Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation
[Background] Wine produced at low temperature is often considered to improve sensory qualities. However, there are certain drawbacks to low temperature fermentations: e.g. low growth rate, long lag phase, and sluggish or stuck fermentations. Selection and development of new Saccharomyces cerevisiae strains well adapted at low temperature is interesting for future biotechnological applications. This study aimed to select and develop wine yeast strains that well adapt to ferment at low temperature through evolutionary engineering, and to decipher the process underlying the obtained phenotypes.
Main Authors: | , , , , , |
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Format: | artículo biblioteca |
Published: |
BioMed Central
2015-07-22
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Subjects: | Wine, Yeast, Experimental evolution, Cold, Fermentation, Inositol, |
Online Access: | http://hdl.handle.net/10261/125837 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100007631 http://dx.doi.org/10.13039/100000001 http://dx.doi.org/10.13039/501100003359 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/100000002 |
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