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. 2016 Mar 23;11(3):e0151102.
doi: 10.1371/journal.pone.0151102. eCollection 2016.

Selected Schizosaccharomyces Pombe Strains Have Characteristics That Are Beneficial for Winemaking

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Free PMC article

Selected Schizosaccharomyces Pombe Strains Have Characteristics That Are Beneficial for Winemaking

Ángel Benito et al. PLoS One. .
Free PMC article

Abstract

At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.

Conflict of interest statement

Competing Interests: The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. (a) Glucose + fructose concentrations (g/L); (b) malic acid degradation (%); (c) acetic acid concentration (g/L).
Scatterplots and box-and-whisker plots for the mean values of the final fermentations for the 75 studied S. pombe strains after 21. The red points indicate the values of the standard laboratory reference strain (Leupolds, 972, 975, 978), green line indicates values of strains with low levels of acetic acid (<0.4 g/L).
Fig 2
Fig 2. Fermentation kinetics of acetic acid (1), malic acid (2) and glucose + fructose (3) for (a) selected S. pombe strains (JB899/Y470, JB917/CBS1057, JB873/NCYC3422 and V1); (b) non-selected S. pombe strains from the collection (935 and 936); (c) selected S. cerevisiae strains (87 and 88).
Fig 3
Fig 3. Fermentation kinetics of pyruvic acid for selected S. pombe strains (JB899/Y470, JB917/CBS1057, JB873/NCYC3422 and V1), non-selected S. pombe strains from the collection (935 and 936) and selected S. cerevisiae strains (87 and 88).
Fig 4
Fig 4. Results of the sensory analysis on fermentation products of selected S. pombe strains: JB899/Y470, JB873/NCYC3422, JB917/CBS1057, JB4/NCYC683, JB837/NOTT1 and V1; Non selected S.pombe strains: 936/CECT12774 and IFI935/CECT1376; Selected S. cerevisiae strains: IFI87/CECT12512 and IFI88/CECT12513.

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