ArticlePloS one2016
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.
Article in PloS one, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- The Use of Non-Conventional Yeast in Sake Production.Molecules (Basel, Switzerland) · 2025Article
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- The formation of volatiles in fruit wine process and its impact on wine quality.Applied microbiology and biotechnology · 2024Review
- Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies UsingFoods (Basel, Switzerland) · 2024Article
- Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization.Foods (Basel, Switzerland) · 2024Article
- Yeast Diversity in Honey and Pollen Samples from Stingless Bees in the State of Bahia, Brazil: Use of the MALDI-TOF MS/Genbank Proteomic Technique.Microorganisms · 2024Article
- The potential for Scotch Malt Whisky flavour diversification by yeast.FEMS yeast research · 2024Review
- The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu.Foods (Basel, Switzerland) · 2023Article
- A Computational Toolbox to Investigate the Metabolic Potential and Resource Allocation in Fission Yeast.mSystems · 2022Article
- Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies.Journal of food protection · 2021Review
- Natural Contaminants in Wines: Determination of Biogenic Amines by Chromatographic Techniques.International journal of environmental research and public health · 2021Article
- The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking.Foods (Basel, Switzerland) · 2020Review
- Combined Use ofMicroorganisms · 2020Review
- Adaptation to Industrial Stressors Through Genomic and Transcriptional Plasticity in a Bioethanol Producing Fission Yeast Isolate.G3 (Bethesda, Md.) · 2020Article
- Robust microorganisms for biofuel and chemical production from municipal solid waste.Microbial cell factories · 2020Article
- Article
- Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition.AMB Express · 2019Article
- Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation.Scientific reports · 2018Article
- Article
- The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.Molecules (Basel, Switzerland) · 2017Article
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Authors and funding
7 authors.
Funding
Abstract
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety.
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