Yeast strains

Fermentation. Today (ca 1997) it is almost universal to inoculate the must with a selected yeast strain. Yeasts are chosen for conducting predictable, prompt, and complete fermentations under the conditions appHcable for the particular wine. It is tme, at least in most wineries, that grapes will ferment with the yeasts naturally present. At one time it was argued that part of the special regional character of wines was the result of the local yeasts. 

Muragenicuy, genotoxicity Rats, mice, bacterial strains, yeasts Few days Potential to cause mutations, chromosomal damage, and... 

Mead is a traditional alcoholic beverage obtained by fermenting mead wort that contains 8-18% (v/v) ethanol. Its production has been known since ancient times. However, mead fermentation and maturation requires an extended period, often lasting several months to years. Mead still remains a relatively empirical and manual exercise, requiring large capacity vessels and the investment of considerable capital in terms of the raw material. In addition, the fermentation rate depends on several factors, such as honey variety, yeast strain, yeast nutrition, and pH. Due to the lack of scientific investigation, mead production has suffered in comparison with other alcoholic beverages and so more research is needed to optimize the production process. 

Photodynamic ACT (PACT), similar to photodynamic therapy (PDT) described in Chapter 17, utilizes photosensitizers and visible or UV light in order to induce a phototoxic response, usually via oxidative damage. For some time the disinfection of blood products, particularly for viral inactivation, has been the major use of PACT, although more and more clinically based protocols are being developed, eg in the treatment of oral infections. The technique has been shown to be effective in vitro against bacteria (including drug resistance strains), yeasts, viruses, and parasites. 

Grossmann, M., Linsenmeyer, H., Muno, H., Rapp, A. (1996) Use of oUgo-strain yeast cultures to increase complexity of wine aroma. Viticultural and Enological Science, 51, 175-179. 

Carro, D. and Pina, B. 2001. Genetic analysis of the karyotype instability in natural wine yeast strains. Yeast 18,1457-1470. 

One remarkable property of yeast prions and their mammalian counterparts is the ability to take up several different yet stable [PRION+] forms that reflect different but stable conformational states of the prion protein. In the case of mammalian prions these are referred to as prion strains and can result in very distinct neuropathologies [94]. In yeast, however, to avoid confusion with the use of the term strain, which is typically used to describe different lineages of this organism, they are referred to as yeast prion variants . Like mammalian prion strains, yeast prion variants can give rise to variant-specific differences in the [PRION+] phenotypes. 

Figure 6. HPLC-DAD chromatograms for strain yeast from A. O. Ribera del Duero. a. Anthocyanins in wine. b. Anthocyanins adsorbed by the cell wall.

Materials and strains. Yeast extract, bactopeptone, malt extract and trypton were products of Difco Laboratories and glucose was from Hayashi Pure Ind. (Tokyo, Japan). EL coli (Sigma EC-1, alkaline phosphatase-rich mutant) was from Sigma Chemical Co. 

Signori, L. et al. (2013) Different response to acetic acid stress in Sac-charomyces cerevisiae wild-type and l-ascorbic acid-producing strains. Yeast,... 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Electroporation. When bacteria are exposed to an electric field a number of physical and biochemical changes occur. The bacterial membrane becomes polarized at low electric field. When the membrane potential reaches a critical value of 200—300 mV, areas of reversible local disorganization and transient breakdown occur resulting in a permeable membrane. This results in both molecular influx and efflux. The nature of the membrane disturbance is not clearly understood but bacteria, yeast, and fungi are capable of DNA uptake (see Yeasts). This method, called electroporation, has been used to transform a variety of bacterial and yeast strains that are recalcitrant to other methods (2). Apparatus for electroporation is commercially available, and constant improvements in the design are being made. 

Saccharomyces cerevisiae is well characterized biochemically and genetically and was the organism of choice for most of the eady experiments. However, heterologous expression seems to be better in some of the industrial strains of yeasts such as Pichiapastoris Hansenulapolymorpha Kluyveromyces lactis and Yarrowia lipolytica (25—28). 

Other bacterial strains identified as biodegrading poly(vinyl alcohol) iaclude Flavobacterium (95) 2in.dFicinetobacter (96) and many others, as well as fungi, molds, and yeasts (97). Industrial evaluations at Du Pont (98) and Air Products (99) iadicate that over 90% of poly(vinyl alcohol) entering wastewater treatment plants is removed, and hence no environmental pollution is likely. 

Mutation. For industrial appHcations, mutations are induced by x-rays, uv irradiation or chemicals (iiitrosoguanidine, EMS, MMS, etc). Mutant selections based on amino acid or nucleotide base analogue resistance or treatment with Nystatin or 2-deoxyglucose to select auxotrophs or temperature-sensitive mutations are easily carried out. Examples of useful mutants are strains of Candida membranefaciens, which produce L-threonine Hansenu/a anomala, which produces tryptophan or strains of Candida lipolytica that produce citric acid. An auxotrophic mutant of S. cerevisiae that requires leucine for growth has been produced for use in wine fermentations (see also Wine). This yeast produces only minimal quantities of isoamyl alcohol, a fusel oil fraction derived from leucine by the Ehrlich reaction (10,11). A mutant strain of bakers yeast with cold-sensitive metaboHsm shows increased stabiUty and has been marketed in Japan for use in doughs stored in the refrigerator (12). 

Active Dry Yeast (ADY). The production of active dry yeast is very similar to the production of compressed yeast. However, a different strain of yeast is used and the nitrogen content is reduced to 7% of soHds compared with 8—9% for compressed yeast. The press cake made with the active dry yeast strain is extmded through a perforated plate in the form of thin strands with a diameter of 2—3 mm and a length of 3—10 mm. The strands are dried on endless belts of steel mesh in drying chambers (a continuous process) or in roto-louvre dryers (a batch process), with the temperature kept below 40°C. Drying time in drying chambers is 3—4 h and in roto-louvre dryers is 6 h or more. The final moisture level attained is 7.5—8%. 

Instant Active Dry Yeast. Instant ADY (lADY or HADY) production is similar to ADY production but requires a different strain of yeast. After pressing, the yeast is extmded into noodles 0.2—0.5 mm in diameter and 1—2 cm long and deposited on a metal screen or perforated plate in a fluid-bed air dryer. Drying time is shorter than with ADY, about 1—2 hours in practice, with a final moisture level of 4—6%. Instant active dry yeast does not require separate rehydration. It is always packaged in a protective atmosphere or under vacuum. On an equivalent soHds basis, the activity of lADY is greater than that of regular ADY, but stiU less than that of compressed yeast. 

Beer taste can be spoiled by contaminating bacteria or yeasts. The most common bacteria are lactic and acetic acid producers and T ymomonas. Wild yeasts can be anything other than the intended strain S. uvarum is considered a contaminant of ale fermentations and S. cerevisiae a contaminant of lager fermentations. The common wild yeast contaminants are S. diastaticus and species of Picbia, Candida and Brettanomjces. It may be noted that the flavor of beer may be improved by the ability of yeast to adsorb bitter substances extracted from hops, such as humulones and isohumulones. 

The dry yeasts have excellent storage stabiUty, up to a year or more if packaged under an inert atmosphere (N2, CO2, or vacuum). First introduced into the United States and then AustraUa, they are now being introduced into European winemaking as well. A number of strains of S. cerevisiae S. bayanus and S. fermentati are available. 

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