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ORIGINAL RESEARCH article
Front. Fungal Biol.
Sec. Fungal Genomics and Evolution
Volume 6 - 2025 | doi: 10.3389/ffunb.2025.1542167
This article is part of the Research TopicNative Yeasts: Isolation, Characterization, and Food Industry ApplicationsView all articles
A chromatographic approach for investigating the proliferation ability of native Saccharomyces cerevisiae yeast strains under varying temperature and ethanol concentrations
Provisionally accepted- University of Peloponnese, Tripolis, Greece
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In the present work the Asymmetrical Flow Field Flow Fractionation (AsFlFFF) technique was used in order to estimate the influence of temperature and ethanol concentration on the proliferation ability of two different Saccharomyces cerevisiae native yeast strains were isolated from must from Moschofilero and Agiorgitiko varieties, respectively. The growth rate of the yeast strains was directly linked to the biomass production under these conditions and finally was investigated via the ability of AsFlFFF technique to separate particles according to their size. The ability of these strains to grow under these conditions would be a strong indication in order to be used as starter cultures in wine making to improve the organoleptic characteristics of the produced wines. This study shows that the Asymmetrical Flow Field Flow Fractionation technique can be successfully used to monitor yeast growth under different experimental conditions. The experimental results showed that the native yeast Saccharomyces cerevisiae from the must of the Moschofilero variety has an ideal growth temperature of 15°C in the absence of alcohol, but exhibits low resistance to ethanol. In contrast, yeasts from the Agiorgitiko variety exhibit resistance to 10% v/v ethanol and remain active for a longer period of time. In conclusion, yeasts from Moschofilero are suitable for starting fermentation under normal conditions, while yeasts from Agiorgitiko can be used both as starter yeasts and in ethanol environments.
Keywords: native yeasts, indigenous yeasts, Yeast growth, Ethanol tolerance, Asymmetrical flow field flow fractionation
Received: 09 Dec 2024; Accepted: 14 Apr 2025.
Copyright: © 2025 Farmakis, Aslanidou, Katsou and Moraiti. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Lambros Farmakis, University of Peloponnese, Tripolis, Greece
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