Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology
<i>Metschnikowia pulcherrima</i> (<i>Mp</i>) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in <i>Mp</i> is supported by the expression of many extracellular activities, some of which enhance the release of varieta...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/5/3/63 |
| _version_ | 1811281761735278592 |
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| author | Antonio Morata Iris Loira Carlos Escott Juan Manuel del Fresno María Antonia Bañuelos José Antonio Suárez-Lepe |
| author_facet | Antonio Morata Iris Loira Carlos Escott Juan Manuel del Fresno María Antonia Bañuelos José Antonio Suárez-Lepe |
| author_sort | Antonio Morata |
| collection | DOAJ |
| description | <i>Metschnikowia pulcherrima</i> (<i>Mp</i>) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in <i>Mp</i> is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of <i>Mp</i> makes necessary the sequential or mixed use with <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) to completely ferment grape musts. <i>Mp</i> has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, <i>Mp</i> shows good compatibility with <i>Sc</i> in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H<sub>2</sub>S. The excretion of pulcherrimin gives <i>Mp</i> some competitive advantages over other non-<i>Saccharomyces</i> yeasts as well as providing some antifungal properties. |
| first_indexed | 2024-04-13T01:39:27Z |
| format | Article |
| id | doaj.art-253c12a14eff471caad1c84f00eaf204 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-13T01:39:27Z |
| publishDate | 2019-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-253c12a14eff471caad1c84f00eaf2042022-12-22T03:08:14ZengMDPI AGFermentation2311-56372019-07-01536310.3390/fermentation5030063fermentation5030063Applications of <i>Metschnikowia pulcherrima</i> in Wine BiotechnologyAntonio Morata0Iris Loira1Carlos Escott2Juan Manuel del Fresno3María Antonia Bañuelos4José Antonio Suárez-Lepe5Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, SpainDepartamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, Spain<i>Metschnikowia pulcherrima</i> (<i>Mp</i>) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in <i>Mp</i> is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of <i>Mp</i> makes necessary the sequential or mixed use with <i>Saccharomyces cerevisiae</i> (<i>Sc</i>) to completely ferment grape musts. <i>Mp</i> has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, <i>Mp</i> shows good compatibility with <i>Sc</i> in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H<sub>2</sub>S. The excretion of pulcherrimin gives <i>Mp</i> some competitive advantages over other non-<i>Saccharomyces</i> yeasts as well as providing some antifungal properties.https://www.mdpi.com/2311-5637/5/3/63<i>Metschnikowia pulcherrima</i>oenological usesenzymesstable pigmentspulcherrimin |
| spellingShingle | Antonio Morata Iris Loira Carlos Escott Juan Manuel del Fresno María Antonia Bañuelos José Antonio Suárez-Lepe Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology Fermentation <i>Metschnikowia pulcherrima</i> oenological uses enzymes stable pigments pulcherrimin |
| title | Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology |
| title_full | Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology |
| title_fullStr | Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology |
| title_full_unstemmed | Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology |
| title_short | Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology |
| title_sort | applications of i metschnikowia pulcherrima i in wine biotechnology |
| topic | <i>Metschnikowia pulcherrima</i> oenological uses enzymes stable pigments pulcherrimin |
| url | https://www.mdpi.com/2311-5637/5/3/63 |
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