Cell Wall Adsorption Research Articles

Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review.

Patulin, a fungal secondary metabolite with multiple toxicities, is widely existed in a variety of fruits and their products. This not only causes significant economic losses to the agricultural and food industries but also poses a serious threat to human health. Conventional techniques mainly involved physical and chemical methods present several challenges include incomplete patulin degradation, high technical cost, and fruit quality decline. In comparison, removal of mycotoxin through biodegradation is regarded as a greener and safer strategy which has become popular research. Among them, yeast has a unique advantage in detoxification effect and application, which has attracted our attention. Therefore, this review provides a comprehensive account of the yeast species that can degrade patulin, degradation mechanism, current application status, and future challenges. Yeasts can efficiently convert patulin into nontoxic or low-toxic substances through biodegradation. Alternatively, it can use physical adsorption, which has the advantages of safety, high efficiency, and environmental friendliness. Nevertheless, due to the inherent complexity of the production environment, the sole utilization of yeast as a control agent remains inherently unstable and challenging to implement on a large scale in a practical manner. Integration control, enhancement of yeast resilience, improvement of yeast cell wall adsorption capacity, and research on additional patulin-degrading enzymes will facilitate the practical application of this approach. Furthermore, we analyzed the feasibility of the yeast commercial application in patulin reduction and provided suggestions on how to enhance its commercial value, which is of great significance for the control of mycotoxins in food products.

Immobilization of Heavy Metals by Phosphorus-solubilizing Bacteria and Inhibition of Cd and Pb Uptake by Wheat

Phosphorus-solubilizing microorganisms convert insoluble phosphorus in the soil into phosphorus that can be absorbed by plants. Soluble phosphate combines with heavy metals to form precipitation, reducing the content of available heavy metals, thereby reducing the absorption of heavy metals by crops, which plays an important role in the remediation of heavy metal-contaminated soil. The effects of the immobilization of Cd and Pb and the release of PO43- by the phosphorus-solubilizing bacterium Klebsiella sp. M2 were studied through solution culture experiments. In addition, the effects of strain M2 on wheat uptake of Cd and Pb and its microbiological mechanism were also explored through pot experiments. The results showed that strain M2 reduced the concentrations of Cd and Pb and increased the concentration of PO43- in the solution through cell wall adsorption and induced phosphate precipitation. Pot experiments showed that compared to those in the CK group and inactivated strain M2 group, inoculation with live strain M2 significantly increased （123%-293%） the contents of Ca2-P and Ca8-P in rhizosphere soil, decreased the content of DTPA-Cd （34.48%） and DTPA-Pb （36.72%） in wheat rhizosphere soil, and thus hindered the accumulation of Cd and Pb in wheat grains. Moreover, high-throughput sequencing results showed that strain M2 significantly increased the diversity of wheat rhizosphere bacterial communities； increased the relative abundance of Proteobacteria, Gemmatimonadetes, and Bacteroidota in wheat rhizosphere soil； and increased the proportion of heavy metal-immobilizing and phosphorus-promoting bacteria in wheat rhizosphere soil （mainly Sphingomonas, Nocardioides, Bacillus, Gemmatimonas, and Enterobacter）. These bacterial genera played an important role in immobilizing heavy metals and preventing wheat from absorbing heavy metals. These results provide bacterial resources and theoretical basis for the bioremediation of heavy metal-contaminated farmland.

Isolation, Characterization, and Biopreservation of Lactobacillus brevis DN-1 to Inhibit Mold and Remove Aflatoxin B1 in Peanut and Sunflower Cakes

Aflatoxin B1 (AFB1) is the most toxic mycotoxin and is widespread in moldy feed. The use of biological removal methods to reduce AFB1 has become a research hotspot. This study aimed to isolate lactic acid bacteria (LAB) capable of removing AFB1 from moldy feeds and assessed the removal capacity under various environmental conditions. A strain named Lactobacillus brevis DN-1 was isolated from feed samples and showed 71.38% AFB1 percent removal. Furthermore, DN-1 showed good antifungal activity against Aspergillus flavus BNCC336156 and Aspergillus parasiticus BNCC335939. The optimum growth temperature and pH of DN-1 were 37 °C and 6.0, respectively, and DN-1 grew well in the concentration range of 0–20 µg/L AFB1. Under a temperature of 20–40 °C, pH of 3.0–9.0, and anaerobic conditions, the percent removal of AFB1 was more than 60%. An analysis of the different components of DN-1 showed that cell wall adsorption was the main removal method and suggested the pathway for AFB1 removal by LAB. In addition, strain DN-1 was used as a biological preservative in artificially contaminated peanut and sunflower cakes, which significantly inhibited the growth of mold and production of AFB1. In brief, this study highlights the potential use of DN-1 as a preventive agent against aflatoxicosis via strong removal capability in the application of fermented feed or food.

