Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. / Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.

Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. / Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.

Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. / Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.

Marinara-type sauces were created using three natural antimicrobials, as well as two combination treatments (natamycin, propionic acid, cultured dextrose, natamycin-propionic acid, and natamycin-cultured dextrose) and two controls (sodium benzoate-potassium sorbate, no preservatives). Samples were subjected to a shelf-life study at 20 C with both non-inoculated sauce and sauces that were either inoculated with Zygosaccharomyces bailii or a cocktail of thermophilic fermentative organisms. Natamycin and Natamycin-propionic acid treatments had fewer log colony counts (CFU/g) of yeast and lactic acid bacteria than the negative control after 42 days of storage and performed as well or better than the positive control throughout the storage period. No sensory differences were detected (P>0.05) between the natamycin treatment when compared to the industry standard (positive control), but the natamycin-propionic acid treatment was different (P<0.05). Results indicate that natamycin and/or natamycin-propionic acid could be used as a natural alternative in the formulation of marinara sauce.

Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose can be metabolized by bacteria and yeast to undesired by-products such as volatile acid and off-flavours, resulting in wine spoilage and considerable economic losses. It has been reported that stuck fermentations are usually caused by several synergistically acting inhibition factors, and the glucose to fructose ratio (GFR) is thought to play an important role in this context. This study is aimed at contributing towards a better understanding of this industrial problem, and at finding industrially applicable solutions. In a first part, this study describes the isolation of two appropriate strains of the fructophilic yeast Zygosaccharomyces bailii from the natural microflora of grapevine, followed by trials in small scale test fermentations using stuck industrial fermentations as model media. These experiments were expanded to also investigate large scale industrial fermentations. As a result, a strategy for the treatment of stuck fermentations was developed and successfully applied in several wineries with fermentation problems. This methodology represents an entirely novel and industrially applicable solution to high residual fructose levels. In a second part, the data contributes to elucidating the molecular nature of the fructophilic phenotype of Z. bailii by characterizing some of the genes and proteins that may be responsible for the fructophilic character. In particular, the investigation focused on the first two steps of hexose metabolism, the transport of sugar into the cell by permeases and sugar phosphorylation by hexokinases, which combined are thought to be primarily responsible for sugar preference. One result of this study was Fructoferm W3©, a dry yeast product which is commercially available. Fructoferm W3 was awarded with the innovation medal for enological products at Intervitis/Interfructa, Stuttgart, Germany in 2007. / AFRIKAANSE OPSOMMING: Die voorkoms van steek alkoholiese fermentasies is ‘n ernstige problem in die internasionale wyn industrie. Onvolledige fermentasies word dikwels gekenmerk deur hoë residuele fruktose konsentrasies en die veitlike afwesigheid van residuele glukose. Die kenmerke kan meestal toegeskryf word aan die glukofilliese kakakter van die wyngis Saccharomyces cerevisiae. Wyne met ‘n hoë suiker inhoud na die afloop van fermentasie is vatbaar vir mikrobiese bederf aangesien residuele fruktose en/of glukose gemetaboliseer kan word deur bakterië en gis om ongewenste byprodukte soos vlugtige sure en bygeure te vorm wat kan lei tot wyn bederf en aansienlike ekonomies verlies. Dit is vasgestel dat steek fermentasies gewoonlik veroorsaak word deur verskeie sinergisties werkende inhibisie faktore, waartoe die glukose/fruktose verhouding ‘n noemenswaardiege bydrae lewer. Die mikpunt van hierdie studie was om ‘n bydrae te lewer tot die begrip van steek fermentasies en die daarstelling van moontlike industriële oplossings. Die eerste deel van die werk beskryf die isolasie van twee rasse van die gis Zygosaccharomyces baillie uit die natuurlike wingerd mikroflora, gevolg deur steekproewe in die vorm van kelinskaalse fermentasies met steek industriële fermentasies gebruik as model media. Hierdie ekserimente is vervolgens uitgebrei om grootskaalse industriële steek fermentasies te bestudeer. Die uitkoms van hierdie werk het gelei tot die ontwikkeling van ‘n strategie vir die behandeling van steek fermentasies wat susksesvol toegepas is in verskeie wynmakerye. Die metodiek bring ‘n nuwe en industrieel toepasbare oplossing vir hoë residuele fruktose vlakke. Die data aangebied in die tweede afdeling dra by tot die verheldering van die molekulêre natuur van die fruktofilliese fenotipe van Z. baillie deur die tipering van gene en protiëne wat moontlik verantwoordelik is vir die fruktofilliese karakter van die gis. Die ondersoek het spesifiek op die eerste twee stappe van heksose metabolisme, naamlik die invoer van suiker in die sel deur permeases en suiker fosforilering deur heksokinases, gekonsentreer. Die kombinasie van die twee prosesse is vermoedelik verantwoordelik vir die regulering van suiker voorkeur. ‘n Gevolg van die studie was die ontwikkeling van ‘n droë gisproduk, Fructferm W3©, wat kommersieel beskikbaar gestel is. Fructoferm W3 is in 2007 toegeken met die innovasie medalje vir wynkundige produkte by Intervittis/Interfructa in Stuttgart, Duitsland.