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Open Access item A chemostat approach to analyze the distribution of metabolic fluxes in wine yeasts during alcoholic fermentation
|Authors:||Quirós Asensio, Manuel|
González García, Ramón
|Abstract:||Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. This biological process can significantly vary depending on a group of variables that include the yeast strain employed and, among others, the concentration of sugar and nitrogen present in the must, parameters that are closely altered by the global warming phenomenon. Unraveling the physiological behaviour and the distribution of the metabolic fluxes of S. cerevisiae under winemaking conditions would allow the development of a metabolic model that would help us to predict the physiological behaviour of yeast under different circumstances.
The main goal of the present work is to achieve different steady states using a chemostat approach that mimick the main phases ocurring during winemaking in order to analyze the metabolic state of yeast during alcoholic fermentation.|
|Description:||Manuel Quirós... et al.--Póster. I Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010.|
|Appears in Collections:||(ICVV) Comunicaciones congresos|
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