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Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium
- Source :
- Food microbiology. 99
- Publication Year :
- 2020
-
Abstract
- The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the composition of the resulting yeast lees is different and may thus impact malolactic fermentation (MLF). Yeasts of Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima were inactivated and added to a synthetic wine. Three different strains of Oenococcus oeni were inoculated and MLF was monitored. Non-Saccharomyces lees, especially from some strains of T. delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. The supplementation of lees increased nitrogen compounds available by O. oeni. A lower mannoprotein consumption was related with longer MLF. Amino acid assimilation by O. oeni was strain specific. There may be many other compounds regulating these yeast lees-O. oeni interactions apart from the well-known mannoproteins and amino acids. This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees to report a strain-specific interaction between them.
- Subjects :
- Malates
Wine
Microbiology
Lees
03 medical and health sciences
Torulaspora delbrueckii
Yeasts
Malolactic fermentation
Food science
Oenococcus
Phylogeny
030304 developmental biology
Oenococcus oeni
Winemaking
0303 health sciences
biology
030306 microbiology
Chemistry
food and beverages
biology.organism_classification
Yeast
Culture Media
Fermentation
Metschnikowia pulcherrima
Food Science
Subjects
Details
- ISSN :
- 10959998
- Volume :
- 99
- Database :
- OpenAIRE
- Journal :
- Food microbiology
- Accession number :
- edsair.doi.dedup.....1a3b8cf9fa14e6f45fcc343ebc38e9bf