Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine
This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including <i>Hypopichia pseudoburtonii</i>, <i>Metschnikowia sinensis</i>/<i>shanxiensis</i>, <i>Metschnikowia chrysoperlae</i>, <i>Metschnikowia pulcherrim...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/269 |
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| Summary: | This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including <i>Hypopichia pseudoburtonii</i>, <i>Metschnikowia sinensis</i>/<i>shanxiensis</i>, <i>Metschnikowia chrysoperlae</i>, <i>Metschnikowia pulcherrima</i>, <i>Lachancea thermotolerans</i>, <i>Hanseniaspora uvarum</i>, <i>Hanseniaspora guilliermondii</i>, <i>Hanseniaspora pseudoguilliermondii</i>, <i>Pichia kluyveri</i>, and <i>Starmerella apicola</i> on the lipid composition of sterile Maraština grape juice and wines using the UHPLC-MS/MS method. Yeasts were tested in monoculture and sequential fermentations alongside commercial <i>Saccharomyces cerevisiae</i>. Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway. In monoculture fermentations, <i>L. thermotolerans</i>, <i>H. uvarum</i>, <i>H. guilliermondii</i>, <i>H. pseudoguilliermondii</i>, and <i>P. kluyveri</i> significantly reduced lignoceric acid, potentially influencing wine aroma through the formation of esters and higher alcohols. <i>Hyp. pseudoburtonii</i>, <i>M. chrysoperlae</i>, <i>M. pulcherrima</i>, <i>P. kluyveri</i>, and <i>S. apicola</i> increased the demand for lipids, such as stearic acid, which may help preserve membrane permeability by integrating into the membrane in response to ethanol shock. The most significant impact on free fatty esters was observed in fermentations with <i>H. pseudoguilliermondii</i>. Furthermore, <i>L. thermotolerans</i> in sequential fermentations significantly reduced arachidic, stearic, and palmitic acid. <i>P. kluyveri</i> reduced the content of erucic and linoleic acid. |
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| ISSN: | 2304-8158 |