Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains

Biotechnology Letters

Volumn 29, Issue 7, 2007, Pages 1057-1063

  Mendoza, Lucía M ^a   De Nadra, María C Manca ^a,b   Farías, Marta E ^a,b  

^a Centre de Referencia para Lactobacilos (CERELA) CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Mixed culture; Non Saccharomyces yeast; Wine

Indexed keywords

CYTOLOGY; FERMENTATION; METABOLISM; PLANT CELL CULTURE; WINE;

MIXED CULTURE; NON-SACCHAROMYCES YEAST;

YEAST;

FUNGAL PROTEIN; MYCOTOXIN;

ARTICLE; ASCOMYCETES; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

ASCOMYCOTA; FUNGAL PROTEINS; KINETICS; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; MYCOTOXINS; SACCHAROMYCES CEREVISIAE; WINE;

HANSENIASPORA UVARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 34249069587     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-007-9355-0     Document Type: Article

References (23)

1. Amerine MA, Kunkee RE, Ough CS, Singleton VL, Webb AD (1980) The technolohy of wine making, 2nd edn. AVI Publishing, Westport
2. Ciani M, Ferraro L (1996) Enhanced glycerol content in wines made with immobilized Candida stellata cells. Appl Environ Microbiol 62:128-132
3. Ciani M, Maccarelli F (1998) Oenological properties of non-Saccharomyces yeast associated with wine-making. World J Microbiol Biotechnol 14:199-203
4. Ciani M (2001) Wine fermentation by multistarter inoculum. Industrie delle Bevande 30:35-39
5. Ciani M, Beco L, Comitini F (2006) Fermentation behavior and metabolic interactions of multistarter wine fermentation. Int J Food Microbiol 108:239-245
6. Doi E, Shibata D, Matoba T (1981) Modified colorimetric ninhydrin methods for peptidase assay. Anal Biochem 118:173-184
7. Egli CM, Edinger WD, Mitrakul CM, Henick-Kling T (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85:779-789
8. Fleet GH, Heard GM (1993) Yeasts: growth during fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood Academic, Chur, Switzerland, pp 27-54
9. Fleet GH (2003) Yeast interaction and wine flavour. Int J Food Microbiol 86:11-22
10. Gardner N, Rodrigue N, Champagne CP (1993) Combined effects of sulfites, temperature and agitation time on production of glycerol in grape juice by Saccharomyces cerevisiae. Appl Environ Microbiol 59:2022-2028
11. Gil JV (1993) Influencia de cultivos iniciadores de levaduras en la fracción volátil de mosto de la cv. Monastrell, Tesis de Licenciatura, Facultad de CC Biológicas. Universidad de Valencia, Valencia
12. Ludovico P, Sousa MJ, Silva MT, Leao C, Corte-Real M (2001) Saccharomyces cerevisiae commits to a programmed cell death process in response to acetic acid. Microbiology 147:2409-2415
13. Martini A (1993) Origin and domestication of wine yeast Saccharomyces cerevisiae. J Wine Res 3:165-176
14. Moreira N, Mendes F, Hogg T, Vasconcelos I (2005) Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. Int J Food Microbiol 103:285-294
15. Nissen P, Arneborg N (2003) Characterization of early deaths of non-Saccharomyces yeast in mixed cultures with Saccharomyces cerevisiae. Arch Microbiol 180:257-263
16. Pérez-Nevado F, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Sacchromyces cerevisiae. Int J Food Microbiol 108:33-345
17. Povhe Jemec K, Cadez N, Zagorc T, Bubic V, Zupec A, Raspor P (2001) Yeast population dynamics in five spontaneous fermentations of Malvasia must. Food Microbiol 18:247-259
18. Romano P, Suzzi G, Comi G, Zironi R, Maifreni M (1997) Glycerol and other fermentation products of apiculate wine yeasts. J Appl Microbiol 82:615-618
19. Romano P, Fiore C, Paraggio M, Caruso M, Capece A (2003) Function of yeast species and strains in wine flavour. Int J Food Microbiol 86:169-180
20. Russel JA (1944) The colorimetric estimation of small amounts of ammonia by the phenol-hypoclorite reaction. J Biol Chem 156:457-461
21. Truong-Meyer X-M, Streihaiano P, Riba J-P (1997) Thermal inactivation of two yeast strains in a strawberry product: experimental data and kinetic model. Chem Eng J 65:99-104
22. Young TW, Yagiu M (1978) A comparison of the killer character in different yeasts and its classification. Antonie Van Leeuwenhoek 44:59-77
23. Zohre DE, Erten H (2002) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Proc Biochem 38:319-324