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dc.contributor.authorTabera, Laura-
dc.contributor.authorMuñoz, Rosario-
dc.contributor.authorGonzález García, Ramón-
dc.date.accessioned2012-02-02T12:25:10Z-
dc.date.available2012-02-02T12:25:10Z-
dc.date.issued2006-04-
dc.identifier.citationApplied and environmental microbiology 72(4): 2351–2358 (2006)es_ES
dc.identifier.issn0099-2240-
dc.identifier.urihttp://hdl.handle.net/10261/45075-
dc.description.abstractAutolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit of cAMPdependent protein kinase A) in haploid and diploid (heterozygous and homozygous) yeast strains was studied. We proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties studied, including autolysis under simulated second-fermentation conditions, in contrast to previously published reports describing mutations in BCY1 as recessive. Considering the degree of autolysis, ethanol tolerance, and technical feasibility, we propose that deletion of the 3 end of the open reading frame of a single copy of BCY1 is a way to improve the quality of sparkling wineses_ES
dc.description.sponsorshipWe are grateful to Victoria Santamarı´a and J. M. Barcenilla for technical assistance. We thank V. Bruschi for providing plasmid pHFKH. This work was supported by the Spanish Ministerio de Ciencia y Tecnología (grants AGL2003-01762 and AGL2002-01109). L. Tabera is the recipient of an I3P fellowship from the Spanish Council for Scientific Research.es_ES
dc.language.isoenges_ES
dc.publisherAmerican Society for Microbiologyes_ES
dc.relation.isversionofPostprint-
dc.rightsopenAccesses_ES
dc.titleDeletion of BCY1 from the Sacharomyces cerevisiae genome is semi-dominant and induces autolytic phenotypes suitable for improvement of sparkling wineses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1128/AEM.72.4.2351-2358.2006-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1128/AEM.72.4.2351-2358.2006es_ES
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.contributor.funderMinisterio de Ciencia y Tecnología (España)-
dc.contributor.funderEuropean Commission-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100006280es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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