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. 2020 Jan 23;9(2):120. doi: 10.3390/foods9020120

Figure 2.

Figure 2

Phenotypic screening of selected non-Saccharomyces species isolated from Port wine must samples on stress conditions associated with alcoholic fermentation. (A) Growth performance of selected non-Saccharomyces strains on YEPD culture plates supplemented with stress conditions associated with alcoholic fermentation. Stress conditions include different concentrations of ethanol, temperatures (37 °C and 30 °C), acidic pH (3.0 and 3.4), osmotic stress (Sorbitol 20% and 30%), different nitrogen source (YNB + essential amino acids), and different carbon sources (Fructose 2% and Fructose 10% + Glucose 10%). For the assay 92 non-Saccharomyces isolated strains were selected, and as reference controls two commercial non-Saccharomyces, respectively, L. thermotolerans and T. delbrueckii, and the commercial S. cerevisiae. Results represent the mean value of the colony size area quantified in the plates supplemented with stress conditions, relative to that quantified in the control plates (no stress). Mean values were obtained for biological triplicates from three independent growth experiments. The PCA score plot (B) and loading plot (C) in terms of Principal Component 1 (PC 1, x-axis) and Principal Component 2 (PC 2, y-axis) for the selected I. orientalis, H. uvarum, L. thermotolerans, M. pulcherrima, and the commercial strains. Singular Value Decomposition (SVD) with imputation was used to calculate principal components.