Mass transfer study on noncovalent adsorption and desorption of soluble phenolics by plant cell wall materials for green purification

This study originated from the observation that plant cell walls can bind soluble phenolics through noncovalent interactions. Celery and blueberry cell wall materials obtained from waste sources were selected as effective adsorbents for purifying phenolics. First, the impact of environmental ionic strength on the adsorption of phenolics by plant cell walls was investigated, indicating that ionic interactions play a more important role in adsorption than hydrophobic interactions. Second, numerical simulation results found that the increments of diffusivities of phenolics both within the liquids in the pores of plant cell wall materials and the skeleton of cell wall adsorbents accelerated the adsorption. The abundance of adsorption sites within plant cell wall adsorbents determined their adsorption capacity, and the penetration of phenolics across the adsorbent/liquid interface was unrelated to the adsorption behavior. Third, due to the porous structure of celery cell wall adsorbents, the pore volume diffusion of phenolics impacted intraparticle diffusion within celery cell wall materials more than blueberry cell wall materials. Fourth, after plant cell wall adsorption and desorption, the obtained phenolics achieved a purity of 60%, comparable to the purification achieved by macroporous resin adsorption/desorption. Moreover, purification using plant cell wall adsorption/desorption was more efficient. These findings contribute to the theoretical understanding of interactions between plant cell walls and polyphenols and provide valuable insights for designing natural plant cell wall adsorbents and developing environmentally friendly polyphenol purification techniques.

Deoxynivalenol Detoxification by a Novel Strain of Pichia kudriavzevii via Enzymatic Degradation and Cell Wall Adsorption.

Deoxynivalenol (DON) is a mycotoxin that significantly threatens the food and feed industry. Corn steep liquor (CSL) is an acidic byproduct of the corn starch industry, and DON is concentrated in CSL once the material is contaminated. In this work, a Pichia kudriavzevii strain that could remove DON from CSL was isolated and characterized. The strain P. kudriavzevii E4-205 showed detoxifying activity in a pH range of 4.0~7.0 and temperature of 25~42 °C, and 39.4% DON was reduced by incubating this strain in CSL supernatant diluted by 2-fold (5 μg/mL DON) for 48 h at pH 5.0 and 30 °C. Further mechanism studies showed that P. kudriavzevii E4-205 could adsorb DON by the cell wall and degrade DON by intracellular enzymes with NADH as a cofactor. The degradation product was identified as 3,7,8,15-tetrahydroxyscirpene by liquid chromatography-tandem mass spectrometry. DON adsorption by inactivated cells was characterized, and the adsorption followed pseudo first-order kinetics. This study revealed a novel mechanism by which microbes degrade DON and might serve as a guide for the development of DON biological detoxification methods.

Improving radish phosphorus utilization efficiency and inhibiting Cd and Pb uptake by using heavy metal-immobilizing and phosphate-solubilizing bacteria

Phosphate-solubilizing bacteria play a key role in increasing plant growth as potential suppliers of soluble phosphorus and have great potential for the remediation of heavy metal-polluted soils. However, the soil and microbiological mechanisms by which phosphate-solubilizing bacteria prevent heavy metal absorption in radish have not been adequately studied. Here, the mechanisms of phosphorus solubilization, Cd and Pb immobilization, and the inhibition of heavy metal absorption by phosphate-solubilizing bacteria were studied in radish through solution adsorption and pot experiments. Two phosphate-solubilizing bacteria with high Cd and Pb removal rates (46.9–97.12 %), Klebsiella sp. M2 and Kluyvera sp. M8, were isolated. The soluble phosphorus content released by strains M2 and M8 was 265–277 mg L−1, achieved by secreting oxalic acid, ascorbic acid, citric acid, and succinic acid in an inorganic phosphorus medium containing 3 mg L−1 Cd and 5 mg L−1 Pb. Furthermore, these two functional strains induced the formation of Pb2(PO4)2, Cd(PO3)2, Fe2Pb3(PO4)2, CdS, and PbS precipitates that immobilized Cd and Pb in the solution. In general, strains M2 and M8 inhibited the absorption of Cd and Pb by radish by the following mechanisms: i) bacterial cell wall adsorption, ii) induction of Pb2(PO4)2, Cd(PO3)2, Fe2Pb3(PO4)2, CdS, and PbS precipitation in the solution/soil, iii) increases in the Ca2P and FeP contents in the radish rhizosphere, and iv) the promotion of bacterial community enrichment toward phosphorus-solubilizing and plant growth-promoting properties (Ramlibacter, Enterobacter, Bacillus, Gemmatimonas, and Lysinibacillusin) in the radish rhizosphere. These results provide bacterial resources and technical approaches to heavy metal pollution amelioration and efficient phosphorus fertilizer use in farmland.

