Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos

Athens, Greece

Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos

Athens, Greece
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Logothetis S.,University of Abertay Dundee | Nerantzis E.T.,Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos | Gioulioti A.,Ampeloiniki SA Industrial Park Thermi | Kanelis T.,Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos | And 2 more authors.
International Journal of Wine Research | Year: 2010

This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt "preconditioning" led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells' ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations. © 2010 Logothetis et al, publisher and licensee Dove Medical Press Ltd.


Logothetis S.,University of Abertay Dundee | Logothetis S.,Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos | Nerantzis E.T.,Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos | Tataridis P.,Biotechnology and Industrial Fermentations Laboratory Agiou Spiridonos | And 3 more authors.
Journal of the Institute of Brewing | Year: 2014

The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces yeast strains associated with wine must microflora (Kluyveromyces thermotolerans and K. marxianus) were evaluated following salt pre-treatments. Yeast cells growing in glucose defined media exposed to different sodium chloride concentrations (4, 6 and 10% w/v) exhibited enhanced viabilities compared with nontreated cultures in subsequent trial fermentations. Salt 'preconditioning' of wine yeast seed cultures was also shown to alleviate stuck and sluggish fermentations at the winery scale, indicating potential benefits for industrial fermentation processes. It is hypothesized that salt induces specific osmostress response genes to enable yeast cells to better tolerate the rigours of fermentation, particularly in high sugar and alcohol concentrations. © 2014 The Institute of Brewing & Distilling.

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