Document Detail


Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.
MedLine Citation:
PMID:  22247148     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
In this study we investigated the possibility of using Candida zemplinina, as a partner of Saccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-five C. zemplinina strains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations with S. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels of C. zemplinina started to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pure S. cerevisiae fermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations of S. cerevisiae and C. zemplinina resulted in a decrease of ~0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixed S. cerevisiae and C. zemplinina fermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to the S. cerevisiae osmotic stress response.
Authors:
Kalliopi Rantsiou; Paola Dolci; Simone Giacosa; Fabrizio Torchio; Rosanna Tofalo; Sandra Torriani; Giovanna Suzzi; Luca Rolle; Luca Cocolin
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Publication Detail:
Type:  Journal Article     Date:  2012-01-13
Journal Detail:
Title:  Applied and environmental microbiology     Volume:  78     ISSN:  1098-5336     ISO Abbreviation:  Appl. Environ. Microbiol.     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-02-23     Completed Date:  2012-05-16     Revised Date:  2013-06-26    
Medline Journal Info:
Nlm Unique ID:  7605801     Medline TA:  Appl Environ Microbiol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1987-94     Citation Subset:  IM    
Affiliation:
DIVAPRA, Agricultural Microbiology and Food Technology Sector, University of Turin, Turin, Italy.
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MeSH Terms
Descriptor/Qualifier:
Acetic Acid / metabolism*
Candida / metabolism*
Carbohydrate Metabolism
Ethanol / metabolism
Fermentation
Glycerol / metabolism
Saccharomyces cerevisiae / metabolism*
Time Factors
Wine / microbiology*
Chemical
Reg. No./Substance:
56-81-5/Glycerol; 64-17-5/Ethanol; 64-19-7/Acetic Acid
Comments/Corrections

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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