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Yeast Life Span and its Impact on Food Fermentations

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Yeast Life Span and its Impact on Food Fermentations

dc.contributor.author	Aranda Fernández, Agustín
dc.contributor.author	Orozco, Helena
dc.contributor.author	Picazo Campos, Cecilia
dc.contributor.author	Matallana Redondo, Emilia
dc.date.accessioned	2019-05-15T14:13:19Z
dc.date.available	2019-05-15T14:13:19Z
dc.date.issued	2019
dc.identifier.citation	Aranda Fernández, Agustín Orozco, Helena Picazo Campos, Cecilia Matallana Redondo, Emilia 2019 Yeast Life Span and its Impact on Food Fermentations Fermentation 5 2 37-1 37-11
dc.identifier.uri	http://hdl.handle.net/10550/70188
dc.description.abstract	Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability and vitality are essential to ensure their correct performance in industry, this review addresses the main aspects related to the cellular aging of these fungi as their senescence impacts their proper functioning. Laboratory strains of S. cerevisiae have proven a very successful model for elucidating the molecular mechanisms that control life span. Those mechanisms are shared by all eukaryotic cells. S. cerevisiae has two models of aging, replicative and chronological. Replicative life span is measured by the number of daughter cells a mother can produce. This kind of aging is relevant when the yeast biomass is reused, as in the case of beer fermentations. Chronological life span is measured by the time cells are viable in the stationary phase, and this is relevant for batch fermentations when cells are most of the time in a non-dividing state, such as wine fermentations. The molecular causes and pathways regulating both types of aging are explained in this review.
dc.language.iso	eng
dc.relation.ispartof	Fermentation, 2019, vol. 5, num. 2, p. 37-1-37-11
dc.subject	Fermentació
dc.subject	Fongs
dc.title	Yeast Life Span and its Impact on Food Fermentations
dc.type	journal article	es_ES
dc.date.updated	2019-05-15T14:13:19Z
dc.identifier.doi	10.3390/fermentation5020037
dc.identifier.idgrec	132550
dc.rights.accessRights	open access	es_ES