Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be respo...
| Autores principales: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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2018
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#! http://hdl.handle.net/20.500.12123/2068 https://doi.org/10.1016/j.ijfoodmicro.2015.03.012 |
| _version_ | 1855034898556911616 |
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| author | Pérez-Torrado, Roberto González, Sara Susana Combina, Mariana Barrio, Eladio Querol, Amparo |
| author_browse | Barrio, Eladio Combina, Mariana González, Sara Susana Pérez-Torrado, Roberto Querol, Amparo |
| author_facet | Pérez-Torrado, Roberto González, Sara Susana Combina, Mariana Barrio, Eladio Querol, Amparo |
| author_sort | Pérez-Torrado, Roberto |
| collection | INTA Digital |
| description | Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2068 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20682018-06-26T13:38:47Z Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid Pérez-Torrado, Roberto González, Sara Susana Combina, Mariana Barrio, Eladio Querol, Amparo Saccharomyces Cerevisiae Saccharomyces Uvarum Enología Vinificación Levadura Oenology Winemaking Yeasts Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae × Saccharomyces kudriavzevii hybrids have been well studied, very little attention has been paid to S. cerevisiae × S. uvarum hybrids. In this work we characterized the genomic composition of S6U, a widely used commercial S. cerevisiae × S. uvarum yeast hybrid isolated in wine fermentations containing one copy of the genome of each parental species, which suggests a relatively recent hybridization event. We also studied its performance under diverse enological conditions. The results show enhanced performance under low temperature enological conditions, increased glycerol production, lower acetic acid production and increased production of interesting aroma compounds. We also examined the transcriptomic response of the S6U hybrid strain compared with the reference species under enological conditions. The results show that although the hybrid strain transcriptome is more similar to S. uvarum than to S. cerevisiae, it presents specifically regulated genes involved in stress response, lipids and amino acid metabolism. The enological performance and aroma profile of this S. cerevisiae × S. uvarum hybrid makes it a good candidate for participating in winemaking, especially at low temperatures. EEA Mendoza Fil: Pérez-Torrado, Roberto. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España Fil: González, Sara Susana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España Fil: Combina, Mariana. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Barrio, Eladio. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España. Universitat de València. Departament de Genètica; España Fil: Querol, Amparo. CSIC. Instituto de Agroquímica y Tecnología de los Alimentos; España 2018-03-19T14:57:01Z 2018-03-19T14:57:01Z 2015-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#! http://hdl.handle.net/20.500.12123/2068 0168-1605 (Print) 1879-3460 (Online) https://doi.org/10.1016/j.ijfoodmicro.2015.03.012 eng info:eu-repo/semantics/restrictedAccess application/pdf International journal of food microbiology 204 : 101-110. (July 2015) |
| spellingShingle | Saccharomyces Cerevisiae Saccharomyces Uvarum Enología Vinificación Levadura Oenology Winemaking Yeasts Pérez-Torrado, Roberto González, Sara Susana Combina, Mariana Barrio, Eladio Querol, Amparo Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title | Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title_full | Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title_fullStr | Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title_full_unstemmed | Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title_short | Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid |
| title_sort | molecular and enological characterization of a natural saccharomyces uvarum and saccharomyces cerevisiae hybrid |
| topic | Saccharomyces Cerevisiae Saccharomyces Uvarum Enología Vinificación Levadura Oenology Winemaking Yeasts |
| url | https://www.sciencedirect.com/science/article/pii/S0168160515001518?via%3Dihub#! http://hdl.handle.net/20.500.12123/2068 https://doi.org/10.1016/j.ijfoodmicro.2015.03.012 |
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