Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
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Vasileios Englezos [1] ; Luca Cocolin [2] ; Kalliopi Rantsiou [2] ; Anne Ortiz-Julien [3] ; Audrey Bloem [1] ; Sylvie Dequin [1] ; Carole Camarasa [1]
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[1] University of Montpellier
University of Montpellier
Arrondissement of Montpellier, Francia
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[2] aUniversity of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Grugliasco, Turin, Italy
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[3] bLallemand SAS, Blagnac, France
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- Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 84, Nº 16, 2018
- Idioma: inglés
- Enlaces
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Resumen
Mixed fermentations using a controlled inoculation of Starmerella bacillaris and Saccharomyces cerevisiae starter cultures represent a feasible way to modulate wine composition that takes advantage of both the phenotypic specificities of the non-Saccharomyces strain and the ability of S. cerevisiae to complete wine fermentation. However, according to the composition of grape juices, the consumption by Starm. bacillaris of nutrients, in particular of nitrogen sources, during the first stages of the process may result in depletions that further limit the growth of S. cerevisiae and lead to stuck or sluggish fermentations. Consequently, understanding the preferences of non-Saccharomyces yeasts for the nitrogen sources available in grape must together with their phenotypic specificities is essential for an efficient implementation of sequential wine fermentations with Starm. bacillaris and S. cerevisiae species. The results of our study demonstrate a clear preference for ammonium compared to amino acids for the non-Saccharomyces species. This finding underlines the importance of nitrogen sources, which modulate the functional characteristics of inoculated yeast strains to better control the fermentation process and product quality.