Research advances in the degradation of aflatoxin by lactic acid bacteria.

Aflatoxins are toxic secondary metabolites that often contaminate food and animal feed, causing huge economic losses and serious health hazards. Aflatoxin contamination has become a major concern worldwide. Biological methods have been used to reduce aflatoxins in food and feed by inhibiting toxin production and detoxification. Among biological methods, lactic acid bacteria are of significant interest because of their safety, efficiency, and environmental friendliness. This study aimed to review the mechanisms by which lactic acid bacteria degrade aflatoxins and the factors that influence their degradation efficiency, including the action of the lactic acid bacteria themselves (cell wall adsorption) and the antifungal metabolites produced by the lactic acid bacteria. The current applications of lactic acid bacteria to food and feed were also reviewed. This comprehensive analysis provided insight into the binding mechanisms between lactic acid bacteria and aflatoxins, facilitating the practical applications of lactic acid bacteria to food and agriculture.

Impact of cell wall adsorption behaviours on phenolic stability under air drying of blackberry with and without contact ultrasound assistance

The physicochemical properties of blackberry cell walls under air drying with and without contact ultrasonication were analysed, and their ability to bind soluble phenolics was evaluated. Compared to air drying alone, ultrasound promoted cell wall shrinkage and reduced their specific surface area and water binding capacity. Meanwhile, the in-process ultrasound further increased the amount of water soluble pectin (WSP) and decreased protopectin. After drying, the cell walls of ultrasound-dried samples contained 11.6% less protopectin (PP) than air-dried samples. Pectins in ultrasound-dried samples were also more aggregated with a reduced branching degree of Rhamnogalacturonan-I (RG-I). Most of these ultrasonic modifications of blackberry cell walls hindered their phenolics acquirement. The equilibrium adsorption capacities of cell walls from ultrasound-dried blackberries for 1 h were 33.5% (for catechin) and 21.8% (for phloretic acid) lower than the counterparts from air-dried samples for 8 h. Although the soluble phenolics absorbed by dried blackberry cell walls were more thermal-stable than those adsorbed by fresh blackberry cell walls, the overall protection provided by cell walls was still regarded as attenuated with drying due to the decline in the adsorption ability. Besides, it is believed that the higher retention of soluble phenolics in ultrasound dried samples is ascribed to the shortened thermal-drying time rather than the cell walls-phenolics interactions. These findings provide an in-depth understanding of the effect of ultrasound drying on phenolic stability.

Whole Genome Sequence Analysis of Lactiplantibacillus plantarum Bacteriophage P2.

Phage P2 was isolated from failed fermentation broth carried out by Lactiplantibacillus plantarum IMAU10120. A previous study in our laboratory showed that this phage belonged to the Siphoviridae family. In this study, this phage's genomic characteristics were analyzed using whole-genome sequencing. It was revealed that phage P2 was 77.9 kb in length and had 39.28% G + C content. Its genome included 96 coding sequences (CDS) and two tRNA genes involved in the function of the structure, DNA replication, packaging, and regulation. Phage P2 had higher host specificity; many tested strains were not infected. Cell wall adsorption experiments showed that the adsorption receptor component of phage P2 might be a part of the cell wall peptidoglycan. This research might enrich the knowledge about genomic information of lactobacillus phages and provide some primary data to establish phage control measures.

Nano-silicon mediated alleviation of Cd toxicity by cell wall adsorption and antioxidant defense system in rice seedlings

Nano-silicon mediated alleviation of Cd toxicity by cell wall adsorption and antioxidant defense system in rice seedlings

Effect of Fomes fomentarius Cultivation Conditions on Its Adsorption Performance for Anionic and Cationic Dyes.

