Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grap...
| Autores principales: | , , , , , , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 https://doi.org/10.3390/microorganisms8081194 |
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| author | Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
| author_browse | Aguilera, Omayra Araneda, Cristián Cepeda, Fernanda Ciklic, Ivan Francisco Combina, Mariana Cuello, Raúl Andrés García, Verónica Kessi Pérez, Eduardo Ignacio López, María Eugenia Martínez, Claudio Molinet, Jennifer Rojo, Cecilia Sari, Santiago Eduardo |
| author_facet | Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio |
| author_sort | Kessi Pérez, Eduardo Ignacio |
| collection | INTA Digital |
| description | The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8110 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA81102020-10-22T17:19:01Z Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry is the deficiency of nitrogen sources in the grape must, leading to stuck or sluggish fermentations, and generating economic losses. In this scenario, an alternative is the isolation or generation of yeast strains with low nitrogen requirements for fermentation. In the present study, we carry out a genetic improvement program using as a base population a group of 70 strains isolated from winemaking environments mainly in Chile and Argentina (F0), making from it a first and second filial generation (F1 and F2, respectively) based in different families and hybrids. It was found that the trait under study has a high heritability, obtaining in the F2 population strains that consume a minor proportion of the nitrogen sources present in the must. Among these improved strains, strain “686” specially showed a marked drop in the nitrogen consumption, without losing fermentative performance, in synthetic grape must at laboratory level. When using this improved strain to produce wine from a natural grape must (supplemented and non-supplemented with ammonium) at pilot scale under wine cellar conditions, a similar fermentative capacity was obtained between this strain and a widely used commercial strain (EC1118). However, when fermented in a non-supplemented must, improved strain “686” showed the presence of a marked floral aroma absent for EC1118 strain, this difference being probably a direct consequence of its different pattern in amino acid consumption. The combination of the capacity of improved strain “686” to ferment without nitrogen addition and produce floral aromas may be of commercial interest for the wine industry. EEA Mendoza Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Kessi Pérez, Eduardo Ignacio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Molinet, Jennifer. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: García, Verónica. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Aguilera, Omayra. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile Fil: Cepeda, Fernanda. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: López, María Eugenia. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cuello, Raúl Andrés. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET); Argentina Fil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Rojo, Maria Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Rojo, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Araneda, Cristián. Universidad de Chile. Facultad de Ciencias Agronómicas. Laboratorio de Genética y Biotecnología en Acuicultura, Departamento de Producción Animal; Chile Fil: Martínez, Claudio. Universidad de Santiago de Chile. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Martínez, Claudio. Universidad de Santiago de Chile. Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA); Chile 2020-10-22T17:07:12Z 2020-10-22T17:07:12Z 2020 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 Kessi-Pérez, E.I.; Molinet, J.; García, V.; Aguilera, O.; Cepeda, F.; López, M.E.; Sari, S.; Cuello, R.; Ciklic, I.; Rojo, M.C.; Combina, M.; Araneda, C.; Martínez, C. Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts. Microorganisms 2020, 8, 1194. 2076-2607 https://doi.org/10.3390/microorganisms8081194 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Microorganisms 8 (8) : 1194. (2020) |
| spellingShingle | Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino Kessi Pérez, Eduardo Ignacio Molinet, Jennifer García, Verónica Aguilera, Omayra Cepeda, Fernanda López, María Eugenia Sari, Santiago Eduardo Cuello, Raúl Andrés Ciklic, Ivan Francisco Rojo, Cecilia Combina, Mariana Araneda, Cristián Martínez, Claudio Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title_full | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title_fullStr | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title_full_unstemmed | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title_short | Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts |
| title_sort | generation of a non transgenic genetically improved yeast strain for wine production from nitrogen deficient musts |
| topic | Saccharomyces Cerevisiae Nitrógeno Nitrogen Genetic Improvement Microsatellites Microsatélites Wine Yeast Levadura de Vino Nitrogen Consumption Wine Production Producción de Vino |
| url | http://hdl.handle.net/20.500.12123/8110 https://www.mdpi.com/2076-2607/8/8/1194 https://doi.org/10.3390/microorganisms8081194 |
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