A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com

Bibliographic Details
Authors: Orlić, Sandi, Arroyo López, Francisco Noé, Huić-Babić, Katarina, Lucilla, Iacumin, Querol, Amparo, Barrio, Eladio
Format: article
Publication Date:2009
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/19572
Online Access:http://hdl.handle.net/10261/19572
Access Level:Open access
Keyword:Fructose
Glycerol
Nitrogen content
Saccharomyces cerevisiae
Saccharomyces paradoxus
Wine fermentation
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spelling A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratiosOrlić, SandiArroyo López, Francisco NoéHuić-Babić, KatarinaLucilla, IacuminQuerol, AmparoBarrio, EladioFructoseGlycerolNitrogen contentSaccharomyces cerevisiaeSaccharomyces paradoxusWine fermentation8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com[Aims]: The main goal of the present study is to determine the effects of different nitrogen concentrations and glucose/fructose ratios on the fermentation performance of Saccharomyces paradoxus, a nonconventional species used for winemaking.[Methods and Results]: Ethanol yield, residual sugar concentration, as well as glycerol and acetic acid production were determined for diverse wine fermentations conducted by S. paradoxus. Experiments were also carried out with a commercial Saccharomyces cerevisiae wine strain used as control. The values obtained were compared to test significant differences by means of a factorial anova and the Scheffé test. Our results show that S. paradoxus strain was able to complete the fermentation even in the nonoptimal conditions of low nitrogen content and high fructose concentration. In addition, the S. paradoxus strain showed significant higher glycerol synthesis and lower acetic acid production than S. cerevisiae in media enriched with nitrogen, as well as a lower, but not significant, ethanol yield.[Conclusions]: The response of S. paradoxus was different with respect to the commercial S. cerevisiae strain, especially to glycerol and acetic acid synthesis.[Significance and Impact of the Study]: The present study has an important implication for the implementation of S. paradoxus strains as new wine yeast starters exhibiting interesting enological properties.This work was funded by Croatian Ministry of Science, Education and Sports (grant number 178-0580477-2130) and by the Spanish Ministry of Science and Innovation (MICINN) (projects AGL2006-12703-CO2-01/ALI and 02/ALI). F.N. Arroyo-López (‘Juan de la Cierva’ program) and Sandi Orlić, thank to the Ministry of Education and Science of Spain (MEC) for their respective postdoctoral research contracts.Peer reviewedBlackwell PublishingSociety for Applied Microbiology200920092010info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501245105 bytesapplication/pdfhttp://hdl.handle.net/10261/19572reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1111/j.1365-2672.2009.04406.xinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/195722026-05-22T06:33:51Z
dc.title.none.fl_str_mv A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
title A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
spellingShingle A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
Orlić, Sandi
Fructose
Glycerol
Nitrogen content
Saccharomyces cerevisiae
Saccharomyces paradoxus
Wine fermentation
title_short A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
title_full A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
title_fullStr A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
title_full_unstemmed A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
title_sort A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios
dc.creator.none.fl_str_mv Orlić, Sandi
Arroyo López, Francisco Noé
Huić-Babić, Katarina
Lucilla, Iacumin
Querol, Amparo
Barrio, Eladio
author Orlić, Sandi
author_facet Orlić, Sandi
Arroyo López, Francisco Noé
Huić-Babić, Katarina
Lucilla, Iacumin
Querol, Amparo
Barrio, Eladio
author_role author
author2 Arroyo López, Francisco Noé
Huić-Babić, Katarina
Lucilla, Iacumin
Querol, Amparo
Barrio, Eladio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Fructose
Glycerol
Nitrogen content
Saccharomyces cerevisiae
Saccharomyces paradoxus
Wine fermentation
topic Fructose
Glycerol
Nitrogen content
Saccharomyces cerevisiae
Saccharomyces paradoxus
Wine fermentation
description 8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com
publishDate 2009
dc.date.none.fl_str_mv 2009
2009
2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/19572
url http://hdl.handle.net/10261/19572
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1111/j.1365-2672.2009.04406.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 245105 bytes
application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
Society for Applied Microbiology
publisher.none.fl_str_mv Blackwell Publishing
Society for Applied Microbiology
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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