Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/80011
Título: | Torulaspora delbrueckii phenotypic and metabolic profiling towards its biotechnological exploitation |
Autor(es): | Silva-Sousa, Flávia Fernandes, Ticiana Pereira, Fábio Rodrigues, Diana Rito, Teresa S Camarasa, Carole Franco-Duarte, Ricardo Sousa, Maria João |
Palavras-chave: | Non-Saccharomyces Wine Bread Biotechnology Phenotypic characterization Metabolic characterization Data mining |
Data: | 26-Mai-2022 |
Editora: | Multidisciplinary Digital Publishing Institute (MDPI) |
Revista: | Journal of Fungi |
Citação: | Silva-Sousa, F.; Fernandes, T.; Pereira, F.; Rodrigues, D.; Rito, T.; Camarasa, C.; Franco-Duarte, R.; Sousa, M.J. Torulaspora delbrueckii Phenotypic and Metabolic Profiling towards Its Biotechnological Exploitation. J. Fungi 2022, 8, 569. https://doi.org/10.3390/jof8060569 |
Resumo(s): | Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-<i>Saccharomyces</i> yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explored for their beneficial input to wine character. Among this group, <i>Torulaspora delbrueckii</i> is gaining relevance within the wine industry, owing to its low volatile acidity production, increased release of aromatic compounds and enhanced color intensity. In addition, this yeast was also attracting interest in other biotechnological areas, such as bread and beer fermentation. In this work, a set of 40 <i>T. delbrueckii</i> strains, of varied geographical and technological origins, was gathered in order to characterize the phenotypic behavior of this species, focusing on different parameters of biotechnological interest. The fermentative performance of the strains was also evaluated through individual fermentations in synthetic grape must with the isolates’ metabolic profile being assessed by HPLC. Data analysis revealed that <i>T. delbrueckii</i> growth is significantly affected by high temperature (37 °C) and ethanol concentrations (up to 18%), alongside 1.5 mM SO<sub>2</sub>, showing variable fermentative power and yields. Our computation models suggest that the technological origin of the strains seems to prevail over the geographical origin as regards the influence on yeast properties. The inter-strain variability and profile of the products through the fermentative processes reinforce the potential of <i>T. delbrueckii</i> from a biotechnological point of view. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/80011 |
DOI: | 10.3390/jof8060569 |
e-ISSN: | 2309-608X |
Versão da editora: | https://www.mdpi.com/2309-608X/8/6/569 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CBMA - Artigos/Papers |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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jof-08-00569-v2.pdf | 1,44 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons