Vol. 37 Núm. 1 (2024): Revista ION
Artículos

Adaptación de levaduras: factores de incidencia de estrés fermentativo del género saccharomyces en vinificación. Una revisión.

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  • Diego Enrique Ochoa Flórez,
  • Daniel Salvador Duran Osorio,
  • Yanine Yubisay Trujillo Navarro
Diego Enrique Ochoa Flórez
Universidad de Pamplona
DOI: https://doi.org/10.18273/revion.v37n1-2024006

Publicado 2024-07-24

Palabras clave

  • Adaptación,
  • Biomasas,
  • Estrés fermentativo,
  • Fermentación,
  • Mosto,
  • Modificación de levaduras nutritivas,
  • Saccharomyces,
  • Rendimientos,
  • Selección de levaduras,
  • Tolerancia,
  • Vinificación
    • ...Más
    Menos

Cómo citar

Ochoa Flórez, D. E., Duran Osorio, D. S. ., & Trujillo Navarro, Y. Y. . (2024). Adaptación de levaduras: factores de incidencia de estrés fermentativo del género saccharomyces en vinificación. Una revisión . Revista ION, 37(1), 83–98. https://doi.org/10.18273/revion.v37n1-2024006

Derechos de autor 2024 Diego Enrique Ochoa Flórez, Daniel Salvador Duran Osorio, Yanine Yubisay Trujillo Navarro

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-SinDerivadas 4.0.

Resumen

La capacidad de adaptación de las levaduras del género Saccharomyces está relacionada con la predisposición que tenga la biomasa al estrés fermentativo, afectando directamente su metabolismo y los rendimientos de la fermentación. El objeto de revisión fue exponer los factores de incidencia de estrés fermentativo del género Saccharomyces y evaluar las tendencias actuales empleadas en la modificación de levaduras para aumentar su capacidad de adaptación al medio fermentativo. Para ello se realizó una búsqueda de información en bases datos científicas teniendo en cuenta descriptores clave, tesauros y ecuaciones de búsqueda. Los documentos fueron seleccionados y clasificados teniendo en cuenta su especificidad con el objetivo de investigación y los más representativos por país, centro de investigación y autores. Dentro de lo encontrado, a partir de la capacidad de adaptación de las levaduras, se identificaron 6 factores de estrés los cuales se encuentran: genéticos, activación o inoculación, mezcla de levaduras, nutricionales, tolerancia al alcohol y condiciones de fermentación. De dichos factores se resaltan los genéticos dado a que las modificaciones genotípicas y fenotípicas actuales se basan en la supresión de genes que aumenten la predisposición al estrés. Con respecto a factores de fermentación y nutrientes se expone que se deben controlar las variables de fermentación para garantizar medios óptimos. Finalmente, lograr mejores condiciones de fermentación causa que las levaduras presenten mayor adaptación al medio, por lo anterior estas biomasas se deben seleccionar y clasificar con el fin de optimizar los procesos en vinificación.

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