2022
DOI: 10.1111/1751-7915.14068
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Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

Abstract: Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra-and interspecific hybrids using a non-GMO technique (rare-mating) in which non-wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids c… Show more

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Cited by 12 publications
(16 citation statements)
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“…One of them is the genetic improvement through directed evolution, focusing on increasing resistance to ethanol or the change in a specific metabolic pathway (Baker & Hittinger, 2019; Brickwedde et al, 2018; Eizaguirre et al, 2018). Another strategy is the generation of artificial hybrids that combine the characteristics of interest of S. eubayanus with the fermentative capacity of S. cerevisiae (Langdon et al, 2019; Magalhães et al, 2017; Mertens et al, 2019; Pérez et al, 2022b; Peris et al, 2020).…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…One of them is the genetic improvement through directed evolution, focusing on increasing resistance to ethanol or the change in a specific metabolic pathway (Baker & Hittinger, 2019; Brickwedde et al, 2018; Eizaguirre et al, 2018). Another strategy is the generation of artificial hybrids that combine the characteristics of interest of S. eubayanus with the fermentative capacity of S. cerevisiae (Langdon et al, 2019; Magalhães et al, 2017; Mertens et al, 2019; Pérez et al, 2022b; Peris et al, 2020).…”
Section: Resultsmentioning
confidence: 99%
“…Although S. eubayanus has not been isolated from fermentative environments, it has been used as a fermentation starter for a lot of fermented beverages (Baker et al, 2015;Burini et al, 2022;Gibson et al, 2013;Gonzalez Flores et al, 2017;Krogerus et al, 2015aKrogerus et al, , 2016Magalhães et al, 2017;Mertens et al, 2015;Origone et al, 2017;Pérez, et al, 2022a). However, due to its low fermentative vigor in relation to other species of the genus, numerous efforts have been made to improve these characteristics at industrial level (Eizaguirre et al, 2018;Hebly et al, 2015;Krogerus et al, 2021;Langdon et al, 2019;Mertens et al, 2015;Pérez, et al, 2022aPérez, et al, , 2022b.…”
mentioning
confidence: 99%
“…While synthetic biology approaches helped identify and modulate the pathways responsible for aroma compound production, the limitations in the use of genetically modified organisms in food and beverages has restricted these applications. Recent developments in the field of yeast hybridization have helped develop new strains able to produce new and complex aroma profiles ( 38 40 ).…”
Section: Resultsmentioning
confidence: 99%
“…While synthetic biology approaches helped identify and modulate the pathways responsible for aroma compound production, the limitations in the use of genetically modified organisms in food and beverages has restricted these applications. Recent developments in the field of yeast hybridisation have helped develop new strains able to produce new and complex aroma profiles (37)(38)(39). However, little is known about the physiological role of aroma compound production in yeast, and this is hindering evolution experiments.…”
Section: Discussionmentioning
confidence: 99%