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Dr. Albert Mas
Universitat Rovira i Virgili

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0 Oenology
0 Wine
0 Yeast
0 Vinegar
0 Acetic acid bacteria

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Journal article
Published: 15 March 2021 in Foods
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Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.

ACS Style

Xiaolin Zhu; María-Jesús Torija; Albert Mas; Gemma Beltran; Yurena Navarro. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods 2021, 10, 623 .

AMA Style

Xiaolin Zhu, María-Jesús Torija, Albert Mas, Gemma Beltran, Yurena Navarro. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods. 2021; 10 (3):623.

Chicago/Turabian Style

Xiaolin Zhu; María-Jesús Torija; Albert Mas; Gemma Beltran; Yurena Navarro. 2021. "Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation." Foods 10, no. 3: 623.

Journal article
Published: 01 October 2020 in Antioxidants
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Melatonin is a ubiquitous indolamine that plays important roles in various aspects of biological processes in mammals. In Saccharomyces cerevisiae, melatonin has been reported to exhibit antioxidant properties and to modulate the expression of some genes involved in endogenous defense systems. The aim of this study was to elucidate the role of supplemented melatonin at the transcriptional level in S. cerevisiae in the presence and absence of oxidative stress. This was achieved by exposing yeast cells pretreated with different melatonin concentrations to hydrogen peroxide and assessing the entry of melatonin into the cell and the yeast response at the transcriptional level (by microarray and qPCR analyses) and the physiological level (by analyzing changes in the lipid composition and mitochondrial activity). We found that exogenous melatonin crossed cellular membranes at nanomolar concentrations and modulated the expression of many genes, mainly downregulating the expression of mitochondrial genes in the absence of oxidative stress, triggering a hypoxia-like response, and upregulating them under stress, mainly the cytochrome complex and electron transport chain. Other categories that were enriched by the effect of melatonin were related to transport, antioxidant activity, signaling, and carbohydrate and lipid metabolism. The overall results suggest that melatonin is able to reprogram the cellular machinery to achieve tolerance to oxidative stress.

ACS Style

Mercè Sunyer-Figueres; Jennifer Vázquez; Albert Mas; María-Jesús Torija; Gemma Beltran. Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress. Antioxidants 2020, 9, 947 .

AMA Style

Mercè Sunyer-Figueres, Jennifer Vázquez, Albert Mas, María-Jesús Torija, Gemma Beltran. Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress. Antioxidants. 2020; 9 (10):947.

Chicago/Turabian Style

Mercè Sunyer-Figueres; Jennifer Vázquez; Albert Mas; María-Jesús Torija; Gemma Beltran. 2020. "Transcriptomic Insights into the Effect of Melatonin in Saccharomyces cerevisiae in the Presence and Absence of Oxidative Stress." Antioxidants 9, no. 10: 947.

Journal article
Published: 29 September 2020 in Foods
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Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate different metabolomic methodologies on their ability to provide patterns on the wine metabolome based on selected factors, such as ageing of barrel-aged wine (factor time), prior usage of the barrels (factor barrel-type), and differences between wine ageing in barrels or glass bottles (factor bottled-wine). In the current study, we implement NMR, targeted and untargeted GC-MS and LC-MS metabolomic analytical techniques so as to gain insights into the volatile and nonvolatile wine metabolome composition of red wines from two cellars located in the only two Spanish Qualified Appellations of Origin; DOQ Priorat and DOCa Rioja regions. Overall, 95 differentially significant metabolites were identified facilitating the evaluation of the analytical methodologies performance and finding common trends of those metabolites depending on the considered factor. The results did not favor NMR as an effective technique on the current dataset whereas suggested LC-MS as an adequate technique for revealing differences based on the factor time, targeted GC-MS on the factor barrel-type, and untargeted GC-MS on the factor bottled-wine. Thus, a combination of different metabolomic techniques is necessary for a complete overview of the metabolome changes. These results ease the selection of the correct methodology depending on the specific factor investigated.

ACS Style

Dimitrios Kioroglou; Albert Mas; Maria C. Portillo. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods 2020, 9, 1381 .

AMA Style

Dimitrios Kioroglou, Albert Mas, Maria C. Portillo. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods. 2020; 9 (10):1381.

