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

References

• Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen KJ. 2016. Non-conventional yeast strains increase the aroma complexity of bread. PLoS ONE. 11(10):e0165126. doi:https://doi.org/10.1371/journal.pone.0165126.
   PubMed Web of Science ®Google Scholar
• Barata A, Malfeito-Ferreira M, Loureiro V. 2012. The microbial ecology of wine grape berries. Int J Food Microbiol. 153(3):243–259. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.11.025.
   PubMed Web of Science ®Google Scholar
• Barbosa C, Lage P, Esteves M, Chambel L, Mendes-Faia A, Mendes-Ferreira A. 2018. Molecular and phenotypic characterization of Metschnikowia pulcherrima strains from Douro wine region. Fermentation. 4(1):8. doi:https://doi.org/10.3390/fermentation4010008.
   Google Scholar
• Belda I, Ruiz J, Alastruey-Izquierdo A, Navascués E, Marquina D, Santos A. 2016. Unraveling the enzymatic basis of wine “flavorome”: aphylo-functional study of wine related yeast species. Front Microbiol. 7:12. doi:https://doi.org/10.3389/fmicb.2016.00012.
   PubMed Web of Science ®Google Scholar
• Binati RL, Innocente G, Gatto V, Celebrin A, Polo M, Felis GE, Torriani S. 2019. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking. Food Res Int. 122:432–442. doi:https://doi.org/10.1016/j.foodres.2019.04.043.
   PubMed Web of Science ®Google Scholar
• Brizzio S, Turchetti B, de García V, Libkind D, Buzzini P, van Broock M. 2007. Extracellular enzymatic activities of basidiomycetous yeasts isolated from glacial and subglacial waters of northwest Patagonia (Argentina). Can J Microbiol. 53(4):519–525. doi:https://doi.org/10.1139/W07-010.
   PubMed Web of Science ®Google Scholar
• Buzzini P, Martini A. 2002. Extracellular enzymatic activity profiles in yeast and yeast-like strains isolated from tropical environments. J Appl Microbiol. 93(6):1020–1025. doi:https://doi.org/10.1046/j.1365-2672.2002.01783.x.
   PubMed Web of Science ®Google Scholar
• Capece A, Romaniello R, Scrano L, Siesto G, Romano P. 2018. Yeast starter as a biotechnological tool for reducing copper content in wine. Front Microbiol. 8:2632. doi:https://doi.org/10.3389/fmicb.2017.02632.
   PubMed Web of Science ®Google Scholar
• Charoenchai C, Fleet GH, Henschke PA, Todd BENT. 1997. Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust J Grape Wine Res. 3(1):2–8. doi:https://doi.org/10.1111/j.1755-0238.1997.tb00109.x.
   Google Scholar
• Ciani M, Morales P, Comitini F, Tronchoni J, Canonico L, Curiel JA, Oro L, Rodrigues AJ, Gonzalez R. 2016. Non-conventional yeast species for lowering ethanol content of wines. Front Microbiol. 7:642. doi:https://doi.org/10.3389/fmicb.2016.00642.
   PubMed Web of Science ®Google Scholar
• Claus H, Mojsov K. 2018. Enzymes for wine fermentation: current and perspective applications. Fermentation. 4(3):52. doi:https://doi.org/10.3390/fermentation4030052.
   Google Scholar
• Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M. 2011. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiol. 28(5):873–882. doi:https://doi.org/10.1016/j.fm.2010.12.001.
   PubMed Web of Science ®Google Scholar
• Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C. 2014. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine. Appl Environ Microbiol. 80(5):1670–1678. doi:https://doi.org/10.1128/AEM.03780-13.
   PubMed Web of Science ®Google Scholar
• Di Maio S, Polizzotto G, Di Gangi E, Foresta G, Genna G, Verzera A, Scacco A, Amore G, Oliva D. 2012. Biodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential. PLoS ONE. 7(2):e30428. doi:https://doi.org/10.1371/journal.pone.0030428.
   PubMed Web of Science ®Google Scholar
• Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M. 2011. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. Int J Food Microbiol. 147(3):170–180. doi:https://doi.org/10.1016/j.ijfoodmicro.2011.03.020.
   PubMed Web of Science ®Google Scholar
• Escribano R, González-Arenzana L, Garijo P, Berlanas C, López-Alfaro I, López R, Gutiérrez AR, Santamaría P. 2017. Screening of enzymatic activities within different enological non-Saccharomyces yeasts. J Food Sci Technol. 54(6):1555–1564. doi:https://doi.org/10.1007/s13197-017-2587-7.
