0000000000125625

AUTHOR

Sara S. González

showing 7 related works from this author

Natural hybrids fromSaccharomyces cerevisiae,Saccharomyces bayanusandSaccharomyces kudriavzeviiin wine fermentations

2006

Several wine isolates of Saccharomyces were analysed for six molecular markers, five nuclear and one mitochondrial, and new natural interspecific hybrids were identified. The molecular characterization of these Saccharomyces hybrids was performed based on the restriction analysis of five nuclear genes ( CAT8 , CYR1 , GSY1 , MET6 and OPY1 , located in different chromosomes), the ribosomal region encompassing the 5.8S rRNA gene and the two internal transcribed spacers, and sequence analysis of the mitochondrial gene COX2 . This method allowed us to identify and characterize new hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii , between S. cerevisiae and Saccharomyces ba…

Nuclear geneGenes FungalSaccharomyces cerevisiaeSaccharomyces bayanusWineSaccharomyces cerevisiaeDNA MitochondrialApplied Microbiology and BiotechnologyMicrobiologySaccharomycesElectron Transport Complex IVSaccharomycesDNA Ribosomal SpacerDNA FungalPhylogenyWineFermentation in winemakingGeneticsbiologySaccharomyces eubayanusGeneral Medicinebiology.organism_classificationElectrophoresis Gel Pulsed-FieldRNA Ribosomal 5.8SKaryotypingFermentationHybridization GeneticPolymorphism Restriction Fragment LengthSaccharomyces kudriavzeviiFEMS Yeast Research
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Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

2009

11 pages, 6 figures.-- PMID: 19251887 [PubMed].-- Printed version published Apr 2009.

Molecular Sequence DataSaccharomyces cerevisiaeNatural hybridsWineSaccharomyces cerevisiaeBiologyApplied Microbiology and BiotechnologySaccharomycesGenomeGenètica molecularSaccharomycesMeiosisaCGHEvolutionary and Genomic MicrobiologyDNA FungalGeneGene RearrangementRecombination GeneticGeneticsComparative Genomic HybridizationEcologyChromosomeqRT-PCRSequence Analysis DNAbiology.organism_classificationAneuploidyDNA FingerprintingChromosome DeletionGenome FungalRestriction fragment length polymorphismSaccharomyces kudriavzeviiRecombination pointsPolymorphism Restriction Fragment LengthSaccharomyces kudriavzeviiFood ScienceBiotechnologyGenome hybridization
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Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.

2007

The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and …

Food HandlingSaccharomyces cerevisiaeGenes FungalWineSaccharomyces cerevisiaeEthanol fermentationMicrobiologychemistry.chemical_compoundSaccharomycesBotanyFood scienceSugarDNA FungalWinebiologyTemperaturefood and beveragesGeneral Medicinebiology.organism_classificationYeastYeast in winemakingchemistryTasteFermentationFood MicrobiologyHybridization GeneticMalic acidVolatilizationSaccharomyces kudriavzeviiFood ScienceInternational journal of food microbiology
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Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain)

2007

Aims:  The present study was aimed at the identification, differentiation and characterization of indigenous yeasts isolated from Tenerife vineyards (viticulture region that has never been characterized before). Microbiota were studied from 14 samples taken during fermentations carried out in the 2002 vintage, from 11 wineries belonging to five wine regions on Tenerife Island. Methods and Results:  Yeasts’ strains were identified and characterized through restriction analysis of the 5·8S-internal transcribed spacer region and the mitochondrial DNA. At the beginning of alcoholic fermentation, 26 yeast species were found, where 14 species were present in significant frequencies in only one sa…

WineVintageBiodiversityWineGeneral MedicineSpacer DNABiologyDNA MitochondrialApplied Microbiology and BiotechnologyYeastYeast in winemakingSpainYeastsFermentationBotanyFood MicrobiologyVitisViticultureRestriction fragment length polymorphismPolymorphism Restriction Fragment LengthBiotechnologyJournal of Applied Microbiology
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Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

2015

Available online 17 March 2015

GlycerolOtras Ciencias BiológicasSaccharomyces cerevisiaeHybridsWineSaccharomyces cerevisiaeMicrobiologyAliments MicrobiologiaCiencias BiológicasSaccharomycesSaccharomyces paradoxusFermentacióTranscriptomicsAromaAcetic AcidHybridWinemakingWineGenomebiologyStrain (chemistry)ChimeraGeneral Medicinebiology.organism_classificationYeastBiochemistryFermentationHybridization GeneticTranscriptomeCIENCIAS NATURALES Y EXACTASFood Science
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Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts

2006

Yeast in winemakingHorizontal gene transferComputational biologyBiologyAdaptive evolutionSegmental duplication
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Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing▿ †

2008

ABSTRACT We analyzed 24 beer strains from different origins by using PCR-restriction fragment length polymorphism analysis of different gene regions, and six new Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrid strains were found. This is the first time that the presence in brewing of this new type of hybrid has been demonstrated. From the comparative molecular analysis of these natural hybrids with respect to those described in wines, it can be concluded that these originated from at least two hybridization events and that some brewing hybrids share a common origin with wine hybrids. Finally, a reduction of the S. kudriavzevii fraction of the hybrid genomes was observed, but th…

GenotypeSaccharomyces cerevisiaeMolecular Sequence DataMycologySaccharomyces cerevisiaeApplied Microbiology and BiotechnologySaccharomycesModels BiologicalPolymerase Chain ReactionCluster AnalysisDNA FungalPhylogenyHybridWineGeneticsRecombination GeneticEcologybiologyAscomycotaEthanolbusiness.industrySaccharomyces eubayanustechnology industry and agriculturefood and beveragesBeerSequence Analysis DNAbiology.organism_classificationBrewingbusinessSaccharomyces kudriavzeviiPolymorphism Restriction Fragment LengthFood ScienceBiotechnology
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