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Volume 7
Issue 3
10.3390/fermentation7030188
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Article

Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae

by
Michail A. Eldarov
1,†,
Daria A. Avdanina
1,
Elena Ivanova
2,
Maksim Y. Shalamitskiy
2,
Tatiana N. Tanashchuk
2,
Tatiana Vybornaya
3,
Nikolai V. Ravin
1,
Svetlana A. Kishkovskaya
2 and
Andrey V. Mardanov
1,*
1
Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia
2
All-Russian National Research Institute of Viticulture and Winemaking “Magarach”, Russian Academy of Sciences, 298600 Yalta, Russia
3
State Research Institute of Genetics and Selection of Industrial Microorganisms of National Research Center “Kurchatov Institute”, 123182 Moscow, Russia
*
Author to whom correspondence should be addressed.
†
Deceased.
Fermentation 2021, 7(3), 188; https://doi.org/10.3390/fermentation7030188
Submission received: 21 July 2021 / Revised: 7 September 2021 / Accepted: 8 September 2021 / Published: 11 September 2021
(This article belongs to the Special Issue New Insight and Current Trends in Oenological Microbiology)
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Abstract

Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface of grapes growing in vineyards, for resistance to abiotic stresses, adhesive properties, and the ability to form a floating flor. The degree of resistance of commercial strains to ethanol, acetaldehyde, and hydrogen peroxide was generally not higher than that of environmental isolates, some of which had high resistance to the tested stress agents. The relatively low degree of stress resistance of flor strains can be explained both by the peculiarities of their adaptive mechanisms and by differences in the nature of their exposure to various types of stress in the course of biological wine aging and under the experimental conditions we used. The hydrophobicity and adhesive properties of cells were determined by the efficiency of adsorption to polystyrene and the distribution of cells between the aqueous and organic phases. Flor strains were distinguished by a higher degree of hydrophobicity of the cell surface and an increased ability to adhere to polystyrene. A clear correlation between biofilm formation and adhesive properties was also observed for environmental yeast isolates. The overall results of this study indicate that relatively simple tests for cell hydrophobicity can be used for the rapid screening of new candidate flor strains in yeast culture collections and among environmental isolates.
Keywords: flor yeast; wine; abiotic stress; adhesive properties; oenology flor yeast; wine; abiotic stress; adhesive properties; oenology
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MDPI and ACS Style

Eldarov, M.A.; Avdanina, D.A.; Ivanova, E.; Shalamitskiy, M.Y.; Tanashchuk, T.N.; Vybornaya, T.; Ravin, N.V.; Kishkovskaya, S.A.; Mardanov, A.V. Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae. Fermentation 2021, 7, 188. https://doi.org/10.3390/fermentation7030188

AMA Style

Eldarov MA, Avdanina DA, Ivanova E, Shalamitskiy MY, Tanashchuk TN, Vybornaya T, Ravin NV, Kishkovskaya SA, Mardanov AV. Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae. Fermentation. 2021; 7(3):188. https://doi.org/10.3390/fermentation7030188

Chicago/Turabian Style

Eldarov, Michail A., Daria A. Avdanina, Elena Ivanova, Maksim Y. Shalamitskiy, Tatiana N. Tanashchuk, Tatiana Vybornaya, Nikolai V. Ravin, Svetlana A. Kishkovskaya, and Andrey V. Mardanov. 2021. "Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae" Fermentation 7, no. 3: 188. https://doi.org/10.3390/fermentation7030188

APA Style

Eldarov, M. A., Avdanina, D. A., Ivanova, E., Shalamitskiy, M. Y., Tanashchuk, T. N., Vybornaya, T., Ravin, N. V., Kishkovskaya, S. A., & Mardanov, A. V. (2021). Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae. Fermentation, 7(3), 188. https://doi.org/10.3390/fermentation7030188

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