Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

Margarita García,Juan Mariano Cabellos,Teresa Arroyo,Julia Crespo

doi:10.3390/fermentation7030124

Abstract

The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.

Highlights

Viticulture and wine elaboration are agricultural sectors greatly influenced by climate change [1]
Most non-Saccharomyces yeasts tested have been capable of growing under different stress conditions, but better in the presence of oxygen
The use of mixed combinations has improved the resistance against stress situations by

Summary

Introduction

Viticulture and wine elaboration are agricultural sectors greatly influenced by climate change [1]. The general influence of temperature increases has the immediate oenological consequence of an increased sugar content and, ethanol content. While the external environment is continuously changing, the yeasts are exposed simultaneously to numerous stress conditions (oxidative, osmotic, and ethanol stress, among others). Yeast cells possess systems to response to stress conditions including the rapid synthesis of protective molecules and the activation of signal transduction pathways that induce secondary events as the reactivation of enzyme activities and the transcription of genes encodes factors with protective functions [5]. A biotechnological approach to mitigate product depreciation due to climate change could be the selection of yeast strains that are able to respond to these stress situations without important viability loss [6]

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Conclusion