Chicago/Turabian Style

Dimitrios Kioroglou; Albert Mas; Maria C. Portillo. 2020. "Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines." Foods 9, no. 10: 1381.

Journal article
Published: 27 September 2020 in Foods
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The use of controlled mixed inocula of Saccharomyces cerevisiae and non-Saccharomyces yeasts is a common practice in winemaking, with Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima being the most commonly used non-Saccharomyces species. Although S. cerevisiae is usually the dominant yeast at the end of mixed fermentations, some non-Saccharomyces species are also able to reach the late stages; such species may not grow in culture media, which is a status known as viable but non-culturable (VBNC). Thus, an accurate methodology to properly monitor viable yeast population dynamics during alcoholic fermentation is required to understand microbial interactions and the contribution of each species to the final product. Quantitative PCR (qPCR) has been found to be a good and sensitive method for determining the identity of the cell population, but it cannot distinguish the DNA from living and dead cells, which can overestimate the final population results. To address this shortcoming, viability dyes can be used to avoid the amplification and, therefore, the quantification of DNA from non-viable cells. In this study, we validated the use of PMAxx dye (an optimized version of propidium monoazide (PMA) dye) coupled with qPCR (PMAxx-qPCR), as a tool to monitor the viable population dynamics of the most common yeast species used in wine mixed fermentations (S. cerevisiae, T. delbrueckii, L. thermotolerans and M. pulcherrima), comparing the results with non-dyed qPCR and colony counting on differential medium. Our results showed that the PMAxx-qPCR assay used in this study is a reliable, specific and fast method for quantifying these four yeast species during the alcoholic fermentation process, being able to distinguish between living and dead yeast populations. Moreover, the entry into VBNC status was observed for the first time in L. thermotolerans and S. cerevisiae during alcoholic fermentation. Further studies are needed to unravel which compounds trigger this VBNC state during alcoholic fermentation in these species, which would help to better understand yeast interactions.

ACS Style

Yurena Navarro; María-Jesús Torija; Albert Mas; Gemma Beltran. Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts. Foods 2020, 9, 1373 .

AMA Style

Yurena Navarro, María-Jesús Torija, Albert Mas, Gemma Beltran. Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts. Foods. 2020; 9 (10):1373.

Chicago/Turabian Style

Yurena Navarro; María-Jesús Torija; Albert Mas; Gemma Beltran. 2020. "Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts." Foods 9, no. 10: 1373.

Special issue article
Published: 07 July 2020 in Yeast
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Benzenoids are compounds associated with floral and fruity flavours in flowers, fruits and leaves and present a role in hormonal signalling in plants. These molecules are produced by the phenyl ammonia lyase pathway. However, some yeasts can also synthesize them from aromatic amino acids using an alternative pathway that remains unknown. Hanseniaspora vineae can produce benzenoids at levels up to two orders of magnitude higher than Saccharomyces species, so it is a model microorganism for studying benzenoid biosynthesis pathways in yeast. According to their genomes, several enzymes have been proposed to be involved in a mandelate pathway similar to that described for some prokaryotic cells. Among them, the ARO10 gene product could present benzoylformate decarboxylase activity. This enzyme catalyses the decarboxylation of benzoylformate into benzaldehyde at the end of the mandelate pathway in benzyl alcohol formation. Two homologous genes of ARO10 were found in the two sequenced H. vineae strains. In this study, nine other H. vineae strains were analysed to detect the presence and percent homology of ARO10 sequences by PCR using specific primers designed for this species. Also, the copy number of the genes was estimated by quantitative PCR. To verify the relation of ARO10 with the production of benzyl alcohol during fermentation, a deletion mutant in the ARO10 gene of S. cerevisiae was used. The two HvARO10 paralogues were analysed and compared with other α‐ketoacid decarboxylases at the sequence and structural level.

ACS Style

Maria Jose Valera; Ari Zeida; Eduardo Boido; Gemma Beltran; María Jesús Torija; Albert Mas; Rafael Radi; Eduardo Dellacassa; Francisco Carrau. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast. Yeast 2020, 37, 427 -435.

AMA Style

Maria Jose Valera, Ari Zeida, Eduardo Boido, Gemma Beltran, María Jesús Torija, Albert Mas, Rafael Radi, Eduardo Dellacassa, Francisco Carrau. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast. Yeast. 2020; 37 (9-10):427-435.

