Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage

Autores
Ale, Cesar Emmanuel; Otero, María Claudia; Pasteris, Sergio Enrique
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products obtained. Thus, the aim of the present work was to select the inoculation conditions for preselected Saccharomyces cerevisiae mc2 (SC), Kloeckera apiculata mF (KA) and Oenococcus oeni X2L (OO) after freeze-drying and storage in both pure and mixed cultures. The strains were grown in 17% Natural Grape Juice (NGJ) and then lyophilized in 10% individual sugars (glucose, fructose, sucrose, maltose and trehalose), 2.4% sodium glutamate, 4% yeast extract and NGJ by using different culture combinations: 1)- pure cultures (KA1, SC1, OO1), 2)- mixed yeast cultures (KA2, SC2), 3)- mixed microbial cultures (KA3, SC3, OO3). After lyophilization, the strains were stored for 12 months at 4 and 25°C. Viability post-lyophilization was culture/lyoprotectant-dependent while survival to storage depended on time and temperature being O. oeni the more resistant strain to the all process, then K. apiculata and S. cerevisiae, respectively. Freeze-drying of mixed KA-SC in 10% fructose and OO in 17% NGJ up to 6 months of storage at 4°C were the best conditions for the maintenance of the fermentative properties of the strains and for glycerol production. The inoculation of grape musts with KA-SC and OO lyophilized individually with low-cost lyoprotectants would ensure the proper development of the fermentation processes and glycerol synthesis, thus increasing the organoleptic characteristics of wines by a non-Saccharomyces strain. Therefore, the starter culture should include K. apiculata, S. cerevisiae and O. oeni strains.
Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Materia
FREEZE-DRYING
WINE MICROORGANISMS
LYOPROTECTANTS
FERMENTATIVE PROPERTIES
GLYCEROL SYNTHESIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48186
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48186
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after StorageAle, Cesar EmmanuelOtero, María ClaudiaPasteris, Sergio EnriqueFREEZE-DRYINGWINE MICROORGANISMSLYOPROTECTANTSFERMENTATIVE PROPERTIESGLYCEROL SYNTHESIShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products obtained. Thus, the aim of the present work was to select the inoculation conditions for preselected Saccharomyces cerevisiae mc2 (SC), Kloeckera apiculata mF (KA) and Oenococcus oeni X2L (OO) after freeze-drying and storage in both pure and mixed cultures. The strains were grown in 17% Natural Grape Juice (NGJ) and then lyophilized in 10% individual sugars (glucose, fructose, sucrose, maltose and trehalose), 2.4% sodium glutamate, 4% yeast extract and NGJ by using different culture combinations: 1)- pure cultures (KA1, SC1, OO1), 2)- mixed yeast cultures (KA2, SC2), 3)- mixed microbial cultures (KA3, SC3, OO3). After lyophilization, the strains were stored for 12 months at 4 and 25°C. Viability post-lyophilization was culture/lyoprotectant-dependent while survival to storage depended on time and temperature being O. oeni the more resistant strain to the all process, then K. apiculata and S. cerevisiae, respectively. Freeze-drying of mixed KA-SC in 10% fructose and OO in 17% NGJ up to 6 months of storage at 4°C were the best conditions for the maintenance of the fermentative properties of the strains and for glycerol production. The inoculation of grape musts with KA-SC and OO lyophilized individually with low-cost lyoprotectants would ensure the proper development of the fermentation processes and glycerol synthesis, thus increasing the organoleptic characteristics of wines by a non-Saccharomyces strain. Therefore, the starter culture should include K. apiculata, S. cerevisiae and O. oeni strains.Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaOMICS international2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48186Ale, Cesar Emmanuel; Otero, María Claudia; Pasteris, Sergio Enrique; Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage; OMICS international; Journal of Bioprocessing & Biotechniques; 5; 8; 8-2015; 1-8; 10002482155-9821CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/freezedrying-of-wine-yeasts-and-oenococcus-oeni-and-selection-of-the-inoculation-conditions-after-storage-2155-9821-1000248.php?aid=58826info:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9821.1000248info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:40Zoai:ri.conicet.gov.ar:11336/48186instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:40.626CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
title Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
spellingShingle Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
Ale, Cesar Emmanuel
FREEZE-DRYING
WINE MICROORGANISMS
LYOPROTECTANTS
FERMENTATIVE PROPERTIES
GLYCEROL SYNTHESIS
title_short Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
title_full Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
title_fullStr Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
title_full_unstemmed Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
title_sort Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage
