Ramsés Sanz

Gravitational field-flow fractionation for the characterisation of active dry wine yeast.

Gravitational field-flow fractionation (GrFFF) is applied to the fractionation of active dry wine yeast. An experimental approach to the analysis of the effects that field variation by changing mobile phase composition and flow-rate have on the fractionation process of standard particles (polystyrene) was first developed to further obtain effective fractionation of wine yeast by GrFFF. Scanning electron microscopy and Coulter counter particle size measurements were used to monitor the fractionation extent and capabilities of GrFFF to describe the distribution of yeast cells populations.

Improved performance of gravitational field-flow fractionation for screening wine-making yeast varieties

Performance of gravitational field-flow fractionation (GFFF) is improved here with respect to the ability to fractionate and distinguish different varieties of wine-making yeast from Saccharomyces cerevisiae. A new GFFF channel with non-polar walls has been employed to enhance fractionation selectivity and reproducibility. Since GFFF retention depends from first principles on particle size, Coulter counter measurements were performed in order to compare size distribution profiles with GFFF profiles. From such a comparison, GFFF was shown to be able to reveal differences in yeast cells other than size. This could make use of GFFF for screening different varieties of wine-making yeast towards future quality assessment procedures based on a possible correlation between yeast cell morphology indexes and quality indexes.

Use of fluorescent probes for determination of yeast cell viability by gravitational field-flow fractionation.

The quality of wine greatly depends on the features of the yeast used in its production, and yeast cell viability is one of the most important quality control issues to consider in this regard. In the first steps of winemaking, the use of a low‐cost and simple methodology for monitoring the cell viability of yeast inoculates is of paramount importance. Gravitational field‐flow fractionation is a useful technique for the determination of cell viability because it provides gentle experimental conditions, although the proper use of fluorophore probes as biomass indicators is required. In this paper the use of different fluorescent probes such as carboxyfluorescein diacetate (cFDA), calcein‐AM, and SYTO‐13 were considered as viability biomarkers. Calceina‐AM allowed the establishment of a direct GrFFF method to determine cell viability, with a limit of detection of 5.0 × 104 viable cell/mL. SYTO‐13 could be used as biomass indicator with a limit of detection of 3.5 × 104 total cells/mL. The suitability of the procedure was tested with three commercial yeast samples, and the results were compared with those obtained using standard techniques.

Field-Flow Fractionation as Analytical Technique for the Characterization of Dry Yeast: Correlation with Wine Fermentation Activity

Important oenological properties of wine depend on the winemaking yeast used in the fermentation process. There is considerable controversy about the quality of yeast, and a simple and cheap analytical methodology for quality control of yeast is needed. Gravitational field flow fractionation (GFFF) was used to characterize several commercial active dry wine yeasts from Saccharomyces cerevisiae and Saccharomyces bayanus and to assess the quality of the raw material before use. Laboratory‐scale fermentations were performed using two different S. cerevisiae strains as inocula, and GFFF was used to follow the behavior of yeast cells during alcoholic fermentation. The viable/nonviable cell ratio was obtained by flow cytometry (FC) using propidium iodide as fluorescent dye. In each experiment, the amount of dry wine yeast to be used was calculated in order to provide the same quantity of viable cells. Kinetic studies of the fermentation process were performed controlling the density of the must, from 1.071 to 0.989 (20/20 density), and the total residual sugars, from 170 to 3 g/L. During the wine fermentation process, differences in the peak profiles obtained by GFFF between the two types of commercial yeasts that can be related with the unlike cell growth were observed. Moreover, the strains showed different fermentation kinetic profiles that could be correlated with the corresponding fractograms monitored by GFFF. These results allow optimism that sedimentation FFF techniques could be successfully used for quality assessment of the raw material and to predict yeast behavior during yeast‐based bioprocesses such as wine production.

Sonication effect on cellular material in sedimentation and gravitational field flow fractionation

Sonication procedures are generally used prior to field flow fractionation (FFF) separation in order to produce suspensions without aggregates. Yeast cells manufactured in active dry wine yeast (ADWY) were placed in an ultrasound water bath in order to disrupt possible clumps and to obtain a single-cell suspension to be used in optimal conditions during fermentation processes. In order to determine whether this sample preparation procedure meets absolute needs, different yeast samples before and after sonication were analysed by two field flow fractionation techniques. It is shown that 2 min of sonication in the sample preparation process is sufficient to obtain an optimal dispersion of the yeast cells, that is, without critical percentage of aggregates. To demonstrate this effect, photographs of the yeast cell suspensions were performed with non-sonicated and sonicated yeast sample dispersion. The resulting data are compared with the elution profiles obtained from the two different FFF techniques. It is demonstrated that fractogram profiles prove the effectiveness of sonication methodologies.

Determination of viable yeast cells by gravitational field-flow fractionation with fluorescence detection

Vinification processing is largely related to yeast performance and depends on the initial cell viability. To optimize the quality of wine fermentation, control of the yeast quality is mandatory. The present paper describes a new method using gravitational field flow fractionation (GrFFF) with fluorescence detection for the determination of yeast cell viability before the fermentation process. A GrFFF calibration procedure was developed using commercial yeast to prepare standards of viable cells and propidium iodide (PI) as fluorescent probe for nonviable cells. The suitability of the new method was tested with several commercial yeast strains with a g/L content ranging from 1 to 3. The validation of the method was performed by comparing GrFFF viability values with those obtained using Coulter counter and flow cytometry techniques.

WORKING WITHOUT ACCUMULATION MEMBRANE IN FLOW FFF. EFFECT OF SAMPLE LOADING ON RECOVERY

ABSTRACT Steric/hyperlayer flow field-flow fractionation (St/Hyp/FlFFF) is suitable for the separation and characterization of micrometer-sized particles. In this technique, an ultrafiltration membrane is commonly used as the surface of the accumulation wall. St/ Hyp/FlFFF has been recently tested in membraneless mode and an improvement in performance was found. Recovery was also improved and second-order effects were reduced. In the framework of St/Hyp/FlFFF optimization, the effect of sample loading is a problem of a certain importance. For quantitative purposes, the conversion of peaks into mass particle size distributions is of prime importance and, therefore, the conditions in which there is no effect of sample loading on recovery should be investigated. In this paper, systematic work was performed in order to study the effect of sample loading on recovery. We have found the conditions in which recovery is independent of sample loading. For these conditions, the limit of detection for various micrometer-size standard polystyrene particles was calculated. The absolute sample recovery was calculated by applying a quantitative method for single-run analysis in FFF with UV/Vis detectors.