PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Tolerance to winemaking stress conditions of Patagonian strains of Saccharomyces eubayanus and Saccharomyces uvarum
Autor/es:
ÁVILA JOSÉ; LOPES CHRISTIAN ARIEL; ORIGONE, ANDREA CECILIA; DEL MÓNACO SILVANA; GONZALEZ FLORES MELISA; RODRÍGUEZ MARÍA EUGENIA
Revista:
JOURNAL OF APPLIED MICROBIOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2017
ISSN:
1364-5072
Resumen:
Aims: Evaluating the winemaking stress tolerance of a set of bothSaccharomyces eubayanus and Saccharomyces uvarum strains from diversePatagonian habitats.Methods and Results: Yeast strains growth was analysed under increasingethanol concentrations; all of them were able to grow until 8% v/v ethanol.The effect of different temperature and pH conditions as well as at SO2 andhexose concentrations was evaluated by means of a central compositeexperimental design. Only two S. uvarum strains (NPCC 1289 and 1321) wereable to grow in most stress conditions. Kinetic parameters analysed (lmax andk) were statistically affected by temperature, pH and SO2, but not influencedby sugar concentration. The obtained growth model was used for predictingoptimal growth conditions for both strains: 20°C, 0% w/v SO2 and pH 45.Conclusions: Strains from human-associated environments (chichas) presentedthe highest diversity in the response to different stress factors. Two S. uvarumstrains from chichas demonstrated to be the most tolerant to winemakingconditions.Significance and Impact of the Study: This work evidenced the potential useof two S. uvarum yeast strains as starter cultures in wines fermented at lowtemperatures. Saccharomyces eubayanus was significantly affected bywinemaking stress conditions, limiting its use in this industry.