Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production

Esther Gamero-Sandemetrio, Rocío Gómez-Pastor, Agustín Aranda, Emilia Matallana

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromolecular cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technological strategy to improve the biomass yield and fermentative capacity of ADY for subsequent wine making in grape must. We also identify biochemical and metabolic clues, and protein and enzymatic targets which contribute to the improved performance of yeasts in ADY production, which is relevant for future food industry applications.

Original languageEnglish (US)
Pages (from-to)156-166
Number of pages11
JournalInnovative Food Science and Emerging Technologies
Volume51
DOIs
StatePublished - Jan 2019
Externally publishedYes

Bibliographical note

Funding Information:
We are grateful to Lallemand Inc. for providing the non-commercial strains from their collection. This work has been supported by grants AGL2011-24353 and AGL2014- AGL2014-52984-R from the Spanish Ministry of Economy and Competitiveness (MINECO) to E.M, and has been performed as part of the Programme VLC/Campus, Microcluster IViSoCa (Innovation for a Sustainable Viticulture and Quality), and Microcluster BBLM (Model Yeasts in Biomedicine & Biotechnology). E.G-S. was a predoctoral fellow of the JAE programme (JAEPre101) and R.G-P. was a predoctoral fellow of the I3P programme (I3P-BDP2005), both from the CSIC (Spanish National Research Council). Professional English edition has been done by Helen L Warburton (hya@telefonica.net).

Funding Information:
We are grateful to Lallemand Inc. for providing the non-commercial strains from their collection. This work has been supported by grants AGL2011-24353 and AGL2014 - AGL2014-52984-R from the Spanish Ministry of Economy and Competitiveness (MINECO) to E.M, and has been performed as part of the Programme VLC/Campus, Microcluster IViSoCa (Innovation for a Sustainable Viticulture and Quality), and Microcluster BBLM (Model Yeasts in Biomedicine & Biotechnology). E.G-S. was a predoctoral fellow of the JAE programme ( JAEPre101 ) and R.G-P. was a predoctoral fellow of the I3P programme ( I3P-BDP2005 ), both from the CSIC ( Spanish National Research Council ). Professional English edition has been done by Helen L Warburton ( hya@telefonica.net ).

Keywords

  • Active dry wine yeasts
  • Antioxidant treatment
  • Food-grade argan oil
  • Wine making improvement

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