Release of mannoproteins during Saccharomyces cerevisiae autolysis induced by pulsed electric field

Martínez, Juan M. (Universidad de Zaragoza) ; Cebrián, Guillermo (Universidad de Zaragoza) ; Álvarez, Ignacio (Universidad de Zaragoza) ; Raso, Javier (Universidad de Zaragoza)
Release of mannoproteins during Saccharomyces cerevisiae autolysis induced by pulsed electric field
Financiación H2020 / H2020 Funds
Resumen: The potential of the application of pulsed electric fields (PEF) to induce accelerate autolysis of a commercial strain of Saccharomyces cerevisiae for winemaking use was evaluated. The influence of PEF treatments of different intensity (5–25 kV/cm for 30–240 µs) on cell viability, cytoplasmic membrane permeabilization and release of mannoproteins and compounds absorbing at 260 and 280 nm has been investigated. After 8 days of incubation at 25¿C the Abs600 of the suspension containing the control cells was kept constant while the Abs600 of the suspension containing the cells treated by PEF decreased. The measurement of the absorbance at 260 and 280 nm revealed no release of UV absorbing material from untreated cells after 8 days of incubation but the amount of UV absorbing material released drastically increased in the samples that contained cells treated by PEF after the same storage period. After 18 days of storage the amount of mannoproteins released from the untreated cell was negligible. Conversely, mannoprotein concentration increased linearly for the samples containing cells of S. cerevisiae treated by PEF. After 18 days of incubation the concentration of mannoproteins in the supernatant increased 4.2 times for the samples containing cells treated by PEF at 15 and 25 kV/cm for 45 and 150 µs. Results obtained in this study indicates that PEF could be used in winemaking to accelerate the sur lie aging or to obtain mannoproteins from yeast cultures.
Idioma: Inglés
DOI: 10.3389/fmicb.2016.01435
Año: 2016
Publicado en: FRONTIERS IN MICROBIOLOGY 7 (2016), 1435 [8 pp.]
ISSN: 1664-302X

Factor impacto JCR: 4.076 (2016)
Categ. JCR: MICROBIOLOGY rank: 25 / 124 = 0.202 (2016) - Q1 - T1
Factor impacto SCIMAGO: 1.758 - Microbiology (medical) (Q1) - Microbiology (Q1)

Financiación: info:eu-repo/grantAgreement/EC/H2020/635632/EU/Integration of PEF in food processing for improving food quality, safety and competitiveness/FieldFOOD
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

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 Record created 2016-09-14, last modified 2020-02-21

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