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Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii × Saccharomyces cerevisiae hybrids

AutorPérez-Través, Laura ; Querol, Amparo ; Pérez Torrado, Roberto
Palabras claveWinemaking
Fecha de publicación12-ago-2016
CitaciónInternational Journal of Food Microbiology 237: 35-38 (2016)
ResumenSeveral wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds retention, lactic-acid bacterial growth stimulation, protection against protein haze and astringency reduction. Thus selecting a yeast strain that produces high levels of mannoproteins is important for the winemaking industry. In this work, we observed increased levels of mannoproteins in S. cerevisiae × S. kudriavzevii hybrids, compared to the S. cerevisiae strain, in wine fermentations. Furthermore, the expression of a key gene related to mannoproteins biosynthesis, PMT1, increased in the S. cerevisiae × S. kudriavzevii hybrid. We showed that artificially constructed S. cerevisiae × S. kudriavzevii hybrids also increased the levels of mannoproteins. This work demonstrates that either natural or artificial S. cerevisiae × S. kudriavzevii hybrids present mannoprotein overproducing capacity under winemaking conditions, a desirable physiological feature for this industry. These results suggest that genome interaction in hybrids generates a physiological environment that enhances the release of mannoproteins.
Versión del editorhttp://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.014
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