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

Abstract:

In 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 …

Año de publicación:

2017

Keywords:

Fuente:

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