DOI: 10.1016/j.ijfoodmicro.2019.108500
论文题名: Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids
作者: Origone A.C. ; González Flores M. ; Rodríguez M.E. ; Querol A. ; Lopes C.A.
刊名: International Journal of Food Microbiology
ISSN: 1681605
出版年: 2020
卷: 320 语种: 英语
英文关键词: Climate change
; Cryotolerance
; Ethanol
; Sulphite
; Wine
Scopus关键词: alcohol
; cyclooxygenase 2
; fructose
; fungal DNA
; genomic DNA
; glucose
; sugar
; sulfite
; sulfur dioxide
; Article
; artificial hybridization
; climate change
; concentration (parameter)
; controlled study
; diploidy
; environmental stress
; fermentation
; flow cytometry
; fungus growth
; greenhouse effect
; heterosis
; low temperature
; mitochondrial gene
; nonhuman
; polymerase chain reaction restriction fragment length polymorphism
; quantitative trait
; random amplified polymorphic DNA polymerase chain reaction
; Saccharomyces
; Saccharomyces cerevisiae
; Saccharomyces eubayanus
; Saccharomyces uvarum
; sugar intake
; wine
英文摘要: Stress has been defined as any environmental factor that impairs the growth of a living organism. High concentrations of ethanol, sugars and SO2 as well as temperature variations occurring during winemaking processes are some recognized stress factors that yeasts must overcome in order to avoid stuck or sluggish fermentations. At least two of these factors -sugar and ethanol concentrations- are strongly influenced by the global warming, which become them a worry for the future years in the winemaking industry. One of the most interesting strategies to face this complex situation is the generation of hybrids possessing, in a single yeast strain, a broader range of stress factors tolerance than their parents. In the present study, we evaluated four artificial hybrids generated with S. cerevisiae, S. uvarum and S. eubayanus using a non-GMO-generating method, in their tolerance to a set of winemaking stress factors. Their capacity to overcome specific artificial winemaking situations associated with global warming was also analyzed. All four hybrids were able to grow in a wider temperature range (8‐37 °C) than their parents. Hybrids showed intermediate tolerance to higher ethanol, sugar and sulphite concentrations than their parents. Additionally, the hybrids showed an excellent fermentative behaviour in musts containing high fructose concentrations at low temperature as well as under a condition mimicking a stuck fermentation. © 2020 Elsevier B.V. Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/158234
Appears in Collections: 气候变化与战略
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作者单位: Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, Neuquén, 8300, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina; Instituto de Agroquímica y Tecnología de los Alimentos, IATA, CSIC, Agustín Escardino Benlloch, 7, Paterna, 46980, Spain
Recommended Citation:
Origone A.C.,González Flores M.,Rodríguez M.E.,et al. Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids[J]. International Journal of Food Microbiology,2020-01-01,320