   PubMed Web of Science ®Google Scholar
• Esteves M, Barbosa C, Vasconcelos I, Tavares MJ, Mendes-Faia A, Pereira Mira N, Mendes-Ferreira A. 2019. Characterizing the potential of the non-conventional yeast Saccharomycodes ludwigii UTAD17 in winemaking. Microorganisms. 7(11):478. doi:https://doi.org/10.3390/microorganisms7110478.
   Web of Science ®Google Scholar
• Fernández M, Ubeda JF, Briones AI. 2000. Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. Int J Food Microbiol. 59(1–2):29–36. doi:https://doi.org/10.1016/S0168-1605(00)00283-X.
   PubMed Web of Science ®Google Scholar
• Fleet GH. 2003. Yeast interactions and wine flavour. Int J Food Microbiol. 86(1–2):11–22. doi:https://doi.org/10.1016/S0168-1605(03)00245-9.
   PubMed Web of Science ®Google Scholar
• Gava A, Ficagna E, Rossato SB, Cisilotto B, Miotto SPS, Gabbi HT. 2016. Change in kinetic parameters of commercial yeast in the presence of copper fungicides. BIO Web Conf. 7:02029. doi:https://doi.org/10.1051/bioconf/20160702029.
   Google Scholar
• Grazia A, Pietrafesa A, Capece A, Pietrafesa R, Siesto G, Romano P. 2019. Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines. BIO Web Conf. 15:02031. doi:https://doi.org/10.1051/bioconf/20191502031.
   Google Scholar
• Guo -Y-Y, Yang Y-P, Peng Q, Han Y. 2015. Biogenic amines in wine: a review. Int J Food Sci Technol. 50(7):1523–1532. doi:https://doi.org/10.1111/ijfs.12833.
   Web of Science ®Google Scholar
• Ivit NN, Kemp B. 2018. The impact of non-Saccharomyces yeast on traditional method sparkling wine. Fermentation. 4(3):73. doi:https://doi.org/10.3390/fermentation4030073.
   Google Scholar
• Izquierdo Cañas PM, García-Romero E, Heras Manso JM, Fernández-González M. 2014. Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines. Eur Food Res Technol. 239(2):279–286. doi:https://doi.org/10.1007/s00217-014-2220-1.
   Web of Science ®Google Scholar
• Jolly NP, Varela C, Pretorius IS. 2014. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res. 14(2):215–237.
   PubMed Web of Science ®Google Scholar
• Kurtzman CP, Fell JW, Boekhout T, Robert V. 2011. Methods for isolation, phenotypic characterization and maintenance of yeasts. In: Kurtzman CP, Fell JW, Boekhout T, editors. The yeasts: a taxonomic study. 5th ed. Vol. 1. Amsterdam: Elsevier; p. 87–110.
   Google Scholar
• Laitila A, Wilhelmson A, Kotaviita E, Olkku J, Home S, Juvonen R. 2006. Yeasts in an industrial malting ecosystem. J Ind Microbiol Biotechnol. 33(11):953–966. doi:https://doi.org/10.1007/s10295-006-0150-z.
   PubMed Web of Science ®Google Scholar
• Lopes CA, Rodríguez ME, Sangorrín M, Querol A, Caballero AC. 2007. Patagonian wines: the selection of an indigenous yeast starter. J Ind Microbiol Biotechnol. 34(8):539–546. doi:https://doi.org/10.1007/s10295-007-0227-3.
   PubMed Web of Science ®Google Scholar
• Madrigal T, Maicas S, Tolosa JJM. 2013. Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems. Am J Enol Vitic. 64(1):126–133. doi:https://doi.org/10.5344/ajev.2012.12077.
   Web of Science ®Google Scholar
• Magyar I, Tóth T. 2011. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae. Food Microbiol. 28(1):94–100. doi:https://doi.org/10.1016/j.fm.2010.08.011.
   PubMed Web of Science ®Google Scholar
• Martinez A, Cavello I, Garmendia G, Rufo C, Cavalitto S, Vero S. 2016. Yeasts from sub-Antarctic region: biodiversity, enzymatic activities and their potential as oleaginous microorganisms. Extremophiles. 20(5):759–769. doi:https://doi.org/10.1007/s00792-016-0865-3.
   PubMed Web of Science ®Google Scholar
• Mautone JN, Landell MF, Fuentefria AM, Valente P. 2010. Phylloplane yeasts as a source of industrially interesting enzymes. R Bras Biosci. 8(2):169–173.
