New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines

International Journal of Food Science and Technology

Volumn 47, Issue 10, 2012, Pages 2101-2108

  Benito, Santiago ^a   Palomero, Felipe ^a   Morata, Antonio ^a   Calderón, Fernando ^a   Suárez Lepe, José A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Malic acid; Pyruvic acid; Saccharomyces spp.; Schizosaccharomyces pombe; Urea

Indexed keywords

ACETIC ACID PRODUCTIONS; ALCOHOLIC FERMENTATION; AMINO NITROGEN; BIOCHEMICAL PROPERTIES; COLOUR STABILITY; MALIC ACIDS; NEW APPLICATIONS; NON-SACCHAROMYCES YEASTS; PYRUVIC ACID; RED WINE; SACCHAROMYCES; SCHIZOSACCHAROMYCES POMBE;

ACETIC ACID; COLOR; FRUITS; GLUCOSE; LACTIC ACID; METABOLISM; ORGANIC ACIDS; PH; UREA; YEAST;

FERMENTATION;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; SCHIZOSACCHAROMYCES; SCHIZOSACCHAROMYCES POMBE; VITACEAE;

EID: 84866156770     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03076.x     Document Type: Article

References (51)

1. Alcaide-Hidalgo, J.M., Moreno-Arribas, M.V., Martín-Álvarez, P.J. & Polo, M.C. (2007). Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines. Food Chemistry, 103, 572-581.
2. Alexandre, H. & Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine - A review. Australian Journal of Grape and Wine Research, 12, 119-127.
3. Barnett, J., Payne, R. & Yarrow, D. (2000). Yeast: Characteristics and Identification, 3rd edn. Cambridge: Cambridge University Press.
4. Bell, S.J. & Henschke, P.A. (2005). Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research, 11, 242-295.
5. Casas, E. (1999). Microorganismos Responsables de Alteraciones en Alimentos Altamente Azucarados. Doctoral thesis. Madrid, Spain: Universidad Complutense de Madrid, Facultad de Ciencias Biológicas.
6. Christopher, R.K. & Theivendirarajah, K. (1988). Palmyrah palm wine. 1: microbial and biochemical changes. Journal of the National Science Council of Sri Lanka, 16, 131-141.
7. Côrte-Real, M. & Leâo, C. (1990). Transport of malic acid and other dicarboxylic acids in the yeast Hansenula anomala. Applied and Environmental Microbiology, 56, 1109-1113.
8. Côrte-Real, M., Leaô, C. & Van Uden, N. (1989). Transport of L-malic acid and other dicarboxylic acids in the yeast Candida sphaerica. Applied Microbiology and Biotechnology, 31, 551-555.
9. De Fátima, M., Centeno, F. & Palacios, A. (2007). Desacidificación Biológica de mosto a través de la inoculación de levadura Schizosaccharomyces pombe encapsulada como alternativa a la no producción de aminas biógenas. International Symposium of Microbiology and Food Safety in wine "Microsafetywine". Villafranca del Penedés, Spain 20-21 November 2007.
10. Deák, T. (2008). Handbook of Food Spoilage Yeasts, 2nd edn. Pp. 294-297. Boca Raton, FL, USA: CRC Press, Taylor and Francis Group.
11. Dharmadhikari, M.R. & Wilker, K.L. (1998). Deacidification of high malate must with Schizosaccharomyces pombe. American Journal of Enology and Viticulture, 49, 408-412.
12. Dizy, M. & Polo, M.C. (1996). Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale. Food Science and Technology International, 2, 87-93.
13. Fahrasmane, L., Ganou-Parfait, B. & Parfait, A. (1988). Yeast flora of Haitian rum distilleries. MIRCEN Journal of Applied Microbiology and Biotechnology, 4, 239-241.
14. Fleet, G.H. (2008). Wine yeast for the future. FEMS Yeast Research, 8, 979-995.
15. Fornairon-Bonnefond, C., Camarasa, C., Moutounet, M. & Salmon, J.M. (2002). New trends on yeast autolysis and wine ageing on lees: a bibliographic review. Journal International des Sciences de la Vigne et du Vin, 36, 49-69.
16. Gallander, J.F. (1977). Deacidification of eastern table wines with Schizosaccharomyces pombe. American Journal of Enology and Viticulture, 28, 65-72.
17. Gao, C. & Fleet, G.H. (1995). Degradation of malic and tartaric acids by high density cell suspensions of wine yeasts. Food Microbiology, 12, 65-71.
18. Kim, D.H., Hong, Y.A. & Park, H.D. (2008). Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters, 30, 1633-1638.
19. Kunicka-Styczynska, A. (2009). Glucose, L-Malic Acid and pH effect on fermentation products in biological deacidification. Czech Journal of Food Sciences, 27, 319-322.
20. Lonvaud-Funel, A. (2001). Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiology Letters, 199, 9-13.
21. Magyar, I. & Panik, I. (1989). Biological deacidification of wine with Schizosaccharomyces pombe entrapped in ca-alginate gel. American Journal of Enology and Viticulture, 40, 233-240.
22. Mazigh, D. (1994). Microbiology of chocolate. The application of HACCP in the processing of cocoa. International Food Ingredients, 1994, 34-39.
23. Morata, A. (2004). Influencia de la maduración antociánica de la uva y de la biotecnología fermentativa en color, aroma y estructura de vinos tint. Doctoral thesis. Madrid, Spain: Universidad Politécnica de Madrid.