Lab-cultivated mycelia of Fomes fomentarius (FF), grown on a solid lignocellulose medium (FF-SM) and a liquid glucose medium (FF-LM), and naturally grown fruiting bodies (FF-FB) were studied as biosorbents for the removal of organic dyes methylene blue and Congo red (CR). Both the chemical and microstructural differences were revealed using X-ray photoelectron spectroscopy, Fourier-transform infrared spectroscopy, zeta potential analysis, and scanning electron microscopy, illuminating the superiority of FF-LM and FF-SM over FF-FB in dye adsorption. The adsorption process of CR on FF-LM and FF-SM is best described by the Redlich–Peterson model with β constants close to 1, that is, approaching the monolayer Langmuir model, which reach maximum adsorption capacities of 48.8 and 13.4 mg g–1, respectively, in neutral solutions. Adsorption kinetics follow the pseudo-second-order model where chemisorption is the rate-controlling step. While the desorption efficiencies were low, adsorption performances were preserved and even enhanced under simulated dye effluent conditions. The results suggest that F. fomentarius can be considered an attractive biosorbent in industrial wastewater treatment and that its cultivation conditions can be specifically tailored to tune its cell wall composition and adsorption performance.

Discovering the Influence of Microorganisms on Wine Color.

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

Boron application mitigates Cd toxicity in leaves of rice by subcellular distribution, cell wall adsorption and antioxidant system

Cadmium (Cd) is a hazardous heavy metal and some of its negative effects include inhibition of rice growth, while also accumulates in the rice grains. Boron (B) has been implicated in mitigating Cd toxicity. Nevertheless, a few studies have been performed up to now to evaluate whether B could encourage Cd tolerance in rice by regulating Cd adsorption on cell walls (CW) in leaves of rice. The current experiment used different concentrations of B (0, 20, and 30 µM) along with 50 µM Cd to rice seedlings. The results indicate that single treatment of Cd significantly inhibited root and shoot growth and caused leaf chlorosis. However, B application at 20, and 30 µM reduced Cd concentrations in the roots by 66% and 77%, and in shoots by 72% and 83%, respectively, and increased plant development. Boron supply at 30 µM increased Cd in leaf CW fraction by 79% and decreased Cd by 64% in the organelle fraction. Moreover, B addition regulated the antioxidant system and decreased malonaldehyde contents (45%) in rice leaves. The present study demonstrates that B reduces Cd translocation and facilitates Cd adsorption on CW and regulates an efficient antioxidant system in rice leaves.

Mechanisms of cadmium phytoremediation and detoxification in plants

As a consequence of industrial development, soil Cd pollution leads to crop contamination by Cd, posing a threat to food safety and human health. Excessive accumulation of Cd in plants also inhibits their growth via oxidative stress damage to their photosynthetic systems. Through evolutionary selection, plants have developed a set of efficient strategies to respond to Cd in their environments. These include the accumulation and detoxification of heavy metals. Cd is absorbed by plant roots through the apoplastic and symplastic pathways and then translocated to plant shoots via xylem loading, long-distance transport, and phloem redistribution. Simultaneously, plants initiate a series of mechanisms to reduce Cd toxicity, including cell wall adsorption, cytoplasmic chelation, and vacuolar sequestration. This review summarizes current knowledge of Cd accumulation and detoxification in plants.

Biosorption capacity of Mucor circinelloides bioaugmented with Solanum nigrum L. for the cleanup of lead, cadmium and arsenic

The biosorption and bioaugmentation performances of Mucor circinelloides were investigated under different contact time, initial metal(loid) concentration and species. The microbe-plant interaction appeared synergistic with enhancing plant growth and alleviating oxidative damages induced by lead, cadmium and arsenic. The bioaugmentation with M. circinelloides led to significant immobilization on lead, cadmium and arsenic as indicated by the decreases of metal(loid) transfer and bioavailability in plant-microbe aqueous system. Lead, cadmium and arsenic were mainly allocated on cell wall and a few parts entered into intercellular system, suggesting cell wall adsorption and intracellular bioaccumulation served as the main mechanisms of M. circinelloides. The adsorption kinetics and isotherms on lead, cadmium and arsenic were fitted well with the pseudo-second-order and Langmuir models, with the maximum adsorption capacities of 500, 15.4 and 29.4 mg·g−1 fungal biomass at pH 6.0 and 25 ℃. The optimum initial concentration and contact time were 300–10–20 mg·L−1 and 2 h. This study provides a basis for M. circinelloides as a promising adsorbent and bioaugmented agent for the cleanup of soil/aqueous environment contaminated with lead, cadmium and arsenic.

Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

ABSTRACT The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.

