Lachancea thermotolerans explained

Lachancea thermotolerans is a species of yeast.

Taxonomy

L. thermotolerans is the type species of the genus Lachancea. The species has previously been known as Kluyveromyces thermotolerans and Zygosaccharomyces thermotolerans, which is the name by which it was first described in 1932.[1]

Habitat and ecology

L. thermotolerans is widely distributed and occurs in diverse environments, both natural and man-made. It has been isolated from locations around the world.[2] The species is commonly associated with fruit and with insects such as fruit flies that feed on fruit.[3] In some cases, it has been identified as one of several species found in naturally fermented foods.

Uses

L. thermotolerans is unusual among yeasts in its ability to produce lactic acid through fermentation.[4] This property has prompted study of L. thermotolerans in the production of wine and beer, both of which are traditionally produced using Saccharomyces yeasts. In winemaking, L. thermotolerans and other yeast species have been studied for the effects of their metabolites on the flavor profile of wines. Systems including L. thermotolerans in co-fermentation with wine yeast or in place of lactic acid bacteria have been described as an alternative to traditional malolactic fermentation.[5] [6] L. thermotolerans has been sold commercially on its own and in a yeast blend. In beer brewing, L. thermotolerans has been considered as a method for producing sour beer.[7] It has been observed that this kind of yeast ferments at low temperatures (17 °C) as well as at high temperatures (27 °C) and with SO2 doses of 25 mg/L and 75 mg/L with an ethanol yield between 7-11% vol.[8] Sequential inoculations (binary) and sequential co-inoculations (ternary) with different non-Saccharomyces, including L. thermotolerans, have also been studied, resulting in very significant synergies and inhibitions in lactic acid production.[9]

Notes and References

  1. Kurtzman. C. Phylogenetic circumscription of Saccharomyces, Kluyveromyces and other members of the Saccharomycetaceae, and the proposal of the new genera Lachancea, Nakaseomyces, Naumovia, Vanderwaltozyma and Zygotorulaspora. FEMS Yeast Research. December 2003. 4. 3. 233–245. 10.1016/S1567-1356(03)00175-2. 14654427. free.
  2. Hranilovic. Ana. Bely. Marina. Masneuf-Pomarede. Isabelle. Jiranek. Vladimir. Albertin. Warren. Fairhead. Cecile. The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems. PLOS ONE. 14 September 2017. 12. 9. e0184652. 10.1371/journal.pone.0184652. 28910346. 5599012. 2017PLoSO..1284652H. free.
  3. Book: Lachance. Marc-André. Kurtzman. Cletus P.. Kurtzman. Cletus P.. Fell. Jack W.. Boekhout. Teun. The Yeasts. 2011. Elsevier. 978-0-444-52149-1. 511–519. 5th. Chapter 41 – Lachancea Kurtzman (2003). 10.1016/B978-0-444-52149-1.00041-0.
  4. Jolly. Neil P.. Varela. Cristian. Pretorius. Isak S.. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered . FEMS Yeast Research. March 2014. 14. 2. 215–237. 10.1111/1567-1364.12111. 24164726. free.
  5. Gobbi. Mirko. Comitini. Francesca. Domizio. Paola. Romani. Cristina. Lencioni. Livio. Mannazzu. Ilaria. Ciani. Maurizio. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine. Food Microbiology. April 2013. 33. 2. 271–281. 10.1016/j.fm.2012.10.004. 23200661.
  6. Benito. Ángel. Calderón. Fernando. Palomero. Felipe. Benito. Santiago. Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production. Molecules. 26 May 2015. 20. 12. 9510–9523. 10.3390/molecules20069510. 26016543. free. 6272599.
  7. Domizio. P.. House. J. F.. Joseph. C. M. L.. Bisson. L. F.. Bamforth. C. W.. Lachancea thermotolerans as an alternative yeast for the production of beer. Journal of the Institute of Brewing. October 2016. 122. 4. 599–604. 10.1002/jib.362. free.
  8. Vaquero . Cristian . Loira . Iris . Bañuelos . María Antonia . Heras . José María . Cuerda . Rafael . Morata . Antonio . Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas . Microorganisms . 1 June 2020 . 8 . 6 . 830 . 10.3390/microorganisms8060830. 32492776 . 7355624 . free .
  9. Vaquero. Cristian. Loira. Iris. Heras. Jose Maria . Carrau. Francisco. Gonzalez. Carmen. Morata. Antonio. Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas . Frontiers in Microbiology . 2021. 12. 656262. 10.3389/fmicb.2021.656262. 33995319. 8117230. free.

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