Enological potential of non-Saccharomyces yeast strains of enological and brewery origin from Ukrainian Collection of Microorganisms

Figures & data

Table 1. Yeast strains used in the study

Yeast species	Strain number UCM Y-		Strain origin	Yeast species	Strain number UCM Y-	Strain origin
Torulaspora delbrueckii	2737	wine, Kyiv		Pichia membranifaciens	471	wine, Chisinau, Moldova
T. delbrueckii	2738	wine, Kyiv		P. membranifaciens	473	wine, Chisinau, Moldova
T. delbrueckii	2739	wine, Kyiv		P. membranifaciens	477	wine, Chisinau, Moldova
T. delbrueckii	2741	wine, Kyiv		P. membranifaciens	480	wine, Chisinau, Moldova
T. delbrueckii	2749	wine, Odesa		P. membranifaciens	481	wine, Chisinau, Moldova
Kloeckera apiculata	2728	brewery, Kyiv		P. membranifaciens	482	wine, Chisinau, Moldova
K. apiculata	2729	brewery, Kyiv		P. membranifaciens	2733	wine, Kyiv
K. javanica	2689	wine, Odesa		P. membranifaciens	2734	wine, Kyiv
K. javanica	2693	brewery, Kyiv		P. membranifaciens	2735	wine, Kyiv
K. javanica	2695	brewery, Kyiv		P. anomala	212	wine, Chisinau, Moldova
Candida inconspicua	2732	wine, Kyiv		P. anomala	213	wine, Chisinau, Moldova
C. lambica	2696	brewery, Kyiv		P. anomala	215	wine, Chisinau, Moldova
C. valida	969	wine, Chisinau, Moldova		P. anomala	216	wine, Chisinau, Moldova
C. valida	971	wine, Chisinau, Moldova		P. anomala	217	wine, Chisinau, Moldova
C. valida	973	wine, Chisinau, Moldova		Zygosaccharomyces bailii	657	grapes juice, Chisinau, Moldova
C. vini	997	wine, Chisinau, Moldova		Z. bisporus	2730	spoilt wine
C. vini	998	wine, Chisinau, Moldova		Z. bisporus	2731	spoilt wine
Metschnikowia pulcherrima	333	grapes, Chisinau, Moldova		Z. fermentati	658	grapes juice, Chisinau, Moldova

Figure 1. Extracellular hydrolytic activities of yeast strains of enological and brewery origin: PrA – proteolytic activity (gelatin hydrolysis), LiA – lipolytic activity (tributyrin hydrolysis), EsA – esterase activity (tween-80 hydrolysis), CelA – cellulolytic activity (CMC hydrolysis), PecA – pectinase activity, GluA – β-glucosidase activity

Table 2. Distribution of enzymatic activities among different species of yeasts of enological and brewery origin

Yeast species	Number of strains	Enzymatic activity*
		PrA	LiA	LiA+PrA	LiA+ GluA	LiA+ PrA +GluA	LiA+ EsA+ GluA	LiA +PrA +CelA	LiA +GluA +CelA	LiA+ XyA +GluA	LiA+ EsA+ GluA+ CelA	LiA+ PrA +GluA+ XyA	LiA +EsA +GluA+ XyA	LiA+ EsA+PrA+GluA
Torulaspora delbrueckii	5	1	1	2	1	-	-	-	-	-	-	-	-	-
Kloeckera apiculata	2	-	-	-	1	-	-	-	1	-	-	-	-	-
K. javanica	3	-	-	-	1	1	-	-	-	-	1	-	-	-
Candida inconspicua	1	-	-	-	-	1	-	-	-	-	-	-	-	-
C. lambica	1	-	-	1	-	-	-	-	-	-	-	-	-	-
C. valida	3	-	2	1	-	-	-	-	-	-	-	-	-	-
C. vini	2	-	1	-	-	-	1	-	-	-	-	-	-	-
Metschnikowia pulcherrima	1	-	-	-	-	-	-	-	-	-	-	1	-	-
Pichia membranifaciens	9	-	-	6	-	1	-	1	-	-	-	-	-	1
P. anomala	5	-	-	-	-	-	-	-	-	2	-	-	3	-
Zygosaccharomyces bailii	1	-	-	-	1	-	-	-	-	-	-	-	-	-
Z. bisporus	2	-	2	-	-	-	-	-	-	-	-	-	-	-
Z. fermentati	1	-	-	-	-	1	-	-	-	-	-	-	-	-
Total	36	1	6	10	4	4	1	1	1	2	1	1	3	1

