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Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis

Published on Jun 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2018.12.008
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Abstract
Abstract In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high efficiency of ADY. Nowadays, there is an increasing interest for new yeasts strains, such as Torulaspora delbrueckii (Td), Metschnikowia pulcherrima (Mp) and Lachancea thermotolerans (Lt). However, the yeasts transformation processes into the solidified form generate several stresses that reduce the cell viability. In this case, understanding the phenomena of yeast cell resistance before, during and after dehydration is of great importance. In this study we analyzed two compounds associated with resistance to stress and produced by cells, glutathione (total, oxidized and reduced) and trehalose, at different stages of the process. The impact of growing and dehydration conditions on cell viability was analyzed by flow cytometry and two-photon laser scanning microscopy. The results showed that cells naturally enriched in glutathione or trehalose acquired resistance to dehydration, preventing the oxidation of glutathione in a growth/dehydration condition dependent manner. This is the first time that simultaneous metabolic and dehydration responses were observed in three non- Saccharomyces strains. These findings represent an opportunity to better understand the yeast's dehydration resistance phenomena and thus to promote the efficient industrial production of new dried yeasts.
  • References (69)
  • Citations (3)
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References69
Newest
Published on Aug 1, 2018in Applied Microbiology and Biotechnology 3.67
Santiago Benito18
Estimated H-index: 18
(UPM: Technical University of Madrid)
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern...
Published on Jun 1, 2018in Process Biochemistry 2.88
Antonio de Anchieta Câmara Júnior1
Estimated H-index: 1
,
Thanh Dat Nguyen2
Estimated H-index: 2
+ 4 AuthorsFlorence Husson9
Estimated H-index: 9
Abstract Fluidized bed drying is a dehydration process often applied to microorganisms and used for food particles stabilization. Despite its common use in yeast production, this process can lead to cell death depending on the strain and the growth conditions. During fermentation, yeasts undergo nutritional stressful environments according to media composition. In order to face these conditions, yeasts are able to synthesize protective molecules, e.g. glutathione (tripeptide, an antioxidant) and...
Published on Apr 1, 2018in Applied Microbiology and Biotechnology 3.67
Santiago Benito18
Estimated H-index: 18
(UPM: Technical University of Madrid)
Commercial Saccharomyces strains are usually inoculated to ferment alcoholic beverages due to their ability to convert all fermentable sugars into ethanol. However, modern trends in winemaking have turned toward less known, non-Saccharomyces yeast species. These species perform the first stages of natural spontaneous fermentation and play important roles in wine variety. New alcoholic fermentation trends have begun to consider objectives other than alcohol production to improve flavor diversity....
Published on Feb 1, 2018in Food Microbiology 4.09
Kai Chen2
Estimated H-index: 2
(GAU: Gansu Agricultural University),
Carlos Escott6
Estimated H-index: 6
(UPM: Technical University of Madrid)
+ 7 AuthorsSantiago Benito18
Estimated H-index: 18
(UPM: Technical University of Madrid)
Abstract Today, many non- Saccharomyces strains have been verified can be positive for the development of wine anthocyanin and aroma in different fermentation scenarios. Moreover, oenological tannins are widely used in wine industry to improve the colour profile and aroma complexity. The aim of this work is to analyze the fermentation characters of non- Saccharomyces strains and investigate the effects of pre-fermentative addition of oenological tannins on the wine components as well as sensory ...
Published on Feb 1, 2018in Food Research International 3.58
Scott Simonin1
Estimated H-index: 1
(University of Burgundy),
Hervé Alexandre28
Estimated H-index: 28
(University of Burgundy)
+ 2 AuthorsRaphaëlle Tourdot-Maréchal15
Estimated H-index: 15
(University of Burgundy)
Abstract In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites. More particularly, non- Saccharomyces yeasts are used as a total or partial alternative to sulphites. However, scientific data capable of proving the effectiveness of adding these yeasts on grape must is lacking. This study reports the analysis of antimicrobial and antioxidant effects of one n...
Published on Jan 29, 2018in Fermentation
Catarina Barbosa12
Estimated H-index: 12
,
Patrícia Lage5
Estimated H-index: 5
+ 3 AuthorsAna Mendes-Ferreira14
Estimated H-index: 14
Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic diversity of Metschnikowia pulcherrima strains isolated from different locations of Douro Wine Region, and to explore their potential as co-adjuncts of S. cerevisiae in alcoholic fermentation. For that purpose, a set of 64 M. pulcherrima isolates wer...
