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dc.contributor.author
Pérez Torrado, Roberto
dc.contributor.author
González, Sara Susana
dc.contributor.author
Combina, Mariana
dc.contributor.author
Barrio, Eladio
dc.contributor.author
Querol, Amparo
dc.date.available
2018-09-12T15:47:59Z
dc.date.issued
2015-07
dc.identifier.citation
Pérez Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo; Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid; Elsevier Science; International Journal of Food Microbiology; 204; 7-2015; 101-110
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/59296
dc.description.abstract
Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae× Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae× S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae× S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae× S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. cerevisiae x S. uvarum yeast maintain the genomes from both parents equally. uvarum than S. cerevisiae (genes involved in stress response, lipids and aminoacid metabolism). cerevisiae x S. uvarum hybrid strain S6U seems better adapted to low and intermediate temperature fermentative conditions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fermentation
dc.subject
Hybrids
dc.subject
Saccharomyces
dc.subject
Transcriptomics
dc.subject
Wine
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-12T13:58:01Z
dc.journal.volume
204
dc.journal.pagination
101-110
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Pérez Torrado, Roberto. Instituto de Agroquímica y Tecnología de los Alimentos; España
dc.description.fil
Fil: González, Sara Susana. Instituto de Agroquímica y Tecnología de los Alimentos; España
dc.description.fil
Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.fil
Fil: Barrio, Eladio. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universidad de Valencia; España
dc.description.fil
Fil: Querol, Amparo. Instituto de Agroquímica y Tecnología de los Alimentos; España
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.ijfoodmicro.2015.03.012
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160515001518
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