   Google Scholar
• Merín MG, Martín MC, Rantsiou K, Cocolin L, de Ambrosini VIM. 2015. Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape. Braz J Microbiol. 46(3):815–823. doi:https://doi.org/10.1590/S1517-838246320140160.
   PubMed Web of Science ®Google Scholar
• Mestre Furlani MV, Maturano YP, Combina M, Mercado LA, Toro ME, Vazquez F. 2017. Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content. FEMS Yeast Res. 17(2). doi:https://doi.org/10.1093/femsyr/fox010.
   Google Scholar
• Mukherjee V, Radecka D, Aerts G, Verstrepen KJ, Lievens B, Thevelein JM. 2017. Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation. Biotechnol Biofuels. 10:216.
   PubMed Web of Science ®Google Scholar
• Padilla B, Gil JV, Manzanares P. 2016. Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Front Microbiol. 7:441. doi:https://doi.org/10.3389/fmicb.2016.00411.
   PubMed Web of Science ®Google Scholar
• Padilla B, Gil JV, Manzanares P. 2018. Challenges of the non-conventional yeast Wickerhamomyces anomalus in winemaking. Fermentation. 4(3):68.
   Google Scholar
• Raymond Eder ML, Reynoso C, Lauret SC, Rosa AL. 2017. Isolation and identification of the indigenous yeast population during spontaneous fermentation of Isabella (Vitis labrusca L.) grape must. Front Microbiol. 8:532. doi:https://doi.org/10.3389/fmicb.2017.00532.
   PubMed Web of Science ®Google Scholar
• Sangorrín MP, Lopes CA, Jofré V, Querol A, Caballero AC. 2008. Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions. World J Microbiol Biotechnol. 24(7):945–953. doi:https://doi.org/10.1007/s11274-007-9557-6.
   Web of Science ®Google Scholar
• Strauss ML, Jolly NP, Lambrechts MG, van Rensburg P. 2001. Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts. J Appl Microbiol. 91(1):182–190. doi:https://doi.org/10.1046/j.1365-2672.2001.01379.x.
   PubMed Web of Science ®Google Scholar
• Suárez Valles B, Pando Bedriñana R, Lastra Queipo A, Mangas Alonso JJ. 2008. Screening of cider yeasts for sparkling cider production (Champenoise method). Food Microbiol. 25(5):690–697. doi:https://doi.org/10.1016/j.fm.2008.03.004.
   PubMed Web of Science ®Google Scholar
• Šuranská H, Vránová D, Omelková J. 2016. Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strains. Braz J Microbiol. 47(1):181–190. doi:https://doi.org/10.1016/j.bjm.2015.11.010.
   PubMed Web of Science ®Google Scholar
• Tataridis P, Kanellis A, Logothetis S, Nerantzis E. 2013. Use of non-Saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing. Jour Nat Sci, Matica Srpska Novi Sad. 124:415–426.
   Google Scholar
• Varela C, Borneman AR. 2017. Yeasts found in vineyards and wineries. Yeast. 34(3):111–128.
   PubMed Web of Science ®Google Scholar
• Vaughan-Martini A, Martini A. 1998. Determination of ethanol production. In: Kurtzman CP, Fell JW, editors. The yeasts. 4th ed. Amsterdam: Elsevier; p. 107.
   Google Scholar
• Viana F, Gil JV, Genovés S, Vallés S, Manzanares P. 2008. Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol. 25(6):778–785. doi:https://doi.org/10.1016/j.fm.2008.04.015.
   PubMed Web of Science ®Google Scholar
• Vigentini I, Maghradze D, Petrozziello M, Bonello F, Mezzapelle V, Valdetara F, Failla O, Foschino R. 2016. Indigenous georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective. Front Microbiol. 7:352.
   PubMed Web of Science ®Google Scholar
• Vilela A. 2019. Use of nonconventional yeasts for modulating wine acidity. Fermentation. 5(1):27. doi:https://doi.org/10.3390/fermentation5010027.
   Google Scholar
• Yap NA, de Barros Lopes M, Langridge P, Henschke PA. 2000. The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation. J Appl Microbiol. 89(3):381–389. doi:https://doi.org/10.1046/j.1365-2672.2000.01124.x.
   PubMed Web of Science ®Google Scholar
• Zagorc T, Maráz A, Cadez N, Jemec KP, Péter G, Resnik M, Nemanič J, Raspor P. 2001. Indigenous wine killer yeasts and their application as a starter culture in wine fermentation. Food Microbiol. 18(4):441–451. doi:https://doi.org/10.1006/fmic.2001.0422.
   Web of Science ®Google Scholar