Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/185022
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Yeast Life Span and its Impact on Food Fermentations |
Autor: | Aranda, Agustín CSIC ORCID ; Orozco, Helena CSIC ORCID; Picazo, Cecilia CSIC ORCID; Matallana, Emilia CSIC ORCID | Palabras clave: | Yeasts Saccharomyces cerevisiae Aging Life span wine Beer |
Fecha de publicación: | 26-abr-2019 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Fermentation 5(2): 37 (2019) | Resumen: | Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability and vitality are essential to ensure their correct performance in industry, this review addresses the main aspects related to the cellular aging of these fungi as their senescence impacts their proper functioning. Laboratory strains of S. cerevisiae have proven a very successful model for elucidating the molecular mechanisms that control life span. Those mechanisms are shared by all eukaryotic cells. S. cerevisiae has two models of aging, replicative and chronological. Replicative life span is measured by the number of daughter cells a mother can produce. This kind of aging is relevant when the yeast biomass is reused, as in the case of beer fermentations. Chronological life span is measured by the time cells are viable in the stationary phase, and this is relevant for batch fermentations when cells are most of the time in a non-dividing state, such as wine fermentations. The molecular causes and pathways regulating both types of aging are explained in this review. | Versión del editor: | https://doi.org/10.3390/fermentation5020037 | URI: | http://hdl.handle.net/10261/185022 | DOI: | 10.3390/fermentation5020037 | E-ISSN: | 2311-5637 |
Aparece en las colecciones: | (I2SysBio) Artículos (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
fermentation-05-00037-v2.pdf | 535,59 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
12
checked on 18-abr-2024
WEB OF SCIENCETM
Citations
6
checked on 26-feb-2024
Page view(s)
272
checked on 24-abr-2024
Download(s)
198
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons