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Int J Food Microbiol

Title:		Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
Author(s):		Mylona AE; Del Fresno JM; Palomero F; Loira I; Banuelos MA; Morata A; Calderon F; Benito S; Suarez-Lepe JA;
Address:		"Dept. Quimica y Tecnologia de Alimentos, Universidad Politecnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain. Dept. Quimica y Tecnologia de Alimentos, Universidad Politecnica de Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain. Electronic address: Santiago.benito@upm.es"
Journal Title:		Int J Food Microbiol
Year:		2016
Volume:		20160525
Issue:
Page Number:		63 - 72
DOI:		10.1016/j.ijfoodmicro.2016.05.023
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or acetaldehyde, but it currently seems to be of great value in enology.o ced Nevertheless, Schizosaccharomyces can reduce all of the malic acid in must, leading to malolactic fermentation. Malolactic fermentation is a highly complicated process in enology and leads to a higher concentration of biogenic amines, so the use of Schizosaccharomyces pombe can be an excellent tool for assuring wine safety. Schizosaccharomyces also has much more potential than only reducing the malic acid content, such as increasing the level of pyruvic acid and thus the vinylphenolic pyranoanthocyanin content. Until now, few commercial strains have been available and little research on the selection of appropriate yeast strains with such potential has been conducted. In this study, selected and wild Sc. pombe strains were used along with a Saccharomyces cerevisiae strain to ferment red grape must. The results showed significant differences in several parameters including non-volatile and volatile compounds, anthocyanins, biogenic amines and sensory parameters"
Keywords:		Acetaldehyde/metabolism Acetic Acid/metabolism Anthocyanins/metabolism Biogenic Amines/metabolism *Fermentation *Food Safety Malates/*metabolism Pyruvic Acid/metabolism Saccharomyces cerevisiae/*metabolism Schizosaccharomyces/*metabolism Vitis/metabolism;
Notes:		"MedlineMylona, A E Del Fresno, J M Palomero, F Loira, I Banuelos, M A Morata, A Calderon, F Benito, S Suarez-Lepe, J A eng Netherlands 2016/06/05 Int J Food Microbiol. 2016 Sep 2; 232:63-72. doi: 10.1016/j.ijfoodmicro.2016.05.023. Epub 2016 May 25"