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Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (30 April 2021) | Viewed by 50694

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Dr. Amparo Gamero

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Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, University of Valencia, Burjassot, 46100 Valencia, Spain
Interests: food fermentations; nonconventional yeasts; aroma; nutrition; health
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Dear Colleagues,

Aroma is a crucial factor determining the quality of food products. In the specific case of fermented food, global aroma depends on several chemical compounds coming from different origins. These metabolites can originate as a consequence of chemical reactions or being the result of the microbial metabolic activity.

In the last few years, non-Saccharomyces yeasts have received a great amount of interest regarding their contribution to the global aroma of fermented products. Even in products where they have been considered undesirable spoilage microorganisms for many years, such as wine, today, these yeasts are seen as a potent tool to aroma enhancement and product diversification. This fact is reflected in an increasing number of research works which point out the huge potential of non-Saccharomyces yeasts as aroma improvers.

However, the food aroma field is so complex that some metabolic routes and some metabolite interactions are still to be deciphered. Increasing the knowledge in this sense can lead to modulating the flavour of fermented products to achieve product diversification, fullfilling consumer demands.

Dr. Amparo Gamero Lluna
Guest Editor

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Keywords

Aroma
Non-Saccharomyces
Yeasts
Fermentation
Quality

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Published Papers (10 papers)

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Research

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17 pages, 3276 KiB

Open AccessArticle

Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines

by Cristian Varela, Kathleen Cuijvers, Steven Van Den Heuvel, Mark Rullo, Mark Solomon, Anthony Borneman and Simon Schmidt

Fermentation 2021, 7(2), 97; https://doi.org/10.3390/fermentation7020097 - 11 Jun 2021

Cited by 8 | Viewed by 5626

Abstract

Uninoculated wines are regarded as having improved mouthfeel and texture and more complex flavor profiles when compared to wines inoculated with commercial S. cerevisiae strains. Uninoculated fermentation involves a complex microbial succession of yeasts and bacteria during fermentation. Microbial population dynamics are affected by several factors that can ultimately determine if a particular species or strain contributes to wine aroma and flavor. In this work, we have studied the effect of aeration, a common winemaking practice, on the yeast microbiota during uninoculated Chardonnay wine fermentation. The timing of aeration and then aeration intensity were evaluated across two successive vintages. While the timing of aeration significantly impacted fermentation efficiency across oxygen treatments, different levels of aeration intensity only differed when compared to the non-aerated control ferments. Air addition increased the viable cell population size of yeast from the genera Hanseniaspora, Lachancea, Metschnikowia and Torulaspora in both vintages. While in 2019, a high relative abundance was found for Hanseniaspora species in aerated ferments, in 2020, T. delbrueckii was visibly more abundant than other species in response to aeration. Accompanying the observed differences in yeast community structure, the chemical profile of the finished wines was also different across the various aeration treatments. However, excessive aeration resulted in elevated concentrations of ethyl acetate and acetic acid, which would likely have a detrimental effect on wine quality. This work demonstrates the role of aeration in shaping yeast population dynamics and modulating a volatile profile in uninoculated wines, and highlights the need for careful air addition to avoid a negative sensory impact on wine flavor and aroma. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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26 pages, 3367 KiB

Open AccessArticle

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

by Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca and Daniele Oliva

Fermentation 2021, 7(2), 79; https://doi.org/10.3390/fermentation7020079 - 18 May 2021

Cited by 6 | Viewed by 4007

Abstract

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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20 pages, 681 KiB

Open AccessArticle

Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

by Ana-Marija Jagatić Korenika, Ivana Tomaz, Darko Preiner, Marina Lavrić, Branimir Šimić and Ana Jeromel

Fermentation 2021, 7(1), 4; https://doi.org/10.3390/fermentation7010004 - 31 Dec 2020

Cited by 12 | Viewed by 3113

Abstract

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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16 pages, 12495 KiB

Open AccessArticle

Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides

by Camille Duc, Faïza Maçna, Isabelle Sanchez, Virginie Galeote, Stéphane Delpech, Anthony Silvano and Jean-Roch Mouret

Fermentation 2020, 6(4), 98; https://doi.org/10.3390/fermentation6040098 - 6 Oct 2020