* PrA – proteolytic activity (gelatin hydrolysis), LiA – lipolytic activity (tributyrin hydrolysis), GluA – β-glucosidase activity (arbutin hydrolysis), EsA – esterase activity (tween-80 hydrolysis), CelA – cellulase activity (CMC hydrolysis), XyA – xylanase activity (xylan hydrolysis)

Table 3. Ethanol tolerance of non-conventional yeast strains

Yeast species	Number of strains	Ethanol concentration (%, v/v)
		pH 6.0				pH 3.5
		6%	9%	12%	16%	6%	9%	12%	16%
T. delbrueckii	5	-	1	4	-	-	1	4	-
K. apiculata	2	1	1	-	-	2	-	-	-
K. javanica	3	3	-	-	-	2	-	-	-
C. inconspicua	1	-	-	-	1	-	-	1	-
C. lambica	1	-	-	1	-	-	-	1	-
C. valida	3	-	1	2	-	-	3	-	-
C. vini	2	2	-	-	-	1	-	-	-
M. pulcherrima	1	-	-	1	-	1	-	-	-
P. membranifaciens	9	-	-	9	-	-	-	9	-
P. anomala	5	-	-	4	1	-	-	5	-
Z. bailii	1	-	1	-	-	-	1	-	-
Z. bisporus	2	-	-	1	1	-	-	1	1
Z. fermentati	1	-	1	-	-	-	1	-	-
Total	36	6	5	22	3	6	6	21	1

