Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must
This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employ...
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MDPI AG
2024-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/10/498 |
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| author | Juan Carbonero-Pacheco Florina Constanta-Mustafa Raquel Muñoz-Castells Juan Carlos Mauricio Juan Moreno Teresa García-Martínez Jaime Moreno-García |
| author_facet | Juan Carbonero-Pacheco Florina Constanta-Mustafa Raquel Muñoz-Castells Juan Carlos Mauricio Juan Moreno Teresa García-Martínez Jaime Moreno-García |
| author_sort | Juan Carbonero-Pacheco |
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| description | This work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employing a matrix composed by <i>Aspergillus oryzae</i> (pellet-forming fungus recognized as GRAS), sequential fermentations with non-immobilized yeast cells (SqF), and a control of spontaneous fermentation (SpF). To carry out these fermentations, Pedro Ximénez grape must was used and two non-<i>Saccharomyces</i> yeast strains, <i>Debaryomyces hansenii</i> LR1 and <i>Metschnikowia pulcherimma</i> Primaflora, and the <i>Saccharomyces cerevisiae</i> X5 strain were used. The wines produced were subjected to microbiological and chemical analyses in which metabolites that positively influence the wine profile, such as 1,1-diethoxyethane and decanal, are only produced in the SqFMB condition, and others, like nonanal, were detected in higher concentrations than in SqF and SpF. Microbiological analyses show that less non-<i>Saccharomyces</i> yeasts were isolated in the SqFMB condition than in SqF, which indicates an efficiency in the inoculation and removal method proposed. These results conclude that microbial biocapsules seem to be a good yeast carrier for wine elaboration; however, modulation of some variables like yeast concentration inocula, the employment of preadaptation methods or the use of yeast species with higher fermentative power need to be tested to improve the novel methodology. |
| format | Article |
| id | doaj-art-dc43fab2ca194f7e888cb361e7449538 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-dc43fab2ca194f7e888cb361e74495382025-08-20T02:11:09ZengMDPI AGFermentation2311-56372024-09-01101049810.3390/fermentation10100498Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape MustJuan Carbonero-Pacheco0Florina Constanta-Mustafa1Raquel Muñoz-Castells2Juan Carlos Mauricio3Juan Moreno4Teresa García-Martínez5Jaime Moreno-García6Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, 14014 Cordoba, SpainThis work focuses on the production of a white wine with a specific organoleptic profile by means of sequential fermentation using immobilized yeast in a system known as “microbial biocapsules”. Three fermentation conditions were created: sequential fermentation with immobilized yeast (SqFMB) employing a matrix composed by <i>Aspergillus oryzae</i> (pellet-forming fungus recognized as GRAS), sequential fermentations with non-immobilized yeast cells (SqF), and a control of spontaneous fermentation (SpF). To carry out these fermentations, Pedro Ximénez grape must was used and two non-<i>Saccharomyces</i> yeast strains, <i>Debaryomyces hansenii</i> LR1 and <i>Metschnikowia pulcherimma</i> Primaflora, and the <i>Saccharomyces cerevisiae</i> X5 strain were used. The wines produced were subjected to microbiological and chemical analyses in which metabolites that positively influence the wine profile, such as 1,1-diethoxyethane and decanal, are only produced in the SqFMB condition, and others, like nonanal, were detected in higher concentrations than in SqF and SpF. Microbiological analyses show that less non-<i>Saccharomyces</i> yeasts were isolated in the SqFMB condition than in SqF, which indicates an efficiency in the inoculation and removal method proposed. These results conclude that microbial biocapsules seem to be a good yeast carrier for wine elaboration; however, modulation of some variables like yeast concentration inocula, the employment of preadaptation methods or the use of yeast species with higher fermentative power need to be tested to improve the novel methodology.https://www.mdpi.com/2311-5637/10/10/498microbial biocapsulessequential fermentationnon-Saccharomycesimmobilization |
| spellingShingle | Juan Carbonero-Pacheco Florina Constanta-Mustafa Raquel Muñoz-Castells Juan Carlos Mauricio Juan Moreno Teresa García-Martínez Jaime Moreno-García Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must Fermentation microbial biocapsules sequential fermentation non-Saccharomyces immobilization |
| title | Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must |
| title_full | Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must |
| title_fullStr | Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must |
| title_full_unstemmed | Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must |
| title_short | Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must |
| title_sort | microbial biocapsules as generally recognized as safe fungal based immobilized cell technology for precision sequential fermentations of grape must |
| topic | microbial biocapsules sequential fermentation non-Saccharomyces immobilization |
| url | https://www.mdpi.com/2311-5637/10/10/498 |
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