Chicago/Turabian Style

Maria Jose Valera; Ari Zeida; Eduardo Boido; Gemma Beltran; María Jesús Torija; Albert Mas; Rafael Radi; Eduardo Dellacassa; Francisco Carrau. 2020. "Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast." Yeast 37, no. 9-10: 427-435.

Journal article
Published: 05 June 2020 in Microorganisms
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Melatonin is a bioactive compound that is present in fermented beverages and has been described to be synthesized by yeast during alcoholic fermentation. The aim of this study was to assess the capacity of intracellular and extracellular melatonin production by different Saccharomyces strains from diverse food origin and to study the effects of different fermentation parameters, such as sugar and nitrogen concentration, temperature or initial population, on melatonin production using a synthetic grape must medium. Melatonin from fermentation samples was analyzed by liquid chromatography mass spectrometry. Intracellular melatonin synthesis profile did not present differences between yeast strains. However, extracellular melatonin production depended on the yeast origin. Thus, we suggest that melatonin production and secretion during the different yeast growth phases follows a species-specific pattern. Other parameters that affected the fermentation process such as sugar content and low temperature had an impact on intracellular melatonin production profile, as well as the melatonin content within the cell. This study reports the effect of several conditions on the melatonin synthesis profile, highlighting its possible role as a signal molecule.

ACS Style

María Ángeles Morcillo-Parra; Gemma Beltran; Albert Mas; María-Jesús Torija. Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae. Microorganisms 2020, 8, 1 .

AMA Style

María Ángeles Morcillo-Parra, Gemma Beltran, Albert Mas, María-Jesús Torija. Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae. Microorganisms. 2020; 8 (6):1.

Chicago/Turabian Style

María Ángeles Morcillo-Parra; Gemma Beltran; Albert Mas; María-Jesús Torija. 2020. "Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae." Microorganisms 8, no. 6: 1.

Journal article
Published: 01 May 2020 in Microorganisms
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The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-Saccharomyces yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of Saccharomyces cerevisiae. The results showed that ten non-Saccharomyces strains were able to reduce the ethanol content, namely, Hanseniaspora uvarum (2), Issatchenkia terricola (1), Metschnikowia pulcherrima (2), Lachancea thermotolerans (1), Saccharomycodes ludwigii (1), Torulaspora delbrueckii (2), and Zygosaccharomyces bailii (1). Compared with S. cerevisiae, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of M. pulcherrima (Mp51 and Mp FA) and S. cerevisiae reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with Z. bailii (Zb43) and T. delbrueckii (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.

ACS Style

Xiaolin Zhu; Yurena Navarro; Albert Mas; María-Jesús Torija; Gemma Beltran. A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield. Microorganisms 2020, 8, 658 .

AMA Style

Xiaolin Zhu, Yurena Navarro, Albert Mas, María-Jesús Torija, Gemma Beltran. A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield. Microorganisms. 2020; 8 (5):658.

Chicago/Turabian Style

Xiaolin Zhu; Yurena Navarro; Albert Mas; María-Jesús Torija; Gemma Beltran. 2020. "A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield." Microorganisms 8, no. 5: 658.

Journal article
Published: 22 January 2020 in Microorganisms
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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic nitrogen. The fermentation kinetics, nitrogen consumption, and yeast growth were measured over time. Our results showed that the good fermentative strains, T. delbrueckii and L. thermotolerans, had high similarities with Saccharomyces cerevisiae in terms of growth, fermentation profile, and nitrogen assimilation preferences, although L. thermotolerans presented an impaired behavior when only amino acids or ammonia were used, being strain-specific. M. pulcherrima was the non-Saccharomyces strain least affected by the nitrogen composition of the medium. The other two poor fermentative strains, H. uvarum and S. bacillaris, behaved similarly regarding amino acid uptake, which occurred earlier than that of the good fermentative species in the absence of ammonia. The results obtained in single non-Saccharomyces fermentations highlighted the importance of controlling nitrogen requirements of the wine yeasts, mainly in sequential fermentations, in order to manage a proper nitrogen supplementation, when needed.

