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Journal of Food and Nutrition Research
Súhrny čísla 4 / 2025
Labovská Kaplocká, G. – Olejníková, P. – Štefuca, V. – Klempová, T. – Furdíková, K.
Characterization of axenic cultures of Metschnikowia pulcherrima with potential application in winemaking
Journal of Food and Nutrition Research, 64, 2025, č. 4, s. 283-294
Katarína Furdíková, Institute of Biotechnology, Faculty of Food and Chemical Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: katarina.furdikova@stuba.sk
Original article
Received 7 July 2025; 1st revised 31 August 2025; accepted 14 September 2025; published online 30 September 2025.
DOI: https://doi.org/10.64122/EJOZ2736
Corrigendum to article published online 27 January 2026.
DOI: https://doi.org/10.64122/AGTA6880
Súhrn: Metschnikowia pulcherrima is one of the most studied non-Saccharomyces yeasts. It is widely used as a biocontrol agent during the initial stages of fermentation. However, its aerobic metabolism has not been fully investigated yet. This work aims to characterize five autochthonous M. pulcherrima strains from a microbiological and technological perspective, taking a closer look at their anaerobic and aerobic metabolism. M. pulcherrima is a low-fermentative yeast with moderate ethanol tolerance, high osmotolerance and high beta-glucosidase production. The presence of oxygen during fermentation experiments resulted in higher glucose consumption and higher ethanol concentration than under anaerobic conditions. Conversely, ethanol yield decreased under aerobic conditions. In terms of winemaking, both the presence of oxygen and the aeration time are important factors. We found that 48 h of aeration led to high glucose consumption and balanced volatile organic compounds (VOC) production. However, longer aeration times can lead to the destruction of the aromatic profile of the wine, particularly due to the high concentrations of fusel alcohols and ethyl acetate. Additionally, 48 h of aeration enriched the aromatic profile through increased concentrations of the desirable compounds 2-phenlyethanol and 2-phenylacetaldehyde.
Kľúčové slová: Metschnikowia pulcherrima; metabolism; aerobic fermentation; anaerobic fermentation; winemaking
Na stiahnutie:
jfnr-2025-4-pp283-294-labovska-kaplocka.pdf (PDF, 470.77 Kb, 187x)
jfnr2026-corrigendum-260127_1.pdf (PDF, 250.69 Kb, 21x)