ArticleWorld journal of microbiology & biotechnology2017
Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.
Article in World journal of microbiology & biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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22 citing papers in PubMed, 49 citations in OpenAlex.
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- Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study.Microorganisms · 2025Article
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- Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions.Food chemistry: X · 2025Review
- Effects of different levels of chili straw supplementation on growth performance, rumen fungal community structure, function and economic benefits in sheep.Frontiers in microbiology · 2025Article
- Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation.Frontiers in microbiology · 2025Article
- Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.Food science and biotechnology · 2024Article
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- A New Perspective for Vineyard Terroir Identity: Looking for Microbial Indicator Species by Long Read Nanopore Sequencing.Microorganisms · 2023Article
- Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation.Frontiers in molecular biosciences · 2023Article
- Distribution ofJournal of fungi (Basel, Switzerland) · 2022Article
- Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in NongxiangFoods (Basel, Switzerland) · 2022Article
- Native Non-Foods (Basel, Switzerland) · 2022Article
- Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products.AIMS microbiology · 2022Article
- Global patterns in culturable soil yeast diversity.iScience · 2021Article
- Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region.BMC microbiology · 2021Article
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations. Four distinct potential aroma associations were identified: (i) Kazachstania solicola-vinegar and solvent-like, (ii) Kazachstania hellenica-spirituous, cheesy, (iii) Kazachstania aerobia CBS-fruity, floral (iv) K. aerobia IWBT, Kazachstania unispora and Kazachstania servazii-rancid, harsh. Furthermore, strain variation was apparent as the two K. aerobia strains displayed distinct karyotypes and aroma potential. Our data show that although members of the genus Kazachstania are typically encountered at low frequency in grape must, some of the species have positive aroma attributes that should be explored further.
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