Growth of Non-<i>Saccharomyces</i> Native Strains under Different Fermentative Stress Conditions
Margarita García | Julia Crespo | Juan Mariano Cabellos | Teresa Arroyo
The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-<i>Saccharomyces</i> native strains from Denomination of Origin (D.O.) “Vinos de Madrid” (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-<i>Saccharomyces</i> and a native <i>Saccharomyces cerevisiae</i> strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, <i>Lachancea fermentati</i>, <i>Lachancea thermotolerans</i>, and <i>Schizosaccharomyces pombe</i> showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by <i>Torulaspora delbrueckii</i>, <i>S. pombe</i>, and <i>Zygosaccharomyces bailii</i> strains and to high ethanol content by <i>Candida stellata</i>, <i>S. pombe</i>, and <i>Z. bailii</i> strains regarding the control. In general, the good adaptation of the native non-<i>Saccharomyces</i> strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.
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