title: Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.
abstract: Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is a state-of-the-art strategy to improve complexity and enhance the analytical composition of the wines. This application has stimulated the interest of understanding how the non-Saccharomyces yeasts can contribute to the quality of the wines. The study presented here explores the potential use of Starmerella bacillaris (synonym Candida zemplinina) under winemaking conditions. Physiological and genetic characterizations of sixty-three isolates of Starm. bacillaris, previously isolated from four different varieties of grapes, were carried out. Both analyses revealed a low level of diversity between the isolates of Starm. bacillaris, while the fermentation trials in laboratory scale demonstrated the good enological performance of this species. The strong fructophilic character of this species and its ability to produce low quantities of ethanol and acetic acid and high amounts of glycerol were confirmed. The results, presented here, demonstrated a potential application of this non-Saccharomyces species in mixed wine fermentations with S. cerevisiae.
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
authors.forename: Vasileios
authors.initials: V
authors.lastname: Englezos
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Rantsiou
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Torchio
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Gerbi
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy. Electronic address: lucasimone.cocolin@unito.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D014644:Genetic Variation; D005990:Glycerol / Q000378:metabolism; D004718:Saccharomycetales / Q000235:genetics / Q000502:physiology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D000431:Ethanol; D005990:Glycerol; D019342:Acetic Acid
keywords: Biodiversity; Candida zemplinina; Mixed fermentation; Non-Saccharomyces yeast; Starmerella bacillaris; Wine fermentation