Abstract
The biodiversity of non-Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts, such as those belonging to Torulaspora, Pichia, Hanseniaspora and Hansenula. The present work reviews our knowledge of the genus Schizosaccharomyces, the use of which in winemaking has recently been discussed at the International Organisation of Vine and Wine. However, despite offering the advantage of malic dehydrogenase activity, plus a wall structure that ensures the autolytic release of mannoproteins and polysaccharides during ageing over lees, only one commercial strain of Schizosaccharomyces pombe is currently available.
Similar content being viewed by others
References
Jolly NP, Augustyn OPH, Pretorius IS (2006) S Afr J Enol Vitic 27(1):15–39
Esteve-Zarzoso B, Manzanares P, Ramón D, Querol A (1998) Int Microbiol 1:143–148
Ciani M, Comitini F (2011) Ann Microbiol 61(1):25–32
Pretorius IS (2000) Yeast 16:1–55
Suárez-Lepe JA, Iñigo B (2005) In: Microbiología enológica: fundamentos de vinificación, Editorial Mundi-Prensa, España
Gallander JF (1977) Am J Enol Vitic 28:65–72
Magyar I, Panik I (1989) Am J Enol Vitic 40:233
Seo SH, Rhee CH, Park HD (2007) J Microbiol 45:521–527
Fleet GH (2008) FEMS Yeast Res 8:979–995
Kim DH, Hong YA, Park HD (2008) Biotechnol Lett 30:1633–1638
Kunicka-Styczynska A (2009) Czech J Food Sci 27:319–322
Pech B, Lavoue G, Parfait A, Belin JM (1984) Sci Des Alim 4:67–72
Ravelomanana R, Guiraud JP, Vincent JC, Galzy P (1984) Rev Ferment Ind Alim 39:103–106
Fahrasmane L, Ganou-Parfait B, Parfait A (1988) J Appl Microbiol Biotechnol 4:239–241
Christopher RK, Theivendirarajah K (1988) J Nat Sci Council Sri Lanka 16:131–141
Sanni AI, Lönner C (1993) Food Microbiol 12:517–523
Mazigh D (1994) Int Food Ingr 1994:34–39
Bhardwaj JC, Joshi VK, Kaushal BBL (2005) In: Nauni, India proceedings of the VIIth international symposium on temperate zone fruits in the tropics and subtropics, Acta Hort 696:533–540
Castelli T (1954) Archiv Mikrobiol 20:323–342
Amerine MA, Cruess WV (1960) The Technology of Winemaking. Avi Publishing Co., Westport
Unterholzner O, Aurich M, Platter K (1988) Mitteilungen Klosterneuburg, Rebe und Wein, Obstbau und Früchteverwertung 38:66–70
Pitt JL, Hocking AD (1985) Fungi and Spoilage. Academic Press, Sydney
Tristezza M, Lourenco A, Barata A (2010) Ann Microbiol 60:549–556
Swiegers JH, Bartowksy EJ, Henschke PA, Pretorius IS (2005) Aus J Grape Wine Res 11:127–138
Domizio P, Lencioni L, Ciani M, Di Blasi S, Pontremolesi C, Sabatelli MP (2007) Int J Food Microbiol 115:281–289
Renouf V, Claisse O, Lonvaud-Funel A (2007) Appl Microbiol Biotechnol 75:149–164
Palomero F, Morata A, Benito S, Calderón F, Suárez-Lepe JA (2009) Food Chem 112:432–441
Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA (2009) J Appl Microbiol 106:1743–1751
Garde-Cerdán T, Ancín-Azpilicueta C (2006) Eur Food Res Technol 222:15–25
Ciani M, Comitini F, Mannazzu I, Domizio P (2010) FEMS Yeast Res 10:123–133
Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M (2011) Food Microbiol 28:873–882
Pretorius IS, Bauer FF (2002) Trends Biotechnol 20:426–432
Husnik JL, Volschenk H, Bauer J (2006) Metabol Eng 8:315–323
Husnik JL, Delaquis PJ, Cliff MA (2007) Am J Enol Vitic 58:42–52
Liu YL, Li H (2009) Agric Sci China 8:821–827
Rossini G (1993) Am J Enol Vitic 44:113–117
Silva S, Ramon Portugal F, Andrade P, Texeira M, Strehaino P (2003) Am J Enol Vitic 54:50–55
Peinado RA, Moreno JJ, Maestre O (2007) Food Chem 104:457–465
Casas E (1999) Tesis doctoral. Facultad de Ciencias Biológicas. Universidad Complutense de Madrid
Uthurry C, Varela F, Colomo B, Suárez-Lepe JA, Lombardero J, García del Hierro JR (2004) Food Chem 88:329–336
De Fátima M, Centeno F, Palacios A (2007) In: International symposium of microbiology and food safety in wine “Microsafetywine” Villafranca del Penedés Spain 20–21 November 2007
Lodder J (1970) The yeast. North Holland Pub Co., Amsterdam
Kreger van Rij NJW (1984) The yeast. Elsevier, Amsterdam
Lindner L (1883) Woch Bran 10:1–298
