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Yeast Biotechnology for Food Industrial Processes
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Yeast Biotechnology for Food Industrial Processes

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (27 June 2024) | Viewed by 5961

Special Issue Editors

Dr. Estéfani García-Ríos

E-Mail Website
Guest Editor
Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain
Interests: wine yeasts; fermentation; genomics; QTL; ALE; hybrids
Dr. José Manuel Guillamón

E-Mail Website
Guest Editor
Instituto de Agroquímica y Tecnología de los Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain
Interests: wine yeasts; wine fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine fermentation and other industrial processes are harsh environments mainly dominated by the yeast Saccharomyces cerevisiae, which is well equipped to overcome many of these stresses. However, the limited genetic diversity of this species may not fulfill the new trends in the wine industry. In the last few years, less conventional yeasts have received a great amount of interest regarding their potential to improve some organoleptic properties, as well as to generate interspecific hybrids with S. cerevisiae. In this context, biotechnological approaches to generate tailored yeast strains better adapted to different fermentative conditions have been developed. Regulations and consumers’ perception for genetic engineering have pushed wine biotechnology towards alternative techniques, including mutagenesis, hybridization, or adaptive evolution, while benefiting from a non-GMO status. Recent advances in multiomics and NGS have also boosted yeast biotechnology. However, genome editing represents a worldwide revolution, exerting high expectations among wine biotechnologists about the decrease in the restrictions for CRISPR/Cas-derived strains in the near future.

Dr. Estéfani García-Ríos
Dr. José Manuel Guillamón
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine
  • Saccharomyces cerevisiae
  • non-Saccharomyces yeasts
  • genetically modified organisms
  • gene editing
  • hybridization
  • adaptive laboratory evolution

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Published Papers (3 papers)

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Research

17 pages, 3060 KiB  
Article
Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae
by Estéfani García-Ríos, Judit Pardo, Ying Su and José Manuel Guillamón
Foods 2024, 13(16), 2522; https://doi.org/10.3390/foods13162522 - 13 Aug 2024
Viewed by 1402
Abstract
Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out [...] Read more.
Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out a phenotypic and fermentative analysis of two industrial wine Saccharomyces cerevisiae strains (P5 and P24) at 15 and 28 °C and three nitrogen concentrations (60, 140 and 300 mg N/L) in synthetic must. Our results show that both parameters, temperature and nitrogen, are interrelated and clearly determine the competitiveness of the wine strains and their ability to adapt at low temperatures. The best adapted strain at low temperatures decreased its competitiveness at lower nitrogen concentrations. In addition, our results show that it is not only the quantity of nitrogen transported that is important but also the quality of the nitrogen source used for wine yeast adaptation at low temperatures. The presence of some amino acids, such as arginine, branched chain amino acids, and some aromatic amino acids can improve the growth and fermentation activity of wine yeasts at low temperatures. These results allow us to better understand the basis of wine yeast adaptation to fermentation conditions, providing important information for winemakers to help them select the most appropriate yeast strain, thus reducing the economic costs associated with long and sluggish fermentations. The correlation between some amino acids and better yeast fermentation performance could be used in the future to design inactive dry yeast enriched in some of these amino acids, which could be added as a nutritional supplement during low temperature fermentations. Full article
(This article belongs to the Special Issue Yeast Biotechnology for Food Industrial Processes)
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25 pages, 2921 KiB  
Article
Screening, Identification, and Fermentation Condition Optimization of a High-Yield 3-Methylthiopropanol Yeast and Its Aroma-Producing Characteristics
by Yujiao Zhang, Qi Sun, Xiaoyan Liu, Rana Abdul Basit, Jinghao Ma, Zhilei Fu, Liujie Cheng, Guangsen Fan and Chao Teng
Foods 2024, 13(3), 418; https://doi.org/10.3390/foods13030418 - 27 Jan 2024
Cited by 10 | Viewed by 2648
Abstract
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum tolerance to glucose, NaCl, nicotine, and 3-Met [...] Read more.
A high-yield 3-methylthiopropanol (3-Met) yeast Y1402 was obtained from sesame-flavored Daqu, and it was identified as Saccharomycopsis fibuligera. S. fibuligera Y1402 showed a broad range of growth temperatures and pH, as well as the maximum tolerance to glucose, NaCl, nicotine, and 3-Met at 50% (w/w), 15% (w/v), 1.2 g/L, and 18 g/L, respectively. After optimization using single-factor experiments, a Plackett–Burman design, a steepest ascent test, and a Box–Behnken design, the 3-Met yield reached 4.03 g/L by S. fibuligera Y1402 under the following optimal conditions: glucose concentration of 40 g/L, yeast extract concentration of 0.63 g/L, Tween 80 concentration of 2 g/L, L-methionine concentration of 5 g/L, liquid volume of 25 mL/250 mL, initial pH of 5.3, fermentation temperature of 32 °C, inoculum size of 0.8%, shaking speed of 210 rpm, and fermentation time of 54 h. The fermentation was scaled up to a 3 L fermenter under the optimized conditions, and the yield of 3-Met reached 0.71 g/L. Additionally, an aroma analysis revealed that the flavor substances produced by S. fibuligera Y1402 in sorghum hydrolysate medium was mainly composed of compounds with floral, sweet, creamy, roasted nut, and clove-like aromas. Therefore, S. fibuligera has great potential for application in the brewing of Baijiu and other fermented foods. Full article
(This article belongs to the Special Issue Yeast Biotechnology for Food Industrial Processes)
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13 pages, 3734 KiB  
Article
Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines
by Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini and Maurizio Ciani
Foods 2023, 12(15), 2899; https://doi.org/10.3390/foods12152899 - 30 Jul 2023
Cited by 2 | Viewed by 1298
Abstract
Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbrueckii (DiSVA 130) and low-sulfite native strain of [...] Read more.
Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbrueckii (DiSVA 130) and low-sulfite native strain of Saccharomyces cerevisiae (DiSVA 709) were carried out to establish their contribution in biocontrol and the aroma profile. A first set of trials were conducted to evaluate the effect of the sulfur dioxide addition on pure and T. debrueckii/S. cerevisiae sequential fermentations. A second set of sequential fermentations without SO2 addition were conducted to evaluate the biocontrol and aromatic effectiveness of T. delbrueckii. Native T. delbrueckii showed a biocontrol action in the first two days of fermentation (wild yeasts reduced by c.a. 1 log at the second day). Finally, trials with the combination of both native and commercial T. delbrueckii/S. cerevisiae led to distinctive aromatic profiles of wines, with a significant enhancement in isoamyl acetate, phenyl ethyl acetate, supported by positive appreciations from the tasters, for ripe and tropical fruits, citrus, and balance. The whole results indicate that native T. delbrueckii could be a potential biocontrol tool against wild yeasts in the first phase of fermentation, contributing to improving the final wine aroma. Full article
(This article belongs to the Special Issue Yeast Biotechnology for Food Industrial Processes)
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