INVESTIGADORES
ORIGONE Andrea Cecilia
congresos y reuniones científicas
Título:
SACCHAROMYCES UVARUM, SACCHAROMYCES EUBAYANUS AND ARTIFICIAL HYBRIDS FOR LOW TEMPERATURE CIDERMAKING
Autor/es:
MELISA GONZALEZ FLORES; MARÍA EUGENIA RODRÍGUEZ; ANDREA CECILIA ORIGONE; JUAN MARTÍN OTEIZA; CHRISTIAN ARIEL LOPES
Lugar:
Recife
Reunión:
Jornada; V Jornada Sudamericana de Biología y Biotecnología de Levaduras; 2015
Institución organizadora:
Universidade Federal de Pernambuco
Resumen:
Saccharomyces uvarum (Su) and Saccharomyces eubayanus (Se) are cryotolerant yeasts thatproduce higher glycerol and lower ethanol concentrations than Saccharomyces cerevisiae (Sc),as well as particular aromatic profiles. However, most strains of these species are not able tocomplete alcoholic fermentation of sugar rich musts. Artificial hybrids obtained from thesecryotolerant species and Sc could group in a single strain, the most relevant features of eachparental species. The aim of this study was to evaluate the potential of North Patagonianselected strains belonging to Su and Se species to produce ciders at low temperature, as well asto generate artificial hybrids with Sc with improved fermentative performance. Hybrids wereobtained by rare-mating and confirmed by PCR-RFLP. Genetic stabilization of hybrids wascarried out by sequential fermentations in apple must at 13ºC and evaluated by specificmolecular markers. One stable hybrid from each cross, as well as their respective parentalstrains were used to perform fermentations of Granny Smith Apple must (1L) at 13ºC.Fermentation kinetics were monitored by measure of ºBrix, glucose and fructose concentrationsand curves were fitted using sigmoidal or exponential equations. Both cryotolerant parents andhybrids consumed more sugars than Sc, although hybrids showed the highest fructoseconsumption rate (0.043±0.001b vs 0.012±0.001a gh-1) and cryotolerant parents showed thehighest glucose consumption rate (0.017±0.002b vs 0.008±0.002a gh-1). Analysis of mainchemical parameters evidenced that Se produced the highest glycerol concentrations(5.08±0.24b vs 4.07±0.08a gL-1). The aromatic profile of ciders, analysed by gaschromatography, evidenced that Se and Su produced higher concentrations of higher alcoholsthan the rest (211.0±3.6a vs 135.4±6.1b mgL-1) especially isoamyl alcohol (180.35±4.29b vs89.6±27.3a mgL-1) and 2-phenylethanol (13.37±3.31b vs 4.78±1.21a mgL-1). Su produced highertotal esters concentration than the other strains (29.01±4.32b vs 7.97±2.04a) especially ethylacetate (28.42±1.86b vs 7.61±1.99a), and both Su and the hybrids synthetized the highestamounts of ethyl hexanoate (0.17±0.005b vs 0.059±0.001a mgL-1), chemical compoundassociated with green apple aroma, even higher than its respective perception threshold. Boththe hybrids and the cryotolerant parental strains evaluated in this work evidenced betterfermentative and aromatic features than Sc for low temperature cidermaking.