Torulaspora delbrueckii phenotypic and metabolic profiling towards its biotechnological exploitation

• Autor(a) principal: Silva-Sousa, Flávia
• Data de Publicação: 2022
• Outros Autores: Fernandes, Ticiana, Pereira, Fábio, Rodrigues, Diana, Rito, Teresa S, Camarasa, Carole, Franco-Duarte, Ricardo, Sousa, Maria João
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://hdl.handle.net/1822/80011
• topic: Non-Saccharomyces; Wine; Bread; Biotechnology; Phenotypic characterization; Metabolic characterization; Data mining; Science & Technology

Wine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-<i>Saccharomyces</i> yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explored for their beneficial input to wine character. Among this group, <i>Torulaspora delbrueckii</i> is gaining relevance within the wine industry, owing to its low volatile acidity production, increased release of aromatic compounds and enhanced color intensity. In addition, this yeast was also attracting interest in other biotechnological areas, such as bread and beer fermentation. In this work, a set of 40 <i>T. delbrueckii</i> strains, of varied geographical and technological origins, was gathered in order to characterize the phenotypic behavior of this species, focusing on different parameters of biotechnological interest. The fermentative performance of the strains was also evaluated through individual fermentations in synthetic grape must with the isolates’ metabolic profile being assessed by HPLC. Data analysis revealed that <i>T. delbrueckii</i> growth is significantly affected by high temperature (37 °C) and ethanol concentrations (up to 18%), alongside 1.5 mM SO₂, showing variable fermentative power and yields. Our computation models suggest that the technological origin of the strains seems to prevail over the geographical origin as regards the influence on yeast properties. The inter-strain variability and profile of the products through the fermentative processes reinforce the potential of <i>T. delbrueckii</i> from a biotechnological point of view.