6533b820fe1ef96bd127a3bf

RESEARCH PRODUCT

The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiae

Leopold PartsMiguel MorardMiguel MorardGianni LitiEstéfani García-ríosJosé Manuel Guillamón

subject

0301 basic medicineQuantitative trait lociGenotype030106 microbiologyAroma of wineSaccharomyces cerevisiaeSaccharomyces cerevisiaeQuantitative trait locusBiologyEvolution Molecular03 medical and health sciencesQuantitative Trait HeritableGene FrequencyStress PhysiologicalGene Expression Regulation FungalGenetic variationGeneticsSubtelomeresAllelesGenetic Association StudiesPhylogenyGeneticsWineReciprocal hemizygosity analysisCold adaptationdigestive oral and skin physiologyChromosome Mappingfood and beveragesGenomicsbiology.organism_classificationAdaptation PhysiologicalIndustrial yeastGenetic architectureCold TemperatureYeast in winemaking030104 developmental biologyPhenotypeLipid asymmetryFermentationAdaptationGenome FungalResearch ArticleBiotechnology

description

[Background] Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating response to cold in Saccharomyces cerevisiae is, therefore, of paramount importance to select or genetically improve new wine strains. As most enological traits of industrial importance in yeasts, adaptation to low temperature is a polygenic trait regulated by many interacting loci.

yearjournalcountryeditionlanguage
2017-02-14
10.1186/s12864-017-3572-2http://hdl.handle.net/10261/144347