Beijerink MW (1894) Schizosaccharomyces octosporus, eine achtsporige Alkoholhefe. Zentr Bakt Parasitenk 16:49–58
Wickerham LJ, Duprat E (1945) J Bacteriol 50:597–607
Rankine BC, Fornachon JCM (1964) Antonie van Leuwenhoeck 30:73–75
Vaughan-Martini A (1991) Yeast 7:73–78
Peynaud E, Sudraud P (1962) Ann Technol Agric 13:309–328
Kluyver AJ (1914) Biochem Suikerbepalingen Thésis Délft
Chalenko DK (1941) Thése Academie Agricole Moscow
Beelman RB, Gallander JF (1979) Adv Food Res 25:1–53
Ruffner HP (1982) Vitis 21:247–259
Côrte-Real M, Leâo C (1990) Appl Environ Microbiol 56:1109–1113
Côrte-Real M, Leaô C, Van Uden N (1989) Appl Microbiol Biotechnol 31:551–555
Rodríguez SB, Thornton RJ (1990) FEMS Microbiol Lett 72:17–22
Mayer K, Temperli A (1963) Arch Microbiol 46:321
Taillandier P, Strehaino P (1991) App Microbiol Biotechnol 35:541–543
Rzedowski W, Rzedowska H (1960) In: Recherches sur la desacidification biologique des moûts des Fruits, Institut Industries Fermentation Warsaw
Rodríguez SB (1989) Arch Microbiol 152:564–566
Sousa MJ, Teixeira JA, Mota M (1993) App Microbiol Biotechnol 39:189–193
Gao C, Fleet GH (1995) Food Microbiol 12:65–71
Sousa MJ, Mota M, Leao C (1995) FEMS Microbiol Lett 126:197–202
Subden RE, Krizus A, Osothsilp C (1998) Food Res 31:37–42
Wibowo D, Eschenbruch R, Davis CR, Fleet GH, Lee TH (1985) Am J Enol Vitic 36:302–313
Henick-Kling T (1993) In: GH Fleet (ed) Harwood Academic Publishers, Switzerland, pp 289–326
Thornton RJ, Rodríguez SB (1996) Food Microbiol 13:475–482
Veeranjaneya L, Prasannanjaneya L, Young-Jung W, Vijaya O (2011) Food Bioprocess Technol 4:142–148
Yang HY (1973) J Food Sci 38:1156–1157
Munyon JR, Nagel CW (1977) Am J Enol Vitic 28:79–87
Caridi A (2007) Int J Food Microbiol 120:167–172
Palomero F, Morata A, Benito S, Chamorro C, Suárez-Lepe JA (2007) Food Chem 105:838–846
Charpentier C, Freyssinet M (1989) Yeast 5:181–186
Phaff HJ (1998) In: CP Kurtzman, JW Fell (eds) Elsevier, Amsterdam, pp 45–47
Weijman ACM, Golubev WI (1987) In: M Th Smith, ACM Weijman (eds) The expanding realm of yeast-like fungi, Elsevier, Amsterdam, pp 361–371
Fleet GH, Phaff HJ (1981) In: Tanner W, Loewus FA (eds) Encyclopedia of plant physiology, new series, 13. Springer, New York, pp 416–440
Molano J, Browers B, Cabib E (1980) J Cell Biol 85:199–212
Ballou CE (1976) Adv Micro Physiol 14:93–157
Kopecka M, Fleet GH, Phaff HJ (1995) J Struct Biol 114:140–152
Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colomo B, Suárez JA (2003) J Agric Food Chem 51:4084–4088
Peinado RA, Maestre O, Mauricio JC (2009) J Agric Food Chem 57:2368–2377
Barnett J, Payne R, Yarrow D (2000) Yeast: characteristics and identification, 3rd edn. Cambridge University Press, Cambridge
Deák T (2008) Handbook of food spoilage yeasts, 2nd edn. CRC Press, United kingdom, pp 294–297
Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe, JA (2012) Int J Food Sci Technol. doi:10.1111/j.1365-2621.2012.03076.x
Loira I, Morata A, González C, Suárez-Lepe, JA (2011) Food Bioproc Technol. doi:10.1007/s11947-011-0604-9
Snow PG, Gallander JF (1979) Am J Enol Vitic 30:45–48
Taillandier P, Gilis M, Strehaino P (1995) J Biotechnol 40:199–205
Ábalos D, Vejarano R, Morata A, González C, Suárez-Lepe JA (2011) Eur Food Res Technol. doi:10.1007/s00217-011-1433-9
Clemente-Jiménez JM, Mingorance-Cazorla L, Martínez-Rodríguez S, Las Heras-Vázquez FJ, Rodríguez-Vico F (2005) Int J Food Microbiol 98:301–308
Toro ME, Vázquez F (2002) World J Microbiol. Biotechnol 18:347–354
Moreira N, Mendes F, Guedes de Pinho P P, Hogg T, Vasconcelos I (2008) Int J Food Microbiol 124:231–238
Kapsopoulou K, Mourtzini A, Anthoulas M, Nerantzis E (2007) World J Microbiol Biotechnol 23:735–739
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Suárez-Lepe, J.A., Palomero, F., Benito, S. et al. Oenological versatility of Schizosaccharomyces spp.. Eur Food Res Technol 235, 375–383 (2012). https://doi.org/10.1007/s00217-012-1785-9
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-012-1785-9