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Tolerance to winemaking stress conditions of Patagonian strains of Saccharomyces eubayanus and Saccharomyces uvarum
Author(s) -
Origone A.C.,
Mónaco S.M.,
Ávila J.R.,
González Flores M.,
Rodríguez M.E.,
Lopes C.A.
Publication year - 2017
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.13495
Subject(s) - winemaking , yeast , food science , saccharomyces , biology , saccharomyces cerevisiae , fermentation , botany , biochemistry
Aims Evaluating the winemaking stress tolerance of a set of both Saccharomyces eubayanus and Saccharomyces uvarum strains from diverse Patagonian habitats. Methods and Results Yeast strains growth was analysed under increasing ethanol concentrations; all of them were able to grow until 8% v/v ethanol. The effect of different temperature and pH conditions as well as at SO 2 and hexose concentrations was evaluated by means of a central composite experimental design. Only two S. uvarum strains ( NPCC 1289 and 1321) were able to grow in most stress conditions. Kinetic parameters analysed ( μ max and λ ) were statistically affected by temperature, pH and SO 2 , but not influenced by sugar concentration. The obtained growth model was used for predicting optimal growth conditions for both strains: 20°C, 0% w/v SO 2 and pH 4·5. Conclusions Strains from human‐associated environments ( chichas ) presented the highest diversity in the response to different stress factors. Two S. uvarum strains from chichas demonstrated to be the most tolerant to winemaking conditions. Significance and Impact of the Study This work evidenced the potential use of two S. uvarum yeast strains as starter cultures in wines fermented at low temperatures. Saccharomyces eubayanus was significantly affected by winemaking stress conditions, limiting its use in this industry.