6533b7d9fe1ef96bd126c2f0
RESEARCH PRODUCT
Biotechnological impact of stress response on wine yeast.
Emilia MatallanaEmilia MatallanaAgustín Arandasubject
0301 basic medicineSaccharomyces cerevisiae ProteinsSaccharomyces cerevisiaeBiomassWineSaccharomyces cerevisiaeApplied Microbiology and BiotechnologyFight-or-flight response03 medical and health sciencesVitisWinebiologyDehydrationbusiness.industryfood and beveragesbiology.organism_classificationYeastBiotechnologyFruit and Vegetable JuicesYeast in winemakingOxidative Stress030104 developmental biologyFermentationFermentationStress conditionsbusinessBiotechnologydescription
Wine yeast deals with many stress conditions during its biotechnological use. Biomass production and its dehydration produce major oxidative stress, while hyperosmotic shock, ethanol toxicity and starvation are relevant during grape juice fermentation. Most stress response mechanisms described in laboratory strains of Saccharomyces cerevisiae are useful for understanding the molecular machinery devoted to deal with harsh conditions during industrial wine yeast uses. However, the particularities of these strains themselves, and the media and conditions employed, need to be specifically looked at when studying protection mechanisms.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-11-21 | Letters in applied microbiology |