Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.

Milena Lambri, Fabrizio Torchio, Vasileios Englezos, Francesco Cravero, Kalliopi Rantsiou, Anne Ortiz-Julien, Vincenzo Gerbi, Luca Rolle, Luca Cocolin

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)

Abstract

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S. cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation.
Original languageEnglish
Pages (from-to)179-188
Number of pages10
JournalFood Microbiology
Volume69
DOIs
Publication statusPublished - 2018

Keywords

  • Mixed culture fermentations
  • Oxygen
  • Starmerella bacillaris
  • Volatile metabolites
  • Yeast interactions

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