An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study

Ivorra, Carmen; Pérez-Ortín, José E.; Olmo, Marcel·lí del

doi:10.1002/(sici)1097-0290(19990920)64:6<698::aid-bit9>3.0.co;2-z

Cited by 104 publications

(73 citation statements)

References 43 publications

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“…The species that predominates on fermentative process for wine production is S. cerevisiae (Ivorra et al, 1999). During the fermentation the yeast produces ethanol, carbon dioxide and other secondary products important for flavor, taste and quality of wine serving as a reference on strain isolation (Lilly et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Guimaraes¹,

Moriel²,

Machado³

et al. 2006

Rev. Bras. Cienc. Farm.

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Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine production, strains isolated from winery regions are usually more adapted to their own climatic conditions, grapes and also partially responsible for particular characteristics that frequently identify specific wines and regions. Thus the microbiota of an important winery region (Colombo) was studied in order to isolate and characterize S. cerevisiae strains that could be used on wine production. From 61 yeasts isolated, 14 were identified as S. cerevisiae. Some of them showed fermentative characteristics even better than commercial strains indicating that they could be applied on wine production in order to increase the quality and assure the particular wine characteristics of that region.

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Section: Resultsmentioning

confidence: 99%

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Guimaraes¹,

Moriel²,

Machado³

et al. 2006

Rev. Bras. Cienc. Farm.

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show abstract

“…One of the changes that the yeasts face during the fermentation process is the progressive decrease in the essential nutrients for the growth, which demands permanent adjustment of genetics and the cellular metabolic system. The alcoholic fermentation also includes other stress conditions, such as osmotic pressure and the increasing of ethanol concentration (Ivorra et al 1999). The ethanol content may modify the degree of polarity of the cellular membrane.…”

Section: Introductionmentioning

confidence: 99%

Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress

Silva

Batistote²,

Cereda

2013

Braz. arch. biol. technol.

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“…Previous studies have demonstrated the suitability of marker gene expression as a tool for the study of yeast stress responses in industrial processes (13,16,21). In this work, we performed stress experiments and bench-top growth trials of wine yeast biomass production to demonstrate that the induction of specific stress-related genes may enable us to determine the environmental disturbances to which the cells are dynamically exposed.…”

mentioning

confidence: 98%

Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making

Pérez‐Torrado

Bruno-Bárcena

Matallana

2005

Appl Environ Microbiol

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Physiological capabilities and fermentation performance of Saccharomyces cerevisiae strains to be employed during industrial wine fermentations are critical for the quality of the final product. During the process of biomass propagation, yeast cells are dynamically exposed to a mixed and interrelated group of known stresses such as osmotic, oxidative, thermic, and/or starvation. These stressing conditions can dramatically affect the parameters of the fermentation process and the technological abilities of the yeast, e.g., the biomass yield and its fermentative capacity. Although a good knowledge exists of the behavior of S. cerevisiae under laboratory conditions, insufficient knowledge is available about yeast stress responses under the specific media and growth conditions during industrial processes. We performed growth experiments using bench-top fermentors and employed a molecular marker approach (changes in expression levels of five stress-related genes) to investigate how the cells respond to environmental changes during the process of yeast biomass production. The data show that in addition to the general stress response pathway, using the HSP12 gene as a marker, other specific stress response pathways were induced, as indicated by the changes detected in the mRNA levels of two stress-related genes, GPD1 and TRX2. These results suggest that the cells were affected by osmotic and oxidative stresses, demonstrating that these are the major causes of the stress response throughout the process of wine yeast biomass production.

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An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study

Cited by 104 publications

References 43 publications

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Isolation and characterization of Saccharomyces cerevisiae strains of winery interest

Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress

Monitoring Stress-Related Genes during the Process of Biomass Propagation of Saccharomyces cerevisiae Strains Used for Wine Making

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