Cited by 11 | Viewed by 4236

Abstract

In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many studies have been performed on the effect of mineral nitrogen addition. However, it has increasingly been observed that the nature of the nitrogen added leads to different results. Our work focused on the effects of peptide addition on both fermentation kinetics and aroma production. Peptides are one of the less well understood sources of assimilable nitrogen, as their incorporation by yeast remains unclear. In this study, we compared the effect of the addition of a “classic” assimilable nitrogen source (ammonium + amino acids) with that of peptide addition in both white and red must fermentation by screening 18 Saccharomyces cerevisiae strains in total. Our data show that peptide addition enhances fermentation kinetics and leads to specific changes in the production of fermentative aromas. The impact of peptides on thiol synthesis is rather limited. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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22 pages, 2323 KiB

Open AccessArticle

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

by Koketso Motlhanka, Kebaneilwe Lebani, Teun Boekhout and Nerve Zhou

Fermentation 2020, 6(2), 51; https://doi.org/10.3390/fermentation6020051 - 11 May 2020

Cited by 14 | Viewed by 5956

Abstract

Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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18 pages, 1147 KiB

Open AccessArticle

Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

by Amparo Gamero, Annereinou Dijkstra, Bart Smit and Catrienus de Jong

Fermentation 2020, 6(2), 50; https://doi.org/10.3390/fermentation6020050 - 11 May 2020

Cited by 14 | Viewed by 4082

Abstract

Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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9 pages, 1307 KiB

Open AccessArticle

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

by Niel van Wyk, Isak S. Pretorius and Christian von Wallbrunn

Fermentation 2020, 6(2), 49; https://doi.org/10.3390/fermentation6020049 - 7 May 2020

Cited by 20 | Viewed by 4521

Abstract

Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifications with S. cerevisiae Vin13 using Muscaris grape must. None of the NSY strains impeded the fermentation performance as all the mixed-culture experiments finished at the same time. Coculturing with N. ishiwadae yielded significantly higher concentrations of ethyl and acetate esters in the final wine product. Apart from higher acetic acid levels, wines produced with C. railenensis and D. hansenii yielded much lower esters concentrations. The concentrations of certain terpenes and norisoprenoids were also significantly modulated in the mixed-culture fermentations. This study reveals the rarely reported species of N. ishiwadae as a promising coculturing partner for increasing aroma-active compounds in a wine. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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12 pages, 364 KiB

Open AccessArticle

Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments

by José Juan Mateo, Patricia Garcerà and Sergi Maicas

Fermentation 2020, 6(2), 41; https://doi.org/10.3390/fermentation6020041 - 21 Apr 2020

Cited by 4 | Viewed by 3483

Abstract

There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation. However, the processes and changes that the non-Saccharomyces yeast populations may have suffered during the different stages of grape berry ripening, caused by several environmental factors, including antifungal treatments, have not been considered in depth. In our study, we have monitored the population dynamics of non-Saccharomyces yeasts during the ripening process, both with biochemical identification systems (API 20C AUX and API ID 32C), molecular techniques (RFLP-PCR) and enzymatic analyses. Some unusual non-Saccharomyces yeasts have been identified (Metschnikowia pulcherrima, Aureobasidium pullulans, Cryptococcus sp. and Rhodotorula mucilaginosa). These yeasts could be affected by antifungal treatments used in wineries, and this fact could explain the novelty involved in their isolation and identification. These yeasts can be a novel source for novel biotechnological uses to be explored in future work. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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14 pages, 670 KiB

Open AccessArticle

Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma

by Debora Mecca, Santiago Benito, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler and Doris Rauhut

Fermentation 2020, 6(1), 35; https://doi.org/10.3390/fermentation6010035 - 22 Mar 2020

Cited by 16 | Viewed by 5233

Abstract

This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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Review

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16 pages, 782 KiB

Open AccessReview

Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement

by Nerve Zhou, Thandiwe Semumu and Amparo Gamero

Fermentation 2021, 7(3), 102; https://doi.org/10.3390/fermentation7030102 - 27 Jun 2021

Cited by 23 | Viewed by 8597

Abstract

Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO₂ as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications. Full article

(This article belongs to the Special Issue Non-Saccharomyces Yeasts as Aroma Enhancers in Fermented Products)

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