Journal ArticleDOI
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
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TLDR
In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.Abstract:
Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts’ genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts’ complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright # 2000 John Wiley & Sons, Ltd.read more
Citations
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Journal ArticleDOI
Partitioning and purification of the cellulolytic complex produced by Aspergillus japonicus URM5620 using PEG–citrate in an aqueous two-phase system
Polyanna Nunes Herculano,Polyanna Nunes Herculano,Tatiana Souza Porto,Marília de Holanda Cavalcanti Maciel,Keila Aparecida Moreira,Cristina Maria de Souza-Motta,Ana Lúcia Figueiredo Porto +6 more
TL;DR: The PEG/sodium citrate system resulted in separations characteristic of the cellulases of cellulolytic complexes, where βG partitions to the salt phase and FPase and CMCase partition to the top phase, which provides an efficient and attractive increase in the purification factor.
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Amn1 governs post-mitotic cell separation in Saccharomyces cerevisiae.
TL;DR: It is demonstrated that Amn1 induces proteolysis of Ace2 through the ubiquitin proteasome system and in turn, down-regulates Ace2’s downstream target genes involved in hydrolysis of the primary septum, thus leading to inhibition of cell separation and clumping of haploid yeast cells.
Starter cultures and fermented products.
TL;DR: Fermentation is a process in which microorganisms, in the absence of oxygen, generate energy by oxidizing carbohydrates and related compounds as discussed by the authors, and it has been used since ancient times as an important method for preserving food.
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Fermented Foods and Beverages
TL;DR: Traditional fermented foods and beverages from around the world are described, including their microbiology, their production technology, properties in nutrition, their effects in health and disease, and their future perspectives in the context as drivers of a healthy diet in view of developing innovative products are described.
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Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process
Manfred Grossmann,Falk Kießling,Julian Singer,H. Schoeman,Max-Bernd Schröder,Christian von Wallbrunn +5 more
TL;DR: It turned out that engineered wine yeast strains behave like non-engineered wine yeasts, which means that they persist in the winery interior and installations as well as becoming part of the yeast flora on grape vines in a vineyard with annual fluctuations in the composition of the Yeast populations.
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