Skip to main content
SpringerLink
Log in

Schizosaccharomyces pombe Biotechnological Applications in Winemaking

  • Protocol
  • First Online:
Schizosaccharomyces pombe

Part of the book series: Methods in Molecular Biology ((MIMB,volume 1721))

Abstract

The traditional way of producing wine is through the use of Saccharomyces cerevisiae in order to convert glucose and fructose into alcohol. In the case of red wines, after this alcoholic fermentation lactic bacteria Oenococus oeni is used to stabilize wine from a microbiological point of view by converting malic acid into lactic acid that it is not a microbiological substract. The yeast species Schizosaccharomyces pombe was traditionally considered spoilage yeast. Nevertheless, during the last decade it started to be used due to its unique malic acid deacidification ability to reduce the harsh acidity of wines from northern Europe, by converting malic acid to ethanol and CO2 without producing lactic acid as lactic bacteria does. Additionally, during the last years, S. pombe has started to be used to solve the problems of modern winemaking industry such as increasing food quality or food safety. Some of those new uses, different from its traditional malic acid deacidification, are: high autolytic polysaccharides release, gluconic acid reduction, urease activity that make impossible ethyl carbamate (toxic compound) formation, high pyruvic acid production, that is related to color improvement, and removing lactic bacteria subtracts while avoiding biogenic amines (toxic compounds such as histamine) formation.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Protocol
USD 49.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 119.00
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 119.00
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  1. Benito S, Palomero P, Calderón F, Palmero D, Suárez-Lepe JA (2014) Schizosaccharomyces. In: Batt CATM (ed) Encyclopedia of food microbiology, 2nd edn. Elsevier, Amsterdam, pp 365–370

    Chapter  Google Scholar 

  2. Benito S, Palomero F, Morata A, Calderon F, Palmero D, Suarez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236(1):29–36

    Article  CAS  Google Scholar 

  3. Benito S, Palomero P, Morata A, Calderón F, Suárez-Lépe JA (2012) New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines. Int J Food Sci Tech 47(10):2101–2108

    Article  CAS  Google Scholar 

  4. Pathania N, Kanwar S, Jhang T, Koundal KR, Sharma TR (2010) Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World J Microbiol Biotechnol 26(9):1539–1547

    Article  CAS  Google Scholar 

  5. Jeffares DC, Rallis C, Rieux A, Speed D, Převorovský M, Mourier T, Marsellach FX, Iqbal Z, Lau W, Cheng TM, Pracana R, Mülleder M, Lawson JL, Chessel A, Bala S, Hellenthal G, O'Fallon B, Keane T, Simpson JT, Bischof L, Tomiczek B, Bitton DA, Sideri T, Codlin S, Hellberg JE, van Trigt L, Jeffery L, Li JJ, Atkinson S, Thodberg M, Febrer M, McLay K, Drou N, Brown W, Hayles J, Carazo Salas RE, Ralser M, Maniatis N, Balding DJ, Balloux F, Durbin R, Bähler J (2015) The genomic and phenotypic diversity of Schizosaccharomyces pombe. Nat Genet 47(3):235–241

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  6. Benito S, Gálvez L, Palomero F, Calderón F, Morata A, Suárez-Lepe JA (2013) Schizosaccharomyces selective differential media. Afr J Microbiol Res 7(24):3026–3036

    Article  CAS  Google Scholar 

  7. Benito S, Palomero F, Calderón F, Palmero D, Suárez-Lepe JA (2014) Selection of appropriate Schizosaccharomyces strains for winemaking. Food Microbiol 42:218–224

    Article  CAS  PubMed  Google Scholar 

  8. Benito Á, Jeffares D, Palomero F, Calderón F, Bai FY, Bähler J, Benito S (2016) Selected Schizosaccharomyces pombe strains have characteristics that are beneficial for winemaking. PLoS One 11(3):e0151102

    Article  PubMed  PubMed Central  Google Scholar 

  9. Domizio P, Liu Y, Bisson L, Barile D (2017) Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food Microbiol 61:136–149

