Competition between Saccharomyces cerevisiae and Saccharomyces uvarum in Controlled Chardonnay Wine Fermentations

2020 ◽  
Vol 71 (3) ◽  
pp. 198-207 ◽  
Author(s):  
Sydney C. Morgan ◽  
Jade J. Haggerty ◽  
Vladimir Jiranek ◽  
Daniel M. Durall
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Saccharomyces Uvarum ◽  
Wine Fermentations

scholarly journals The Genus Metschnikowia in Enology

2020 ◽  
Vol 8 (7) ◽  
pp. 1038 ◽  
Author(s):  
Javier Vicente ◽  
Javier Ruiz ◽  
Ignacio Belda ◽  
Iván Benito-Vázquez ◽  
Domingo Marquina ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Antimicrobial Activity ◽  
Yeast Species ◽  
Sensory Profile ◽  
Wine Yeasts ◽  
Wine Quality ◽  
Widespread Occurrence ◽  
Spoilage Yeasts ◽  
Potential Antimicrobial Activity ◽  
Wine Fermentations

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera due to its widespread occurrence and its impact in winemaking, and it has been found in grapevine phyllospheres, fruit flies, grapes, and wine fermentations as being part of the resident microbiota of wineries and wine-making equipment. The versatility that allows some Metschnikowia species to be used for winemaking relies on an ability to grow in combination with other yeast species, such as S. cerevisiae, during the first stages of wine fermentation, thereby modulating the synthesis of secondary metabolites during fermentation in order to improve the sensory profile of the wine. Metschnikowia exerts a moderate fermentation power, some interesting enzymatic activities involving aromatic and color precursors, and potential antimicrobial activity against spoilage yeasts and fungi, resulting in this yeast being considered an interesting tool for use in the improvement of wine quality. The abovementioned properties have mostly been determined from studies on Metschnikowia pulcherrima wine strains. However, M. fructicola and M. viticola have also recently been studied for winemaking purposes.

scholarly journals Mitochondria-encoded genes contribute to evolution of heat and cold tolerance in yeast

2019 ◽  
Vol 5 (1) ◽  
pp. eaav1848 ◽  
Author(s):  
Xueying C. Li ◽  
David Peris ◽  
Chris Todd Hittinger ◽  
Elaine A. Sia ◽  
Justin C. Fay
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cold Tolerance ◽  
Yeast Species ◽  
Saccharomyces Uvarum ◽  
Phenotypic Differences ◽  
Protein Divergence ◽  
Thermal Growth ◽  
Genome Wide ◽  
A Genome ◽  
Moderate Effect

Genetic analysis of phenotypic differences between species is typically limited to interfertile species. Here, we conducted a genome-wide noncomplementation screen to identify genes that contribute to a major difference in thermal growth profile between two reproductively isolated yeast species,Saccharomyces cerevisiaeandSaccharomyces uvarum. The screen identified only a single nuclear-encoded gene with a moderate effect on heat tolerance, but, in contrast, revealed a large effect of mitochondrial DNA (mitotype) on both heat and cold tolerance. Recombinant mitotypes indicate that multiple genes contribute to thermal divergence, and we show that protein divergence inCOX1affects both heat and cold tolerance. Our results point to the yeast mitochondrial genome as an evolutionary hotspot for thermal divergence.

scholarly journals Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions

2005 ◽  
Vol 71 (1) ◽  
pp. 255-260 ◽  
Author(s):  
Naoufel Cheraiti ◽  
St�phane Guezenec ◽  
Jean-Michel Salmon
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Wine Yeast ◽  
Redox Status ◽  
Product Formation ◽  
Hybrid Strain ◽  
Saccharomyces Uvarum ◽  
Yeast Strains ◽  
Different Strains ◽  
Different Cultures

ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.

scholarly journals A simple coloring method to distinguish colonies of the yeasts Lachancea thermotolerans and Saccharomyces cerevisiae on agar media

2021 ◽  
Author(s):  
Chrats Melkonian ◽  
Auke Haver ◽  
Marijke Wagner ◽  
Zakaria Kalmoua ◽  
Anna-Sophia Hellmuth ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quality Control ◽  
Lactic Acid ◽  
Quantitative Assessment ◽  
Bromocresol Purple ◽  
Alcohol Content ◽  
Lower Alcohol ◽  
Agar Media ◽  
Lachancea Thermotolerans ◽  
Wine Fermentations

AbstractThe yeast Lachancea thermotolerans converts consumed sugar partly to lactic acid instead of ethanol and is therefore used together with Saccharomyces cerevisiae to produce wines with a lower alcohol content. Being able to distinguish these yeasts is important for quality control and quantitative assessment of the contributions of both yeasts to wine fermentations. Commonly used methods to routinely distinguish these organisms are indirect or rely on commercial products of undisclosed composition. Here we describe that adding bromocresol purple to agar media induces Lachancea colonies to develop a brown color, whereas Saccharomyces colonies remain white.

scholarly journals Produção de glicerol por linhagens de Saccharomyces durante fermentação alcoólica

1991 ◽  
Vol 48 (0) ◽  
pp. 55-69 ◽  
Author(s):  
Luiz Eduardo Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Saccharomyces Uvarum

