Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods

Pedro Valencia¹  Cristian Ramírez¹  Alejandra Urtubia¹  Wendy Franco²  Sergio Benavides³ 

[1] Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Ave. España 1680, Valparaíso 2390123, Chile;Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820244, Chile;Núcleo de Investigación en Agroalimentos y Nutrición Aplicada, Universidad Adventista de Chile, Camino a las Mariposas km 12, Chillán 3780000, Chile;

关键词: native yeasts;    Chile;    wine;    non-Saccharomyces;    lactic acid bacteria;    Candida oleophila;   

DOI  :  10.3390/foods10081737

来源: DOAJ

【 摘 要 】

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

【 授权许可】

Unknown