dc.creator.none.fl_str_mv Ale, Cesar Emmanuel
Otero, María Claudia
Pasteris, Sergio Enrique
author Ale, Cesar Emmanuel
author_facet Ale, Cesar Emmanuel
Otero, María Claudia
Pasteris, Sergio Enrique
author_role author
author2 Otero, María Claudia
Pasteris, Sergio Enrique
author2_role author
author
dc.subject.none.fl_str_mv FREEZE-DRYING
WINE MICROORGANISMS
LYOPROTECTANTS
FERMENTATIVE PROPERTIES
GLYCEROL SYNTHESIS
topic FREEZE-DRYING
WINE MICROORGANISMS
LYOPROTECTANTS
FERMENTATIVE PROPERTIES
GLYCEROL SYNTHESIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products obtained. Thus, the aim of the present work was to select the inoculation conditions for preselected Saccharomyces cerevisiae mc2 (SC), Kloeckera apiculata mF (KA) and Oenococcus oeni X2L (OO) after freeze-drying and storage in both pure and mixed cultures. The strains were grown in 17% Natural Grape Juice (NGJ) and then lyophilized in 10% individual sugars (glucose, fructose, sucrose, maltose and trehalose), 2.4% sodium glutamate, 4% yeast extract and NGJ by using different culture combinations: 1)- pure cultures (KA1, SC1, OO1), 2)- mixed yeast cultures (KA2, SC2), 3)- mixed microbial cultures (KA3, SC3, OO3). After lyophilization, the strains were stored for 12 months at 4 and 25°C. Viability post-lyophilization was culture/lyoprotectant-dependent while survival to storage depended on time and temperature being O. oeni the more resistant strain to the all process, then K. apiculata and S. cerevisiae, respectively. Freeze-drying of mixed KA-SC in 10% fructose and OO in 17% NGJ up to 6 months of storage at 4°C were the best conditions for the maintenance of the fermentative properties of the strains and for glycerol production. The inoculation of grape musts with KA-SC and OO lyophilized individually with low-cost lyoprotectants would ensure the proper development of the fermentation processes and glycerol synthesis, thus increasing the organoleptic characteristics of wines by a non-Saccharomyces strain. Therefore, the starter culture should include K. apiculata, S. cerevisiae and O. oeni strains.
Fil: Ale, Cesar Emmanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Otero, María Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Pasteris, Sergio Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
description Modern winemaking industry has new challenges focused on the application of preserved starter’s microbial cultures for the optimization of the fermentation process that ensuring flavor characteristics and the reproducibility of the final products obtained. Thus, the aim of the present work was to select the inoculation conditions for preselected Saccharomyces cerevisiae mc2 (SC), Kloeckera apiculata mF (KA) and Oenococcus oeni X2L (OO) after freeze-drying and storage in both pure and mixed cultures. The strains were grown in 17% Natural Grape Juice (NGJ) and then lyophilized in 10% individual sugars (glucose, fructose, sucrose, maltose and trehalose), 2.4% sodium glutamate, 4% yeast extract and NGJ by using different culture combinations: 1)- pure cultures (KA1, SC1, OO1), 2)- mixed yeast cultures (KA2, SC2), 3)- mixed microbial cultures (KA3, SC3, OO3). After lyophilization, the strains were stored for 12 months at 4 and 25°C. Viability post-lyophilization was culture/lyoprotectant-dependent while survival to storage depended on time and temperature being O. oeni the more resistant strain to the all process, then K. apiculata and S. cerevisiae, respectively. Freeze-drying of mixed KA-SC in 10% fructose and OO in 17% NGJ up to 6 months of storage at 4°C were the best conditions for the maintenance of the fermentative properties of the strains and for glycerol production. The inoculation of grape musts with KA-SC and OO lyophilized individually with low-cost lyoprotectants would ensure the proper development of the fermentation processes and glycerol synthesis, thus increasing the organoleptic characteristics of wines by a non-Saccharomyces strain. Therefore, the starter culture should include K. apiculata, S. cerevisiae and O. oeni strains.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48186
Ale, Cesar Emmanuel; Otero, María Claudia; Pasteris, Sergio Enrique; Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage; OMICS international; Journal of Bioprocessing & Biotechniques; 5; 8; 8-2015; 1-8; 1000248
2155-9821
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48186
identifier_str_mv Ale, Cesar Emmanuel; Otero, María Claudia; Pasteris, Sergio Enrique; Freeze-Drying of Wine Yeasts and Oenococcus oeni and Selection of the Inoculation Conditions after Storage; OMICS international; Journal of Bioprocessing & Biotechniques; 5; 8; 8-2015; 1-8; 1000248
2155-9821
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/freezedrying-of-wine-yeasts-and-oenococcus-oeni-and-selection-of-the-inoculation-conditions-after-storage-2155-9821-1000248.php?aid=58826
info:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9821.1000248
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv OMICS international
publisher.none.fl_str_mv OMICS international
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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