A pesquisa foi realizada para comparar os efeitos de diversos fatores (temperatura, pH, concentração de sacarose, 2,4-dinitrofenol e fontes de nitrogênio) sobre a produção de glicerol por Saccharomyces uvarum IZ-1904 e Saccharomyces cerevisiae (M-3 00A e de panificação) durante a fermentação alcoólica. A quantidade de glicerol foi fortemente influenciada pela linhagem da levedura. Com a levedura IZ-1904 houve menor produção de glicerol do que M-300-A e de panificação em todas as condições estudadas. Mais glicerol foi significativamente formado por fermentação a 34°C do que a 25°C e 12°C. Em pH 4.5 houve maior produção de glicerol do que a pH 3.0. A adição de 18 ppm de 2,4-dinitrofenol provocou decréscimo no glicerol formado e esse decréscimo foi maior com as leveduras M-300-A e de panificação do que com IZ-1904. O aumento da concentração de sacarose levou a maior produção de glicerol.

scholarly journals Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations

PLoS Genetics ◽  
2021 ◽  
Vol 17 (11) ◽  
pp. e1009872
Author(s):  
Laura G. Macías ◽  
Melisa González Flores ◽  
Ana Cristina Adam ◽  
María E. Rodríguez ◽  
Amparo Querol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Production ◽  
Yeast Species ◽  
Chromosomal Rearrangements ◽  
Chromosomal Translocation ◽  
Chromosomal Translocations ◽  
Evolutionary Constraints ◽  
Saccharomyces Uvarum ◽  
Functional Convergence ◽  
Antimicrobial Additive

Different species can find convergent solutions to adapt their genome to the same evolutionary constraints, although functional convergence promoted by chromosomal rearrangements in different species has not previously been found. In this work, we discovered that two domesticated yeast species, Saccharomyces cerevisiae, and Saccharomyces uvarum, acquired chromosomal rearrangements to convergently adapt to the presence of sulfite in fermentation environments. We found two new heterologous chromosomal translocations in fermentative strains of S. uvarum at the SSU1 locus, involved in sulfite resistance, an antimicrobial additive widely used in food production. These are convergent events that share similarities with other SSU1 locus chromosomal translocations previously described in domesticated S. cerevisiae strains. In S. uvarum, the newly described VIIXVI and XIXVI chromosomal translocation generate an overexpression of the SSU1 gene and confer increased sulfite resistance. This study highlights the relevance of chromosomal rearrangements to promote the adaptation of yeast to anthropic environments.

scholarly journals The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 86 ◽  
Author(s):  
Lisa Granchi ◽  
Donatella Ganucci ◽  
Giacomo Buscioni ◽  
Silvia Mangani ◽  
Simona Guerrini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Methods ◽  
Wine Fermentation ◽  
Ecological Studies ◽  
Spontaneous Fermentations ◽  
One Year ◽  
Phenotypic Groups ◽  
Fermentative Process ◽  
Wine Fermentations

Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the native S. cerevisiae strains and their origin was found. In this work, several S. cerevisiae strains were isolated in consecutive years from spontaneous fermentations carried out in the same wineries located in different oenological areas in Tuscany, and their persistence was assessed by molecular methods. Some predominant S. cerevisiae strains persisted in different fermentations in the same winery from one year to another and they seemed to be representative of a single winery rather than of an oenological area. Therefore, data suggested the idea of the “winery effect” or a microbial terroir at a smaller scale. The use of these typical strains as starter yeasts could provide wines with the distinctive characteristics of a particular winery or sub-zone.

scholarly journals Produção de álcoois superiores por linhagens de Saccharomyces durante a fermentação alcoólica

1993 ◽  
Vol 50 (3) ◽  
pp. 464-472 ◽  
Author(s):  
L.E. Gutierrez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Saccharomyces Uvarum

A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes de nitrogênio e com inibidor 2-4 dinitrofenol (DNP). Em todas as condições estudadas, a levedura Saccharomyces uvarum IZ-1904 apresentou a menor formação de álcoois superiores enquanto a levedura de panifícação apresentou os teores mais elevados. Com o aumento de temperatura e da concentração de sacarose ocorreu maior formação de álcool isoamílico pelas leveduras estudadas. Em pH 4,5 ocorreu menor produção de álcoois superiores do que em pH 3,0. Na presença do inibidor DNP ocorreu significativa redução (p< 0,05) nos teores de álcool isoamílico. As leveduras utilizadas não apresentaram o mesmo comportamento em relação ao sulfato de amônio e uréia quanto a formação de álcoois superiores.

scholarly journals Metabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations

PLoS ONE ◽  
2013 ◽  
Vol 8 (8) ◽  
pp. e71909 ◽  
Author(s):  
Manuel Quirós ◽  
Rubén Martínez-Moreno ◽  
Joan Albiol ◽  
Pilar Morales ◽  
Felícitas Vázquez-Lima ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Growth Phase ◽  
Exponential Growth ◽  
Metabolic Flux Analysis ◽  
Metabolic Flux ◽  
Exponential Growth Phase ◽  
Flux Analysis ◽  
Wine Fermentations
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