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Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae

Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of t...

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Autores principales: Viana, Tiago, Loureiro-Dias, Maria C, Prista, Catarina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4052690/
https://www.ncbi.nlm.nih.gov/pubmed/24949253
http://dx.doi.org/10.1186/s13568-014-0016-0
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author Viana, Tiago
Loureiro-Dias, Maria C
Prista, Catarina
author_facet Viana, Tiago
Loureiro-Dias, Maria C
Prista, Catarina
author_sort Viana, Tiago
collection PubMed
description Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of this work was to create conditions to advance the use of Saccharomyces cerevisiae laboratory strains for wine fermentation studies, considering previous results obtained for enological strains fermenting NGM under simulated winery conditions. We designed a new SGM formulation, ISA-SGM, by introducing specific modifications to a commonly used formulation, putting together previous reports. We added glucose and fructose in equal amounts (125 g/l) and 50 parts per million (ppm) sulfur dioxide (SO(2,) corresponding to standard enological treatment), and we optimized the concentrations of malic acid (3 g/l), citric acid (0.3 g/l), and tartaric acid (3 g/l). Using ISA-SGM, we obtained similar fermentative profiles for the wine strain ISA1000, the prototrophic strain S288C, and its auxotrophic derivative BY4741. In this case, the concentrations of supplements were optimized to 120 mg/l L-uracil, 80 mg/l L-methionine, 400 mg/l L-leucine, and 100 mg/l L-histidine. All these strains tested in ISA-SGM presented a similar fermentative performance as ISA1000 in NGM. ISA-SGM formulation is a promising new tool to allow the use of the auxotrophic BY strains in the detailed assessment of the alcoholic fermentation process under simulated winery conditions, and it provides a foundation to extract relevant physiological conclusions in future research on enological yeast traits.
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spelling pubmed-40526902014-06-19 Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae Viana, Tiago Loureiro-Dias, Maria C Prista, Catarina AMB Express Original Article Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of this work was to create conditions to advance the use of Saccharomyces cerevisiae laboratory strains for wine fermentation studies, considering previous results obtained for enological strains fermenting NGM under simulated winery conditions. We designed a new SGM formulation, ISA-SGM, by introducing specific modifications to a commonly used formulation, putting together previous reports. We added glucose and fructose in equal amounts (125 g/l) and 50 parts per million (ppm) sulfur dioxide (SO(2,) corresponding to standard enological treatment), and we optimized the concentrations of malic acid (3 g/l), citric acid (0.3 g/l), and tartaric acid (3 g/l). Using ISA-SGM, we obtained similar fermentative profiles for the wine strain ISA1000, the prototrophic strain S288C, and its auxotrophic derivative BY4741. In this case, the concentrations of supplements were optimized to 120 mg/l L-uracil, 80 mg/l L-methionine, 400 mg/l L-leucine, and 100 mg/l L-histidine. All these strains tested in ISA-SGM presented a similar fermentative performance as ISA1000 in NGM. ISA-SGM formulation is a promising new tool to allow the use of the auxotrophic BY strains in the detailed assessment of the alcoholic fermentation process under simulated winery conditions, and it provides a foundation to extract relevant physiological conclusions in future research on enological yeast traits. Springer 2014-04-01 /pmc/articles/PMC4052690/ /pubmed/24949253 http://dx.doi.org/10.1186/s13568-014-0016-0 Text en Copyright © 2014 Viana et al.; licensee Springer http://creativecommons.org/licenses/by/4.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited.
spellingShingle Original Article
Viana, Tiago
Loureiro-Dias, Maria C
Prista, Catarina
Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title_full Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title_fullStr Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title_full_unstemmed Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title_short Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae
title_sort efficient fermentation of an improved synthetic grape must by enological and laboratory strains of saccharomyces cerevisiae
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4052690/
https://www.ncbi.nlm.nih.gov/pubmed/24949253
http://dx.doi.org/10.1186/s13568-014-0016-0
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