Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity

Authors

  • Enikő Gaspar “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania
  • Letiția Oprean “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania
  • Ecaterina Lengyel “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania
  • Ramona Iancu “Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania
  • Horia Oltosutean University „Lucian Blaga” of Sibiu, Faculty of Sciences, Sibiu, Romania

Keywords:

yeast, Saccharomyces bayanus strains, alcoholic fermentation

Abstract

The wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties.

In this study we monitored three types of Saccharomyces bayanus yeast strains, isolated from indigenous grapes varieties, Apold Iordana, Italian Blaj Riesling and Royal Feteasca from Jidvei area, which are present in the collection of the Biotechnologies and Microbiology Research Center of SAIAPM University.  The yeast strains were subject to alcoholic fermentation in malt must at different temperatures, in the presence of alcohol, sugar and SO2 in various concentrations. The obtained results led to selecting of those strains which had best results regarding the alcoholic tolerance, osmo-tolerance, fermentation speed under stress conditions and resistance to SO2. These results can have practical applications in using the indigenous strains, isolated from grapes which are from inside the country, so that we preserve the local specificity, and reduce imports regarding this area.

References

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Published

2023-11-01

Issue

Vol. 44 No. 1 (2011): Scientific Papers: Animal Science and Biotechnologies

Section

Biotechnologies

License

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This work is licensed under a Creative Commons Attribution 4.0 International License.