regulator (SIR) gene, SIR2. SIR4, essential for other silenced loci, paradoxically inhibits rDNA silencing. In this study, we elucidate a regulatory mechanism for rDNA silencing based on the finding that rDNA silencing strength directly correlates with cellular Sir2 protein levels. The endogenous level of Sir2p was shown to be limiting for rDNA silencing. Furthermore, small changes in Sir2p levels altered rDNA silencing strength. In rDNA silencing phenotypes, sir2 mutations were shown to be epistatic to sir4 mutations, indicating that SIR4 inhibition of rDNA silencing is mediated through SIR2. Furthermore, rDNA silencing is insensitive to SIR3 overexpression, but is severely reduced by overexpression of full-length Sir4p or a fragment of Sir4p that interacts with Sir2p. This negative effect of SIR4 overexpression was overridden by co-overexpression of SIR2, suggesting that SIR4 directly inhibits the rDNA silencing function of SIR2. Finally, genetic manipulations of SIR4 previously shown to promote extended life span also resulted in enhanced rDNA silencing. We propose a simple model in which telomeres act as regulators of rDNA silencing by competing for limiting amounts of Sir2 protein.

scholarly journals Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 344
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Francilia Campos de Siqueira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Multivariate Analyses ◽  
High Capacity ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity ◽  
Product Identity ◽  
On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

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