Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process
Abstract
Inactivated non-Saccharomyces yeasts offer a promising way to exploit their unique metabolic features, already valued in their active state for bioprotection or bioacidification in winemaking. Producing efficient yeast derivatives at industrial scale requires precise characterization, for which metabolomics provides a powerful analytical framework. This study investigates how biomass nutrition and inactivation by high-pressure or heat affected the composition and antioxidant capacity of derivatives prepared from three non-Saccharomyces strains. Although strain specificity remained the dominant factor for antioxidant capacity, non-thermal inactivation consistently improved score for all strains, with increases up to +57.7%. This enhancement was not linked to greater abundance or diversity of nucleophiles, as fewer than 10% were unique to high-pressure treatment, but rather to the preservation of thermolabile metabolites with redox activity. High-pressure inactivation also promoted the release of low-molecular-weight compounds potentially contributing to antioxidant function. Overall, metabolomics emerges as a valuable tool for guiding precision biotechnology in enology.
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BibTeX
@article{bahut2026nextgeneration,
title = {{Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process}},
author = {Florian Bahut and Nathalie Sieczkowski and Régis D. Gougeon and Maria Nikolantonaki},
journal = {Food Chemistry},
year = {2026},
month = oct,
doi = {10.1016/j.foodchem.2026.151369},
url = {https://ube.hal.science/hal-05805792v1},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process
AU - Florian Bahut
AU - Nathalie Sieczkowski
AU - Régis D. Gougeon
AU - Maria Nikolantonaki
PY - 2026
DA - 2026/10/19
JO - Food Chemistry
DO - 10.1016/j.foodchem.2026.151369
UR - https://ube.hal.science/hal-05805792v1
AB - Inactivated non-Saccharomyces yeasts offer a promising way to exploit their unique metabolic features, already valued in their active state for bioprotection or bioacidification in winemaking. Producing efficient yeast derivatives at industrial scale requires precise characterization, for which metabolomics provides a powerful analytical framework. This study investigates how biomass nutrition and inactivation by high-pressure or heat affected the composition and antioxidant capacity of derivatives prepared from three non-Saccharomyces strains. Although strain specificity remained the dominant factor for antioxidant capacity, non-thermal inactivation consistently improved score for all strains, with increases up to +57.7%. This enhancement was not linked to greater abundance or diversity of nucleophiles, as fewer than 10% were unique to high-pressure treatment, but rather to the preservation of thermolabile metabolites with redox activity. High-pressure inactivation also promoted the release of low-molecular-weight compounds potentially contributing to antioxidant function. Overall, metabolomics emerges as a valuable tool for guiding precision biotechnology in enology.
SN - 0308-8146
SN - 1873-7072
ER -