Published in Foods (Basel, Switzerland)
Speeding up grape must fermentation would be of great economic benefit. We subjected Saccharomyces cerevisiae VIN13 and two recombinant VIN13-strains expressing ATF1 alleles under two different promoters (either PGK1 or HXT7) to four styles of grape must fermentations; we then assessed the effect of constantly stirring a must fermentation (isomixin...
The fermentation industry is known to be very conservative, relying on traditional yeast management. Yet, in the modern fast-paced world, change comes about in facets such as climate change altering the quality and quantity of harvests, changes due to government regulations e.g., the use of pesticides or SO2, the need to become more sustainable, an...
Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifica...
Published in Microorganisms
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non- Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non- Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of thes...
Published in AIMS Microbiology
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S . cerevi...
All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at &minus / 80 ° / C. Keeping stocks at these low temperatures requires investments of several thous...
Published in FEMS Yeast Research
The future of wine yeast innovation is likely to uncork the combined effervescent power of territorial wine grape microbiomes, nomadic starter cultures and yeast avatars with no real terroir
Nutrients availability is a key factor for controlling wine alcoholic fermentation. Among them, nitrogen has been identified as an essential parameter, controlling both the fermentation rate and the durationof the fermentation. However, nitrogen is not sufficient to ensure a correct fermentation and other nutrients such as vitamins and lipids, pres...
Published in mSphere
Douda Bensasson uses the population genomics of model yeast species to understand how wild yeast colonize new environments, such as humans or their food. In this mSphere of Influence article, she reflects on how the discovery of “Surprisingly diverged populations of Saccharomyces cerevisiae in natural environments remote from human activity” (Q.-M....
Sulfur dioxide (SO2) is an antioxidant and antimicrobial agent used in winemaking. Its effects on spoilage microorganisms has been studied extensively, but its effects on commercial Saccharomyces cerevisiae strains, the dominant yeast in winemaking, require further investigation. To our knowledge, no previous studies have investigated both the pote...
