Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains

2016 ◽  
Vol 81 (13) ◽  
pp. 1650-1668 ◽  
Author(s):  
M. A. Eldarov ◽  
S. A. Kishkovskaia ◽  
T. N. Tanaschuk ◽  
A. V. Mardanov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Strains

scholarly journals Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions

2005 ◽  
Vol 71 (1) ◽  
pp. 255-260 ◽  
Author(s):  
Naoufel Cheraiti ◽  
St�phane Guezenec ◽  
Jean-Michel Salmon
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Mixed Culture ◽  
Wine Yeast ◽  
Redox Status ◽  
Product Formation ◽  
Hybrid Strain ◽  
Saccharomyces Uvarum ◽  
Yeast Strains ◽  
Different Strains ◽  
Different Cultures

ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identified interactions that affected biomass, by-product formation, and fermentation kinetics, and compared the redox ratios of monocultures of each strain with that of the mixed culture. The redox status of the mixed culture differed from that of the two monocultures, showing that the interactions between the yeast strains involved the diffusion of metabolite(s) within the mixed culture. Since acetaldehyde is a potential effector of fermentation, we investigated the kinetics of acetaldehyde production by the different cultures. The S. cerevisiae-S. uvarum hybrid strain produced large amounts of acetaldehyde for which the S. cerevisiae strain acted as a receiving strain in the mixed culture. Since yeast response to acetaldehyde involves the same mechanisms that participate in the response to other forms of stress, the acetaldehyde exchange between the two strains could play an important role in inhibiting some yeast strains and allowing the growth of others. Such interactions could be of particular importance in understanding the ecology of the colonization of complex fermentation media by S. cerevisiae.

scholarly journals Draft Genome Sequence of the Wine Yeast Strain Saccharomyces cerevisiae I-328

2018 ◽  
Vol 6 (5) ◽  
Author(s):  
Andrey V. Mardanov ◽  
Alexey V. Beletsky ◽  
Mikhail A. Eldarov ◽  
Tatiana N. Tanashchuk ◽  
Svetlana A. Kishkovskaya ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Sequence ◽  
Yeast Strain ◽  
Draft Genome ◽  
Wine Yeast ◽  
Draft Genome Sequence ◽  
Comparative Genomic ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Genomic Studies

ABSTRACT Saccharomyces cerevisiae I-328 is a yeast strain used for production of sherry-like wine in Russia. Here we report the draft genome sequence of this strain, which will facilitate comparative genomic studies of yeast strains used for winemaking.

Correlation between glucose/fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains

2008 ◽  
Vol 77 (5) ◽  
pp. 1083-1091 ◽  
Author(s):  
Nele J. Berthels ◽  
Ricardo R. Cordero Otero ◽  
Florian F. Bauer ◽  
Isak S. Pretorius ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Kinetic Properties ◽  
Yeast Strains

scholarly journals Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods

2015 ◽  
Vol 44 ◽  
pp. 10-14
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Indigenous Species ◽  
Wine Yeasts ◽  
Cultural Methods ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Area Of Origin

The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.

scholarly journals Deletion of BCY1 from the Saccharomyces cerevisiae Genome Is Semidominant and Induces Autolytic Phenotypes Suitable for Improvement of Sparkling Wines

2006 ◽  
Vol 72 (4) ◽  
pp. 2351-2358 ◽  
Author(s):  
Laura Tabera ◽  
Rosario Muñoz ◽  
Ramon Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Single Copy ◽  
Genetically Engineered ◽  
Regulatory Subunit ◽  
Dependent Protein Kinase ◽  
Reading Frame ◽  
Yeast Strains ◽  
Dependent Protein

ABSTRACT Autolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit of cAMP-dependent protein kinase A) in haploid and diploid (heterozygous and homozygous) yeast strains was studied. We proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties studied, including autolysis under simulated second-fermentation conditions, in contrast to previously published reports describing mutations in BCY1 as recessive. Considering the degree of autolysis, ethanol tolerance, and technical feasibility, we propose that deletion of the 3′ end of the open reading frame of a single copy of BCY1 is a way to improve the quality of sparkling wines.

scholarly journals Generating interspecific wine yeast hybrids for funky wines

2010 ◽  
Vol 31 (2) ◽  
pp. 86
Author(s):  
Jennifer Bellon
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Osmotic Stress ◽  
Product Differentiation ◽  
Interspecific Hybrid ◽  
Ethanol Concentration ◽  
Wine Yeast ◽  
Low Ph ◽  
Wine Production ◽  
Yeast Strains ◽  
High Ethanol

When we think of Saccharomyces cerevisiae, fermentation immediately comes to mind, but this is not the only trait that makes this yeast the organism of choice for bread, beer and wine production. The winemaking industry, for example, requires robust strains, capable of converting sugar to ethanol in challenging conditions; high osmotic stress and low pH in the initial grape must, followed by high ethanol concentration at the later stages of fermentation. Winemakers also look for ways of using fermentation to introduce aroma and flavour diversity to their wines as a means of improving style and for product differentiation. Choice of wine yeast from the plethora of strains available to winemakers is one way of achieving this, particularly with the new breed of interspecific hybrid yeast strains currently being generated.

scholarly journals QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO

2021 ◽  
Vol 36 (1) ◽  
pp. 10-16
Author(s):  
Ricardo Figueira ◽  
Lucas Felipe Dos Ouros ◽  
Isabela Penteriche De Oliveira ◽  
Thalia Lee Lopes De Andrade ◽  
Waldemar Gastoni Venturini Filho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Room Temperature ◽  
Fermentation Process ◽  
Red Wine ◽  
Wine Yeast ◽  
White Wine ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Fermentative Metabolism ◽  
Yeast Strains

QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO   RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1   1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. [email protected]; [email protected]; [email protected]; [email protected]; [email protected]   RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos).   Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae.   QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD   ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism.  Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed).   Keywords: fermentation, respiration, Saccharomyces cerevisiae.

scholarly journals Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes

2006 ◽  
Vol 72 (7) ◽  
pp. 4688-4694 ◽  
Author(s):  
Brigitte Cambon ◽  
Virginie Monteil ◽  
Fabienne Remize ◽  
Carole Camarasa ◽  
Sylvie Dequin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Yield ◽  
Wine Yeast ◽  
Wild Type ◽  
Yeast Strains ◽  
Taste And Odor ◽  
Growth Properties ◽  
Industrial Strains ◽  
Odor Thresholds ◽  
Glycerol 3 Phosphate Dehydrogenase

ABSTRACT The utilization of Saccharomyces cerevisiae strains overproducing glycerol and with a reduced ethanol yield is a potentially valuable strategy for producing wine with decreased ethanol content. However, glycerol overproduction is accompanied by acetate accumulation. In this study, we evaluated the effects of the overexpression of GPD1, coding for glycerol-3-phosphate dehydrogenase, in three commercial wine yeast strains in which the two copies of ALD6 encoding the NADP+-dependent Mg2+-activated cytosolic acetaldehyde dehydrogenase have been deleted. Under wine fermentation conditions, the engineered industrial strains exhibit fermentation performance and growth properties similar to those of the wild type. Acetate was produced at concentrations similar to that of the wild-type strains, whereas sugar was efficiently diverted to glycerol. The ethanol yield of the GPD1 ald6 industrial strains was 15 to 20% lower than that in the controls. However, these strains accumulated acetoin at considerable levels due to inefficient reduction to 2,3-butanediol. Due to the low taste and odor thresholds of acetoin and its negative sensorial impact on wine, novel engineering strategies will be required for a proper adjustment of the metabolites at the acetaldehyde branch point.

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