Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest
Non-<i>Saccharomyces</i> yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-&l...
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MDPI AG
2020-01-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/2/157 |
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| author | Helena Roca-Mesa Sonia Sendra Albert Mas Gemma Beltran María-Jesús Torija |
| author_facet | Helena Roca-Mesa Sonia Sendra Albert Mas Gemma Beltran María-Jesús Torija |
| author_sort | Helena Roca-Mesa |
| collection | DOAJ |
| description | Non-<i>Saccharomyces</i> yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-<i>Saccharomyces</i> wine yeast (<i>Torulaspora delbrueckii</i>, <i>Lachancea thermotolerans</i>, <i>Starmerella bacillaris</i>, <i>Hanseniaspora uvarum</i>, and <i>Metschnikowia pulcherrima</i>) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, <i>T. delbrueckii</i> and <i>L. thermotolerans</i>, had high similarities with <i>Saccharomyces cerevisiae</i> in terms of growth, fermentation profile, and nitrogen assimilation preferences, although <i>L. thermotolerans</i> presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. <i>M. pulcherrima</i> was the non-<i>Saccharomyces</i> strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, <i>H. uvarum</i> and <i>S. bacillaris</i>, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-<i>Saccharomyces</i> fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed. |
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| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-12-22T19:39:21Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-c993adf790494d96bd04da6e22eb49022022-12-21T18:14:54ZengMDPI AGMicroorganisms2076-26072020-01-018215710.3390/microorganisms8020157microorganisms8020157Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological InterestHelena Roca-Mesa0Sonia Sendra1Albert Mas2Gemma Beltran3María-Jesús Torija4Departament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, SpainDepartament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, SpainDepartament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, SpainDepartament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, SpainDepartament de Bioquímica i Biotecnologia, Grup de Biotecnologia Enològica, Facultat d’Enologia, Universitat Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, SpainNon-<i>Saccharomyces</i> yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-<i>Saccharomyces</i> wine yeast (<i>Torulaspora delbrueckii</i>, <i>Lachancea thermotolerans</i>, <i>Starmerella bacillaris</i>, <i>Hanseniaspora uvarum</i>, and <i>Metschnikowia pulcherrima</i>) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, <i>T. delbrueckii</i> and <i>L. thermotolerans</i>, had high similarities with <i>Saccharomyces cerevisiae</i> in terms of growth, fermentation profile, and nitrogen assimilation preferences, although <i>L. thermotolerans</i> presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. <i>M. pulcherrima</i> was the non-<i>Saccharomyces</i> strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, <i>H. uvarum</i> and <i>S. bacillaris</i>, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-<i>Saccharomyces</i> fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.https://www.mdpi.com/2076-2607/8/2/157wine fermentation<i>torulaspora delbrueckii</i><i>lachancea thermotolerans</i><i>starmerella bacillaris</i><i>hanseniaspora uvarum</i><i>metschnikowia pulcherrima</i>amino acidsammonium |
| spellingShingle | Helena Roca-Mesa Sonia Sendra Albert Mas Gemma Beltran María-Jesús Torija Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest Microorganisms wine fermentation <i>torulaspora delbrueckii</i> <i>lachancea thermotolerans</i> <i>starmerella bacillaris</i> <i>hanseniaspora uvarum</i> <i>metschnikowia pulcherrima</i> amino acids ammonium |
| title | Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest |
| title_full | Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest |
| title_fullStr | Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest |
| title_full_unstemmed | Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest |
| title_short | Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest |
| title_sort | nitrogen preferences during alcoholic fermentation of different non i saccharomyces i yeasts of oenological interest |
| topic | wine fermentation <i>torulaspora delbrueckii</i> <i>lachancea thermotolerans</i> <i>starmerella bacillaris</i> <i>hanseniaspora uvarum</i> <i>metschnikowia pulcherrima</i> amino acids ammonium |
| url | https://www.mdpi.com/2076-2607/8/2/157 |
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