ACS Style

Helena Roca-Mesa; Sonia Sendra; Albert Mas; Gemma Beltran; María-Jesús Torija. Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest. Microorganisms 2020, 8, 157 .

AMA Style

Helena Roca-Mesa, Sonia Sendra, Albert Mas, Gemma Beltran, María-Jesús Torija. Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest. Microorganisms. 2020; 8 (2):157.

Chicago/Turabian Style

Helena Roca-Mesa; Sonia Sendra; Albert Mas; Gemma Beltran; María-Jesús Torija. 2020. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2: 157.

Journal article
Published: 10 December 2019 in Microorganisms
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We used barcoded sequencing to analyze the eukaryotic population in the grape berries at different ripening states in four Australian vineyards. Furthermore, we used an innovative compositional data analysis for assessing the diversity of microbiome communities. The novelty was the introduction of log-ratio balances between the detected genera. Altogether, our results suggest that fungal communities were more impacted by the geographical origin of the Australian vineyards than grape variety and harvest time. Even if the most abundant genera were Aureobasidium and Mycosphaerella, they were ubiquitous to all samples and were not discriminative. In fact, the balances and the fungal community structure seemed to be greatly affected by changes of the genera Penicillium, Colletotrichum, Aspergillus, Rhodotorula, and Botrytis. These results were not evident from the comparison of relative abundance based on OTU counts alone, remarking the importance of the balance analysis for microbiome studies.

ACS Style

Dimitrios Kioroglou; Elena Kraeva-Deloire; Leigh M. Schmidtke; Albert Mas; Maria C. Portillo. Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State. Microorganisms 2019, 7, 669 .

AMA Style

Dimitrios Kioroglou, Elena Kraeva-Deloire, Leigh M. Schmidtke, Albert Mas, Maria C. Portillo. Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State. Microorganisms. 2019; 7 (12):669.

Chicago/Turabian Style

Dimitrios Kioroglou; Elena Kraeva-Deloire; Leigh M. Schmidtke; Albert Mas; Maria C. Portillo. 2019. "Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State." Microorganisms 7, no. 12: 669.

Journal article
Published: 24 June 2019 in Scientific Reports
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Melatonin is a bioactive compound that is present in fermented beverages, such as wine and beer, at concentrations ranging from picograms to nanograms per mL of product. The purpose of this study was to optimize a novel fluorescent bioassay for detecting melatonin based on a cell line that contains the human melatonin receptor 1B gene and to compare these results with LC-MS/MS as a reference method. Conditions that could affect cell growth and detection (cell number per well, stimulation time, presence or absence of fetal bovine serum and adhesion of cells) were tested in the TANGO® cell line. Food matrices (wine and grape must) could not be directly used for the cell line due to low response. Therefore, for the determination of melatonin in food samples, an extraction procedure was required before conducting the assay. We demonstrated an improvement in melatonin determination by the cell-based bioassay due to increased sensitivity and specificity and improved quantification in complex matrices. Therefore, this method is a good alternative to determine melatonin content in some food samples, especially for those containing very low melatonin levels.

ACS Style

Maria Angeles Morcillo Parra; Gemma Beltran; Albert Mas; María-Jesús Torija. Determination of melatonin by a whole cell bioassay in fermented beverages. Scientific Reports 2019, 9, 1 -8.

AMA Style

Maria Angeles Morcillo Parra, Gemma Beltran, Albert Mas, María-Jesús Torija. Determination of melatonin by a whole cell bioassay in fermented beverages. Scientific Reports. 2019; 9 (1):1-8.

Chicago/Turabian Style

Maria Angeles Morcillo Parra; Gemma Beltran; Albert Mas; María-Jesús Torija. 2019. "Determination of melatonin by a whole cell bioassay in fermented beverages." Scientific Reports 9, no. 1: 1-8.

Journal article
Published: 01 January 2019 in Applied and Environmental Microbiology
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The huge diversity of non- Saccharomyces yeasts in grapes is dominated by the apiculate genus Hanseniaspora . Two native strains of Hanseniaspora vineae applied to winemaking because of their high oenological potential in aroma and fermentation performance were selected to obtain high-quality genomes. Here, we present a phylogenetic analysis and the complete transcriptome and aroma metabolome of H. vineae during three fermentation steps. This species produced significantly richer flavor compound diversity than Saccharomyces , including benzenoids, phenylpropanoids, and acetate-derived compounds. The identification of six proteins, different from S. cerevisiae ATF, with diverse acetyltransferase domains in H. vineae offers a relevant source of native genetic variants for this enzymatic activity. The discovery of benzenoid synthesis capacity in H. vineae provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by plants’ phenylalanine lyases.

ACS Style

Facundo Giorello; María José Valera; Valentina Martin; Andres Parada; Valentina Salzman; Laura Camesasca; Laura Fariña; Eduardo Boido; Karina Medina; Eduardo Dellacassa; Luisa Berna; Pablo S. Aguilar; Albert Mas; Carina Gaggero; Francisco Carrau. Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality. Applied and Environmental Microbiology 2019, 85, 1 .

AMA Style

Facundo Giorello, María José Valera, Valentina Martin, Andres Parada, Valentina Salzman, Laura Camesasca, Laura Fariña, Eduardo Boido, Karina Medina, Eduardo Dellacassa, Luisa Berna, Pablo S. Aguilar, Albert Mas, Carina Gaggero, Francisco Carrau. Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality. Applied and Environmental Microbiology. 2019; 85 (1):1.

Chicago/Turabian Style

Facundo Giorello; María José Valera; Valentina Martin; Andres Parada; Valentina Salzman; Laura Camesasca; Laura Fariña; Eduardo Boido; Karina Medina; Eduardo Dellacassa; Luisa Berna; Pablo S. Aguilar; Albert Mas; Carina Gaggero; Francisco Carrau. 2019. "Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality." Applied and Environmental Microbiology 85, no. 1: 1.

Journal article
Published: 12 October 2018 in Food Microbiology
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Oxidative stress is a common stress in yeasts during the stages of the winemaking process in which aerobic growth occurs, and it can modify the cellular lipid composition. The aim of this study was to evaluate the oxidative stress tolerance of two non-conventional yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) compared to Saccharomyces cerevisiae. Therefore, their resistance against H2O2, the ROS production and the cellular lipid composition were assessed. The results showed that the non-Saccharomyces yeasts used in this study exhibited higher resistance to H2O2 stress and lower ROS accumulation than Saccharomyces. Regarding the cellular lipid composition, the two non-Saccharomyces species studied here displayed a high percentage of polyunsaturated fatty acids, which resulted in more fluid membranes. This result could indicate that these yeasts have been evolutionarily adapted to have better resistance against the oxidative stress. Furthermore, under external oxidative stress, non-Saccharomyces yeasts were better able to adapt their lipid composition as a defense mechanism by decreasing their percentage of polyunsaturated fatty acids and squalene and increasing their monounsaturated fatty acids.

ACS Style

Jennifer Vázquez; Karlheinz Grillitsch; Günther Daum; Albert Mas; Gemma Beltran; María Jesús Torija. The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts. Food Microbiology 2018, 78, 143 -154.

AMA Style

Jennifer Vázquez, Karlheinz Grillitsch, Günther Daum, Albert Mas, Gemma Beltran, María Jesús Torija. The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts. Food Microbiology. 2018; 78 ():143-154.

Chicago/Turabian Style

Jennifer Vázquez; Karlheinz Grillitsch; Günther Daum; Albert Mas; Gemma Beltran; María Jesús Torija. 2018. "The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts." Food Microbiology 78, no. : 143-154.

