Hanseniaspora

The yeasts also have been evaluated for antifungal activity. Spadaro and others (2008) reported that Hanseniaspora uvarum, Rhodotorula spp., and Metschnikowia pulcherrima reduced the development of P. expansum on apples. In this work the biocontrol effectiveness was assessed on four apple cultivars, Golden Delicious, Stark Delicious, Granny Smith, and Royal Gala. The efficacy was higher on the cv. Golden Delicious. 

Genes for pyruvate decarboxylases have been isolated from yeasts and fungi such as Saccharomyces cerevisiae [86-90], Hanseniaspora uvarum [91], Klyveromyces marxianus [92], Klyveromyces lactis [93], Neurospora crassa [94], Aspergillus parasiticus [95], plants, like maize (Zea maize) [96,97], rice (Oryza sativa) [98], tomato (Lycopersicon esculentum) [99,100], pea (Pisum sativum) [101], and tobacco (Nicotiana tabacum) [102] and from the bacterium Zymomonas mobilis [103-106]. 

Indeed, grapes are a primary source of microorganism, and many studies have shown that natural fermentation starts with those species predominant on grapes at harvest time (Fleet et ah, 2002). These can include the apiculate yeasts (Hanseniaspora uvarum and Kloeckera apicu-lata), Metschnikozvia, Candida, Pichia, Khodotorula, and Kluyveromyces. In contrast, although it is the main wine fermentation yeast, Saccharomyces have only rarely been isolated from vineyards (Martini, 1993 Martini et ah, 1996 Pretorius, 2000 Sabate et ah, 1998), since it is closely associated with the winery environment (Ciani et ah, 2004). 

During traditional winemaking in October, endogenous yeasts are very active and their action may need to be limited by appropriate additions of sulfur dioxide. Usually spontaneous fermentation begins with apiculate yeasts of the genus Hanseniaspora. However, their extended... 

Metschnikowia pulcherrima (Candida pulcherrima) Hanseniaspora uvarum (Kloeckera apiculata)... 

Hanseniaspora uvarum (anamorph Kloeckera apiculata) is commonly the major yeast present on the grape berry and in musts and juices, but due to low tolerance to ethanol, populations decline quickly in the presence of Saccharomyces cerevisiae. Strains are typically characterised by low fermentative ability and high production of acetic acid, ethyl acetate and acetaldehyde, which render such strains more suitable to vinegar production. Nevertheless, Ciani and Maccarelli (1998) surveyed 37 isolates and found considerable variability, with some strains producing concentrations of these compounds approaching concentrations present in wines made with Saccharomyces cerevisiae (Table 8D.6). Cofermentation fermentation with Saccharomyces cerevisiae can produce wines with an acceptable balance of volatile and non-volatile compounds and sensory scores (Ciani et al. 2006 Jemec and Raspor 2005 Jolly et al. 2003b Zohre and Erten 2002). 

Hanseniaspora guilliermondii can produce more ethanol than Hanseniaspora uvarum and has a better balance of volatile and non-volatile compounds, including production of 2-phenylethyl acetate, which elicits a fruity, honey, rose-like aroma (Table 8D.6) (Rojas et al. 2003 Swiegers et al. 2005). Cofermentation with Saccha-romyces cerevisiae has potential for aroma enhancement of wine. 

Zironi, R., Romano, P., Suzzi, G., Battistutta, R, Comi, G. (1993) Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apic-ulata and Saccharomyces cerevisiae. Biotechnology Letters, 15, 235-238. 

Hanseniaspora (3) ferments D-glucose and sometimes, cellobiose few sugars... 

Granchi, L., Ganucci, D., Messini, A., and Vincenzini, M. (2002). Oenological properties of Hanseniaspora osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal and dried grapes. FEMS Yeast Res. 2,403 07. 

Abd-El-Al and Phaff (39) also found -glucanase activities in intracellular extracts of Hanseniaspora valbyensis and Hanseniaspora uvarum and in the culture fluid of H. valbyensis. In contrast to the other yeasts, pustulan was not hydrolyzed by these preparations, and laminarin was hydrolyzed yielding oligosaccharides. This suggested that these yeasts produced an endo-/3- (1 — 3) -glucanase, and subsequently such an enzyme was partially purified from the culture fluid of H. valbyensis (39). 

Evidence for the presence of endo-/ -( 1 - 3)-glucanases in budding yeasts also has been forthcoming in recent years. In the bipolarly budding yeasts of the genus Hanseniaspora Abd-El-Al and Phaff (39) demonstrated in cell extracts and in the culture fluid an endo-/3-( 1 3)-... 

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