PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Indigenous Issatchenkia orientalis strains with potential application in patagonian winemaking.
Autor/es:
DEL MÓNACO, SILVANA M.; ZAJONSKOVSKY, IRENE E. Y CABALLERO, ADRIANA C
Lugar:
UNEntre Ríos, Concordia, Prov. Entre Ríos, Argentina
Reunión:
Congreso; XII Congreso CYTAL; 2009
Institución organizadora:
Asociación Argentina de tecnólogos de Alimentos
Resumen:
The use of indigenous Saccharomyces and non Saccharomyces yeast mixed starters in winemaking is an interesting tool to emulate unpredictable and problematic natural alcoholic fermentations. Ecologic studies from the Comahue region (Argentine Norpatagonia) had shown that the yeast Issatchenkia orientalis (Pichia kudriavzevii) is frequently present at the initial process stages. In this work, indigenous isolates of this species were identified by morphological, biochemical and molecular methods. Results evidenced a high similarity between the isolates, all of them showing the ability to grow in organic acids as a sole carbon source, particularly in malic acid. I. orientalis ÑNI15, from the Añelo area, proved its capacity to generate biomass in malic acid under aerobic conditions. Assays carried out in anaerobic conditions using culture medium buffered and supplemented with 2,2% of malic acid revealed the capability of this strain to metabolize the compound, increasing the medium pH. Enzymatic determinations allowed detecting the presence of lactic acid among the formed metabolites. Malic acid content in Patagonian red wine represents a 36% of its titratable acidity, reaching 45% in early Vitis vinifera varieties well adapted to the region, like the Pinot noir. Mixed starters of indigenous I. orientalis and S. cerevisiae strains, could be used in winemaking to produce wines with low acid content and controlled and differential quality.