Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

Selection of Non-<i>Saccharomyces</i> Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

This study evaluated the oenological potential of two non-<i>Saccharomyces</i> yeast strains, <i>Hanseniaspora opuntiae</i> TR-5 and <i>Zygosaccharomyces bailii</i> L-25, isolated from extreme winemaking environments in southern Spain. Out of 156 yeast isolates sc...

Full description

Saved in:

Bibliographic Details
Main Authors:	María Trinidad Alcalá-Jiménez, Juan Carlos García-García, Juan Carlos Mauricio, Juan Moreno, Rafael Peinado, Teresa García-Martínez
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Microorganisms
Subjects:	<i>Zygosaccharomyces bailii</i> <i>Hanseniaspora opuntiae</i> <i>β</i>-glucosidase activity killer phenotype aroma enhancement
Online Access:	https://www.mdpi.com/2076-2607/13/6/1260
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking
by: Valentina Craparo, et al.
Published: (2024-06-01)

The Killer <i>Saccharomyces cerevisiae</i> Toxin: From Origin to Biomedical Research
by: Carlos Molina-Vera, et al.
Published: (2024-12-01)

Screening of Indigenous <i>Hanseniaspora</i> Strains from China for Ethanol Reduction in Wine
by: Huimin Yang, et al.
Published: (2025-03-01)

Exploring the oenological potential of South African <i>Saccharomyces cerevisiae</i> isolates
by: Keegan Clark, et al.
Published: (2025-03-01)

Exogenous Trehalose Assists <i>Zygosaccharomyces rouxii</i> in Resisting High-Temperature Stress Mainly by Activating Genes Rather than Entering Metabolism
by: Xiong Xiao, et al.
Published: (2024-12-01)

Antioxidant and Anti-Inflammatory Effects of <i>Opuntia</i> Extracts on a Model of Diet-Induced Steatosis
by: Irene Besné-Eseverri, et al.
Published: (2024-11-01)

Seasonal Variation in Nutritional and Chemical Profiles of Wild <i>Opuntia ficus-indica</i> Fruits
by: Ana O. S. Jorge, et al.
Published: (2025-01-01)

A Novel PCR-Based Tool to Trace Oenological <i>Saccharomyces cerevisiae</i> Yeast by Monitoring Strain-Specific Nucleotide Polymorphisms
by: Anna Baldisseri, et al.
Published: (2025-07-01)

Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines
by: Estefanía García-Luque, et al.
Published: (2025-02-01)

Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos
by: César Augusto Napa-Almeyda, et al.
Published: (2024-12-01)

Characterization of a Gamma Radiation (<sup>60</sup>Co) Induced Mutant Population of Prickly Pear Cactus (<i>Opuntia velutina</i> F.A.C. Weber) Plants In Vitro Using ISSR Molecular Markers
by: Eréndira Rubio-Ochoa, et al.
Published: (2025-06-01)

Chemical Constituents and <i>α</i>-Glucosidase Inhibitory Activities of the Leaves of <i>Embelia parviflora</i>—In Vitro and In Silico Studies
by: Sy Danh Thuong, et al.
Published: (2025-04-01)

Progress and Trends in Forage Cactus Silage Research: A Bibliometric Perspective
by: Stéfani A. Santos, et al.
Published: (2024-10-01)

Effects of <i>Saccharomyces paradoxus</i> Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches
by: Igor Lukić, et al.
Published: (2024-12-01)

The α-Glucosidase Inhibition Activities of Phaeochromycins D and E Isolated from Marine <i>Streptomyces</i> sp. FJ0218
by: Pingfa Lin, et al.
Published: (2025-04-01)

A Comparative Analysis of Aroma Profiles of <i>Soju</i> and Other Distilled Spirits from Northeastern Asia
by: In-Seo Hwang, et al.
Published: (2024-10-01)

Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking
by: Bruno Testa, et al.
Published: (2024-09-01)

Polysaccharides from <i>Exocarpium Citri Grandis</i>: Graded Ethanol Precipitation, Structural Characterization, Inhibition of α-Glucosidase Activity, Anti-Oxidation, and Anti-Glycation Potentials
by: Meizhen Chen, et al.
Published: (2025-02-01)

Genome Sequencing, Assembly, and Characterization of <i>Cyberlindnera rhodanensis J52</i> as a Non-<i>Saccharomyces</i> Yeast with Ester-Enhancing Potential
by: Yong Shen, et al.
Published: (2025-02-01)

