A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-<i>Saccharomyces</i> yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-<i>Saccharomyces&...
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MDPI AG
2020-05-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/5/658 |
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| author | Xiaolin Zhu Yurena Navarro Albert Mas María-Jesús Torija Gemma Beltran |
| author_facet | Xiaolin Zhu Yurena Navarro Albert Mas María-Jesús Torija Gemma Beltran |
| author_sort | Xiaolin Zhu |
| collection | DOAJ |
| description | The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-<i>Saccharomyces</i> yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-<i>Saccharomyces</i> yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-<i>Saccharomyces</i> yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of <i>Saccharomyces cerevisiae</i>. The results showed that ten non-<i>Saccharomyces</i> strains were able to reduce the ethanol content, namely, <i>Hanseniaspora uvarum</i> (2), <i>Issatchenkia terricola</i> (1), <i>Metschnikowia pulcherrima</i> (2), <i>Lachancea thermotolerans</i> (1), <i>Saccharomycodes ludwigii</i> (1), <i>Torulaspora delbrueckii</i> (2), and <i>Zygosaccharomyces bailii</i> (1). Compared with <i>S. cerevisiae</i>, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of <i>M. pulcherrima</i> (Mp51 and Mp FA) and <i>S. cerevisiae</i> reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with <i>Z. bailii</i> (Zb43) and <i>T. delbrueckii</i> (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively. |
| first_indexed | 2024-03-10T20:06:47Z |
| format | Article |
| id | doaj.art-b601256daaf5473998cde3577e5692f4 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T20:06:47Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-b601256daaf5473998cde3577e5692f42023-11-19T23:13:08ZengMDPI AGMicroorganisms2076-26072020-05-018565810.3390/microorganisms8050658A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol YieldXiaolin Zhu0Yurena Navarro1Albert Mas2María-Jesús Torija3Gemma Beltran4Department of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/Marcel·lí Domingo, 43007 Tarragona, SpainDepartment of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/Marcel·lí Domingo, 43007 Tarragona, SpainDepartment of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/Marcel·lí Domingo, 43007 Tarragona, SpainDepartment of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/Marcel·lí Domingo, 43007 Tarragona, SpainDepartment of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/Marcel·lí Domingo, 43007 Tarragona, SpainThe alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-<i>Saccharomyces</i> yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-<i>Saccharomyces</i> yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-<i>Saccharomyces</i> yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of <i>Saccharomyces cerevisiae</i>. The results showed that ten non-<i>Saccharomyces</i> strains were able to reduce the ethanol content, namely, <i>Hanseniaspora uvarum</i> (2), <i>Issatchenkia terricola</i> (1), <i>Metschnikowia pulcherrima</i> (2), <i>Lachancea thermotolerans</i> (1), <i>Saccharomycodes ludwigii</i> (1), <i>Torulaspora delbrueckii</i> (2), and <i>Zygosaccharomyces bailii</i> (1). Compared with <i>S. cerevisiae</i>, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of <i>M. pulcherrima</i> (Mp51 and Mp FA) and <i>S. cerevisiae</i> reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with <i>Z. bailii</i> (Zb43) and <i>T. delbrueckii</i> (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.https://www.mdpi.com/2076-2607/8/5/658alcoholic fermentationwine yeastsequential inoculationethanol reduction<i>Metschnikowia pulcherrima</i><i>Torulaspora delbrueckii</i> |
| spellingShingle | Xiaolin Zhu Yurena Navarro Albert Mas María-Jesús Torija Gemma Beltran A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield Microorganisms alcoholic fermentation wine yeast sequential inoculation ethanol reduction <i>Metschnikowia pulcherrima</i> <i>Torulaspora delbrueckii</i> |
| title | A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield |
| title_full | A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield |
| title_fullStr | A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield |
| title_full_unstemmed | A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield |
| title_short | A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield |
| title_sort | rapid method for selecting non i saccharomyces i strains with a low ethanol yield |
| topic | alcoholic fermentation wine yeast sequential inoculation ethanol reduction <i>Metschnikowia pulcherrima</i> <i>Torulaspora delbrueckii</i> |
| url | https://www.mdpi.com/2076-2607/8/5/658 |
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