    Article  CAS  PubMed  Google Scholar 

  10. Peinado RA, Moreno JJ, Maestre O, Mauricio JC (2007) Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: effect on fermentation byproducts. Food Chem 104(2):457–465

    Article  CAS  Google Scholar 

  11. Peinado RA, Maestre O, Mauricio JC, Moreno JJ (2009) Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes. J Agric Food Chem 57(6):2368–2377

    Article  CAS  PubMed  Google Scholar 

  12. Mylona AE, Del Fresno JM, Palomero F, Loira I, Bañuelos MA, Morata A, Calderón F, Benito S, Suárez-Lepe JA (2016) Use of schizosaccharomyces strains for wine fermentation—effect on the wine composition and food safety. Int J Food Microbiol 232:63–72

    Article  CAS  PubMed  Google Scholar 

  13. Benito Á, Calderón F, Benito S (2016) Combined use of s. pombe and l. thermotolerans in winemaking. Beneficial effects determined through the study of wines’ analytical characteristics. Molecules 21(12):1744

    Article  Google Scholar 

  14. Benito A, Palomero F, Calderón F, Benito S (2015) Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to thetraditional malolactic fermentation in red wine production. Molecules 20(6):9510–9523

    Article  CAS  PubMed  Google Scholar 

  15. Benito S, Palomero F, Gálvez L, Morata A, Calderón F, Palmero D, Suárez-Lepe JA (2014) Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae. Food Technol Biotechnol 52(3):376–382

    CAS  Google Scholar 

  16. Benito S, Morata A, Palomero F, Suárez-Lepe JA (2011) Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chem 124(1):15–23

    Article  CAS  Google Scholar 

  17. Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe JA (2009) Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts. Int J Food Microbiol 132(2):145–152

    Article  CAS  PubMed  Google Scholar 

  18. Ciani M, Comitini F, Mannazzu I, Domizio P (2010) Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 10(2):123–133. https://doi.org/10.1111/j.1567-1364.2009.00579.x

    Article  CAS  PubMed  Google Scholar 

  19. Xia C, Hong M, YunFeng Z, YongNing W (2014) Research progress on toxicity and contamination of ethyl carbamate in fermented foods. J Food Safety and Quality 5(9):2617–2622

    Google Scholar 

  20. Deak T (2007) Handbook of food spoilage yeasts, 2nd edn. CRC Press, Taylor & Francis Group, Boca Raton, FL, pp 294–297

    Google Scholar 

  21. Lubbers MW, Rodriguez SB, Honey NK, Thornton RJ (1996) Purification and characterization of urease from Schizosaccharomyces pombe. Can J Microbiol 42(2):132–140

    Article  CAS  PubMed  Google Scholar 

  22. Domizio P, Liu Y, Bisson LF, Barile D (2014) Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine. Food Microbiol 43:5–15

    Article  CAS  PubMed  Google Scholar 

  23. Benito A, Calderón F, Palomero F, Benito S (2016) Quality and composition of Airen wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae. Food Technol Biotechnol 54(2):135–144

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemistry and Food Technology, Polytechnic University of Madrid, Madrid, Spain

    Ángel Benito, Fernando Calderón & Santiago Benito

Authors
  1. Ángel Benito
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fernando Calderón
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Santiago Benito
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Santiago Benito .

Editor information

Editors and Affiliations

  1. Department of Biological Sciences, Winston-Salem State University, Winston-Salem, North Carolina, USA

    Teresa L. Singleton

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer Science+Business Media, LLC

About this protocol

Check for updates. Verify currency and authenticity via CrossMark

Cite this protocol

Benito, Á., Calderón, F., Benito, S. (2018). Schizosaccharomyces pombe Biotechnological Applications in Winemaking. In: Singleton, T. (eds) Schizosaccharomyces pombe. Methods in Molecular Biology, vol 1721. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-7546-4_19

Download citation

  • DOI: https://doi.org/10.1007/978-1-4939-7546-4_19

  • Published:

  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4939-7545-7

  • Online ISBN: 978-1-4939-7546-4

  • eBook Packages: Springer Protocols

Publish with us

Policies and ethics

Search

Navigation