Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity.

6533b7dafe1ef96bd126e358

RESEARCH PRODUCT

Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity.

Laura Pérez-través Ramón González García Christian A. Lopes Eladio Barrio Amparo Querol

subject

Saccharomyces cerevisiae Proteins Biotecnología Agropecuaria Saccharomyces cerevisiae Gene Dosage Wine Saccharomyces cerevisiae SPORE TO SPORE MATING Aliments Microbiologia Microbiology Cell Wall Fermentació Hybrid YEAST HYBRIDIZATION Membrane Glycoproteins biology business.industry General Medicine Hibridació biology.organism_classification Biotechnology Yeast in winemaking CIENCIAS AGRÍCOLAS RARE MATING Fermentation WINE YEAST Biotecnología Agrícola y Biotecnología Alimentaria Hybridization Genetic Fermentation Christian ministry Genome Fungal business Food Science

description

Yeast mannoproteins contribute to several aspects of wine quality by protecting wine against protein haze, reducing astringency, retaining aroma compounds and stimulating lactic-acid bacteria growth. The selection of a yeast strain that simultaneously overproduces mannoproteins and presents good fermentative characteristics is a difficult task. In this work, a Saccharomyces cerevisiae × S. cerevisiae hybrid bearing the two oenologically relevant features was constructed. According to the genomic characterisation of the hybrids, different copy numbers of some genes probably related with these physiological features were detected. The hybrid shared not only a similar copy number of genes SPR1, SWP1, MNN10 and YPS7 related to cell wall integrity with parental Sc1, but also a similar copy number of some glycolytic genes with parental Sc2, such as GPM1 and HXK1, as well as the genes involved in hexose transport, such as HXT9, HXT11 and HXT12. This work demonstrates that hybridisation and stabilisation under winemaking conditions constitute an effective approach to obtain yeast strains with desirable physiological features, like mannoprotein overproducing capacity and improved fermentation performance, which genetically depend of the expression of numerous genes (multigenic characters). Fil: Pérez Través, Laura. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España. Universidad Nacional del Comahue; Argentina Fil: González, Ramón. Consejo Superior de Investigaciones Cientificas; España Fil: Barrio, Eladio. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España. Universidad de Valencia; España Fil: Querol. Amparo. Consejo Superior de Investigaciones Cientificas. Instituto de Agroquimica y Tecnologia de Alimentos; España

year	journal	country	edition	language
2015-01-01	International journal of food microbiology

10.1016/j.ijfoodmicro.2015.04.004 https://pubmed.ncbi.nlm.nih.gov/25879876