English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/207331
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Directed evolution of Saccharomyces cerevisiae to reduce acetic acid production during aerobic fermentation of grape must

AuthorsMorales, Pilar ; Augès, E.; Juez, C.; López-Berges; Tronchoni, Jordi ; Martín-Guindal, A.; Rooding, J. S.; González García, Ramón
Issue Date24-Jun-2019
Citation7th Conference on Physiology of Yeast and Filamentous (2019)
AbstractAerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines. Despite the Crabtree effect, Saccharomyces strains can reduce significantly the ethanol content under aerobic conditions, but an excess of acetic acid under these conditions limits its usefulness for the process. Deletion of REG1, a gene involved in carbon catabolite repression, was shown useful for aerobic fermentation, due to reduced acetate yield. Interestingly, this mutant, as other carbon catabolite alleviated mutants, is able to use alternative carbon sources, in the presence of 2-deoxyglucose. In this work, four S. cerevisiae wine strains were subjected to directed evolution on glycerol/2-deoxyglucose. Evolved cultures (23 subcultures, ~ 150 generations) maintained the ability to grow on selective medium, after subculturing in permissive medium (YPD). As a trend, sugar consumption was slower in the evolved populations than in their parental strains. In addition, three of four evolved populations produced more acetic acid than their parental strains during the aerobic fermentation of natural grape must. In contrast, analysis of single isolates revealed several strains showing both higher and lower acetate production than the cognate parental strain. Some of them show potential to improved fermentation processes for lowering alcohol content of wine.
DescriptionTrabajo presentado en la 7th Conference on Physiology of Yeast and Filamentous, celebrado en Milán (Italia), del 24 al 27 de junio de 2019
URIhttp://hdl.handle.net/10261/207331
Appears in Collections:(ICVV) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
Directed_evolution.pdf513,07 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.