Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/309171
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii |
Autor: | Contreras Ruiz, Alba CSIC; Alonso-del-Real, Javier; Barrio, Eladio CSIC ORCID; Querol, Amparo CSIC ORCID | Palabras clave: | Competition Fitness Nitrogen uptake Saccharomyces species Wine fermentation Yeasts biodiversity |
Fecha de publicación: | 6-abr-2023 | Editor: | Elsevier | Citación: | Food Microbiology 114: 104276 (2023) | Resumen: | The wine industry has implemented complex starters with multiple yeast species as an efficient method to improve certain wine properties. Strains’ competitive fitness becomes essential for its use in such cases. In the present work, we studied this trait in 60 S. cerevisiae strains from different origins, co-inoculated with a S. kudriavzevii strain, and confirmed it to be associated with the strains' origin. To gather deeper knowledge about the characteristics of strains with highly competitive ability versus the rest, microfermentations using representative strains from each group were performed and the carbon and nitrogen sources uptake was analysed. Our results demonstrate that despite wine strains being the subclade with the highest competitive ability, they present a wide range of behaviors as well as nutrient uptake dynamics, which points to a heterogeneous nature of domestication processes. An interesting strategy was observed in the highly competitive strains (GRE and QA23), the nitrogen sources uptake in the competition was accelerated and the sugar fermentation was slowing despite the fermentation finish at the same time. Therefore, this competition study, using particular combinations of strains, expands the knowledge in the field of the usage of mixed starters in wine manufactured products. | Versión del editor: | https://doi.org/10.1016/j.fm.2023.104276 | URI: | http://hdl.handle.net/10261/309171 | DOI: | 10.1016/j.fm.2023.104276 | ISSN: | 0740-0020 |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
FoodMicrobiol2023-Contreras.pdf | Artículo principal | 12,63 MB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
1
checked on 24-abr-2024
WEB OF SCIENCETM
Citations
1
checked on 22-feb-2024
Page view(s)
19
checked on 27-abr-2024
Download(s)
34
checked on 27-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons