The effects of sequential inoculation of non-Saccharomyces and Saccharomyces yeasts from spontaneously fermented grape must varieties on Kalecik Karası wine and molecular characterization of Saccharomyces and Lachancea thermotolerans isolates

Arslan, Gizem Pınar
Sequential fermentation is a process based on using non-Saccharomyces yeasts and Saccharomyces cerevisiae to contribute wine quality and improve wine complexity. Identification and characterization of the yeasts are crucial to achieving ideal fermentation. In this study, sequential fermentation of Kalecik Karası must was carried out to indicate potential usage of wild yeasts as starter culture in winemaking. Four selected non-Saccharomyces isolates (Lachancea thermotolerans, Wickerhamomyces anomalus, Metschnikowia pulcherrima, and Hanseniaspora opuntiae) with wild or commercial Saccharomyces cerevisiae strains were used in fermentation, and their effects on wine composition, volatile compounds, and sensory profiles were evaluated. The analysis was indicated that the wines made with wild L. thermotolerans and M. pulcherrima in sequential mixtures were successful as commercial yeast by producing desirable volatile compounds (higher alcohols and esters) and providing desirable sensory characteristics. Some wild yeast strains isolated during spontaneous wine production within the scope of TUBITAK project no. 116O521 were selected for molecular characterization using RFLP and RAPD-PCR methods. Eleven wild Saccharomyces isolates were identified at the species level by RFLP. Two isolates were identified as S. cerevisiae by RFLP with the HpaII enzyme despite the controversial results in the ITS region and D1/D2 domain sequencing. RAPD-PCR was used to detect intraspecific genotypic differences in thirty-one Lachancea thermotolerans yeasts isolated during cold maceration of Öküzgözü grape variety. M13 primer had the most discriminatory power by producing four distinct clusters in isolates. Although (ATG)5 produced the same pattern for all isolates, OPA-03 and (GTG)5 separated the strains into three and two clusters, respectively.


Molecular identification of wild non-saccharomyces yeasts from wine by pcr-rflp and strain differentiation by rapd
Allahyari, Nasim; Gültekin, Güzin Candan; Gözen, Ayşe Gül; Department of Biochemistry (2020-10-15)
Non-Saccharomyces yeasts are dominant during the early stages of alcoholic fermentation of grape must and play a role in the production of favorable organoleptic traits in the final wine. Identification of indigenous yeasts for using them as starter culture in a sequential inoculation along with Saccharomyces cerevisiae is an effective approach to produce wine with desirable characteristics. In this study, 18 non-Saccharomyces yeasts isolated at different maceration and fermentation times from traditi...
Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp cremoris
Dundar, Halil; SALİH, BEKİR; Bozoglu, Faruk (Informa UK Limited, 2016-01-01)
Malolactic fermentation (MLF), which improves organoleptic properties and biologic stability of some wines, may cause wine spoilage if uncontrolled. Bacteriocins were reported as efficient preservatives to control MLF through their bactericidal effect on malolactic bacteria. Leuconostoc mesenteroides subsp. cremoris W3 isolated from wine produces an inhibitory substance that is bactericidal against malolactic bacteria in model wine medium. Treatment of the culture supernatant of strain W3 with proteases eli...
Effects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogens
YURDUGÜL, SEYHUN; Bozoglu, Faruk (Wiley, 2008-01-01)
Certain lactic acid bacteria present in the natural flora of the wine fermentation medium perform the malolactic fermentation process and other biochemical activities which lead to the formation of the outstanding aroma and bouquet of wine. However, because of the spoilage phenomena caused also by certain lactic cultures, off-odours formed via metabolic side reactions cause severe economic losses in the wine industry. Several control mechanisms were introduced in order to eliminate these spoilage cultures, ...
A Statistical Optimization Study on Dilute Sulfuric Acid Pretreatment of Distillers Dried Grains with Solubles (DDGS) As a Potential Feedstock for Fermentation Applications
Çekmecelioğlu, Deniz (2019-11-01)
Distillers dried grains with solubles (DDGS) are co-product of dry-grind ethanol plant, which can be used as a feedstock for fermentation, e.g. for biofuels or other value-added products. However, DDGS loading is a critical factor in the pretreatment, hydrolysis, and fermentation, where the low DDGS loading lowers sugar concentration in the hydrolysate and yields low product concentrations, which can result in high energy cost at the recovery step, while too high loading may have inhibitory effects on the m...
Studies on an inhibitor produced by lactic acid bacteria of wines on the control of malolactic fermentation
Yurdugul, S; Bozoglu, F (Springer Science and Business Media LLC, 2002-07-01)
Malolactic fermentation is the microbiological process in wines, where lactic acid bacteria (LAB) govern the process of converting L-malic acid into L-lactic acid. During this process a high microbial load of LAB may lead to an unwanted spoilage phenomena by formation of excessive amounts of undesirable flavor compounds. This study is mainly focused on the isolation of LAB from the native flora of the wine, which has an inhibitory potential against malolactic activity of LAB inherent in wines. An isolate of...
Citation Formats
G. P. Arslan, “The effects of sequential inoculation of non-Saccharomyces and Saccharomyces yeasts from spontaneously fermented grape must varieties on Kalecik Karası wine and molecular characterization of Saccharomyces and Lachancea thermotolerans isolates,” M.S. - Master of Science, Middle East Technical University, 2021.