Strategies and perspectives for genetic improvement of wine yeasts

Giudici, Paolo; Solieri, Lisa; Pulvirenti, Andrea; Cassanelli, Stefano

doi:10.1007/s00253-004-1784-2

Cited by 88 publications

(70 citation statements)

References 38 publications

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“…There are numerous examples of genetically modified wine yeast strains, and previous approaches have been well described in other, including quite recent, reviews (48,71,99,259,(282)(283)(284)307). Targets for wine yeast genetic improvements are divided into fermentation performance, wine processing efficiency, growth prevention of wine-spoiling microorganisms, sensory quality, and wholesomeness.…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

529

333

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SUMMARY The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

529

333

View full text Add to dashboard Cite

show abstract

“…The majority of these genes are related to energy metabolism, lipid synthesis, ionic homeostasis, trehalose synthesis, etc. This means that yeast improvement for ethanol tolerance through a rational approach is a difficult task, and a more "blind" approach (such as genome shuffling, mutagenesis, directed evolution) could be helpful in the search for such strains (Stephanopoulos, 2002;Çakar et al, 2005;Giudici et al, 2005).…”

Section: Ethanol Stressmentioning

confidence: 99%

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

Basso¹,

Basso²,

Rocha³

2011

Biofuel Production-Recent Developments and Prospects

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“…Many research groups have explored the opportunity to isolate, select and use indigenous strains with technological properties and quality traits as a strategic asset for wine-makers to unequivocally link a wine with its environment of production (Furdíkova et al, 2014;Martínez et al, 2004;Rodríguez-Palero et al, 2013;Settanni et al, 2012;Tosi et al, 2009;Tristezza et al, 2012). This experimental activity might also be interesting for the manufacturers of starter cultures, because it is the basis for genetic improvement and formulation of new products (Giudici et al, 2005;Mannazzu et al, 2002). However, the isolation of new strains with novel oenological properties is infrequent because different populations of yeasts naturally succeed each other during the must transformation (Torija et al, 2001;Vigentini et al, 2014) and they contribute in an unpredictable manner.…”

Section: Introductionmentioning

confidence: 99%

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

et al. 2015

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The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas analyses, the year of isolation (vintage) proved to be a factor that significantly affected the biodiversity of the yeast species, whereas the geographical site (terroir) was not. Seventy-five per cent of S. cerevisiae isolates gathered in a unique cluster at a similarity level of 82 %, while the remaining 25 % were separated into minor groups without any evident relationship between d-PCR profile and territory, year or source of isolation. However, in six cases a similar strain appeared at the harvesting time both in Franciacorta and Oltrepò Pavese areas, whereas surprisingly no strain was reisolated in the same vineyard or cellar for consecutive years. INTRODUCTIONIn winemaking, yeasts are essential for the transformation of grape sugars into ethanol and carbon dioxide through alcoholic fermentation; nonetheless, due to their specific enzymic activities and cell autolysis, they can also generate typical sensorial characteristics in wine, like secondary flavours and smoothness (Romano et al., 2003a). Although selected Saccharomyces strains are usually added by oenologists as starter cultures to control the fermentative process, several micro-organisms enter the must from the vineyard environment, winery facilities and cellar equipment, and these can affect the quality of the end product. Nowadays, for a certain style of wines, the use of the 'so called' autochthonous yeasts is considered essential in providing for the valorization and preservation of the environmental microbial biodiversity (Pretorius, 2000). In 3These authors contributed equally to this paper.Abbreviations: ADY, active dry yeast; CE, capillary electrophoresis; ITS, internal transcribed spacer; LSD, least significant difference; PCA, principal component analysis; UPGMA, unweighted pair group method with arithmetic means.

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Strategies and perspectives for genetic improvement of wine yeasts

Cited by 88 publications

References 38 publications

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Ethanol Production in Brazil: The Industrial Process and Its Impact on Yeast Fermentation

The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

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