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dc.contributor.authorNavarro, Laura
dc.contributor.authorGil i Cortiella, Mariona
dc.contributor.authorGutiérrez-Moraga, Ana
dc.contributor.authorCalisto, Nancy
dc.contributor.authorUbeda, Cristina
dc.contributor.authorCorsini, Gino
dc.date.accessioned2024-04-10T01:10:32Z
dc.date.available2024-04-10T01:10:32Z
dc.date.issued2023
dc.identifier10.3390/foods12244496
dc.identifier.issn23048158
dc.identifier.urihttps://hdl.handle.net/20.500.12728/10580
dc.description.abstractLow fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermentative yeasts do not usually tolerate low temperatures. Therefore, an interesting place to find new yeasts with cryotolerance is the Antarctic continent. From soil samples collected in Antarctica, 125 yeasts were isolated, of which 25 exhibited fermentative activity at 10 °C. After a fingerprinting assay, we classified the candidates into nine isotypes and sequenced internal transcribed spacer regions for their identification. These yeasts were identified as part of the Mrakia genus. Sugar and alcohol tolerance tests showed that some of these Antarctic soil yeasts were able to grow up to 9% alcohol, and 25% sugar was reached; however, they exhibited longer latency periods compared to the control Saccharomyces cerevisiae. The optimal growing temperature for the isolated Antarctic yeasts was between 10 °C and 15 °C. A comprehensive analysis of the results obtained showed that the isolates 10M3-1, 4M3-6, and 4B1-35 could be good candidates for fermentation purposes due to their alcohol, sugar tolerance, and growth features. Our results prove that it is possible to isolate fermentative yeasts from Antarctic soil with promising characteristics for their potential use in the wine production industry. © 2023 by the authors.es_ES
dc.description.sponsorshipInstituto Nacional Antártico Chileno-INACH, (DIUA 260-2023); VRID; Ministerio de Ciencia, Tecnología, Conocimiento e Innovación, CTCI; Universidad Autónoma de Coahuila, UAdeC, (VIU23P0021); Agencia Nacional de Investigación y Desarrollo, ANIDes_ES
dc.language.isoenes_ES
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)es_ES
dc.subjectAntarctic yeastes_ES
dc.subjectfermentative yeastes_ES
dc.subjectMrakiaes_ES
dc.subjectpsychrophilic yeastes_ES
dc.subjectwinees_ES
dc.titleAntarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industryes_ES
dc.typeArticlees_ES


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