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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2025-01-01
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| author | Ana Boban Urska Vrhovsek Domenico Masuero Vesna Milanović Irena Budić-Leto |
| author_facet | Ana Boban Urska Vrhovsek Domenico Masuero Vesna Milanović Irena Budić-Leto |
| author_sort | Ana Boban |
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| description | 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. |
| format | Article |
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| institution | Kabale University |
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| publishDate | 2025-01-01 |
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| spelling | doaj-art-4f3a2bed19c84eff8b4b17e862a4600e2025-01-24T13:33:05ZengMDPI AGFoods2304-81582025-01-0114226910.3390/foods14020269Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština WineAna Boban0Urska Vrhovsek1Domenico Masuero2Vesna Milanović3Irena Budić-Leto4Institute for Adriatic Crops and Karst Reclamation, 21000 Split, CroatiaMetabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, ItalyMetabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, ItalyDepartment of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, 60131 Ancona, ItalyInstitute for Adriatic Crops and Karst Reclamation, 21000 Split, CroatiaThis 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.https://www.mdpi.com/2304-8158/14/2/269isolatesnon-<i>Saccharomyces</i> yeastslipidsUHPLC-MS/MSmonoculturesequential fermentations |
| spellingShingle | Ana Boban Urska Vrhovsek Domenico Masuero Vesna Milanović Irena Budić-Leto Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine Foods isolates non-<i>Saccharomyces</i> yeasts lipids UHPLC-MS/MS monoculture sequential fermentations |
| title | Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine |
| title_full | Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine |
| title_fullStr | Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine |
| title_full_unstemmed | Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine |
| title_short | Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine |
| title_sort | effect of indigenous non i saccharomyces i yeasts on lipid compositions of marastina wine |
| topic | isolates non-<i>Saccharomyces</i> yeasts lipids UHPLC-MS/MS monoculture sequential fermentations |
| url | https://www.mdpi.com/2304-8158/14/2/269 |
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