English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/184624
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Higher antioxidant defences result in a better industrial performance in non-Saccharomyces wine yeasts

AuthorsTorrellas, Max; Grijalva‐Vallejos, Nubia; Matallana, Emilia CSIC ORCID; Aranda, Agustín CSIC ORCID
Issue Date2017
Citation28th International Conference on Yeast Genetics and Molecular Biology (2017)
AbstractIn recent years there has been a growing interest in the usage of non-Saccharomyces yeasts as co-inoculums in the wine industry. There have been many reports in which different species have been used in mixed fermentations alongside Saccharomyces cerevisiae. Their ability to produce secondary metabolites, reduce alcohol content or their specific enzymatic activities affect the wine profile, resulting in wines with enhanced and more complex flavours and aromas, which makes them important biotechnological tools. Most of these non-Saccharomyces yeasts occur naturally the environment, and although there are already commercially available strains, most inoculums have not been produced at an industrial scale. We aim to characterize the behaviour and redox state of a set of non-Saccharomyces yeasts during yeast biomass propagation and dehydration, the two main industrial processes in active dry yeast production. We also intent on understanding the effects of the oxidative stress associated with these processes in their industrial performance. Another objective is to isolate new potentially interesting non-Saccharomyces yeast strains from other kind of drinks, Ecuadorian chichas, and evaluate their stress tolerance. In this study we used a set of biochemical and physiological parameters that allowed us to determine the redox state of the studied yeasts, amongst them we analysed trehalose and gluthatione levels, gluthatione reductase and catalase activity, and lipid peroxidation. In order to analyse the industrial performance of our set of yeasts we measured the fermentative capacity and their viability after dehydration. Our results show high variability between the studied yeasts, those with increased antioxidant defences present a better tolerance and a reduction in fermentative capacity loss after dehydration, due to reduced oxidative damage. Other stress responses were studied in the newly isolated chichas yeasts to better understand the adaptation to their particular environment.
DescriptionTrabajo presentado a la 28th International Conference on Yeast Genetics and Molecular Biology (ICYGMB), celebrada en Praga (Republica Checa) del 27 de agosto al 1 de septiembre de 2017.
URIhttp://hdl.handle.net/10261/184624
Appears in Collections:(IATA) Comunicaciones congresos
(I2SysBio) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
highyeast.pdf1,77 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.