A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated to have a significant influence on wine quality and stability. In addition, interactions between different yeast species have been observed to influence these final properties. In this study, a screening of 81 yeast strains from different environments was carried out to establish a consortium that would promote the improvement of indolic compound levels in wine. Two strains, Saccharomyces uvarum and Saccharomyces eubayanus, with robust fermentative capacity were selected to be combined with a Saccharomyces cerevisiae strain with a predisposition towards the production of indolic compounds. Fermentation dynamics were studied in pure cultures, co-inoculations and sequential inoculations, analysing strain interactions and end-of-fermentation characteristics. Fermentations showing significant interactions were further analyzed for the resulting indolic compounds and aroma profile, with the aim of observing potential interactions and synergies resulting from the combination of different strains in the final wine. Sequential inoculation of S. cerevisiae after S. uvarum or S. eubayanus was observed to increase indolic compound levels, particularly serotonin and 3-indoleacetic acid. This study is the first to demonstrate how the formation of microbial consortia can serve as a useful strategy to enhance compounds with interesting properties in wine, paving the way for future studies and combinations.
| Main Authors: | , , , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2024-03-12
|
| Subjects: | 3-indoleacetic acid, Aromatic amino acid metabolism, Indolic compounds, Melatonin, S. cerevisiae, S. eubayanus, S. uvarum, Serotonin, Wine aroma, Yeast consortium, wine yeast, Saccharomyces cerevisiae, Saccharomyces uvarum, melatonin, |
| Online Access: | http://hdl.handle.net/10261/352187 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85187676467 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|