Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

作者：Domizio P^*; Liu Y; Bisson L F; Barile D

来源：Food Microbiology, 2014, 43: 5-15.

DOI：10.1016/j.fm.2014.04.005

• Wine
• Non-Saccharomyces
• Yeast
• Mannoprotein
• Polysaccharide
• N-glycan
• MALDI-TOF

Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various volatile compounds and to persist with Saccharomyces cerevisiae in mixed inocula fermentations of grape juice, have been analyzed in the present work to test their ability to release mannoproteins. The eight strains were members of different genera originally isolated from grape: Hansensiaspora osmophila, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, Saccharomycodes Iudwigii, Starmerella bacillaris, Torulaspora delbrueckii and Zygosaccharomyces forentinus. A synthetic polysaccharide-free grape juice, was used to characterize the mannoproteins released during the alcoholic fermentation. Mannoproteins profiles were characterized by gel electrophoresis and carbohydrate composition was analyzed both by HPLC and by mass spectrometry. The eight non-Saccharomyces yeasts demonstrated a higher capacity to release polysaccharides compared to S. cerevisiae. The proteins released by the eight yeast strains showed a wide variety of protein sizes, ranging from 25 kDa to greater than 250 kDa. The mass spectrometric profile of the N-glycans ranged from 1600 to 4000 Da and was characteristic for each strain. Detailed investigation of the degree of polymerization of released N-glycans revealed variable composition from 8 to 15 units of monosaccharides.

• 出版日期2014-10