Journal article
Published: 17 September 2018 in International Journal of Food Microbiology
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During wine fermentation, yeasts produce metabolites that are known growth regulators. The relationship between certain higher alcohols derived from aromatic amino acid metabolism and yeast signalling has previously been reported. In the present work, tryptophol (TrpOH) or melatonin (MEL), which are putative growth regulators, were added to alcoholic fermentations. Fermentations were performed with three different inocula, combining Saccharomyces cerevisiae and four non-Saccharomyces yeast species, under two nitrogen conditions. The combinations tested were: (i) only S. cerevisiae; (ii) the mixture of four non-Saccharomyces species; and (iii) the combination of all five species together. The results revealed that the TrpOH and MEL addition caused changes in fermentation kinetics, viability and species distribution during fermentation, but it was dependent on the nitrogen present in the media and the composition of the inocula. Low nitrogen condition seemed to favour the presence of non-Saccharomyces species until mid-fermentation, although at the end of fermentation the imposition of Saccharomyces was higher in this condition. The presence of high concentrations of TrpOH resulted in limited growth and a delay in fermentation, noticeably significant in fermentations performed with S. cerevisiae inocula. These effects were reversed by the presence of non-Saccharomyces yeast in the medium. Low TrpOH concentration allowed faster fermentation with mixed non-Saccharomyces and Saccharomyces inocula. Moreover, in the absence of S. cerevisiae, a low concentration of TrpOH increased the presence of Torulaspora delbrueckii during fermentation with high nitrogen availability but not under low nitrogen conditions, when the population of S. bacillaris was higher than that in the control. The effects of MEL were particularly evident at the beginning and end of the process, primarily favouring the growth of non-Saccharomyces strains, especially the first hours after inoculation.

ACS Style

María José Valera; Maria Angeles Morcillo Parra; Izabela Zagórska; Albert Mas; Gemma Beltran; María Jesús Torija. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions. International Journal of Food Microbiology 2018, 289, 174 -181.

AMA Style

María José Valera, Maria Angeles Morcillo Parra, Izabela Zagórska, Albert Mas, Gemma Beltran, María Jesús Torija. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions. International Journal of Food Microbiology. 2018; 289 ():174-181.

Chicago/Turabian Style

María José Valera; Maria Angeles Morcillo Parra; Izabela Zagórska; Albert Mas; Gemma Beltran; María Jesús Torija. 2018. "Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions." International Journal of Food Microbiology 289, no. : 174-181.

Journal article
Published: 01 September 2018 in International Journal of Food Microbiology
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The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the population dynamics during the spontaneous alcoholic fermentation by culture dependent and various culture independent methods including, for the first time, qPCR and massive sequencing. Grape health state affected the fermentation kinetics and also the microbial diversity and composition. Unexpectedly, the fermentation proceeded the fastest in the rotten must followed by the healthy and the botrytized grapes. As in previous studies, plate cell counts and qPCR results confirmed the increase in the number of both bacteria and fungi in the musts from damaged grapes. Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must. Hanseniaspora osmophila replaced to Hanseniaspora uvarum as the predominant yeast during the mid-fermentation stage for both damaged grapes. Furthermore, musts and beginning of fermentation from rotten and botrytized grapes consistently had a higher presence of the fungi Zygosaccharomyces, Penicillium and Aspergillus while high abundance of Botrytis were observed just for botrytized grapes. As expected, the acetic acid bacteria number increased in musts from rotten and botrytized grapes, mostly due to changes in proportion of the genus Gluconoacetobacter which remained more abundant during damaged grapes fermentation than during healthy ones. Interestingly, the presence of Oenococcus oeni at the end of the alcoholic fermentation was strongly affected by the health status of the grapes.

ACS Style

Jessica Lleixà; Dimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal of Food Microbiology 2018, 281, 36 -46.

AMA Style

Jessica Lleixà, Dimitrios Kioroglou, Albert Mas, Maria Del Carmen Portillo. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal of Food Microbiology. 2018; 281 ():36-46.

Chicago/Turabian Style

Jessica Lleixà; Dimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. 2018. "Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes." International Journal of Food Microbiology 281, no. : 36-46.

Journal article
Published: 01 September 2018 in Food Microbiology
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Aromatic alcohols (tryptophol, phenylethanol, tyrosol) positively contribute to organoleptic characteristics of wines, and are also described as bioactive compounds and quorum sensing molecules. These alcohols are produced by yeast during alcoholic fermentation via the Erhlich pathway, although in non-Saccharomyces this production has been poorly studied. We studied how different wine yeast species modulate the synthesis patterns of aromatic alcohol production depending on glucose, nitrogen and aromatic amino acid availability. Nitrogen limitation strongly promoted the production of aromatic alcohols in all strains, whereas low glucose generally inhibited it. Increased aromatic amino acid concentrations stimulated the production of aromatic alcohols in all of the strains and conditions tested. Thus, there was a clear association between the nutrient conditions and production of aromatic alcohols in most of the wine yeast species analysed. Additionally, the synthesis pattern of these alcohols has been evaluated for the first time in Torulaspora delbrueckii, Metschnikowia pulcherrima and Starmellera bacillaris.