24. Morata, A., Gómez-Cordovés, M.C., Colomo, B. & Suárez, J.A. (2003). Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae: relationship with vitisin A and B formation in red wines. Journal of Agricultural and Food Chemistry, 51, 7402-7409.
25. Moreno-Arribas, M.V. & Polo, M.C. (2009). Wine Chemistry and Biochemistry Part II. New York: Springer.
26. Munyon, J.R. & Nagel, C.W. (1977). Comparison of methods of deacidification of musts and wines. American Journal of Enology and Viticulture, 28, 79-87.
27. Palomero, F., Morata, A., Benito, S., Calderón, F. & Suárez-Lepe, J.A. (2009). New genera of yeasts for over-lees aging of red wine. Food Chemistry, 112, 432-441.
28. Pech, B., Lavoue, G., Parfait, A. & Belin, J.M. (1984). Rum fermentation: suitability of strains of Schizosaccharomyces pombe. Science des Aliments, 4, 67-72.
29. Peinado, R.A., Moreno, J.J. & Maestre, O. (2007). Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: effect on fermentation by products. Food Chemistry, 104, 457-465.
30. Peinado, R.A., Maestre, O. & Mauricio, J.C. (2009). Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes. Journal of Agricultural and Food Chemistry, 57, 2368-2377.
31. Peynaud, E. & Sudraud, P. (1962). Utilisation de l'effet dèsacidifiant des Schizosaccharomyces en vinification de raisins acides. Technologie Agricole, 13, 309-328.
32. Pitt, J.I. & Hocking, A.D. (1999). Fungi and Food Spoilage. Pp. 459-460. Gaithersburg, MD: An Aspen Publication.
33. Ravelomanana, R., Guiraud, J.P., Vincent, J.C. & Galzy, P. (1984). Study of the yeast flora of the traditional cocoa fermentation in Madagascar. Revue des Fermentations et des Industries Alimentaries, 39, 103-106.
34. Rodriguez, S.B. & Thornton, R.J. (1990). Factors influencing the utilisation of L-malate by yeasts. FEMS Microbiology Letters, 72, 17-22.
35. Sanni, A.I. & Loenner, C. (1993). Identification of yeasts isolated from Nigerian tradicional alcoholic beverages. Food Microbiology, 12, 517-523.
36. Seo, S.H., Rhee, C.H. & Park, H.D. (2007). Degradation of malic acid by Issatchenkia orientalis KMBL 5774, and acidophilic yeast strain isolated from Korean grape wine pomace. The Journal of Microbiology, 45, 521-527.
37. Silva, S., Ramon Portugal, F., Andrade, P., Texera, M. & Strehaino, P. (2003). Malic acid consumption by dry inmobilized cells of Schizosaccharomyces pombe. American Journal of Enology and Viticulture, 54, 50-55.
38. Snow, P.G. & Gallander, J.F. (1978). Deacidification of white table wines through partial fermentation with Schizosaccharomyces pombe. American Journal of Enology and Viticulture, 30, 45-48.
39. Snow, P.G. & Gallander, J.F. (1979). Deacidification of white table wines trough partial fermentation with Schizosaccharomyces pombe. American Journal of Enology and Viticulture, 30, 45-48.
40. Sousa, M.J., Teixeira, J.A. & Mota, M. (1993). Must deacidification with and induced flocculant yeast strain of Schizosaccharomyces pombe. Applied Microbiology and Biotechnology, 39, 189-193.
41. Sousa, M.J., Mota, M. & Leâo, C. (1995). Effects of ethanol and acetic acid on the transport of malic acid and glucose in the yeast Schizosaccharomyces pombe: implications in wine deacidification. FEMS Microbiology Letters, 126, 197-202.
42. Suárez-Lepe, J.A. & Iñigo, B. (2004). Microbiología Enológica: Fundamentos De Vinificación, 3rd edn, Chapter 3. Madrid: Mundi-Prensa.
43. Taillandier, P., Gilis, M. & Strehaino, P. (1995). Deacidification by Schizosaccharomyces: interactions with Saccharomyces. Journal of Biotechnology, 40, 199-205.
44. Thornton, R.J. & Rodríguez, S.B. (1996). Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions. Food Microbiology, 13, 475-482.
45. Tristezza, M., Lourenco, A. & Barata, A. (2010). Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants. Annals of Microbiology, 60, 549-556.
46. Unterholzner, O., Aurich, M. & Platter, K. (1988). Geschmacks und Geruchsfehler bei Rotweinen verursacht durch Schizosaccharomyces pombe L. Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Früchteverwertung, 38, 66-70.
47. Uthurry, C., Varela, F., Colomo, B., Suárez-Lepe, J.A., Lombardero, J. & García del Hierro, J.R. (2004). Ethyl carbamate concentrations of typical Spanish red wines. Food Chemistry, 88, 329-336.
48. Uthurry, C., Varela, F., Colomo, B., Suárez-Lepe, J.A., Lombardero, J. & García del Hierro, J.R. (2006). Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine. Food Chemistry, 94, 262-270.
49. Vaughnan-Martini, A. & Martini, A. (1999). Determination of ethanol production. In: The Yeast. A Taxonomic Study (edited by C.P. Kurtzman & J.W. Fell). Pp. 107-108. Amsterdam: Elsevier.
50. Yang, H.Y. (1973). Effect of the pH on the activity of Schizosaccharomyces pombe. Journal of Food Science, 38, 1156-1157.
51. Yokotsuka, K., Otaki, A. & Naitoh Tanaka, H. (1993). Controlled Simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccharomyces pombe and Saccharomyces cerevisiae. American Journal of Enology and Viticulture, 44, 371-377.