An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology
The interest in <i>Lachancea thermotolerans</i>, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of <i>L. thermotolerans</i> is the production of high quantities of lac...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2878 |
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| author | Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito |
| author_facet | Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito |
| author_sort | Javier Vicente |
| collection | DOAJ |
| description | The interest in <i>Lachancea thermotolerans</i>, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of <i>L. thermotolerans</i> is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in <i>L. thermotolerans</i> shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of <i>L. thermotolerans</i> is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of <i>L. thermotolerans</i> was thought to be combined with <i>Saccaharomyces cerevisiae</i> to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as <i>Schizosaccharomyces pombe</i>, <i>Oenocous oeni</i>, <i>Lactiplantibacillus plantarum</i>, or other non-<i>Saccharomyces</i>. |
| first_indexed | 2024-03-10T05:29:55Z |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:55Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c6a85437c413470196e73234fdecd3262023-11-22T23:23:21ZengMDPI AGFoods2304-81582021-11-011011287810.3390/foods10112878An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine TechnologyJavier Vicente0Eva Navascués1Fernando Calderón2Antonio Santos3Domingo Marquina4Santiago Benito5Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainUnit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainUnit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainDepartment of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, SpainThe interest in <i>Lachancea thermotolerans</i>, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of <i>L. thermotolerans</i> is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in <i>L. thermotolerans</i> shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of <i>L. thermotolerans</i> is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of <i>L. thermotolerans</i> was thought to be combined with <i>Saccaharomyces cerevisiae</i> to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as <i>Schizosaccharomyces pombe</i>, <i>Oenocous oeni</i>, <i>Lactiplantibacillus plantarum</i>, or other non-<i>Saccharomyces</i>.https://www.mdpi.com/2304-8158/10/11/2878<i>Lachancea thermotolerans</i>lactic acidwineacidityvolatileevolution |
| spellingShingle | Javier Vicente Eva Navascués Fernando Calderón Antonio Santos Domingo Marquina Santiago Benito An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology Foods <i>Lachancea thermotolerans</i> lactic acid wine acidity volatile evolution |
| title | An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology |
| title_full | An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology |
| title_fullStr | An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology |
| title_full_unstemmed | An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology |
| title_short | An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology |
| title_sort | integrative view of the role of i lachancea thermotolerans i in wine technology |
| topic | <i>Lachancea thermotolerans</i> lactic acid wine acidity volatile evolution |
| url | https://www.mdpi.com/2304-8158/10/11/2878 |
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