Antimicrobial, Antioxidant, and <i>α</i>-Glucosidase-Inhibitory Activities of Prenylated <i>p</i>-Hydroxybenzoic Acid Derivatives from <i>Oberonia ensiformis</i>
by: Lu-Lu Wang, et al.
Published: (2025-05-01)

Effects of <i>Periploca chevalieri</i> Browicz on Postprandial Glycemia and Carbohydrate-Hydrolyzing Enzymes
by: Katelene Lima, et al.
Published: (2025-06-01)

Novel Insights in the Application of Probiotic Yeast <i>Saccharomyces boulardii</i> in Dairy Products and Health Promotion
by: Zorica Tomičić, et al.
Published: (2024-09-01)

Rheological and Physical Properties of Mucilage Hydrogels from Cladodes of <i>Opuntia ficus-indica</i>: Comparative Study with Pectin
by: Federica Torregrossa, et al.
Published: (2025-07-01)

<i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection
by: Fatima El Dana, et al.
Published: (2025-04-01)

Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of <i>Pichia kluyveri</i> and <i>Saccharomyces cerevisiae</i> var. <i>diastaticus</i>
by: Youyan Rong, et al.
Published: (2025-03-01)

Purification of <i>Mogroside V</i> from Crude Extract of <i>Siraitia grosvenorii</i> Using Boronic Acid-Functionalized Silica Gel and Its Hypoglycemic Activity Determination
by: Yanmei Xu, et al.
Published: (2025-05-01)

Chemical Profiles and Biological Activities of Essential Oil from <i>Serissa japonica</i>
by: Ty Viet Pham, et al.
Published: (2025-06-01)

Pilot-scale assessment of native Uruguayan yeast strains for Tannat wine fermentation
by: Stefani de Ovalle, et al.
Published: (2025-05-01)

Exploring <i>Opuntia ficus-indica</i> as a Strategy to Mitigate High Temperatures Effects in Vineyards: Insights into Physiological and Proteomic Responses
by: Lénia Rodrigues, et al.
Published: (2025-03-01)

Differential Impact of Temperature, Release Rate, Prey Density, and Pesticides on <i>Hyperaspis trifurcata</i> (Coleoptera: Coccinellidae) to Optimize Integrated Management of <i>Dactylopius opuntiae</i> (Hemiptera: Dactylopiidae)
by: Rachid Bouharroud, et al.
Published: (2025-04-01)

Mitochondrial proteomics of the acetic acid – induced programmed cell death response in a highly tolerant Zygosaccharomyces bailii – derived hybrid strain
by: Joana F Guerreiro, et al.
Published: (2016-01-01)

<i>Opuntia stricta</i> (Haw.) Fruit Pulp and Seeds as Source of Bioactive Phytochemicals with Promising Functional Properties
by: Roberta Pino, et al.
Published: (2025-04-01)

Impact of <i>Opuntia ficus-indica</i> Juice and Empagliflozin on Glycemic Control in Rats
by: Sondos M. Alqudah, et al.
Published: (2024-11-01)

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production
by: Juan Carlos García-García, et al.
Published: (2025-05-01)

Characterization of the Key Odorants of Mastic Gum (<i>Pistacia lentiscus</i> var. Chia) from Two Different Countries
by: Ozlem Kilic-Buyukkurt, et al.
Published: (2025-05-01)

Diversity, Ecology, and Distribution of Opuntioideae (Prickly Pears and Chollas) Neophytes in Southern Switzerland
by: Peter O. Baumgartner, et al.
Published: (2025-03-01)

Influence of Terroir on Microbial Diversity and Wine Volatilome
by: María Trinidad Alcalá-Jiménez, et al.
Published: (2025-03-01)

Genetic Identification of Parasitic <i>Giardia enterica</i> in Three Wild Rodent Species from a Zoological Institution: First Host Records in Brazilian Porcupine (<i>Coendou prehensilis</i>) and Naked Mole Rat (<i>Heterocephalus glaber</i>), and Detection in Crested Porcupine (<i>Hystrix cristata</i>)
by: Lorena Esteban-Sánchez, et al.
Published: (2025-05-01)

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts
by: María Victoria Mestre Furlani, et al.
Published: (2024-12-01)

Ensiling as a Conservation Technique for <i>Opuntia ficus indica</i> (L.) By-Products: Peel and Pastazzo
by: Riccardo Gannuscio, et al.
Published: (2024-11-01)