ACS Style

Beatriz González; Jennifer Vázquez; Maria Angeles Morcillo Parra; Albert Mas; María Jesús Torija; Gemma Beltran. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology 2018, 74, 64 -74.

AMA Style

Beatriz González, Jennifer Vázquez, Maria Angeles Morcillo Parra, Albert Mas, María Jesús Torija, Gemma Beltran. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology. 2018; 74 ():64-74.

Chicago/Turabian Style

Beatriz González; Jennifer Vázquez; Maria Angeles Morcillo Parra; Albert Mas; María Jesús Torija; Gemma Beltran. 2018. "The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability." Food Microbiology 74, no. : 64-74.

Journal article
Published: 01 April 2018 in International Journal of Food Microbiology
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During wine production, some yeasts enter a Viable But Not Culturable (VBNC) state, which may influence the quality and stability of the final wine through remnant metabolic activity or by resuscitation. Culture-independent techniques are used for obtaining an accurate estimation of the number of live cells, and quantitative PCR could be the most accurate technique. As a marker of cell viability, rRNA was evaluated by analyzing its stability in dead cells. The species-specific stability of rRNA was tested in Saccharomyces cerevisiae, as well as in three species of non-Saccharomyces yeast (Hanseniaspora uvarum, Torulaspora delbrueckii and Starmerella bacillaris). High temperature and antimicrobial dimethyl dicarbonate (DMDC) treatments were efficient in lysing the yeast cells. rRNA gene and rRNA (as cDNA) were analyzed over 48 h after cell lysis by quantitative PCR. The results confirmed the stability of rRNA for 48 h after the cell lysis treatments. To sum up, rRNA may not be a good marker of cell viability in the wine yeasts that were tested.

ACS Style

Merce Sunyer-Figueres; Chunxiao Wang; Albert Mas. Analysis of ribosomal RNA stability in dead cells of wine yeast by quantitative PCR. International Journal of Food Microbiology 2018, 270, 1 -4.

AMA Style

Merce Sunyer-Figueres, Chunxiao Wang, Albert Mas. Analysis of ribosomal RNA stability in dead cells of wine yeast by quantitative PCR. International Journal of Food Microbiology. 2018; 270 ():1-4.

Chicago/Turabian Style

Merce Sunyer-Figueres; Chunxiao Wang; Albert Mas. 2018. "Analysis of ribosomal RNA stability in dead cells of wine yeast by quantitative PCR." International Journal of Food Microbiology 270, no. : 1-4.

Review
Published: 26 January 2018 in Fermentation
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In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.

ACS Style

Dimitrios Kioroglou; Jessica Lleixá; Albert Mas; Maria Del Carmen Portillo. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation 2018, 4, 7 .

AMA Style

Dimitrios Kioroglou, Jessica Lleixá, Albert Mas, Maria Del Carmen Portillo. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation. 2018; 4 (1):7.

Chicago/Turabian Style

Dimitrios Kioroglou; Jessica Lleixá; Albert Mas; Maria Del Carmen Portillo. 2018. "Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?" Fermentation 4, no. 1: 7.

Chapter
Published: 03 November 2017 in Biology of Microorganisms on Grapes, in Must and in Wine
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Acetic acid bacteria (AAB) are considered one of the most common wine spoilage microorganisms and a threat for the oenologists. Their ability to transform most of the sugars and alcohols into organic acids produces easily the transformation of glucose into gluconic acid in damaged grapes and ethanol or glycerol into acetic acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, acetic acid bacteria population is highly reduced during the must fermentation, with only few strains able to survive. However, wine aeration and oxygen exposure during oenological practices after alcoholic fermentation can activate their metabolism and increase their population with risks of acetic acid production. Inappropriate long-term wine storage and bottling conditions may also activate the acetic acid production. Good cellar practices such as high hygiene, microbiological control, oxygen restriction and reduction of porous surfaces reduce considerably the risks of wine spoilage by acetic acid bacteria.

ACS Style

José Manuel Guillamón; Albert Mas. Acetic Acid Bacteria. Biology of Microorganisms on Grapes, in Must and in Wine 2017, 43 -64.

