Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae
Tóm tắt
The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and Saccharomyces cerevisiae wine yeast strains has recently become a common practice in winemaking. The procedure intends to enhance unique aroma and flavor profiles of wine. The extent of the impact of non-Saccharomyces strains depends on their ability to produce biomass and to remain metabolically active for a sufficiently long period. However, mixed-culture wine fermentations tend to become rapidly dominated by S. cerevisiae, reducing or eliminating the non-Saccharomyces yeast contribution. For an efficient application of these yeasts, it is therefore essential to understand the environmental factors that modulate the population dynamics of such ecosystems. Several environmental parameters have been shown to influence population dynamics, but their specific effect remains largely uncharacterized. In this study, the population dynamics in co-fermentations of S. cerevisiae and three non-Saccharomyces yeast species: Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima, was investigated as a function of oxygen availability. In all cases, oxygen availability strongly influenced population dynamics, but clear species-dependent differences were observed. Our data show that L. thermotolerans required the least oxygen, followed by T. delbrueckii and M. pulcherrima. Distinct species-specific chemical volatile profiles correlated in all cases with increased persistence of non-Saccharomyces yeasts, in particular increases in some higher alcohols and medium chain fatty acids. The results highlight the role of oxygen in regulating the succession of yeasts during wine fermentations and suggests that more stringent aeration strategies would be necessary to support the persistence of non-Saccharomyces yeasts in real must fermentations.
Tài liệu tham khảo
Aceituno FF, Orellana M, Torres J, Mendoza S, Slater AW, Melo F, Agosin E (2012) Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions. Appl Environ Microbiol 78:8340–8352
Andorrà I, Berradre M, Rozès N, Mas A, Guillamón JM, Esteve-Zarzoso B (2010) Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. Eur Food Res Technol 231:215–224
Brandam C, Lai QP, Julien-Ortiz A, Taillandier P (2013) Influence of oxygen on alcoholic fermentation by a wine strain of Toluraspora delbrueckii: kinetics and carbon mass balance. Biosci Biotechnol Biochem 77:1848–1853
Ciani M, Beco L, Comitini F (2006) Fermentation behavior and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245
Ciani M, Comitini F, Mannazzu I, Domizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 10:123–133
Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol 28:873–882
Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C (2014) Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine. Appl Environ Microbiol 80:1670–1678
Gobbi M, Comitini F, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2013) Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine. Food Microbiol 33:271–281
Hanl L, Sommer P, Arneborg N (2005) The effect of decreasing oxygen feed rates on growth and metabolism of Torulaspora delbrueckii. Appl Microbiol Biotechnol 67:113–118
Hansen EH, Nissen P, Sommer P, Nielsen JC, Arneborg N (2001) The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae. J Appl Microbiol 91:541–547
Henschke PA, Jiranek V (1993) Yeasts—metabolism of nitrogen compounds. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood Academic, Chur, Switzerland, pp. 77–164
Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma - a review. S Afr J Enol Vitic 21:97–129
Louw L, Tredoux AGJ, van Rensburg P, Kidd M, Naes T, Nieuwoudt HH (2010) Fermentation-derived aroma compounds in varietal young wines from South Africa. S Afr J Enol Vitic 31:213–225
Moenne MI, Saa P, Laurie VF, Pérez-Correa JR, Agosin E (2014) Oxygen incorporation and dissolution during industrial-scale red wine fermentation. Food Bioprocess Technol 7:2627–2636
Morales P, Rojas V, Quirós M, Gonzalez R (2015) The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture. Appl Microbiol Biotechnol 99:3993–4003
Nissen P, Nielsen D, Arneborg N (2003) Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non-Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism. Yeast 20:331–341
Ough CS, Davenport M, Joseph K (1989) Effect of certain vitamins on growth and fermentation rate of several commercial active dry wine yeasts. Am J Enol Vitic 40:208–213
Panon G (1997) Influence of oxygen on fermentation pattern in model media containing mixed or sequential cultures of three cider producing yeasts: Saccharomyces cerevisiae, Hanseniaspora valbyensis and Metschnikowia pulcherrima. Sci Aliments 17:193–217
Pérez-Nevado F, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae. Int J Food Microbiol 108:336–345
Quirós M, Rojas V, Gonzalez R, Morales P (2014) Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration. Int J Food Microbiol 181:85–91
Rintala E, Toivari M, Pitkanen JP, Wiebe MG, Ruohonen L, Penttilä M (2009) Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae. BMC Genomics 10:461
Rossouw D, Du Toit M, Bauer FF (2012) The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must. Food Microbiol 29:121–131
Sadoudi M, Tourdot-Marechal R, Rousseaux S, Steyer D, Gallardo-Chacon JJ, Ballester J, Vichi S, Guerin-Schneider R, Caixach J, Alexandre H (2012) Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol 32:243–253
Schnierda T, Bauer FF, Divol B, van Rensburg E, Görgens JF (2014) Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts. Lett Appl Microbiol 58:478–485
Soden A, Francis IL, Oakey H, Henschke PA (2000) Effect of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Aust J Grape Wine Res 6:21–30
Sumper M (1974) Control of fatty-acid biosysnthesis by long-chain acyl CoAs and by lipid membranes. Eur J Biochem 49:469–475
Sun SY, Gong HS, Jiang XM, Zhao YP (2014) Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behavior and wine aroma of cherry wines. Food Microbiol 44:15–23
Valero E, Moyano I, Millan M, Medina M, Ortega JM (2002) Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must. Food Chem 78:57–61
Varela C, Torrea D, Schmidt SA, Ancin-Azpilicueta C, Henschke PA (2012) Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae. Food Chem 135:2863–2871
Verbelen PJ, Saerens SMG, van Mulders SE, Delvaux F, Delvaux FR (2009) The role of oxygen in yeast metabolism during high cell density brewery fermentations. Appl Microbiol Biotechnol 82:1143–1156
Visser W, Scheffers WA, Batenburg-van Der Vegte WH, van Dijken JP (1990) Oxygen requirements of yeasts. Appl Environ Microbiol 56:3785–3792
Zuzuarregui A, Monteoliva L, Gil C, Olmo M (2006) Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation. Appl Environ Microbiol 72:836–847