Performance of Oil on Bio-Methane Creation under Anaerobic Co-Fermentation Condition. Review

Anaerobic fermentation of oil is becoming appealing benefit due to its high biodegradation in outputting biogas. Due to a complex synthesis organic wastes, oil has been inspected as potency the substrate to output biogas when fermented under non-aerobically as compared to {carbohydrate and protein}. However, it is familiar that oil degradation leads to inhibition of biogas creation with delay phase occurrence, sewage floatation, and failure. Co-fermentation of oil wastes has offered a promotion to bio methane creation of reducing decomposition of the bacteria but the test of slow ‘hydrolysis’ due to inhibition still takes place. Long-chain fatty acids (LCFAs) generated during hydrolysis is recognized as firstly inhibitor due to its poisoning influences on cell wall adsorption by communities bacteria. This research reviews the scientific previously literature on biogas creation, ways to minimize oil discouraged in promotion biogas creation.

Removal mechanism of Pb(II) by Penicillium polonicum: immobilization, adsorption, and bioaccumulation

Currently, lead (Pb) has become a severe environmental pollutant and fungi hold a promising potential for the remediation of Pb-containing wastewater. The present study showed that Penicillium polonicum was able to tolerate 4 mmol/L Pb(II), and remove 90.3% of them in 12 days through three mechanisms: extracellular immobilization, cell wall adsorption, and intracellular bioaccumulation. In this paper. the three mechanisms were studied by Raman, X-ray diffraction analysis (XRD), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and transmission electron microscopy (TEM). The results indicated that Pb(II) was immobilized as lead oxalate outside the fungal cell, bound with phosphate, nitro, halide, hydroxyl, amino, and carboxyl groups on the cell wall, precipitated as pyromorphite [Pb5(PO4)3Cl] on the cell wall, and reduced to Pb(0) inside the cell. These combined results provide a basis for additionally understanding the mechanisms of Pb(II) removal by P. polonicum and developing remediation strategies using this fungus for lead-polluted water.

The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption

Wine fermentation is a complex process driven by yeasts, which influence the key properties of wine quality: aroma, flavour and colour. We investigated 95 different Saccharomyces and non-Saccharomyces strains for their impact on wine colour through the synthesis of the stable pigments, pyranoanthocyanins. All strains were screened for their hydroxycinnamate decarboxylase (HCDC) activity that varied from 0.0% to 91.1%. Eight strains that showed more than 40% HCDC activity were further studied for vinylphenolic pyranoanthocyanin formation. Fermentations were carried out in deep well microtiter plates using synthetic grape must containing Pinot Noir skin extract supplemented with p-coumaric acid. Two strains Pichia guilliermondii ZIM624 and Wickerhamomyces anomalus S138 synthesized vinylphenolic pyranoanthocyanins in the highest concentration in single culture fermentations, 40.2 and 38.5 mg L−1, respectively. The highest produced concentration of vinylphenolic pyranoanthocyanins in co-inoculation experiments was 16.4 mg L−1 compared to 29.8 mg L−1 in sequential fermentations. For the first time, S. paradoxus strains were assessed for pyranoanthocyanin formation. Selected strains were also tested as mono-cultures for adsorption of anthocyanins on yeast cell walls and all strains showed anthocyanin and pyranoanthocyanin adsorption to their cell wall with Metschnikowia reukafii ZIM2019 showing the highest adsorbing capability (9.1%).

Yeasts and wine colour

Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that yeasts also influence wine aroma, texture, flavour and colour. In lieu of this, non-Saccharomyces yeasts, which have been considered as spoilage yeasts in the past, have been exploited as potential wine starters because they can improve the sensorial characteristics of wines. Because they are considered to be poor fermenters, mixed fermentations with Saccharomyces yeasts are applied either in a form of co-inoculation or sequential fermentation. Among wine characteristics, colour of red wines has special importance because it is the first wine characteristic perceived by the consumers. Red wine colour stems from anthocyanins, located in the grape skins that are extracted to grape must during maceration/fermentation. Various technological strategies in the winemaking process have already been employed to improve wine colour. One of them is yeast-mediated colour improvement employing a careful selection of yeast starters that can promote the synthesis of stable colour pigments pyranoanthocyanins from anthocyanins. The two most known groups of pyranoanthocyanins are vinylphenolic pyranoanthocyanins and vitisins. In comparison to anthocyanins they are less susceptible to pH, SO2 bleaching and oxygen presence. Their concentration in the wines differs according to the yeast strain used and the type of fermentation applied. Furthermore, wine colour can also be influenced by the cell wall adsorption capability of yeasts. Numerous studies have shown the positive influence of a careful selection of non-Saccharomyces yeast in promoting stable pigments synthesis in the production of wine. In this review, we discuss how application of different yeast species – Saccharomyces and non-Saccharomyces can enhance wine colour through different fermentation strategies applied