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Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity

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Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity

dc.contributor.author	Pérez Través, Laura
dc.contributor.author	Lopes, Christian A.
dc.contributor.author	González, Ramón
dc.contributor.author	Barrio Esparducer, Eladio
dc.contributor.author	Querol Simón, Amparo
dc.date.accessioned	2018-02-21T15:35:17Z
dc.date.available	2018-02-21T15:35:17Z
dc.date.issued	2015
dc.identifier.citation	Pérez Través, Laura Lopes, Christian A. González, Ramón Barrio Esparducer, Eladio Querol Simón, Amparo 2015 Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity International Journal of Food Microbiology 205 30 40
dc.identifier.uri	http://hdl.handle.net/10550/64870
dc.description.abstract	Yeast mannoproteins contribute to several aspects of wine quality by protecting wine against protein haze, reducing astringency, retaining aroma compounds and stimulating lactic-acid bacteria growth. The selection of a yeast strain that simultaneously overproduces mannoproteins and presents good fermentative characteristics is a difficult task. In this work, a Saccharomyces cerevisiae × S. cerevisiae hybrid bearing the two oenologically relevant features was constructed. According to the genomic characterisation of the hybrids, different copy numbers of some genes probably related with these physiological features were detected. The hybrid shared not only a similar copy number of genes SPR1, SWP1, MNN10 and YPS7 related to cell wall integrity with parental Sc1, but also a similar copy number of some glycolytic genes with parental Sc2, such as GPM1 and HXK1, as well as the genes involved in hexose transport, such as HXT9, HXT11 and HXT12. This work demonstrates that hybridisation and stabilisation under winemaking conditions constitute an effective approach to obtain yeast strains with desirable physiological features, like mannoprotein overproducing capacity and improved fermentation performance, which genetically depend of the expression of numerous genes (multigenic characters).
dc.language.iso	eng
dc.relation.ispartof	International Journal of Food Microbiology, 2015, vol. 205, p. 30-40
dc.subject	Aliments Microbiologia
dc.subject	Hibridació
dc.subject	Fermentació
dc.title	Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity
dc.type	journal article	es_ES
dc.date.updated	2018-02-21T15:35:18Z
dc.identifier.doi	10.1016/j.ijfoodmicro.2015.04.004
dc.identifier.idgrec	111912
dc.rights.accessRights	open access	es_ES