Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

International Journal of Food Microbiology

Volumn 205, Issue , 2015, Pages 41-46

  Stribny, Jiri ^a   Gamero, Amparo ^a   Pérez Torrado, Roberto ^a   Querol, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Acetate esters; Flavour compounds; Higher alcohols; Non conventional yeasts

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; AMINO ACID; AMINO ACID MIXTURE; AMMONIA; ISOBUTANOL; ISOLEUCINE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LEUCINE; NITROGEN; PENTYL ACETATE; PHENETHYL ALCOHOL; PHENYLALANINE; VALINE; VOLATILE AGENT; 2-PHENYLETHYL ACETATE; ACETIC ACID DERIVATIVE; ESTER;

AMINO ACID METABOLISM; AROMA; ARTICLE; CELL GROWTH; CONTROLLED STUDY; FUNGAL STRAIN; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SACCHAROMYCES UVARUM; YEAST CELL; ANALOGS AND DERIVATIVES; ANALYSIS; FERMENTATION; METABOLISM; MICROBIOLOGY; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SACCHAROMYCES UVARUM;

ACETATES; ALCOHOLS; AMINO ACIDS; ESTERS; FERMENTATION; PHENYLETHYL ALCOHOL; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84927672638     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.003     Document Type: Article

References (31)

1. Antonelli A., Castellari L., Zambonelli C., Carnacini A. Yeast influence on volatile composition of wines. J. Agric. Food Chem. 1999, 47:1139-1144.
2. Arroyo-Lopez F.N., Pérez-Torrado R., Querol A., Barrio E. Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid. Food Microbiol. 2010, 27:628-637.
3. Bolat I., Romagnoli G., Zhu F.B., Pronk J.T., Daran J.M. Functional analysis and transcriptional regulation of two orthologs of ARO10, encoding broad-substrate-specificity 2-oxo-acid decarboxylases, in the brewing yeast Saccharomyces pastorianus CBS1483. FEMS Yeast Res. 2013, 13:505-517.
4. Coloretti F., Zambonelli C., Tini V. Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines. Food Microbiol. 2006, 23:672-676.
5. Combina M., Pérez-Torrado R., Tronchoni J., Belloch C., Querol A. Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions. Int. J. Food Microbiol. 2012, 157:340-345.
6. Dickinson J.R., Lanterman M.M., Danner D.J., Pearson B.M., Sanz P., Harrison S.J., Hewlins M.J.E. A C-13 nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 1997, 272:26871-26878.
7. Dickinson J.R., Harrison S.J., Hewlins M.J.E. An investigation of the metabolism of valine to isobutyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 1998, 273:25751-25756.
8. Dickinson J.R., Harrison S.J., Dickinson J.A., Hewlins M.J.E. An investigation of the metabolism of isoleucine to active amyl alcohol in Saccharomyces cerevisiae. J. Biol. Chem. 2000, 275:10937-10942.
9. Dickinson J.R., Eshantha L., Salgado J., Hewlins M.J.E. The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae. J. Biol. Chem. 2003, 278:8028-8034.
10. Eglinton J.M., McWilliam S.J., Fogarty M.W., Francis I.L., Kwiatkowski M.J., Hoj P.B., Henschke P.A. The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine. Aust. J. Grape Wine Res. 2000, 6:190-196.
11. Gamero A., Tronchoni J., Querol A., Belloch C. Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. J. Appl. Microbiol. 2013, 114:1405-1414.
12. Gamero A., Belloch C., Ibanez C., Querol A. Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions. PLoS ONE 2014, 9:e97626.
13. Gonzalez S.S., Barrio E., Gafner J., Querol A. Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations. FEMS Yeast Res. 2006, 6:1221-1234.
14. Gonzalez S.S., Gallo L., Climent M.D., Barrio E., Querol A. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii. Int. J. Food Microbiol. 2007, 116:11-18.
15. Gonzalez S.S., Barrio E., Querol A. Molecular characterization of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing. Appl. Environ. Microbiol. 2008, 74:2314-2320.
16. Kaneko Y., Banno I. Re-examination of Saccharomyces bayanus strains by DNA-DNA hybridization and electrophoretic karyotyping. IFO Res. Commun. 1991, 15:30-41.
17. Lambrechts M.G., Pretorius I.S. Yeast and its importance to wine aroma - a review. S. Afr. J. Enol. Vitic. 2000, 21:97-125.
18. Lopez-Malo M., Querol A., Manuel Guillamon J. Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature. PLoS ONE 2013, 8.
19. Masneuf-Pomarede I., Bely M., Marullo P., Lonvaud-Funel A., Dubourdieu D. Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains. Int. J. Food Microbiol. 2010, 139:79-86.
20. Naumov G.I., Masneuf I., Naumova E.S., Aigle M., Dubourdieu D. Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations. Res. Microbiol. 2000, 151:683-691.
21. Naumov G.I., Nguyen H.V., Naumova E.S., Michel A., Aigle M., Gaillardin C. Genetic identification of Saccharomyces bayanus var. uvarum, a cider-fermenting yeast. Int. J. Food Microbiol. 2001, 65:163-171.
22. Nykanen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am. J. Enol. Vitic. 1986, 37:84-96.
23. Oliveira B.M., Barrio E., Querol A., Pérez-Torrado R. Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii. PLoS ONE 2014, 9.
24. Querol A., Huerta T., Barrio E., Ramon D. Dry yeast-strain for use in fermentation of Alicante wines - selection and DNA patterns. J. Food Sci. 1992, 57:183-185.
25. Sampaio J.P., Goncalves P. Natural populations of Saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with S. cerevisiae and S. paradoxus. Appl. Environ. Microbiol. 2008, 74:2144-2152.
26. Styger G., Prior B., Bauer F.F. Wine flavor and aroma. J. Ind. Microbiol. Biotechnol. 2011, 38:1145-1159.
27. Swiegers J.H., Bartowsky E.J., Henschke P.A., Pretorius I.S. Yeast and bacterial modulation of wine aroma and flavour. Aust. J. Grape Wine Res. 2005, 11:139-173.
28. Tronchoni J., Medina V., Guillamon J.M., Querol A., Pérez-Torrado R. Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations. BMC Genomics 2014, 15:432-432.
29. Verstrepen K.J., Van Laere S.D.M., Vanderhaegen B.M.P., Derdelinckx G., Dufour J.P., Pretorius I.S., Winderickx J., Thevelein J.M., Delvaux F.R. Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Appl. Environ. Microbiol. 2003, 69:5228-5237.
30. Vuralhan Z., Morais M.A., Tai S.L., Piper M.D.W., Pronk J.T. Identification and characterization of phenylpyruvate decarboxylase genes in Saccharomyces cerevisiae. Appl. Environ. Microbiol. 2003, 69:4534-4541.
31. Vuralhan Z., Luttik M.A.H., Tai S.L., Boer V.M., Morais M.A., Schipper D., Almering M.J.H., Kotter P., Dickinson J.R., Daran J.M., Pronk J.T. Physiological characterization of the ARO10-dependent, broad-substrate-specificity 2-oxo acid decarboxylase activity of Saccharomyces cerevisiae. Appl. Environ. Microbiol. 2005, 71:3276-3284.