AMA Style

José Manuel Guillamón, Albert Mas. Acetic Acid Bacteria. Biology of Microorganisms on Grapes, in Must and in Wine. 2017; ():43-64.

Chicago/Turabian Style

José Manuel Guillamón; Albert Mas. 2017. "Acetic Acid Bacteria." Biology of Microorganisms on Grapes, in Must and in Wine , no. : 43-64.

Journal article
Published: 01 October 2017 in International Journal of Food Microbiology
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Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during must fermentation. Pairwise-strain fermentations and co-fermentations with the simultaneous presence of the four strains were performed in synthetic musts at two nitrogen levels: control nitrogen condition (CNC) that assured the suitable assimilable nitrogen amount required by the yeast strains to complete the fermentation and low nitrogen condition (LNC) where nitrogen is present at very low level. Results suggested a strong involvement of nitrogen availability, as the frequency in must of the vineyard strains, respect to QA23, in LNC was always higher than that found in CNC. Moreover, in CNC only strain P304.4 reached the same strain frequency as QA23. P304.4 competition ability increased during the fermentation, indicating better performance when nitrogen availability was dropping down. P301.4 was the only strain sensitive to QA23 killer toxin. In CNC, when it was co-inoculated with the industrial strain QA23, P301.4 was never detected. In LNC, P301.4 after 12h accounted for 10% of the total population. This percentage increased after 48h (20%). Single-strain fermentations were also run in both conditions and the nitrogen metabolism further analyzed. Fermentation kinetics, ammonium and amino-acid consumptions and the expression of genes under nitrogen catabolite repression evidenced that vineyard yeasts, and particularly strain P304.4, had higher nitrogen assimilation rate than the commercial control. In conclusion, the high nitrogen assimilation rate seems to be an additional strategy that allowed vineyard yeasts successful competition during the growth in grape musts.

ACS Style

Chiara Vendramini; Gemma Beltran; Chiara Nadai; Alessio Giacomini; Albert Mas; Viviana Corich. The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains. International Journal of Food Microbiology 2017, 258, 1 -11.

AMA Style

Chiara Vendramini, Gemma Beltran, Chiara Nadai, Alessio Giacomini, Albert Mas, Viviana Corich. The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains. International Journal of Food Microbiology. 2017; 258 ():1-11.

Chicago/Turabian Style

Chiara Vendramini; Gemma Beltran; Chiara Nadai; Alessio Giacomini; Albert Mas; Viviana Corich. 2017. "The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains." International Journal of Food Microbiology 258, no. : 1-11.

Original research article
Published: 18 July 2017 in Frontiers in Microbiology
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The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyard in the inoculum. Thus, native selected yeasts (Hanseniaspora uvarum, Metschnikowia pulcherrima, Torulaspora delbrueckii, Starmerella bacillaris species and 3 different strains of Saccharomyces cerevisiae) were inoculated sequentially, or only S. cerevisiae (3 native strains together or one commercial) was used. Inoculations were performed both in laboratory conditions with synthetic must (400 mL) as well as in industrial conditions (2000 kg of grapes) in red winemaking in two different varieties, Grenache and Carignan. The results showed that all the inoculated S. cerevisiae strains were found at the end of the vinifications, and when non-Saccharomyces yeasts were inoculated, they were found in appreciable populations at mid-fermentation. The final wines produced could be clearly differentiated by sensory analysis and were of similar quality, in terms of sensory analysis panelists’ appreciation.

ACS Style

Beatriz Padilla; Laura Zulian; Àngela Ferreres; Rosa Pastor; Braulio Esteve-Zarzoso; Gemma Beltran; Albert Mas. Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making. Frontiers in Microbiology 2017, 8, 1293 .

AMA Style

Beatriz Padilla, Laura Zulian, Àngela Ferreres, Rosa Pastor, Braulio Esteve-Zarzoso, Gemma Beltran, Albert Mas. Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making. Frontiers in Microbiology. 2017; 8 ():1293.

Chicago/Turabian Style

Beatriz Padilla; Laura Zulian; Àngela Ferreres; Rosa Pastor; Braulio Esteve-Zarzoso; Gemma Beltran; Albert Mas. 2017. "Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making." Frontiers in Microbiology 8, no. : 1293.