Published on Oct 1, 2017in South African Journal of Enology and Viticulture 1.69
H.W. du Plessis4
Estimated H-index: 4
,
M. Du Toit23
Estimated H-index: 23
(Stellenbosch University)
+ 3 AuthorsN.P. Jolly4
Estimated H-index: 4
Although Saccharomyces cerevisiae is the yeast species predominantly used for alcoholic fermentation, non-Saccharomyces yeast species are also important because they produce secondary metabolites that can contribute to the final flavour and taste of wines. In this study, 37 strains representing seven non-Saccharomyces species were characterised and evaluated for potential use in wine production, as well as for their effects on malolactic fermentation (MLF). Contour-clamped homogeneous electric f...
Published on Jun 28, 2017in Frontiers in Microbiology 4.26
Mohand Sadoudi3
Estimated H-index: 3
(University of Burgundy),
Sandrine Rousseaux13
Estimated H-index: 13
(University of Burgundy)
+ 2 AuthorsRaphaëlle Tourdot-Maréchal15
Estimated H-index: 15
(University of Burgundy)
Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway involved in pyruvate dehydrogenase (PDH) bypass and glycerol production in S. cerevisiae has never been investigated. In this work, we compared acetic acid and glycerol production kinetics between pure S. cerevisiae culture and its sequential cu...
Published on Mar 1, 2017in Fems Yeast Research 2.46
María Victoria Mestre Furlani1
Estimated H-index: 1
(National University of San Juan),
Y.P. Maturano6
Estimated H-index: 6
(National University of San Juan)
+ 3 AuthorsFabio Vazquez11
Estimated H-index: 11
(National University of San Juan)
Fil: Mestre Furlani, Maria Victoria. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingenieria. Instituto de Biotecnologia; Argentina
Published on Feb 1, 2017in Current opinion in food science
Anne Gschaedler1
Estimated H-index: 1
Non-conventional yeasts includes a wide array of different genera of non- Saccharomyces . In the past considered as undesired or spoilage yeasts now they play an important role in enhancing the composition and aroma profile of wine and alcoholic beverages. The first publications dealing with non- Saccharomyces describes their role in spontaneous fermentations and their ability to influence the varietal flavors. Recent publications highlights the role of non- Saccharomyces as a selected strain fo...
Cited By3
Newest
Published on Sep 1, 2019in Food Research International 3.58
Abstract The development of new fermented foods and beverages requires more and more the use of new dehydrated yeasts species. In this context, the non- Saccharomyces (NS) yeasts Torulaspora delbrueckii , Metschnikowia pulcherrima and Lachancea thermotolerans are developed especially in winemaking as co-culture in the fermentation of the must or for the must bioprotection. However, during formulation-dehydration the yeast cells are exposed to several stresses that reduce cellular activity. Among...
Published on Jun 29, 2019in Applied Microbiology and Biotechnology 3.67
Xueliang Qiu (Jiangnan University), Juan Zhang16
Estimated H-index: 16
(Jiangnan University)
+ 4 AuthorsGuocheng Du37
Estimated H-index: 37
(Jiangnan University)
Yeast is widely used in the baking, biocontrol, brewing, and bio manufacturing industries. In the baking industry alone, around two million tons of yeast are consumed worldwide every year. While yeast brings delicious and healthy lives to humans, we find that stress resistance of yeast is essential for the development of bioindustry. Whether during baking, biocontrol, brewing, bio manufacturing, or in other industries, yeast faces a variety of environmental stresses that have a great impact on i...
Published on May 31, 2019in Fermentation
Alice Vilela6
Estimated H-index: 6
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quali...
Alexander Rapoport14
Estimated H-index: 14
(LU: University of Latvia)
Anhydrobiosis is a unique state of living organisms that provides the possibility of surviving conditions of extreme heat and drought with temporary and reversible suspended processes of metabolism. Beyond its ecological importance in nature, it is used for the production of viable dry microbial preparations, including active dry yeast. During the last decade, this state has also been studied in non-conventional yeasts (NCY), mainly because of the necessity of active dry wine yeasts. At the same...