Wine-making Yeasts

Kunkee, Ralph E.; Bisson, Linda F.

doi:10.1016/b978-0-08-092543-1.50013-8

Cited by 52 publications

(36 citation statements)

References 196 publications

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“…Ethanol toxicity affects the growth and fermentation rates of yeast cells as well as their viability (16,22). The major effect of ethanol seems to increase the permeability of the yeast cell membrane, which is equated with an increase in membrane fluidity (3,17,18).…”

Section: Discussionmentioning

confidence: 99%

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Effect ofl-Proline on Sake Brewing and Ethanol Stress inSaccharomyces cerevisiae

Takagi

Takaoka

Kawaguchi

et al. 2005

Appl Environ Microbiol

122

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During the fermentation of sake, cells of Saccharomyces cerevisiae are exposed to high concentrations of ethanol, thereby damaging the cell membrane and functional proteins. L-Proline protects yeast cells from damage caused by freezing or oxidative stress. In this study, we evaluated the role of intracellular L-proline in cells of S. cerevisiae grown under ethanol stress. An L-proline-accumulating laboratory strain carries a mutant allele of PRO1, pro1 D154N , which encodes the Asp154Asn mutant ␥-glutamyl kinase. This mutation increases the activity of ␥-glutamyl kinase and ␥-glutamyl phosphate reductase, which catalyze the first two steps of L-proline synthesis and which together may form a complex in vivo. When cultured in liquid medium in the presence of 9% and 18% ethanol under static conditions, the cell viability of the L-proline-accumulating laboratory strain is greater than the cell viability of the parent strain. This result suggests that intracellular accumulation of L-proline may confer tolerance to ethanol stress. We constructed a novel sake yeast strain by disrupting the PUT1 gene, which is required for L-proline utilization, and replacing the wild-type PRO1 allele with the pro1 D154N allele. The resultant strain accumulated L-proline and was more tolerant to ethanol stress than was the control strain. We used the strain that could accumulate L-proline to brew sake containing five times more L-proline than what is found in sake brewed with the control strain, without affecting the fermentation profiles.

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Section: Discussionmentioning

confidence: 99%

“…Ethanol is toxic. It damages the cell membrane and functional proteins (22), gradually reducing cell viability and leading to cell death during fermentation. Therefore, the use of ethanol-resistant yeast strains should make it possible to reduce the fermentation time.…”

mentioning

confidence: 99%

Effect ofl-Proline on Sake Brewing and Ethanol Stress inSaccharomyces cerevisiae

Takagi

Takaoka

Kawaguchi

et al. 2005

Appl Environ Microbiol

122

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“…Natural yeasts are mostly prototrophic, homothallic, and heterozygous (4,15,17). They sporulate poorly (3), although in the case of wine yeasts, between 0 and 75% of cells sporulate, depending on the ploidy of the strain (4).…”

mentioning

confidence: 99%

“…Saccharomyces cerevisiae wine yeast strains have been selected for (i) their ability to quickly and efficiently ferment grape musts with elevated sugar concentrations, (ii) their resistance to high ethanol and sulfur dioxide concentrations, and (iii) their survival during fermentation at elevated temperatures (17). Thus, wine yeasts have unique genetic and physiological characteristics that differentiate them from other laboratory and industrial strains, such as baker's, brewer's, and distiller's yeasts.…”

mentioning

confidence: 99%

Mitotic Recombination and Genetic Changes inSaccharomyces cerevisiaeduring Wine Fermentation

Puig

Querol

Barrio

et al. 2000

Appl Environ Microbiol

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Natural strains of Saccharomyces cerevisiae are prototrophic homothallic yeasts that sporulate poorly, are often heterozygous, and may be aneuploid. This genomic constitution may confer selective advantages in some environments. Different mechanisms of recombination, such as meiosis or mitotic rearrangement of chromosomes, have been proposed for wine strains. We studied the stability of the URA3 locus of a URA3/ura3 wine yeast in consecutive grape must fermentations. ura3/ura3 homozygotes were detected at a rate of 1 ؋ 10 ؊5 to 3 ؋ 10 ؊5 per generation, and mitotic rearrangements for chromosomes VIII and XII appeared after 30 mitotic divisions. We used the karyotype as a meiotic marker and determined that sporulation was not involved in this process. Thus, we propose a hypothesis for the genome changes in wine yeasts during vinification. This putative mechanism involves mitotic recombination between homologous sequences and does not necessarily imply meiosis.

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“…Thus, the use of new technologies was necessary, such as protoplast fusion and transformation. New genotypes were obtained by protoplast fusion, which showed recombinant features, while the transformed strains showed heterologous genes (17,7,13).…”

Section: Introductionmentioning

confidence: 99%

Characterization of fusion products from protoplasts of yeasts and their segregants by electrophoretic karyotyping and RAPD

1999

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In order to characterize fusion products from yeast protoplasts and their segregants, with important features to the wine making industry, electrophoretic karyotyping and RAPD (Random Amplified Polymorphic DNA) were utilized. Electrophoretic karyotyping was performed by the CHEF (contour-clamped homogeneous electric field electrophoresis) method, which allowed the detection of chromosomal band complementation in fusion products and the presence of patterns of both parental and intermediary strains in segregants. By utilizing two primers, an amplification pattern of DNA fragments was obtained. While fusion products (diploid) showed a pattern of complementary bands, segregants showed bands of either parental strains or even intermediary bands.

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Wine-making Yeasts

Cited by 52 publications

References 196 publications

Effect ofl-Proline on Sake Brewing and Ethanol Stress inSaccharomyces cerevisiae

Effect ofl-Proline on Sake Brewing and Ethanol Stress inSaccharomyces cerevisiae

Mitotic Recombination and Genetic Changes inSaccharomyces cerevisiaeduring Wine Fermentation

Characterization of fusion products from protoplasts of yeasts and their segregants by electrophoretic karyotyping and RAPD

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