Table 4. Tolerance of non-conventional yeast strains to hydrogen peroxide

Yeast species	Strain number UCM Y-	Diameter zone, mm*
		Hydrogen peroxide concentration
		0.25 M	0.5 M	1.0 M
Torulaspora delbrueckii	2737	33.67 ± 1.15^fgij	43.67 ± 1.15 ^gj	49.0 ± 1.0^fijp
	2738	36.67 ± 1.15^efhi	49.33 ± 0.58^def	57.33 ± 0.58^de
	2739	28.67 ± 0.58^bfgimn	34.33 ± 1.15^cip	51.33 ± 1.52^efip
	2741	40.0 ± 1.73^deh	44.33 ± 0.58^dgjk	51,67 ± 1.52^efijlp
	2749	19.67 ± 1.15^bklmo	22.33 ± 1.15^lnosu	29.67 ± 2.08^cklmr
Kloeckera apiculata	2728	14.33 ± 0.58^lo	16.33 ± 0.58 ^ms	27.67 ± 0.58^klmrt
	2729	15.67 ± 1.15^klo	17.67 ± 0.58 ^ms	27.0 ± 1.0^klmqrt
K. javanica	2689	16.67 ± 0.58^cklo	18.33 ± 0.58 ^ms	24.33 ± 0.58^lqrut
	2693	14.33 ± 0.58^lo	18.0 ± 2.0 ^ms	22.0 ± 1.73^tu
	2695	15.0 ± 1.0^klo	18.33 ± 0.58 ^ms	26.0 ± 1.0^klqrt
Candida inconspicua	2732	42.0 ± 2.0^de	56.0 ± 1.0^afhr	67.33 ± 1.52 ^g
C. lambica	2696	18.33 ± 0.58^klmo	23.0 ± 1.73 ^l,nosu	27.33 ± 1.15^klmqrt
C. valida	969	22.0 ± 1.73^bckmno	28.0 ± 1.73^cn	33.33 ± 0.58^bckm
	971	26.33 ± 0.58^bcgjmn	26.0 ± 1.0^bnou	30.0 ± 1.0^cklmr
	973	24.0 ± 1.0^bcjkmn	28.67 ± 0.58^bcnp	36.33 ± 0.58^bco
C. vini	997	15.33 ± 1.15^klo	20.67 ± 0.58^lmosu	27.0 ± 1.73^klmqrt
	998	29.67 ± 1.53^fgijn	33.67 ± 0.58^cip	45.0 ± 1.0^hnp
Metschnikowia pulcherrima	333	0^p	0 ^t	13.67 ± 1.15^s
Pichia membranifaciens	471	51.67 ± 1.53^a	59.0 ± 2.0^ar	81.33 ± 1.53^a
	473	41.0 ± 2.0^deh	52.67 ± 0.57^efhr	54.33 ± 0.57^defj
	477	41.67 ± 1.53^deh	57.67 ± 1.53^ahr	60.0 ± 1.0^d
	480	42.33 ± 1.15^de	47.67 ± 0.57^dek	57.0 ± 1.0^d
	481	37.33 ± 1.53^dehi	49.67 ± 2.08^def	58.67 ± 0.57^d
	482	32.0 ± 2.0^fghij	42.33 ± 1.15^gjkq	52.0 ± 1.0^efij
	2733	30.67 ± 1.53^fgijn	39.67 ± 1.53^gq	48.0 ± 1.0^hijp
	2734	52.67 ± 1.53^a	55.0 ± 1.73^fhr	68.33 ± 0.58 ^g
	2735	49.33 ± 0.58^a	53.0 ± 1.73^efhr	69.33 ± 1.15^g
P. anomala	212	15.67 ± 0.58^klo	19.67 ± 1.53^lmosu	23.67 ± 1.15^lqt
	213	17.67 ± 0.58^cklmo	19.33 ± 0.58^lmos	27.33 ± 0.58^klmqrt
	215	17.67 ± 1.15^klmo	21.67 ± 1.53^lmosu	27.67 ± 0.58^klmrt
	216	15.33 ± 0.58^klo	20.0 ± 1.73^lmos	30.33 ± 1.53^cklmr
	217	22.33 ± 1.53^bkmo	22.33 ± 0.57^lns	27.66 ± 1.15^klmrt
Zygosaccharomyces bailii	657	27.66 ± 0.58^bfgjn	32.0 ± 1.73^bcip	41.33 ± 1.53^hno
Z. bisporus	2730	21.33 ± 1.53^bckmno	30.66 ± 0.58^bcip	33.33 ± 1.53^bckm
Z. bisporus	2731	24.0 ± 1.0^bckmn	29.0 ± 1.0^bcnp	35.0 ± 1.0^bco
Z. fermentati	658	30.0 ± 1.0^fgijn	28.0 ± 1.0^bcn	38.67 ± 1.53^bno

*Means within the same column with the same letter are not significantly different at p ≤ 0.05

Table 5. Enological traits of non-conventional yeast strains

* Tolerance to stress factors: 1–200 μM CuSO₄ (copper sulfate), pH 6.0, 2–200 μM CuSO₄, pH 3.5, 3–400 μM CuSO₄, pH 6.0, 4–400 μM CuSO₄, pH 3.5; osmotolerance: 5–50% glucose; biogenic amine production: 6–1% amino acid mix, 7–2% amino acid mix; killer activity: 8 – against Saccharomyces cerevisiae UCM Y-554, 9 – against Kluyveromyces marxianus UCM Y-1591; acid production from glucose: 10 – chalk solubilisation on Causter’s agar; organic acid assimilation: 11 – malic acid, 12 – acetic acid; fermentative activity: 13 – CO₂ production in semi-synthetic fermentation medium. Black colour indicates positive reaction or tolerance, grey colour indicates weak reaction or tolerance, white colour indicates negative reaction or sensitivity

Figure 2. CO₂ production by non-conventional yeasts in semi-synthetic medium. Results are presented as means of triplicates with the corresponding standard deviation (± SD)